Works matching DE "KIMCHI"
Results: 168
Effects of carbon dioxide on metabolite production and bacterial communities during kimchi fermentation.
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- Bioscience, Biotechnology & Biochemistry, 2018, v. 82, n. 7, p. 1234, doi. 10.1080/09168451.2018.1459462
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Geographic Origins of Korean and Chinese Kimchi Determined by Multiple Elements.
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- Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 11, p. 2096, doi. 10.1271/bbb.120471
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Determination of the Geographical Origin of Kimchi by lU NMR-Based Metabolite Profiling.
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- Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 9, p. 1752, doi. 10.1271/bbb.120356
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Characterization of a glutamate decarboxylase (GAD) gene from Lactobacillus zymae.
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- Biotechnology Letters, 2014, v. 36, n. 9, p. 1791, doi. 10.1007/s10529-014-1539-9
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Optimization of γ-amino butyric acid production in a newly isolated Lactobacillus brevis.
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- Biotechnology Letters, 2014, v. 36, n. 1, p. 93, doi. 10.1007/s10529-013-1326-z
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- Article
Enhancing acid tolerance of Leuconostoc mesenteroides with glutathione.
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- Biotechnology Letters, 2012, v. 34, n. 4, p. 683, doi. 10.1007/s10529-011-0815-1
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Analysis of pYC2, a cryptic plasmid in Lactobacillus sakei BM5 isolated from kimchi.
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- Biotechnology Letters, 2009, v. 31, n. 1, p. 123, doi. 10.1007/s10529-008-9842-y
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Author Correction: Functional MRI of murine olfactory bulbs at 15.2 T reveals characteristic activation patterns when stimulated by different odors.
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- 2023
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- Correction Notice
Development of Anti-inflammatory Probiotic Limosilactobacillus reuteri EFEL6901 as Kimchi Starter: in vitro and In vivo Evidence.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.760476
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An Influencer and Online Nationalism: The Case of the “Kimchi” Dispute on YouTube.
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- International Journal of Contents, 2023, v. 19, n. 3, p. 85, doi. 10.5392/IJoC.2023.19.3.085
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- Article
Development of a Gas Chromatography-Time-of-Flight Method for Detecting Glucosinolate Metabolites and Volatile Organic Compounds in Kimchi.
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- International Journal of Analytical Chemistry, 2021, p. 1, doi. 10.1155/2021/9978251
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- Article
Changes in Quality Characteristics of Chungkukjang-Kimchi and its Acceptability for Korean School Foodservice Industry.
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- FASEB Journal, 2007, v. 21, n. 6, p. A1079
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- Article
Effect of sulfur-enriched young radish kimchi on the induction of apoptosis in HT-29 human colon cancer cells.
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- FASEB Journal, 2007, v. 21, n. 6, p. A1078
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- Article
Dietary patterns associated with Bone Mineral Density in Korea Women: 2-year follow-up Cohort study.
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- FASEB Journal, 2007, v. 21, n. 6, p. A1063, doi. 10.1096/fasebj.21.6.a1063-b
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Determination of Aflatoxins in Red Pepper and Kimchi by Ultra-High-Performance Liquid Chromatography with Fluorescence Detection.
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- Analytical Letters, 2020, v. 53, n. 7, p. 1087, doi. 10.1080/00032719.2019.1696354
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Simultaneous Determination of Preservatives, Artificial Sweeteners, and Synthetic Dyes in Kimchi by Ultra-Performance Liquid Chromatography Electrospray Ionization Tandem Mass Spectrometry (UPLC-ESI-MS/MS).
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- Analytical Letters, 2019, v. 52, n. 16, p. 2472, doi. 10.1080/00032719.2019.1612906
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Characterization of Kimchi Flavor with Preconcentration by Head Space Solid-Phase Microextraction and Stir Bar Sorptive Extraction and Analysis by Gas Chromatography-Mass Spectrometry.
