Characterization of a chitinolytic enzyme from Serratia sp. KCK isolated from kimchi juice.
- Published in:
- Applied Microbiology & Biotechnology, 2007, v. 75, n. 6, p. 1275, doi. 10.1007/s00253-007-0947-3
- By:
- Publication type:
- Article
Works matching DE "KIMCHI"
Results: 171
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利用TDS法研究保藏时间对辣白菜感官品质的 影响.
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- Food Research & Development, 2019, v. 40, n. 11, p. 83, doi. 10.3969/j.issn.1005-6521.2019.11.015
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- Publication type:
- Article
3
Bioactive compounds and antioxidant activity in three types of Korean watery kimchi.
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- Applied Biological Chemistry, 2024, v. 67, n. 1, p. 1, doi. 10.1186/s13765-023-00855-6
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- Publication type:
- Article
4
Metabolomics Reveals Lysinibacillus capsici TT41-Induced Metabolic Shifts Enhancing Drought Stress Tolerance in Kimchi Cabbage (Brassica rapa L. subsp. pekinensis).
- Published in:
- Metabolites (2218-1989), 2024, v. 14, n. 2, p. 87, doi. 10.3390/metabo14020087
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- Publication type:
- Article
5
Metagenomic, Metabolomic, and Functional Evaluation of Kimchi Broth Treated with Light-Emitting Diodes (LEDs).
- Published in:
- Metabolites (2218-1989), 2021, v. 11, n. 8, p. 472, doi. 10.3390/metabo11080472
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- Publication type:
- Article
6
Metatranscriptomic and metataxonomic insights into the ultra-small microbiome of the Korean fermented vegetable, kimchi.
- Published in:
- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.1026513
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- Publication type:
- Article
7
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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- Publication type:
- Article
8
Effects of CO<sub>2</sub> absorbent and high-pressure treatment on the shelf-life of packaged Kimchi products.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 5, p. 519, doi. 10.1046/j.1365-2621.2003.00699.x
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- Publication type:
- Article
9
Effects of high pressure treatment on the quality and storage of kimchi.
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- International Journal of Food Science & Technology, 1998, v. 33, n. 4, p. 359, doi. 10.1046/j.1365-2621.1998.00138.x
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- Publication type:
- Article
10
Effects of an electric pulse on variation of bacterial community and metabolite production in kimchi-making culture.
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- Biotechnology & Bioprocess Engineering, 2013, v. 18, n. 5, p. 909, doi. 10.1007/s12257-013-0098-6
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- Publication type:
- Article
11
Effective approach to organic acid production from agricultural kimchi cabbage waste and its potential application.
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- PLoS ONE, 2018, v. 13, n. 11, p. 1, doi. 10.1371/journal.pone.0207801
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- Publication type:
- Article
12
Anti-inflammatory potential of a heat-killed Lactobacillus strain isolated from Kimchi on house dust mite-induced atopic dermatitis in NC/Nga mice.
- Published in:
- Journal of Applied Microbiology, 2017, v. 123, n. 2, p. 535, doi. 10.1111/jam.13515
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- Publication type:
- Article
13
Atopic dermatitis-mitigating effects of new Lactobacillus strain, Lactobacillus sakei probio 65 isolated from Kimchi.
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- Journal of Applied Microbiology, 2013, v. 115, n. 2, p. 517, doi. 10.1111/jam.12229
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- Publication type:
- Article
14
Lactobacillus pentosus var. plantarum C29 protects scopolamine-induced memory deficit in mice.
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- Journal of Applied Microbiology, 2012, v. 113, n. 6, p. 1498, doi. 10.1111/j.1365-2672.2012.05437.x
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- Publication type:
- Article
15
Anti-obesity effect of kimchi fermented with Weissella koreensis OK1-6 as starter in high-fat diet-induced obese C57 BL/6J mice.
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- Journal of Applied Microbiology, 2012, v. 113, n. 6, p. 1507, doi. 10.1111/jam.12017
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- Publication type:
- Article
16
Intracellular lipid accumulation inhibitory effect of Weissella koreensis OK1-6 isolated from Kimchi on differentiating adipocyte.
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- Journal of Applied Microbiology, 2012, v. 113, n. 3, p. 652, doi. 10.1111/j.1365-2672.2012.05348.x
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- Publication type:
- Article
17
Oral administration of Lactobacillus strains from Kimchi inhibits atopic dermatitis in NC / Nga mice.
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- Journal of Applied Microbiology, 2011, v. 110, n. 5, p. 1195, doi. 10.1111/j.1365-2672.2011.04981.x
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- Publication type:
- Article
18
Probiotic characteristics of lactic acid bacteria isolated from kimchi.
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- Journal of Applied Microbiology, 2010, v. 109, n. 1, p. 220, doi. 10.1111/j.1365-2672.2009.04648.x
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- Publication type:
- Article
19
Isolation and partial characterization of a bacteriocin produced by Pediococcus pentosaceus K23-2 isolated from Kimchi.
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- Journal of Applied Microbiology, 2008, v. 105, n. 2, p. 331, doi. 10.1111/j.1365-2672.2008.03770.x
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- Publication type:
- Article
20
Production of a nisin-like bacteriocin by Lactococcus lactis subsp. lactis A164 isolated from....
