Formation of Biogenic Amines in Pa (Green Onion) Kimchi and Gat (Mustard Leaf) Kimchi.
- Published in:
- Foods, 2019, v. 8, n. 3, p. 109, doi. 10.3390/foods8030109
- By:
- Publication type:
- Article
Works matching Kimchi
Results: 1359
1
2
Kimchi throughout millennia: a narrative review on the early and modern history of kimchi.
- Published in:
- Journal of Ethnic Foods, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s42779-023-00171-w
- By:
- Publication type:
- Article
3
A new process on the basic formula of kimchi: derived kimchi from a combination of yangnyeom (kimchi sauce) and vegetables.
- Published in:
- Journal of Ethnic Foods, 2021, v. 8, n. 1, p. 1, doi. 10.1186/s42779-021-00110-7
- By:
- Publication type:
- Article
4
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
5
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
6
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
7
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
8
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
9
The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi.
- Published in:
- Foods, 2019, v. 8, n. 2, p. 73, doi. 10.3390/foods8020073
- By:
- Publication type:
- Article
10
Effect of pasteurization on delayed kimchi ripening and regression analysis for shelf life estimation of kimchi.
- Published in:
- Food Science & Nutrition, 2019, v. 7, n. 2, p. 711, doi. 10.1002/fsn3.915
- By:
- Publication type:
- Article
11
Screening and Identification of High Acid-producing Lactic Acid Bacteria in Traditional Kimchi.
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 9, p. 96, doi. 10.13982/j.mfst.1673-9078.2023.9.1092
- By:
- Publication type:
- Article
12
‘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
13
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
14
Bioactive compounds and antioxidant activity in three types of Korean watery kimchi.
- Published in:
- Applied Biological Chemistry, 2024, v. 67, n. 1, p. 1, doi. 10.1186/s13765-023-00855-6
- By:
- Publication type:
- Article
15
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
- By:
- Publication type:
- Article
16
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
- By:
- Publication type:
- Article
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
Effects of an electric pulse on variation of bacterial community and metabolite production in kimchi-making culture.
- Published in:
- Biotechnology & Bioprocess Engineering, 2013, v. 18, n. 5, p. 909, doi. 10.1007/s12257-013-0098-6
- By:
- Publication type:
- Article
19
Anti-obesity effect of kimchi fermented with Weissella koreensis OK1-6 as starter in high-fat diet-induced obese C57 BL/6J mice.
- Published in:
- Journal of Applied Microbiology, 2012, v. 113, n. 6, p. 1507, doi. 10.1111/jam.12017
- By:
- Publication type:
- Article
20
Oral administration of Lactobacillus strains from Kimchi inhibits atopic dermatitis in NC / Nga mice.
- Published in:
- Journal of Applied Microbiology, 2011, v. 110, n. 5, p. 1195, doi. 10.1111/j.1365-2672.2011.04981.x
- By:
- Publication type:
- Article
21
Probiotic characteristics of lactic acid bacteria isolated from kimchi.
- Published in:
- Journal of Applied Microbiology, 2010, v. 109, n. 1, p. 220, doi. 10.1111/j.1365-2672.2009.04648.x
- By:
- Publication type:
- Article
22
Isolation and partial characterization of a bacteriocin produced by Pediococcus pentosaceus K23-2 isolated from Kimchi.
- Published in:
- Journal of Applied Microbiology, 2008, v. 105, n. 2, p. 331, doi. 10.1111/j.1365-2672.2008.03770.x
- By:
- Publication type:
- Article
23
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
- By:
- Publication type:
- Article
24
A competitive quantitative polymerase chain reaction method for characterizing the population dynamics during kimchi fermentation.
- Published in:
- Journal of Industrial Microbiology & Biotechnology, 2015, v. 42, n. 1, p. 49, doi. 10.1007/s10295-014-1553-x
- By:
- Publication type:
- Article
25
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
- By:
- Publication type:
- Article
26
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
- By:
- Publication type:
- Article
27
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
28
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
29
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
30
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
31
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
- By:
- Publication type:
- Article
32
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
33
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
- By:
- Publication type:
- Article
34
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
35
Probiotic Properties of Lactiplantibacillus plantarum LB5 Isolated from Kimchi Based on Nitrate Reducing Capability.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1777, doi. 10.3390/foods9121777
- By:
- Publication type:
- Article
36
Development of Dynamic Model for Real-Time Monitoring of Ripening Changes of Kimchi during Distribution.
- Published in:
- Foods, 2020, v. 9, n. 8, p. 1075, doi. 10.3390/foods9081075
- By:
- Publication type:
- Article
37
Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products.
- Published in:
- Foods, 2019, v. 8, n. 11, p. 547, doi. 10.3390/foods8110547
- By:
- Publication type:
- Article
38
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
39
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
40
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
41
Antioxidant effect of Kimchi supplemented with Jeju citrus concentrate and its antiobesity effect on 3T3‐L1 adipocytes.
- Published in:
- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2740, doi. 10.1002/fsn3.1138
- By:
- Publication type:
- Article
42
Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance.
- Published in:
- Food Science & Nutrition, 2019, v. 7, n. 5, p. 1778, doi. 10.1002/fsn3.1020
- By:
- Publication type:
- Article
43
Microbial quality of reduced‐sodium napa cabbage kimchi and its processing.
- Published in:
- Food Science & Nutrition, 2019, v. 7, n. 2, p. 628, doi. 10.1002/fsn3.898
- By:
- Publication type:
- Article
44
Effect of clove powder on quality characteristics and shelf life of kimchi paste.
- Published in:
- Food Science & Nutrition, 2019, v. 7, n. 2, p. 537, doi. 10.1002/fsn3.833
- By:
- Publication type:
- Article
45
Changes in the quality of kimchi with added prickly pear cactus (Opuntia ficus-indica var. saboten) extracts during fermentation.
- Published in:
- Journal of Food & Nutrition Research, 2011, v. 50, n. 4, p. 221
- By:
- Publication type:
- Article
46
Production of nitric oxide, tumor necrosis factor-α and interleukin-6 by RAW264.7 macrophage cells treated with lactic acid bacteria isolated from kimchi.
- Published in:
- Biofactors, 2004, v. 21, n. 1-4, p. 123, doi. 10.1002/biof.552210124
- By:
- Publication type:
- Article
47
The increased gamma-aminobutyric acid content by optimizing fermentation conditions of bacteria from kimchi and investigation of its biological activities.
- Published in:
- EurAsian Journal of Biosciences, 2018, v. 12, n. 2, p. 369
- By:
- Publication type:
- Article
48
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
49
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
50
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