Characterization of a glutamate decarboxylase (GAD) gene from Lactobacillus zymae.
- Published in:
- Biotechnology Letters, 2014, v. 36, n. 9, p. 1791, doi. 10.1007/s10529-014-1539-9
- By:
- Publication type:
- Article
Works matching DE "KIMCHI"
Results: 171
1
2
Optimization of γ-amino butyric acid production in a newly isolated Lactobacillus brevis.
- Published in:
- Biotechnology Letters, 2014, v. 36, n. 1, p. 93, doi. 10.1007/s10529-013-1326-z
- By:
- Publication type:
- Article
3
Enhancing acid tolerance of Leuconostoc mesenteroides with glutathione.
- Published in:
- Biotechnology Letters, 2012, v. 34, n. 4, p. 683, doi. 10.1007/s10529-011-0815-1
- By:
- Publication type:
- Article
4
Analysis of pYC2, a cryptic plasmid in Lactobacillus sakei BM5 isolated from kimchi.
- Published in:
- Biotechnology Letters, 2009, v. 31, n. 1, p. 123, doi. 10.1007/s10529-008-9842-y
- By:
- Publication type:
- Article
5
Cloning and characterization of the gene encoding phosphoketolase in Leuconostoc mesenteroides isolated from kimchi.
- Published in:
- Biotechnology Letters, 2005, v. 27, n. 12, p. 853, doi. 10.1007/s10529-005-6718-2
- By:
- Publication type:
- Article
6
Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable.
- Published in:
- Antonie van Leeuwenhoek, 2016, v. 109, n. 6, p. 869, doi. 10.1007/s10482-016-0686-5
- By:
- Publication type:
- Article
7
Lactobacillus ginsenosidimutans sp. nov., isolated from kimchi with the ability to transform ginsenosides.
- Published in:
- Antonie van Leeuwenhoek, 2013, v. 103, n. 4, p. 867, doi. 10.1007/s10482-012-9868-y
- By:
- Publication type:
- Article
8
Bioconversion of ginsenoside Rc into Rd by a novel α- l-arabinofuranosidase, Abf22-3 from Leuconostoc sp. 22-3: cloning, expression, and enzyme characterization.
- Published in:
- Antonie van Leeuwenhoek, 2013, v. 103, n. 4, p. 747, doi. 10.1007/s10482-012-9856-2
- By:
- Publication type:
- Article
9
Screening and Probiotic Properties of Lactic Acid Bacteria with Potential Immunostimulatory Activity Isolated from Kimchi.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 1, p. 4, doi. 10.3390/fermentation9010004
- By:
- Publication type:
- Article
10
Influence of Salinity on the Microbial Community Composition and Metabolite Profile in Kimchi.
- Published in:
- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040308
- By:
- Publication type:
- Article
11
Bacteriocinogenic Bacillus spp. Isolated from Korean Fermented Cabbage (Kimchi)—Beneficial or Hazardous? .
- Published in:
- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020056
- By:
- Publication type:
- Article
12
Fermentation of intangible cultural heritage: interpretation of kimchi in museums.
- Published in:
- Museum Management & Curatorship, 2013, v. 28, n. 2, p. 209, doi. 10.1080/09647775.2013.776796
- By:
- Publication type:
- Article
13
Development of Color Indicators for Kimchi Packaging.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 255, doi. 10.1111/j.1365-2621.1999.tb15877.x
- By:
- Publication type:
- Article
14
Decrease of pungency in `radish kimchi' during fermentation.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 128, doi. 10.1111/j.1365-2621.1993.tb03226.x
- By:
- Publication type:
- Article
15
Vitamin B{sub}1{sub}2 and ascorbic acid in Kimchi inoculated with Propionibacterium freudenreichii ss. shermanii
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 873
- By:
- Publication type:
- Article
16
Author Correction: Functional MRI of murine olfactory bulbs at 15.2 T reveals characteristic activation patterns when stimulated by different odors.
- Published in:
- 2023
- By:
- Publication type:
- Correction Notice
17
Development of Anti-inflammatory Probiotic Limosilactobacillus reuteri EFEL6901 as Kimchi Starter: in vitro and In vivo Evidence.
- Published in:
- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.760476
- By:
- Publication type:
- Article
18
The addition of jogi, Micropogonias undulates, affects amino acid content in kimchi fermentation.
- Published in:
- PLoS ONE, 2024, v. 19, n. 4, p. 1, doi. 10.1371/journal.pone.0300249
- By:
- Publication type:
- Article
19
How History Wars Shape Foreign Policy: An Ancient Kingdom and the Future of China–South Korea Relations.
