Results 61 to 70 of about 11,096 (207)

Bile Acid Metabolism as a Unifying Readout for Diet, Microbiome Function, and Gastrointestinal Disease

The FASEB Journal, Volume 40, Issue 17, 15 September 2026.
Dietary components shape the gut microbiome, which modifies bile acids through transformations. The resulting bile acid pool is sensed by host receptors to regulate immunity, metabolism, and intestinal function. Targeted bile acid measurements provide a unifying readout to study diet‐microbiome interactions and to develop next‐generation dietary ...
Jason Dichter
wiley   +1 more source

The Culture of Pediococcus pentosaceus T1 Inhibits Listeria Proliferation in Salmon Fillets and Controls Maturation of Kimchi

Food Technology and Biotechnology, 2015
The objective of this study is to evaluate the antilisterial effect of Pediococcus pentosaceus T1, which was isolated from kimchi, and to assess its potential for extending the shelf life of salmon and kimchi.
Seongho Jang, Dongyun Lee, Il Sang Jang, Hyeon-Son Choi, Hyung Joo Suh   +4 more
doaj   +1 more source

Multiracial perspectives on ethnoracial categorization in Alzheimer's disease research

Alzheimer's &Dementia: Behavior &Socioeconomics of Aging, Volume 2, Issue 3, September 2026.
Abstract INTRODUCTION There is a growing proportion of Alzheimer's disease (AD) research participants identifying as two or more races; however, analyses primarily rely on monoracial categories, resulting in exclusion or recategorization of Multiracial participants.
Stacey Moeller, Nanako A. Hawley, Marta Meana, Brenna N. Renn, Elizabeth Lawrence, Samantha E. John   +5 more
wiley   +1 more source

Growth of Listeria monocytogenes Scott A during Kimchi Fermentation and in the Presence of Kimchi Ingredients

Journal of Food Protection, 1995
The fate of Listeria monocytogenes was determined during kimchi fermentation and in the presence of kimchi ingredients. The lag phase was increased in tryptic soy broth at 35°C in the presence of 3% garlic, ginger, and NaCl, but not in the presence of 5% red pepper.
Shin Ho, Lee, Mi Kyung, Kim, Joseph F, Frank   +2 more
openaire   +2 more sources

Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties

Cereal Chemistry, Volume 103, Issue 5, Page 707-716, September/October 2026.
ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley   +1 more source

Nondestructive classification of soft rot disease in napa cabbage using hyperspectral imaging analysis

Scientific Reports, 2022
Identification of soft rot disease in napa cabbage, an essential ingredient of kimchi, is challenging at the industrial scale. Therefore, nondestructive imaging techniques are necessary.
Hyeyeon Song, So-Ra Yoon, Yun-Mi Dang, Ji-Su Yang, In Min Hwang, Ji-Hyoung Ha   +5 more
doaj   +1 more source

Study on the in Vivo Cholesterol‐Lowering Effect of Galacto‐Oligosaccharides Synergized with Lactiplantibacillus plantarum BF_15 via Modulation of Gut Microbiota

Food Frontiers, Volume 7, Issue 5, September 2026.
The synbiotic consisting of galacto oligosaccharides (GOS) and Lactiplantibacillus plantarum BF_15 mitigates hypercholesterolemia in high cholesterol diet fed mice. This synbiotic lowers serum TC, TG, and LDL C levels and ameliorates hepatic steatosis. It enriches gut microbes with bile salt hydrolase activity (e.g., Bifidobacterium) and SCFA producing
Na Zhang, Xinyi Ge, Aixin Guo, Hongjie Liu, Dongyao Li, Chen Li, Hongyan Kang, Miaoshu Wang, Hongtao Tian, Xiaoyan Miao   +9 more
wiley   +1 more source

Effect of Mollusca shell extracts on inhibition of kimchi over-acidification

Heliyon
Mollusca species shell such as oyster shell (OS) and snail shell (SS), are discarded after taking the meat, and the discarded shell causes the environmental problems. Therefore, recycling shell waste could potentially eliminate the environmental problems.
Min Jung Lee, Sung Jin Park, Su Jin Oh, Ye-Rang Yun, Yun-Jeong Choi, Eun Hae Kim, Mi-Ai Lee, Sung Gi Min, Ji-Hee Yang, Young Bae Chung, Sung Hee Park   +10 more
doaj   +1 more source

A novel method to rapidly distinguish the geographical origin of traditional fermented-salted vegetables by mass fingerprinting.

PLoS ONE, 2017
The geographical origin of kimchi is of interest to consumers and producers because the prices of commercial kimchi products can vary significantly according to the geographical origin. Hence, social issues related to the geographical origin of kimchi in
So-Ra Yoon, Sung Hyun Kim, Hae-Won Lee, Ji-Hyoung Ha   +3 more
doaj   +1 more source

Consumer Perceptions and Behaviors Toward Fermented Foods: Insights From a Canadian Survey

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Canadian Survey of Consumer Perceptions and Behaviors Toward Fermented Foods. Overview of the study design, key findings, and implications of a nationally representative online survey of 4045 Canadian adults examining fermented food consumption, behaviors, perceptions, and knowledge.
Camila Schultz Marcolla, Samantha Tapping, Carla Liria Sánchez‐Lafuente, Kara Sampsell, Gabrielle Eaton, Ellen Goddard, Benjamin P. Willing, Jeremy P. Burton, Raylene A. Reimer   +8 more
wiley   +1 more source