These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

278 related items for PubMed ID: 23314371

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3. 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 28; 26(6):1057-62. PubMed ID: 26907755
    [Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5. 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 28; 25(12):2049-57. PubMed ID: 26370801
    [Abstract] [Full Text] [Related]

  • 6. Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product.
    Choi IK, Jung SH, Kim BJ, Park SY, Kim J, Han HU.
    Antonie Van Leeuwenhoek; 2003 Dec 28; 84(4):247-53. PubMed ID: 14574101
    [Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8. Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis.
    Chang HW, Kim KH, Nam YD, Roh SW, Kim MS, Jeon CO, Oh HM, Bae JW.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):159-66. PubMed ID: 18562030
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. 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 28; 27(11):2019-2027. PubMed ID: 29017238
    [Abstract] [Full Text] [Related]

  • 14. 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 28; 30(1):197-204. PubMed ID: 22265301
    [Abstract] [Full Text] [Related]

  • 15. 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 28; 29(10):1580-1590. PubMed ID: 31474094
    [Abstract] [Full Text] [Related]

  • 16. Microbial Diversity during Fermentation of Sweet Paste, a Chinese Traditional Seasoning, Using PCR-Denaturing Gradient Gel Electrophoresis.
    Mao P, Hu Y, Liao T, Wang Z, Zhao S, Liang Y, Hu Y.
    J Microbiol Biotechnol; 2017 Apr 28; 27(4):678-684. PubMed ID: 28081358
    [Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18. Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food.
    Madoroba E, Steenkamp ET, Theron J, Scheirlinck I, Cloete TE, Huys G.
    Syst Appl Microbiol; 2011 May 28; 34(3):227-34. PubMed ID: 21300507
    [Abstract] [Full Text] [Related]

  • 19. Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods.
    Wang D, Chen G, Tang Y, Li H, Shen W, Wang M, Liu S, Qin W, Zhang Q.
    Int J Food Microbiol; 2020 Mar 16; 317():108463. PubMed ID: 31809966
    [Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 14.