205 related articles for article (PubMed ID: 33190231)
1. 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]
2. Influence of different temperatures on brining kinetics, salt concentration and texture properties of Chinese cabbage (Brassica rapa L. ssp. pekinensis) during brining with ultrasonic treatment.
Piao YZ; Zhao CC; Eun JB
J Food Sci; 2020 Dec; 85(12):4161-4169. PubMed ID: 33174203
[TBL] [Abstract][Full Text] [Related]
3. Effect of capsaicinoids in hot pepper powder on microbial community and free sugar during kimchi fermentation.
Chung YB; Lee H; Hwang S; Seo HY; Suh HJ; Jo K
J Food Sci; 2021 Jul; 86(7):3195-3204. PubMed ID: 34146398
[TBL] [Abstract][Full Text] [Related]
4. Supercooling as a potentially improved storage option for commercial kimchi.
Kim J; Choi DS; Kim YH; Son JY; Park CW; Park SH; Hwang Y
J Food Sci; 2021 Mar; 86(3):749-761. PubMed ID: 33604898
[TBL] [Abstract][Full Text] [Related]
5. Lactic acid bacteria starter in combination with sodium chloride controls pathogenic Escherichia coli (EPEC, ETEC, and EHEC) in kimchi.
Choi SJ; Yang SY; Yoon KS
Food Microbiol; 2021 Dec; 100():103868. PubMed ID: 34416967
[TBL] [Abstract][Full Text] [Related]
6. Correlation between Changes in Microbial/Physicochemical Properties and Persistence of Human Norovirus during Cabbage Kimchi Fermentation.
Lee HM; Lee JH; Kim SH; Yoon SR; Lee JY; Ha JH
J Microbiol Biotechnol; 2017 Nov; 27(11):2019-2027. PubMed ID: 29017238
[TBL] [Abstract][Full Text] [Related]
7. Assessment of human norovirus inhibition in cabbage kimchi by electron beam irradiation using RT-qPCR combined with immunomagnetic separation.
Jeong MI; Lee EJ; Park SY; Kim MR; Park SR; Moon Y; Choi C; Ha JH; Ha SD
J Food Sci; 2021 Feb; 86(2):505-512. PubMed ID: 33415724
[TBL] [Abstract][Full Text] [Related]
8. Development of a Sulfite-Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen-mediated Deterioration of Kimchi Quality.
Lee JS; Jeong S; Lee HG; Cho CH; Yoo S
J Food Sci; 2018 Dec; 83(12):3009-3018. PubMed ID: 30440083
[TBL] [Abstract][Full Text] [Related]
9. Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation.
Lee JJ; Choi YJ; Lee MJ; Park SJ; Oh SJ; Yun YR; Min SG; Seo HY; Park SH; Lee MA
Food Res Int; 2020 Oct; 136():109591. PubMed ID: 32846617
[TBL] [Abstract][Full Text] [Related]
10. Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance.
Ahmadsah LS; Min SG; Han SK; Hong Y; Kim HY
J Microbiol Biotechnol; 2015 Dec; 25(12):2049-57. PubMed ID: 26370801
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Effects of carbon dioxide on metabolite production and bacterial communities during kimchi fermentation.
Park DH
Biosci Biotechnol Biochem; 2018 Jul; 82(7):1234-1242. PubMed ID: 29685096
[TBL] [Abstract][Full Text] [Related]
14. Fermentation and sensory characteristics of kimchi containing potassium chloride as a partial replacement for sodium chloride.
Choi SY; Beuchat LR; Perkins LM; Nakayama T
Int J Food Microbiol; 1994 Mar; 21(4):335-40. PubMed ID: 8043352
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Influence of Capsaicinoids Content on the Microbial Community during Kimchi Fermentation.
Park B; Yang JS; Moon EW; Seo HY; Ha JH
J Microbiol Biotechnol; 2019 Oct; 29(10):1580-1590. PubMed ID: 31474094
[TBL] [Abstract][Full Text] [Related]
17. Starter cultures for kimchi fermentation.
Lee ME; Jang JY; Lee JH; Park HW; Choi HJ; Kim TW
J Microbiol Biotechnol; 2015 May; 25(5):559-68. PubMed ID: 25674806
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Comparison of bacterial community changes in fermenting kimchi at two different temperatures using a denaturing gradient gel electrophoresis analysis.
Hong Y; Yang HS; Chang HC; Kim HY
J Microbiol Biotechnol; 2013 Jan; 23(1):76-84. PubMed ID: 23314371
[TBL] [Abstract][Full Text] [Related]
20. Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation.
Kim SJ; Ha S; Dang YM; Chang JY; Mun SY; Ha JH
J Microbiol Biotechnol; 2024 Mar; 34(3):622-633. PubMed ID: 37997263
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]