gochujang sauce
Selected indexed studies
- Comparison of Antiobesity Effects Between Gochujangs Produced Using Different Koji Products and Tabasco Hot Sauce in Rats Fed a High-Fat Diet. (J Med Food, 2018) [PMID:29356583]
- Improvement of cognitive function by Gochujang supplemented with tomato paste in a mouse model. (Food Sci Biotechnol, 2019) [PMID:31275723]
- Anti-obesity effects of gochujang products prepared using rice koji and soybean meju in rats. (J Food Sci Technol, 2016) [PMID:27162380]
_Worker-drafted node — pending editorial review._
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Sources
- Improvement of cognitive function by Gochujang supplemented with tomato paste in a mouse model. (2019) pubmed
- Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste). (2017) pubmed
- Comparison of Antiobesity Effects Between Gochujangs Produced Using Different Koji Products and Tabasco Hot Sauce in Rats Fed a High-Fat Diet. (2018) pubmed
- Anti-obesity effects of gochujang products prepared using rice koji and soybean meju in rats. (2016) pubmed
- Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings. (2023) pubmed
- Determination of alcohols in various fermented food matrices using gas chromatography-flame ionization detector for halal certification. (2022) pubmed
- Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers. (2020) pubmed
- Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions. (2016) pubmed
- Cross-food-cultural study of metabolite differences in Asian spicy fermented pastes using combined CIL-LC-MS and GC-MS analysis. (2025) pubmed
- Analysis of Iodine Content in Salts and Korean Sauces for Low-Iodine Diet Education in Korean Patients with Thyroid Cancer Preparing for Radioiodine Therapy. (2018) pubmed