- Published in:
- Journal of East Asian Studies, 2022, v. 22, n. 1, p. 1, doi. 10.1017/jea.2021.30
- By:
- Publication type:
- Article
20
Effects of carbon dioxide on metabolite production and bacterial communities during kimchi fermentation.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2018, v. 82, n. 7, p. 1234, doi. 10.1080/09168451.2018.1459462
- By:
- Publication type:
- Article
21
Geographic Origins of Korean and Chinese Kimchi Determined by Multiple Elements.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 11, p. 2096, doi. 10.1271/bbb.120471
- By:
- Publication type:
- Article
22
Determination of the Geographical Origin of Kimchi by lU NMR-Based Metabolite Profiling.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 9, p. 1752, doi. 10.1271/bbb.120356
- By:
- Publication type:
- Article
23
Effect of Fungi on Metabolite Changes in Kimchi During Fermentation.
- Published in:
- Molecules, 2020, v. 25, n. 21, p. 5040, doi. 10.3390/molecules25215040
- By:
- Publication type:
- Article
24
Dissipation Kinetics and the Pre-Harvest Residue Limits of Acetamiprid and Chlorantraniliprole in Kimchi Cabbage Using Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry.
- Published in:
- Molecules, 2019, v. 24, n. 14, p. 2616, doi. 10.3390/molecules24142616
- By:
- Publication type:
- Article
25
Analysis of Targeted Metabolites and Molecular Structure of Starch to Understand the Effect of Glutinous Rice Paste on Kimchi Fermentation.
- Published in:
- Molecules, 2018, v. 23, n. 12, p. 3324, doi. 10.3390/molecules23123324
- By:
- Publication type:
- Article
26
주요 해외 온라인 백과사전 김치 정보의 정확성과 적정성 평가.
- Published in:
- Journal of the Korean Society of Food Culture, 2023, v. 38, n. 4, p. 203, doi. 10.7318/KJFC/2023.38.4.203
- By:
- Publication type:
- Article
27
‘총각김치’명칭의 시작과 확산, 그리고 보편화 과정 고찰: 음식문화 콘텐츠 관점을 연계하여.
- Published in:
- Journal of the Korean Society of Food Culture, 2022, v. 37, n. 5, p. 418, doi. 10.7318/KJFC/2022.37.5.418
- By:
- Publication type:
- Article
28
김치 종주국 논란의 배경과 진실, 그리고 대응 방안 - 김치의 탄생과 변화 과정 및 독특성을 중심으로 -.
- Published in:
- Journal of the Korean Society of Food Culture, 2021, v. 36, n. 3, p. 274, doi. 10.7318/KJFC/2021.36.3.274
- By:
- Publication type:
- Article
29
Strain-specific Detection of Kimchi Starter Leuconostoc mesenteroides WiKim33 using Multiplex PCR.
- Published in:
- Journal of the Korean Society of Food Culture, 2019, v. 34, n. 2, p. 208, doi. 10.7318/KJFC/2019.34.2.208
- By:
- Publication type:
- Article
30
국내 유통 김치의 계절별 품질특성 변화.
- Published in:
- Journal of the Korean Society of Food Culture, 2019, v. 34, n. 2, p. 224, doi. 10.7318/KJFC/2019.34.2.224
- By:
- Publication type:
- Article
31
중국인들의 김치에 대한 인식과 구매행동 조사.
- Published in:
- Journal of the Korean Society of Food Culture, 2019, v. 34, n. 2, p. 176, doi. 10.7318/KJFC/2019.34.2.176
- By:
- Publication type:
- Article
32
근대화와 김치문화.
- Published in:
- Journal of the Korean Society of Food Culture, 2019, v. 34, n. 2, p. 129, doi. 10.7318/KJFC/2019.34.2.129
- By:
- Publication type:
- Article
33
김치와 김치의 건강기능성.
- Published in:
- Journal of the Korean Society of Food Culture, 2019, v. 34, n. 2, p. 142, doi. 10.7318/KJFC/2019.34.2.142
- By:
- Publication type:
- Article
34
김치 발효에 관여하는 효모의 다양성 및 역할.
- Published in:
- Journal of the Korean Society of Food Culture, 2019, v. 34, n. 2, p. 201, doi. 10.7318/KJFC/2019.34.2.201
- By:
- Publication type:
- Article
35
김치포장 내부의 이산화탄소 및 산소 제어를 위한 포장 기술 고찰.