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- Journal of Applied Microbiology, 2000, v. 88, n. 4, p. 563, doi. 10.1046/j.1365-2672.2000.00976.x
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- Publication type:
- Article
21
Partial characterization and cloning of leuconocin J, a bacteriocin produced by Leuconostoc sp. J2 isolated from the Korean fermented vegetable Kimchi.
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- Journal of Applied Microbiology, 1999, v. 86, n. 2, p. 175, doi. 10.1046/j.1365-2672.1999.00471.x
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- Publication type:
- Article
22
Development of Kinetic Models and Their Applications to Describe the Resistance of Listeria monocytogenes in Napa Cabbage Kimchi to Fermentation Conditions.
- Published in:
- Food Science & Technology Research, 2020, v. 26, n. 1, p. 53, doi. 10.3136/fstr.26.53
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- Publication type:
- Article
23
Antimicrobial and Antibiofilm Effect of Bacteriocin-Producing Pediococcus inopinatus K35 Isolated from Kimchi against Multidrug-Resistant Pseudomonas aeruginosa.
- Published in:
- Antibiotics (2079-6382), 2023, v. 12, n. 4, p. 676, doi. 10.3390/antibiotics12040676
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- Publication type:
- Article
24
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
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- Publication type:
- Article
25
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
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- Publication type:
- Article
26
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
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- Publication type:
- Article
27
Cabbage treatment for avian flu.
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- Chemistry & Industry, 2005, n. 6, p. 8
- By:
- Publication type:
- Article
28
High consumption of salt-fermented vegetables and hypertension risk in adults: a 12-year follow-up study.
- Published in:
- 2017
- By:
- Publication type:
- journal article
29
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
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- Publication type:
- Article
30
KOREAN KIMCHI CHEMISTRY: A Multicultural Chemistry Connection.
- Published in:
- Science Scope, 2009, v. 33, n. 2, p. 30
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- Publication type:
- Article
31
Isolation and Characterization of Probiotic Bacteria from Traditional Foods.
- Published in:
- Applied Biochemistry & Biotechnology, 2025, v. 197, n. 4, p. 2197, doi. 10.1007/s12010-024-05125-9
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- Publication type:
- Article
32
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
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- Publication type:
- Article
33
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).
- Published in:
- Analytical Letters, 2022, v. 55, n. 14, p. 2261, doi. 10.1080/00032719.2022.2053147
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- Publication type:
- Article
34
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
35
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
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- Publication type:
- Article
36
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
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- Publication type:
- Article
37
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
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- Publication type:
- Article
38
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
39
Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi.
- Published in:
- Foods, 2021, v. 10, n. 9, p. 2148, doi. 10.3390/foods10092148
- By:
- Publication type:
- Article
40
Comparison of the Probiotic Potential between Lactiplantibacillus plantarum Isolated from Kimchi and Standard Probiotic Strains Isolated from Different Sources.
- Published in:
- Foods, 2021, v. 10, n. 9, p. 2125, doi. 10.3390/foods10092125
- By:
- Publication type:
- Article
41
Functional Genomic Insights into Probiotic Bacillus siamensis Strain B28 from Traditional Korean Fermented Kimchi.
- Published in:
- Foods, 2021, v. 10, n. 8, p. 1906, doi. 10.3390/foods10081906
- By:
- Publication type:
- Article
42
Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi.
- Published in:
- Foods, 2021, v. 10, n. 8, p. 1935, doi. 10.3390/foods10081935
- By:
- Publication type:
- Article
43
Characterization of the Psychrotrophic Lactic Acid Bacterium Leuconostoc gelidum subsp. aenigmaticum LS4 Isolated from Kimchi Based on Comparative Analyses of Its Genomic and Phenotypic Properties.
- Published in:
- Foods, 2021, v. 10, n. 8, p. 1899, doi. 10.3390/foods10081899
- By:
- Publication type:
- Article
44
Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation.
- Published in:
- Foods, 2021, v. 10, n. 6, p. 1435, doi. 10.3390/foods10061435
- By:
- Publication type:
- Article
45
Analysis of Cultivable Microbial Community during Kimchi Fermentation Using MALDI-TOF MS.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 1068, doi. 10.3390/foods10051068
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- Publication type:
- Article
46
Lactobacillus fermentum SMFM2017-NK4 Isolated from Kimchi Can Prevent Obesity by Inhibiting Fat Accumulation.
- Published in:
- Foods, 2021, v. 10, n. 4, p. 772, doi. 10.3390/foods10040772
- By:
- Publication type:
- Article
47
Growth Inhibitory Effect of Garlic Powder and Cinnamon Extract on White Colony-Forming Yeast in Kimchi.
- Published in:
- Foods, 2021, v. 10, n. 3, p. 645, doi. 10.3390/foods10030645
- By:
- Publication type:
- Article
48
Functional Annotation Genome Unravels Potential Probiotic Bacillus velezensis Strain KMU01 from Traditional Korean Fermented Kimchi.
- Published in:
- Foods, 2021, v. 10, n. 3, p. 563, doi. 10.3390/foods10030563
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- Publication type:
- Article
49
Free Amino Acid and Volatile Compound Profiles of Jeotgal Alternatives and Its Application to Kimchi.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 423, doi. 10.3390/foods10020423
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- Publication type:
- Article
50
Correlating Capsaicinoid Levels and Physicochemical Properties of Kimchi and Its Perceived Spiciness.
- Published in:
- Foods, 2021, v. 10, n. 1, p. 86, doi. 10.3390/foods10010086
- By:
- Publication type:
- Article