H. Na

jmbReview Secondary Fermented Extract of Chaga-Cheonggukjang Attenuates the Effects of Obesity and Suppresses Inflammatory Response in the Liver and Spleen of High-Fat Diet-Induced Obese Mice

H. Koo, Mi-Ja Kim, S. Namkoong, 2019 .

Dinoflagellates: ecological approaches and spatial distributions in Malaysia waters

H. Na, Noor Nm, Hassan Msa, 2017 .

Comparison of Physicochemical Properties and Antioxidant Activities ofCommercial Regular Coffee and Instant Coffee with Coffee Creamer

H. Chae, K. Jang, Je-Hyuk Lee, 2017 .

Effects of mixed culture of Bacillus subtilis and Lactobacillus acidophilus on Cheonggukjang quality

K. Jang, H. Na, Donghun Nam, 2018, Korean Journal of Food Preservation.

Improvement of viscous substance production during Cheonggukjang fermentation added with glycine

Mi-Ja Kim, K. Jang, S. You, 2020, Food Science and Biotechnology.

Physicochemical properties and isoflavone content of Chaga Cheonggukjang with Lactobacillus acidophilus KCTC 3925 starter

Mi-Ja Kim, K. Jang, Min-Ah Kim, 2018 .

Evaluation of antioxidant activity of alcohol-free Moru wine using on-line HPLC

M. Jung, K. Jang, H. Na, 2019, Korean Journal of Food Preservation.

Inhibitory Effects of Cheonggukjang Mucoid on 3T3-L1 Adipocyte Differentiation

K. Jang, S. You, Min-Ah Kim, 2022, Journal of the Korean Society of Food Science and Nutrition.