- Published in:
- Journal of the Korean Society of Food Culture, 2019, v. 34, n. 2, p. 233, doi. 10.7318/KJFC/2019.34.2.233
- By:
- Publication type:
- Article
36
김치 지리적표시제 도입에 대한 주요 수출시장 소비자 의향 및 효과 분석.
- Published in:
- Journal of the Korean Society of Food Culture, 2019, v. 34, n. 2, p. 168, doi. 10.7318/KJFC/2019.34.2.168
- By:
- Publication type:
- Article
37
현지 식문화에 기반한 유럽권 김치 문화 확산 방안 연구 - 국내 체류 중인 유럽인을 대상으로 -
- Published in:
- Journal of the Korean Society of Food Culture, 2019, v. 34, n. 2, p. 184, doi. 10.7318/KJFC/2019.34.2.184
- By:
- Publication type:
- Article
38
Changes in Quality Characteristics of Chungkukjang-Kimchi and its Acceptability for Korean School Foodservice Industry.
- Published in:
- FASEB Journal, 2007, v. 21, n. 6, p. A1079
- By:
- Publication type:
- Article
39
Effect of sulfur-enriched young radish kimchi on the induction of apoptosis in HT-29 human colon cancer cells.
- Published in:
- FASEB Journal, 2007, v. 21, n. 6, p. A1078
- By:
- Publication type:
- Article
40
Dietary patterns associated with Bone Mineral Density in Korea Women: 2-year follow-up Cohort study.
- Published in:
- FASEB Journal, 2007, v. 21, n. 6, p. A1063, doi. 10.1096/fasebj.21.6.a1063-b
- By:
- Publication type:
- Article
41
Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches.
- Published in:
- Applied Microbiology & Biotechnology, 2020, v. 104, n. 18, p. 7731, doi. 10.1007/s00253-020-10804-8
- By:
- Publication type:
- Article
42
Kimchi microflora: history, current status, and perspectives for industrial kimchi production.
- Published in:
- Applied Microbiology & Biotechnology, 2014, v. 98, n. 6, p. 2385, doi. 10.1007/s00253-014-5513-1
- By:
- Publication type:
- Article
43
利用TDS法研究保藏时间对辣白菜感官品质的 影响.
- Published in:
- Food Research & Development, 2019, v. 40, n. 11, p. 83, doi. 10.3969/j.issn.1005-6521.2019.11.015
- By:
- Publication type:
- Article
44
Biotransformation of monosodium glutamate to gamma-aminobutyric acid by isolated strain Lactobacillus brevis L-32 for potentiation of pentobarbital-induced sleep in mice.
- Published in:
- Food Biotechnology, 2017, v. 31, n. 2, p. 80, doi. 10.1080/08905436.2017.1301821
- By:
- Publication type:
- Article
45
Potential exposure to flubendiamide and risk assessment in Kimchi cabbage field, Gangneung, Gangwon-do, Republic of Korea: the protective role of PPE (personal protective equipment).
- Published in:
- Human & Ecological Risk Assessment, 2022, v. 28, n. 9, p. 945, doi. 10.1080/10807039.2022.2112504
- By:
- Publication type:
- Article
46
Correction: Jiang et al. Characterization of Functional Microorganisms in Representative Traditional Fermented Dongcai from Different Regions of China. Foods 2023, 12 , 1753.
- Published in:
- 2024
- By:
- Publication type:
- Correction Notice
47
Bactericidal Effect of Underwater Plasma Treatment on Waste Brine from Kimchi Production Process and the Evaluation of Reusability of Plasma-Treated Waste Brine in Salting Kimchi Cabbage.
- Published in:
- Foods, 2023, v. 12, n. 4, p. 728, doi. 10.3390/foods12040728
- By:
- Publication type:
- Article
48
Real-Time Monitoring the Effects of Storage Conditions on Volatile Compounds and Quality Indexes of Halal-Certified Kimchi during Distribution Using Electronic Nose.
- Published in:
- Foods, 2022, v. 11, n. 15, p. 2323, doi. 10.3390/foods11152323
- By:
- Publication type:
- Article
49
Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1020, doi. 10.3390/foods11071020
- By:
- Publication type:
- Article
50
Comparison of Quality Characteristics of Commercial Kimchi Manufactured in Korea, China, and the United States.
- Published in:
- Foods, 2021, v. 10, n. 10, p. 2488, doi. 10.3390/foods10102488
- By:
- Publication type:
- Article