Results 191 to 200 of about 11,096 (207)

From Kimchi to Ketchup

The Women's Review of Books, 2003
Christine Thomas, Caroline Hwang
openaire   +1 more source

Production of high γ-aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from mukeunjee kimchi

Food Science and Biotechnology, 2011
Jee-Hoon Ryu, Hyun Jin Park, Seung Yong Cho   +2 more
exaly  

Fosterage of Kimchi Industry in Korea to Reaffirm its Sovereignty over Kimchi

FFTC Journal of Agricultural Policy, 2021
openaire   +1 more source

Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period

Journal of Bioscience and Bioengineering, 2011
Jin Man Kim, Jung Min Park, Jin-Ho Shin
exaly  

Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing

Food Microbiology, 2012
Jin-Woo Bae, Chang-Jun Cha, Che Ok Jeon   +2 more
exaly  

Kimchi and Korea

2010
openaire   +1 more source

Formation of Biogenic Amines in Pa (Green Onion) Kimchi and Gat (Mustard Leaf) Kimchi

Foods, 2019
Jae-Hyung Mah, Jin Young Hun
exaly  

Kimchi Fermentation

Enrico Bonadio, Andrea Borghini
openaire   +1 more source

Effect of Lactobacillus plantarum as a starter on the food quality and microbiota of kimchi

Food Science and Biotechnology, 2010
Yeonhee Lee
exaly  

Pichia kudriavzevii is the major yeast involved in film-formation, off-odor production, and texture-softening in over-ripened Kimchi

Food Science and Biotechnology, 2014
Hae Choon Chang, Song Hee Moon, Hae Young Kim   +2 more
exaly