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A Methodological Approach for Motor Selection in Dental Impression Material Dispensers Using Experimental and Image Analysis Techniques

Materials, 2024-04, Vol.17 (7), p.1467

2024

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Analysis of Mobile Robot Stability Through 3D Dynamics and Lumped Parameter Tire Modeling

International journal of precision engineering and manufacturing, 2023-09, Vol.24 (9), p.1577-1585

2023

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Anti-Obesity Effects of Traditional and Commercial Kochujang in Overweight and Obese Adults: A Randomized Controlled Trial

Nutrients, 2022-07, Vol.14 (14), p.2783

2022

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Preparation of Hot-Melt-Extruded Solid Dispersion Based on Pre-Formulation Strategies and Its Enhanced Therapeutic Efficacy

Pharmaceutics, 2023-11, Vol.15 (12), p.2704

2023

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Preparation and Evaluation of Resveratrol-Loaded Composite Nanoparticles Using a Supercritical Fluid Technology for Enhanced Oral and Skin Delivery

Antioxidants, 2019-11, Vol.8 (11), p.554

2019

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Effects of Cheonggukjang (Fermented Soybean) on the Development of Colitis-Associated Colorectal Cancer in Mice

Foods, 2023-01, Vol.12 (2), p.383

2023

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Alleviation of Metabolic Disturbance by Substituting Kanjang High in Bacillus for Salt through Modulation of Gut Microbiota in Estrogen-Deficient Rats

Foods, 2022-06, Vol.11 (13), p.1951

2022

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Protective effect of traditional Korean fermented soybean foods () on a dextran sulfate sodium-induced colitis mouse model

Food & function, 2022-08, Vol.13 (16), p.8616-8626

2022

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Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea

Microorganisms (Basel), 2021-06, Vol.9 (7), p.1348

2021

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Evaluation of Body Changes and the Anti-Obesity Effect after Consumption of Korean Fermented Food, Cheonggukjang: Randomized, Double-Blind Clinical Trial

Foods, 2023-05, Vol.12 (11), p.2190

2023

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Protective Effect of Long-Term Fermented Soybeans with Abundant Bacillus subtilis on Glucose and Bone Metabolism and Memory Function in Ovariectomized Rats: Modulation of the Gut Microbiota

Foods, 2023-08, Vol.12 (15), p.2958

2023

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Improvement of Estrogen Deficiency Symptoms by the Intake of Long-Term Fermented Soybeans (Doenjang) Rich in Bacillus Species through Modulating Gut Microbiota in Estrogen-Deficient Rats

Foods, 2023-03, Vol.12 (6), p.1143

2023

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Pure Trans -Resveratrol Nanoparticles Prepared by A Supercritical Antisolvent Process Using Alcohol and Dichloromethane Mixtures: Effect of Particle Size on Dissolution and Bioavailability in Rats

Antioxidants, 2020-04, Vol.9 (4), p.342

2020

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Dynamic analysis of top-loader washing machine with unbalance mass during dehydration and its validation

Journal of Mechanical Science and Technology, 2023, 37(4), , pp.1675-1684

2023

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Gochujang Ameliorates Hepatic Inflammation by Improving Dysbiosis of Gut Microbiota in High-Fat Diet-Induced Obese Mice

Microorganisms (Basel), 2023-03, Vol.11 (4), p.911

2023

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Comparison of the laxative effects of Korean Gochujang containing different microbiota on loperamide-induced constipation in ICR mice

Food & function, 2023-08, Vol.14 (16), p.7615-7630

2023

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Bacterial Community and Anti-Cerebrovascular Disease-Related Bacillus Species Isolated from Traditionally Made Kochujang from Different Provinces of Korea

Microorganisms (Basel), 2021-10, Vol.9 (11), p.2238

2021

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Protective Effects of Fermented Soybeans ( Cheonggukjang ) on Dextran Sodium Sulfate (DSS)-Induced Colitis in a Mouse Model

Foods, 2022-03, Vol.11 (6), p.776

2022

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Development of a Resveratrol Nanosuspension Using the Antisolvent Precipitation Method without Solvent Removal, Based on a Quality by Design (QbD) Approach

Pharmaceutics, 2019-12, Vol.11 (12), p.688

2019

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Gochujang, a traditional Korean fermented food, protects through suppressed inflammatory pathways and histological structure disruption in dextran sodium sulfate (DSS)-induced colitis mice

