Su Jin Jung
Biographic Data
| ID | 872544 |
|---|---|
| NAME | Su Jin Jung |
| GIVEN NAMES | Su Jin |
| FAMILY NAME | Jung |
| SIGNATURE | JUNG S J |
| AFFILIATIONS | Jeonbuk National University Hospital |
| ORCID | 0000-0003-1103-7477 |
| VERIFIED | Yes |
| TOTAL WORKS | 5 |
| TOTAL CITATIONS | 2 |
| AUTHOR COUNT | 5 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2015 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 1 |
Gochujang, a Korean traditional fermented soybean product: History, Preparation and Functionality
Korean food has garnered global interest, especially after COVID-19, with a significant increase in demand for K-Food staples like bulgogi, tteokbokki, bibimbap, kimchi, and galbi, as well as related YouTube content. A key ingredient that enhances the deliciousness of Korean cuisine is Gochujang. Gochujang, with its unique taste and aroma, is an unparalleled fermented spice seasoning, adding spiciness and a special flavor to a variety of dishes. …
Does Korean diet based on brown rice really have the effect on treating chronic diseases and on suspending drug use
Background and objective: According to several interventional studies, intake of vegetarian diets reduced blood pressure (BP) and has association with glycemic control. However, there were no studies verifying the improvement of diseases through diet alone under the supervision of medical staff after dietary prescriptions for patients who are hospitalized for a certain period of time. Therefore, the objective of this study is to evaluate the effe…
Quality and functional characteristics of kimchi made with organically cultivated young Chinese cabbage (olgari-baechu)
Recently, studies on nutritional and functional differences in agricultural products cultivated by organic and conventional farming have been frequently reported. However, there are few studies on the physiochemical and sensory characteristics of kimchi made of organically cultivated young Chinese cabbage (olgari-baechu) according to agricultural differences. Different types of kimchi were produced using three different types of young Chinese cab…
Rice-based Korean meals (bibimbap and kimbap) have lower glycemic responses and postprandial-triglyceride effects than energy-matched Western meals
The rate of metabolic syndrome (MetS) is exceptionally high in Korea, and the health risks and dietary implications of MetS have been reported extensively. Although most meals include combination foods, little is known about metabolic responses to meals containing various foods (such as a hamburger, which typically includes meat, bread, and vegetables). The purpose of this study was to compare glycemic responses and postprandial-triglyceride (PTG…
Effect of Chongkukjang on histamine-induced skin wheal response: A randomized, double-blind, placebo-controlled trial
Background: Studies in animals have demonstrated the antiallergenic properties of Chongkukjang (CKJ), a traditional Korean food made by fermentation of soybean with Bacillus subtilis. CKJ might therefore be used as an ingredient in a functional food designed to suppress allergies. The purpose of this study was to investigate the effect of CKJ on histamine-induced skin wheal response in healthy participants. Methods: A randomized, double-blind, pl…
Rice-based Korean meals (bibimbap and kimbap) have lower glycemic responses and postprandial-triglyceride effects than energy-matched Western meals
The rate of metabolic syndrome (MetS) is exceptionally high in Korea, and the health risks and dietary implications of MetS have been reported extensively. Although most meals include combination foods, little is known about metabolic responses to meals containing various foods (such as a hamburger, which typically includes meat, bread, and vegetables). The purpose of this study was to compare glycemic responses and postprandial-triglyceride (PTG…
Effect of Chongkukjang on histamine-induced skin wheal response: A randomized, double-blind, placebo-controlled trial
Background: Studies in animals have demonstrated the antiallergenic properties of Chongkukjang (CKJ), a traditional Korean food made by fermentation of soybean with Bacillus subtilis. CKJ might therefore be used as an ingredient in a functional food designed to suppress allergies. The purpose of this study was to investigate the effect of CKJ on histamine-induced skin wheal response in healthy participants. Methods: A randomized, double-blind, pl…
Rice-based Korean meals (bibimbap and kimbap) have lower glycemic responses and postprandial-triglyceride effects than energy-matched Western meals
The rate of metabolic syndrome (MetS) is exceptionally high in Korea, and the health risks and dietary implications of MetS have been reported extensively. Although most meals include combination foods, little is known about metabolic responses to meals containing various foods (such as a hamburger, which typically includes meat, bread, and vegetables). The purpose of this study was to compare glycemic responses and postprandial-triglyceride (PTG…
Effect of Chongkukjang on histamine-induced skin wheal response: A randomized, double-blind, placebo-controlled trial
Background: Studies in animals have demonstrated the antiallergenic properties of Chongkukjang (CKJ), a traditional Korean food made by fermentation of soybean with Bacillus subtilis. CKJ might therefore be used as an ingredient in a functional food designed to suppress allergies. The purpose of this study was to investigate the effect of CKJ on histamine-induced skin wheal response in healthy participants. Methods: A randomized, double-blind, pl…
Quality and functional characteristics of kimchi made with organically cultivated young Chinese cabbage (olgari-baechu)
Recently, studies on nutritional and functional differences in agricultural products cultivated by organic and conventional farming have been frequently reported. However, there are few studies on the physiochemical and sensory characteristics of kimchi made of organically cultivated young Chinese cabbage (olgari-baechu) according to agricultural differences. Different types of kimchi were produced using three different types of young Chinese cab…
Does Korean diet based on brown rice really have the effect on treating chronic diseases and on suspending drug use
Background and objective: According to several interventional studies, intake of vegetarian diets reduced blood pressure (BP) and has association with glycemic control. However, there were no studies verifying the improvement of diseases through diet alone under the supervision of medical staff after dietary prescriptions for patients who are hospitalized for a certain period of time. Therefore, the objective of this study is to evaluate the effe…
Gochujang, a Korean traditional fermented soybean product: History, Preparation and Functionality
Korean food has garnered global interest, especially after COVID-19, with a significant increase in demand for K-Food staples like bulgogi, tteokbokki, bibimbap, kimchi, and galbi, as well as related YouTube content. A key ingredient that enhances the deliciousness of Korean cuisine is Gochujang. Gochujang, with its unique taste and aroma, is an unparalleled fermented spice seasoning, adding spiciness and a special flavor to a variety of dishes. …
Food Science (3 works) · Internal Medicine (3 works) · Medicine (3 works) · Biology (2 works) · Chemistry (2 works) · Diet and metabolism studies (2 works) · Food Quality and Safety Studies (2 works) · Glycemic (2 works) · Nutrition, Health and Food Behavior (2 works) · Nutritional Studies and Diet (2 works)