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- Analytical Letters, 2019, v. 52, n. 8, p. 1247, doi. 10.1080/00032719.2018.1530256
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- Article
Determination of Capsaicinoids in Red Pepper Products from South Korea by High-Performance Liquid Chromatography with Fluorescence Detection.
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- Analytical Letters, 2018, v. 51, n. 9, p. 1291, doi. 10.1080/00032719.2017.1376679
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- Article
Antimicrobial and Antibiofilm Effect of Bacteriocin-Producing Pediococcus inopinatus K35 Isolated from Kimchi against Multidrug-Resistant Pseudomonas aeruginosa.
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- Antibiotics (2079-6382), 2023, v. 12, n. 4, p. 676, doi. 10.3390/antibiotics12040676
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Project Approach in South Korea: Kimchi/Kimjang.
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- Childhood Education, 2015, v. 91, n. 2, p. 117, doi. 10.1080/00094056.2015.1018791
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- Article
The increased gamma-aminobutyric acid content by optimizing fermentation conditions of bacteria from kimchi and investigation of its biological activities.
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- EurAsian Journal of Biosciences, 2018, v. 12, n. 2, p. 369
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Deodorizing effect of induced hydroxyl ionic materials on odour from overfermented kimchi.
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- Packaging Technology & Science, 2018, v. 31, n. 7, p. 481, doi. 10.1002/pts.2374
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Preparation and properties of sodium bicarbonate-incorporated LDPE films with deodorizing function for kimchi packaging.
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- Packaging Technology & Science, 2017, v. 30, n. 12, p. 781, doi. 10.1002/pts.2333
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Issue Information.
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- Packaging Technology & Science, 2017, v. 30, n. 12, p. 755, doi. 10.1002/pts.2264
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- Article
Effect of Initial Gas Flushing or Vacuum Packaging on the Ripening Dynamics and Preference for Kimchi, a Korean Fermented Vegetable.
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- Packaging Technology & Science, 2016, v. 29, n. 8/9, p. 479, doi. 10.1002/pts.2227
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- Article
The Culture of Pediococcus pentosaceus T1 Inhibits Listeria Proliferation in Salmon Fillets and Controls Maturation of Kimchi.
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- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 29, doi. 10.17113/ftb.53.01.15.3754
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Physicochemical Property Analyses of Deep‐Frozen Kimchi Cabbage during Long‐Term Storage.
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- Journal of Food Quality, 2024, v. 2024, p. 1, doi. 10.1155/2024/1478159
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Mapping the Potential Interactions between UNESCO's Intangible Cultural Heritage Regime and World Trade Law.
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- International Journal of Cultural Property, 2018, v. 25, n. 4, p. 419, doi. 10.1017/S0940739118000255
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- Article
Kimchi microflora: history, current status, and perspectives for industrial kimchi production.
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- Applied Microbiology & Biotechnology, 2014, v. 98, n. 6, p. 2385, doi. 10.1007/s00253-014-5513-1
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Characterization of a chitinolytic enzyme from Serratia sp. KCK isolated from kimchi juice.
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- Applied Microbiology & Biotechnology, 2007, v. 75, n. 6, p. 1275, doi. 10.1007/s00253-007-0947-3
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Fermentation of intangible cultural heritage: interpretation of kimchi in museums.
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- Museum Management & Curatorship, 2013, v. 28, n. 2, p. 209, doi. 10.1080/09647775.2013.776796
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Characterization of Kimchi by Ultra-Performance Liquid Chromatography (UPLC) and High-Resolution Mass Spectrometry (HR-MS) with Principal Component Analysis (PCA) and Partial Least Squares-Discriminant Analysis (PLS-DA).
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- Analytical Letters, 2022, v. 55, n. 14, p. 2261, doi. 10.1080/00032719.2022.2053147
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- Article
Vitamin B{sub}1{sub}2 and ascorbic acid in Kimchi inoculated with Propionibacterium freudenreichii ss. shermanii
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 873
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The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation.
