1. Toxicity of fermented soybean product (cheonggukjang) manufactured by mixed culture ofBacillus subtilisMC31 andLactobacillus sakei383 on liver and kidney of ICR mice
   Young-Ju Lee et al, 2014, Laboratory Animal Research CrossRef
2. Comparative assessment of quality characteristics of Chungkookjang made from soybean seeds differing in oleic acid concentration
   Dong-Ho Lee et al, 2019, Journal of Functional Foods CrossRef
3. Dihydrodaidzein and 6‐hydroxydaidzein mediate the fermentation‐induced increase of antiosteoporotic effect of soybeans in ovariectomized mice
   Ji-Sun Kim et al, 2019, The FASEB Journal CrossRef
4. Quantitative evaluation of the therapeutic effect of fermented soybean products containing a high concentration of GABA on phthalic anhydride-induced atopic dermatitis in IL-4/Luc/CNS-1 Tg mice
   YOUNG JU LEE et al, 2014, International Journal of Molecular Medicine CrossRef
5. Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang
   Il-Sup Kim et al, 2021, International Journal of Molecular Sciences CrossRef
6. Relative Assessment of Biochemical Constituents and Antioxidant Potential of Fermented Wheat Grains Using Bacillus subtilis KCTC 13241
   Muhammad Zahaib Ilyas et al, 2022, Fermentation CrossRef
7. Neuroprotective effects of fermented soybean products (Cheonggukjang) manufactured by mixed culture ofBacillus subtilisMC31 andLactobacillus sakei383 on trimethyltin-induced cognitive defects mice
   Jun Go et al, 2016, Nutritional Neuroscience CrossRef
8. Therapeutic effects of polyphenols in fermented soybean and black soybean products
   Azin Khosravi et al, 2021, Journal of Functional Foods CrossRef