158 related articles for article (PubMed ID: 38623433)
1.
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]
2. Bacterial Community of Galchi-Baechu Kimchi Based on Culture-Dependent and - Independent Investigation and Selection of Starter Candidates.
Kim T; Heo S; Na HE; Lee G; Kim JH; Kwak MS; Sung MH; Jeong DW
J Microbiol Biotechnol; 2022 Mar; 32(3):341-347. PubMed ID: 35001009
[TBL] [Abstract][Full Text] [Related]
3. Reduction in Biogenic Amine Content in
Lee J; Jin YH; Pawluk AM; Mah JH
Microorganisms; 2021 Dec; 9(12):. PubMed ID: 34946171
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. 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]
7. 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]
8. Beneficial Outcomes of Kimchi Prepared with Amtak Baechu Cabbage and Salting in Brine Solution: Anticancer Effects in Pancreatic and Hepatic Cancer Cells.
Song GH; Park ES; Lee SM; Park DB; Park KY
J Environ Pathol Toxicol Oncol; 2018; 37(2):151-161. PubMed ID: 30055550
[TBL] [Abstract][Full Text] [Related]
9. Effects of salt type on the metabolites and microbial community in kimchi fermentation.
Lee MA; Choi YJ; Kim YS; Chon SY; Chung YB; Park SH; Yun YR; Min SG; Yang HC; Seo HY
Heliyon; 2022 Nov; 8(11):e11360. PubMed ID: 36387467
[TBL] [Abstract][Full Text] [Related]
10. Role of combinated lactic acid bacteria in bacterial, viral, and metabolite dynamics during fermentation of vegetable food, kimchi.
Jung MJ; Kim J; Lee SH; Whon TW; Sung H; Bae JW; Choi YE; Roh SW
Food Res Int; 2022 Jul; 157():111261. PubMed ID: 35761573
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing.
Park EJ; Chun J; Cha CJ; Park WS; Jeon CO; Bae JW
Food Microbiol; 2012 May; 30(1):197-204. PubMed ID: 22265301
[TBL] [Abstract][Full Text] [Related]
13. Association between traditional Korean fermented vegetables (kimchi) intake and serum lipid profile: using the Korean Genome and Epidemiology Study (KoGES) cohort.
Oh SJ; Lee W; Hong SW; Shin S
Eur J Nutr; 2024 May; ():. PubMed ID: 38771355
[TBL] [Abstract][Full Text] [Related]
14. Metagenomic analysis of kimchi, a traditional Korean fermented food.
Jung JY; Lee SH; Kim JM; Park MS; Bae JW; Hahn Y; Madsen EL; Jeon CO
Appl Environ Microbiol; 2011 Apr; 77(7):2264-74. PubMed ID: 21317261
[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. Selective influence of garlic as a key ingredient in kimchi on lactic acid bacteria in a fermentation model system.
Choi HW; Park SE; Kim EJ; Seo SH; Whon TW; Roh SW; Son HS
Heliyon; 2024 Jan; 10(2):e24503. PubMed ID: 38298617
[TBL] [Abstract][Full Text] [Related]
17. Analysis of Cultivable Microbial Community during Kimchi Fermentation Using MALDI-TOF MS.
Kim E; Yang SM; Kim HY
Foods; 2021 May; 10(5):. PubMed ID: 34066045
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile.
Song HS; Lee SH; Ahn SW; Kim JY; Rhee JK; Roh SW
Food Res Int; 2021 Nov; 149():110668. PubMed ID: 34600670
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
