From Tradition to Innovation: The Role of Sea Fennel in Shaping Kimchi's Microbial, Chemical, and Sensory Profiles.
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- Molecules, 2025, v. 30, n. 13, p. 2731, doi. 10.3390/molecules30132731
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Works matching DE "KIMCHI"
Results: 172
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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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4
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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5
Screening and Identification of High Acid-producing Lactic Acid Bacteria in Traditional Kimchi.
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- Modern Food Science & Technology, 2023, v. 39, n. 9, p. 96, doi. 10.13982/j.mfst.1673-9078.2023.9.1092
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6
Immunoenhancing and antioxidant potentials of kimchi, an ethnic food from Korea, as a probiotic and postbiotic food.
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- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00232-8
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7
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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8
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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9
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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10
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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11
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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12
Characterization of starter kimchi fermented with Leuconostoc kimchii GJ2 and its cholesterol-lowering effects in rats fed a high-fat and high-cholesterol diet.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 13, p. 2750, doi. 10.1002/jsfa.7018
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13
Lactobacillus brevis OPK-3 isolated from kimchi inhibits adipogenesis and exerts anti-inflammation in 3T3-L1 adipocyte.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 12, p. 2514, doi. 10.1002/jsfa.6588
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14
Digestive recovery of sulfur-methyl- l-methionine and its bioaccessibility in Kimchi cabbages using a simulated in vitro digestion model system.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 1, p. 109, doi. 10.1002/jsfa.6205
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15
Integrated genome-based assessment of safety and probiotic characteristics of Lactiplantibacillus plantarum PMO 08 isolated from kimchi.
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- PLoS ONE, 2022, v. 17, n. 10, p. 1, doi. 10.1371/journal.pone.0273986
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16
Screening and Probiotic Properties of Lactic Acid Bacteria with Potential Immunostimulatory Activity Isolated from Kimchi.
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- Fermentation (Basel), 2023, v. 9, n. 1, p. 4, doi. 10.3390/fermentation9010004
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17
Influence of Salinity on the Microbial Community Composition and Metabolite Profile in Kimchi.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040308
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18
Bacteriocinogenic Bacillus spp. Isolated from Korean Fermented Cabbage (Kimchi)—Beneficial or Hazardous? .
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020056
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19
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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20
Hepatoprotective effects of ethnic cabbage dishes: a comparison study on kimchi and pao cai.
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- Journal of Ethnic Foods, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s42779-023-00201-7
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21
Kimchi throughout millennia: a narrative review on the early and modern history of kimchi.
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- Journal of Ethnic Foods, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s42779-023-00171-w
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22
Chemopreventive potential of kimchi, an ethnic food from Korea, against colorectal carcinogenesis associated with red meat intake.
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- Journal of Ethnic Foods, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s42779-023-00176-5
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23
Effects of kimchi on human health: a scoping review of randomized controlled trials.
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- Journal of Ethnic Foods, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s42779-023-00173-8
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24
Exploring the philosophical values of kimchi and kimjang culture.
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- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00136-5
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25
A new process on the basic formula of kimchi: derived kimchi from a combination of yangnyeom (kimchi sauce) and vegetables.
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- Journal of Ethnic Foods, 2021, v. 8, n. 1, p. 1, doi. 10.1186/s42779-021-00110-7
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26
마(Dioscorea opposita)김치의 영양성분 및 관능적 특성.
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- Journal of Digital Convergence, 2021, v. 19, n. 7, p. 379, doi. 10.14400/JDC.2021.19.7.379
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27
Production of nitric oxide, tumor necrosis factor-α and interleukin-6 by RAW264.7 macrophage cells treated with lactic acid bacteria isolated from kimchi.
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- Biofactors, 2004, v. 21, n. 1-4, p. 123, doi. 10.1002/biof.552210124
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28
Acute gastroenteritis outbreaks associated with ground-waterborne norovirus in South Korea during 2008–2012.
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- Epidemiology & Infection, 2014, v. 142, n. 12, p. 2604, doi. 10.1017/S0950268814000247
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- Article
29
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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30
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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31
A Functional Vegetable Option: An Exploratory Study Testing Kimchi Variation for Acceptance among Consumers.
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- Journal of Culinary Science & Technology, 2021, v. 19, n. 6, p. 497, doi. 10.1080/15428052.2020.1790075
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32
Development of a 28-Day Kimchi Cyclic Menu for Health.
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- Journal of Culinary Science & Technology, 2014, v. 12, n. 1, p. 43, doi. 10.1080/15428052.2013.828983
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33
Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable.
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- Antonie van Leeuwenhoek, 2016, v. 109, n. 6, p. 869, doi. 10.1007/s10482-016-0686-5
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34
Comparative Analysis of Glucosinolate and Phenolic Compounds in Green and Red Kimchi Cabbage (Brassica rapa L. ssp. pekinensis) Hairy Roots after Exposure to Light and Dark Conditions.
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- Horticulturae, 2023, v. 9, n. 4, p. 466, doi. 10.3390/horticulturae9040466
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35
Unravelling the key factors for the dominance of Leuconostoc starters during kimchi fermentation.
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- NPJ Science of Food, 2025, v. 9, n. 1, p. 1, doi. 10.1038/s41538-025-00415-w
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36
Anti-scratching behavioral effect of Lactobacillus plantarum PM008 isolated from kimchi in mice.
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- Immunopharmacology & Immunotoxicology, 2011, v. 33, n. 3, p. 539, doi. 10.3109/08923973.2010.549136
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- Article
37
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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- Article
38
Effects of Kimchi Extract and Temperature on Embryostasis of Ascaris suum Eggs.
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- Korean Journal of Parasitology, 2012, v. 50, n. 1, p. 83, doi. 10.3347/kjp.2012.50.1.83
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39
Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable Product.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 849, doi. 10.1111/j.1365-2621.2003.tb08254.x
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40
Optimization of Solid-Phase Microextraction for the Analysis of the Headspace Volatile Compounds in Kimchi, a Traditional Korean I Fermented Vegetable Product.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 844, doi. 10.1111/j.1365-2621.2003.tb08253.x
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41
Development of Color Indicators for Kimchi Packaging.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 255, doi. 10.1111/j.1365-2621.1999.tb15877.x
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42
Decrease of pungency in `radish kimchi' during fermentation.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 128, doi. 10.1111/j.1365-2621.1993.tb03226.x
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43
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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44
Metagenomic, Metabolomic, and Functional Evaluation of Kimchi Broth Treated with Light-Emitting Diodes (LEDs).
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- Metabolites (2218-1989), 2021, v. 11, n. 8, p. 472, doi. 10.3390/metabo11080472
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45
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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46
Effects of CO<sub>2</sub> absorbent and high-pressure treatment on the shelf-life of packaged Kimchi products.
- Published in:
- 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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47
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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48
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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49
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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50
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