Results 111 to 120 of about 11,096 (207)

Review Literatur : Perkembangan Metode Fermentasi Kimchi [PDF]

ABSTRAK Kimchi adalah makanan fermentasi khas Korea yang semakin populer di berbagai negara karena manfaat kesehatannya. Proses fermentasi kimchi terus berkembang dari metode tradisional yang mengandalkan mikroba alami, hingga teknik modern yang ...
Palupi, Kyra Singgih, Alim, Syahla Maulia Alifidia   +1 more
core  

Development of Edible Medium for Kimchi Starter, and Application of Kimchi Fermentation Control

Current Topic in Lactic Acid Bacteria and Probiotics, 2021
Chang Hee Jeong, Hye In Ko, Tae Woon Kim
openaire   +1 more source

Changing patterns and related factors of kimchi consumption among Korean adults: a nationwide cross-sectional analysis of the Korea National Health and Nutrition Examination Survey, 2010-2024. [PDF]

Korean J Community Nutr
Zhao HY, Ham H, Kim S, Lee CH, Ha K, Shin S.   +5 more
europepmc   +1 more source

Understanding Navon: Different designs of local-global tasks capture different bias effects. [PDF]

Atten Percept Psychophys
Schweigkofler F, Stuit S, Wagemans J, van Maanen L, van der Stigchel S.   +4 more
europepmc   +1 more source

Standardization of Manufacturing Method of Young Radish Kimchi (Yulmoo Kimchi) and Young Radish Watery Kimchi (Yulmoo Mool-Kimchi) in Literatures

Journal of the Korean Society of Food Science and Nutrition, 2005
openaire   +1 more source

Kimchi Probiotic <i>Weissella cibaria</i> Wikim0187 Attenuates Age-Related Muscle Loss: Association with Gut Microbiota Remodeling in Mice. [PDF]

J Microbiol Biotechnol
Lee S, Choi GH, Choi SP, Kim N, Jang YS, Kwon MS, Oh YJ, Seo JH, Sun H, Mok JY, Park SM, Lee B, Choi HJ.   +12 more
europepmc   +1 more source

Cold-Adapted Uric Acid-Degrading <i>Lacticaseibacillus paracasei</i> NEFU-6 Application in Kimchi "<i>Paocai</i>". [PDF]

Molecules
Wang X, Cui B, Zhou X, Zhang W, Khan A, Wang W.   +5 more
europepmc   +1 more source

Korean Food [023] Kimchi (012)

, 1987
Photograph of a courtyard with kimchi jars, Kyongju-si, KoreaCourtyard with kimchee jars, Kyongju-si ...
Tierney, Lennox
core  

Effects of adding various salted seafood (<i>jeotgal</i>) types on the microbial, metabolic, and sensory dynamics of kimchi during fermentation. [PDF]

Food Chem X
Lim JY, Choi YJ, Choi JY, Park SH, Min SG, Lee MA.   +5 more
europepmc   +1 more source

Korean Food [013] Kimchi (002)

, 1963
Photograph of jars used to make kimchi, placed outdoors in Seoul, KoreaKimchee jars, Seoul ...
Tierney, Lennox
core