Heliyon, 2024-03, Vol.10 (6), p.e27383-e27383, Article e27383

2024

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Inverse association of daily fermented soybean paste ("Jang") intake with metabolic syndrome risk, especially body fat and hypertension, in men of a large hospital-based cohort

Frontiers in nutrition (Lausanne), 2023-03, Vol.10, p.1122945-1122945

2023

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Sex differences in associated factors for age-related hearing loss

PloS one, 2024-03, Vol.19 (3), p.e0298048-e0298048

2024

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Development of an integrated process to produce d-mannose and bioethanol from coffee residue waste

Bioresource technology, 2017-11, Vol.244 (Pt 1), p.1039-1048

2017

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A study on the variation of the avifauna in Gyeongju National Park, Korea

Journal of Asia-Pacific Biodiversity, 2019, 12(4), , pp.522-527

2019

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Solubility of bisacodyl in fourteen mono solvents and N-methyl-2-pyrrolidone + water mixed solvents at different temperatures, and its application for nanosuspension formation using liquid antisolvent precipitation

Journal of molecular liquids, 2020-07, Vol.310, p.113264, Article 113264

2020

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A Methodological Approach for Motor Selection in Dental Impression Material Dispensers Using Experimental and Image Analysis Techniques

Analysis of Mobile Robot Stability Through 3D Dynamics and Lumped Parameter Tire Modeling

Anti-Obesity Effects of Traditional and Commercial Kochujang in Overweight and Obese Adults: A Randomized Controlled Trial

Preparation of Hot-Melt-Extruded Solid Dispersion Based on Pre-Formulation Strategies and Its Enhanced Therapeutic Efficacy

Preparation and Evaluation of Resveratrol-Loaded Composite Nanoparticles Using a Supercritical Fluid Technology for Enhanced Oral and Skin Delivery

Effects of Cheonggukjang (Fermented Soybean) on the Development of Colitis-Associated Colorectal Cancer in Mice

Alleviation of Metabolic Disturbance by Substituting Kanjang High in Bacillus for Salt through Modulation of Gut Microbiota in Estrogen-Deficient Rats

Protective effect of traditional Korean fermented soybean foods () on a dextran sulfate sodium-induced colitis mouse model

Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea

Evaluation of Body Changes and the Anti-Obesity Effect after Consumption of Korean Fermented Food, Cheonggukjang: Randomized, Double-Blind Clinical Trial

Protective Effect of Long-Term Fermented Soybeans with Abundant Bacillus subtilis on Glucose and Bone Metabolism and Memory Function in Ovariectomized Rats: Modulation of the Gut Microbiota

Improvement of Estrogen Deficiency Symptoms by the Intake of Long-Term Fermented Soybeans (Doenjang) Rich in Bacillus Species through Modulating Gut Microbiota in Estrogen-Deficient Rats

Pure Trans -Resveratrol Nanoparticles Prepared by A Supercritical Antisolvent Process Using Alcohol and Dichloromethane Mixtures: Effect of Particle Size on Dissolution and Bioavailability in Rats

Dynamic analysis of top-loader washing machine with unbalance mass during dehydration and its validation

Gochujang Ameliorates Hepatic Inflammation by Improving Dysbiosis of Gut Microbiota in High-Fat Diet-Induced Obese Mice

Comparison of the laxative effects of Korean Gochujang containing different microbiota on loperamide-induced constipation in ICR mice

Bacterial Community and Anti-Cerebrovascular Disease-Related Bacillus Species Isolated from Traditionally Made Kochujang from Different Provinces of Korea

Protective Effects of Fermented Soybeans ( Cheonggukjang ) on Dextran Sodium Sulfate (DSS)-Induced Colitis in a Mouse Model

Development of a Resveratrol Nanosuspension Using the Antisolvent Precipitation Method without Solvent Removal, Based on a Quality by Design (QbD) Approach

Gochujang, a traditional Korean fermented food, protects through suppressed inflammatory pathways and histological structure disruption in dextran sodium sulfate (DSS)-induced colitis mice

Inverse association of daily fermented soybean paste ("Jang") intake with metabolic syndrome risk, especially body fat and hypertension, in men of a large hospital-based cohort

Sex differences in associated factors for age-related hearing loss

Development of an integrated process to produce d-mannose and bioethanol from coffee residue waste

A study on the variation of the avifauna in Gyeongju National Park, Korea

Solubility of bisacodyl in fourteen mono solvents and N-methyl-2-pyrrolidone + water mixed solvents at different temperatures, and its application for nanosuspension formation using liquid antisolvent precipitation

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