gochujang paste
Selected indexed studies
- Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste. (Front Microbiol, 2020) [PMID:33537020]
- Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries. (Foods, 2022) [PMID:35159525]
- Improvement of cognitive function by Gochujang supplemented with tomato paste in a mouse model. (Food Sci Biotechnol, 2019) [PMID:31275723]
_Worker-drafted node — pending editorial review._
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Sources
- Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste. (2020) pubmed
- Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries. (2022) pubmed
- Improvement of cognitive function by Gochujang supplemented with tomato paste in a mouse model. (2019) pubmed
- Metabolomics Provides Quality Characterization of Commercial Gochujang (Fermented Pepper Paste). (2016) pubmed
- Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly. (2021) pubmed
- Correlation between the microbiome and pack burst spoilage of Allium sativum supplemented fermented hot pepper paste. (2023) pubmed
- Immunomodulatory Effects of Traditional Korean Gochujang in Rats Immunosuppressed with Cyclophosphamide. (2025) pubmed
- Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste). (2017) pubmed
- Quantification of Biogenic Amines in 35 Korean Cottage Industry Traditional Gochujang (Fermented Red Pepper Paste) Products. (2021) pubmed
- Effects of gamma ray, electron beam, and X-ray on the reduction of Aspergillus flavus on red pepper powder (Capsicum annuum L.) and gochujang (red pepper paste). (2019) pubmed