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- Scientific Reports, 2015, p. 15445, doi. 10.1038/srep15445
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American consumers' perception and acceptance of an ethnic food with strong flavor: a case study of Kimchi with varying levels of red pepper and fish sauce.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 6, p. 2348, doi. 10.1002/jsfa.10106
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Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 6, p. 2735, doi. 10.1002/jsfa.9441
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Comparison of sensory perception and verbal expression of Korean Kimchi stews between Chinese consumers and Korean trained panelists.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 1, p. 152, doi. 10.1002/jsfa.9156
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- Article
A novel method to rapidly distinguish the geographical origin of traditional fermented-salted vegetables by mass fingerprinting.
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- PLoS ONE, 2017, v. 12, n. 11, p. 1, doi. 10.1371/journal.pone.0188217
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The Presentation of the Korean Self with Everyday Food: Negotiating "Koreanness" through Kimchi Diplomacy in Contemporary Japan.
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- Seoul Journal of Korean Studies, 2023, v. 36, n. 1, p. 87, doi. 10.1353/seo.2023.a902135
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- Article
Changes in the quality of kimchi with added prickly pear cactus (Opuntia ficus-indica var. saboten) extracts during fermentation.
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- Journal of Food & Nutrition Research, 2011, v. 50, n. 4, p. 221
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- Article
Development of Kinetic Models and Their Applications to Describe the Resistance of Listeria monocytogenes in Napa Cabbage Kimchi to Fermentation Conditions.
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- Food Science & Technology Research, 2020, v. 26, n. 1, p. 53, doi. 10.3136/fstr.26.53
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- Article
Dissipation Kinetics and the Pre-Harvest Residue Limits of Acetamiprid and Chlorantraniliprole in Kimchi Cabbage Using Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry.
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- Molecules, 2019, v. 24, n. 14, p. 2616, doi. 10.3390/molecules24142616
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Analysis of Targeted Metabolites and Molecular Structure of Starch to Understand the Effect of Glutinous Rice Paste on Kimchi Fermentation.
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- Molecules, 2018, v. 23, n. 12, p. 3324, doi. 10.3390/molecules23123324
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- Article
Savouring the Francophone Asia-Pacific: Métissage and Foodways in Ook Chung's Kimchi and Jimmy Ly's Bonbon sœurette et pai coco.
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- International Journal of Francophone Studies, 2015, v. 18, n. 4, p. 453, doi. 10.1386/ijfs.18.4.453_1
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- Article
Biotransformation of monosodium glutamate to gamma-aminobutyric acid by isolated strain Lactobacillus brevis L-32 for potentiation of pentobarbital-induced sleep in mice.
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- Food Biotechnology, 2017, v. 31, n. 2, p. 80, doi. 10.1080/08905436.2017.1301821
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- Article
Detection of Black Spot Disease on Kimchi Cabbage Using Hyperspectral Imaging and Machine Learning Techniques.
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- Agriculture; Basel, 2023, v. 13, n. 12, p. 2215, doi. 10.3390/agriculture13122215
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Analysis of Growth Characteristics of Kimchi Cabbage Using Drone-Based Cabbage Surface Model Image.
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- Agriculture; Basel, 2022, v. 12, n. 2, p. 216, doi. 10.3390/agriculture12020216
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- Article
주요 해외 온라인 백과사전 김치 정보의 정확성과 적정성 평가.
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- Journal of the Korean Society of Food Culture, 2023, v. 38, n. 4, p. 203, doi. 10.7318/KJFC/2023.38.4.203
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‘총각김치’명칭의 시작과 확산, 그리고 보편화 과정 고찰: 음식문화 콘텐츠 관점을 연계하여.
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- Journal of the Korean Society of Food Culture, 2022, v. 37, n. 5, p. 418, doi. 10.7318/KJFC/2022.37.5.418
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김치 종주국 논란의 배경과 진실, 그리고 대응 방안 - 김치의 탄생과 변화 과정 및 독특성을 중심으로 -.
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- Journal of the Korean Society of Food Culture, 2021, v. 36, n. 3, p. 274, doi. 10.7318/KJFC/2021.36.3.274
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- Article