Results 181 to 190 of about 11,096 (207)

Changes of microbial community and metabolite in kimchi inoculated with different microbial community starters

Food Chemistry, 2019
Changsu Na, Seong-Eun Park, Hong-Seok Son   +2 more
exaly  

A GC-MS based metabolomics approach to determine the effect of salinity on Kimchi

Food Research International, 2018
Changsu Na, Seong-Eun Park, Hong-Seok Son   +2 more
exaly  

Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation

International Journal of Food Microbiology, 2013
Hye-Young Seo, Se Hee Lee, Hyo Jung Lee
exaly  

Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation

International Journal of Food Microbiology, 2012
Hye-Young Seo, Se Hee Lee, Hyo Jung Lee
exaly  

Kimchi Blues

Gastronomica, 2012
openaire   +1 more source

Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin‐Producing Strain,  Leuconostoc citreum  GJ7 as a Starter

Journal of Food Science, 2010
Hae Choon Chang
exaly  

Survival of Escherichia coli O157:H7 and Listeria monocytogenes during kimchi fermentation supplemented with raw pork meat

Food Control, 2011
Changsun Choi, Min Hwa Lee
exaly  

Kimchi Fermentation

2010
openaire   +1 more source

Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food

Journal of Medicinal Food, 2014
Kunyoung Park, Young-Eun Lee, James W Daily   +2 more
exaly  

3. Kimchi

2017
openaire   +1 more source