491 related articles for article (PubMed ID: 27733844)
1. Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review.
Patra JK; Das G; Paramithiotis S; Shin HS
Front Microbiol; 2016; 7():1493. PubMed ID: 27733844
[TBL] [Abstract][Full Text] [Related]
2. Health benefits of kimchi (Korean fermented vegetables) as a probiotic food.
Park KY; Jeong JK; Lee YE; Daily JW
J Med Food; 2014 Jan; 17(1):6-20. PubMed ID: 24456350
[TBL] [Abstract][Full Text] [Related]
3. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products).
Cheigh HS; Park KY
Crit Rev Food Sci Nutr; 1994; 34(2):175-203. PubMed ID: 8011144
[TBL] [Abstract][Full Text] [Related]
4. Does kimchi deserve the status of a probiotic food?
Cha J; Kim YB; Park SE; Lee SH; Roh SW; Son HS; Whon TW
Crit Rev Food Sci Nutr; 2024; 64(19):6512-6525. PubMed ID: 36718547
[TBL] [Abstract][Full Text] [Related]
5. Kimchi microflora: history, current status, and perspectives for industrial kimchi production.
Jung JY; Lee SH; Jeon CO
Appl Microbiol Biotechnol; 2014 Mar; 98(6):2385-93. PubMed ID: 24419800
[TBL] [Abstract][Full Text] [Related]
6. Application of colorimetric indicators to predict the fermentation stage of kimchi.
Moon EW; Yang JS; Yoon SR; Ha JH
J Food Sci; 2020 Dec; 85(12):4170-4179. PubMed ID: 33190231
[TBL] [Abstract][Full Text] [Related]
7. Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches.
Lee SH; Whon TW; Roh SW; Jeon CO
Appl Microbiol Biotechnol; 2020 Sep; 104(18):7731-7744. PubMed ID: 32749526
[TBL] [Abstract][Full Text] [Related]
8. Proline-Based Cyclic Dipeptides from Korean Fermented Vegetable Kimchi and from
Liu R; Kim AH; Kwak MK; Kang SO
Front Microbiol; 2017; 8():761. PubMed ID: 28512456
[No Abstract] [Full Text] [Related]
9. Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation.
Jung MY; Kim TW; Lee C; Kim JY; Song HS; Kim YB; Ahn SW; Kim JS; Roh SW; Lee SH
Food Chem; 2018 Nov; 265():135-143. PubMed ID: 29884364
[TBL] [Abstract][Full Text] [Related]
10. Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation.
Jung JY; Lee SH; Lee HJ; Seo HY; Park WS; Jeon CO
Int J Food Microbiol; 2012 Feb; 153(3):378-87. PubMed ID: 22189023
[TBL] [Abstract][Full Text] [Related]
11. Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages.
Yu HH; Yoon GH; Choi JH; Kang KM; Hwang HJ
Korean J Food Sci Anim Resour; 2017; 37(6):804-812. PubMed ID: 29725201
[TBL] [Abstract][Full Text] [Related]
12. Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel Electrophoresis.
Hong SW; Choi YJ; Lee HW; Yang JH; Lee MA
J Microbiol Biotechnol; 2016 Jun; 26(6):1057-62. PubMed ID: 26907755
[TBL] [Abstract][Full Text] [Related]
13. Kimchi markedly induces apoptosis in HT-29 human colon carcinoma cells.
Yu T; Park ES; Song GH; Zhao X; Yi RK; Park KY
J Food Biochem; 2021 Jan; 45(1):e13532. PubMed ID: 33140497
[TBL] [Abstract][Full Text] [Related]
14. Bacterial diversity in Korean temple kimchi fermentation.
Lee M; Song JH; Park JM; Chang JY
Food Res Int; 2019 Dec; 126():108592. PubMed ID: 31732073
[TBL] [Abstract][Full Text] [Related]
15. Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health.
Lavefve L; Marasini D; Carbonero F
Adv Food Nutr Res; 2019; 87():147-185. PubMed ID: 30678814
[TBL] [Abstract][Full Text] [Related]
16. Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis.
Kim M; Chun J
Int J Food Microbiol; 2005 Aug; 103(1):91-6. PubMed ID: 16084269
[TBL] [Abstract][Full Text] [Related]
17. Eating Fermented: Health Benefits of LAB-Fermented Foods.
Castellone V; Bancalari E; Rubert J; Gatti M; Neviani E; Bottari B
Foods; 2021 Oct; 10(11):. PubMed ID: 34828920
[TBL] [Abstract][Full Text] [Related]
18. Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells.
Hyun IK; Hong SW; Ma MJ; Chang JY; Lee S; Yun YR
J Microbiol Biotechnol; 2024 Jan; 34(1):123-131. PubMed ID: 37830224
[TBL] [Abstract][Full Text] [Related]
19.
Park J; Heo S; Lee G; Hong SW; Jeong DW
Food Sci Biotechnol; 2024 Jun; 33(7):1661-1670. PubMed ID: 38623433
[No Abstract] [Full Text] [Related]
20. The impact of vegan production on the kimchi microbiome.
Zabat MA; Sano WH; Cabral DJ; Wurster JI; Belenky P
Food Microbiol; 2018 Sep; 74():171-178. PubMed ID: 29706333
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
