Results 81 to 90 of about 11,096 (207)

Immunoenhancing and antioxidant potentials of kimchi, an ethnic food from Korea, as a probiotic and postbiotic food

Journal of Ethnic Foods
Kimchi, the traditional lactic fermented vegetables from Korea, is globally praised for its potential as a functional food owing to the presence of beneficial microorganisms known as probiotics. However, the serving of kimchi in traditional Korean dishes
David Nugroho, Aphinya Thinthasit, Ervan Surya, Hartati, Jin-Seok Oh, Ji-Gyeol Jang, Rachadaporn Benchawattananon, Reggie Surya   +7 more
doaj   +1 more source

Toward Culturally Sustaining Korean as a Foreign Language (KFL) Textbooks: A Critical Discourse Analysis of Linguistic, Cultural, and Racial Ideologies Across Earlier and Revised Editions

The Modern Language Journal, Volume 110, Issue 3, Page 881-901, Autumn (Fall) 2026.
ABSTRACT This article critically examines Korean as a Foreign Language (KFL) textbooks published by major Korean universities and widely used around the world. Using critical discourse analysis and a culturally sustaining pedagogy (CSP) perspective, this article analyzes how earlier and revised textbooks represent language, culture, and race, and ...
Eunae Kim
wiley   +1 more source

Phenomenal Salience

Philosophy Compass, Volume 21, Issue 5, September/October 2026.
ABSTRACT Phenomenal salience is the experiential contribution of attention to how things seem; namely, the character of perceptual experience. Two aspects of phenomenal salience have been of interest to philosophers. The first is about the uniformity of the phenomenology of perceptual salience.
Ege Yumuşak
wiley   +1 more source

An Activation plan of Korea Kimchi distribution Industry in the Chinese Kimchi Market

Journal of Distribution Science, 2018
Purpose - To active the Korea kimchi distribution, this study aims to investigate the effect of Korea national image and kimchi image on kimchi...
null Soonja Kim, null Jae-Eun Lee, null Kihyung Bae   +2 more
openaire   +1 more source

Women in space: A review of known physiological adaptations and health perspectives

Experimental Physiology, Volume 111, Issue 9, Page 3944-3967, 1 September 2026.
Abstract Exposure to the spaceflight environment causes adaptations in most human physiological systems, many of which are thought to affect women differently from men. Since only 11.5% of astronauts worldwide have been female, these issues are largely understudied.
Millie Hughes‐Fulford, Danielle J. Carroll, Heather C. M. Allaway, Bonnie J. Dunbar, Aenor J. Sawyer   +4 more
wiley   +1 more source

Does kimchi deserve the status of a probiotic food?

, 2023
Kimchi is a traditional fermented vegetable side dish in Korea and has become a global health food. Kimchi undergoes spontaneous fermentation, mainly by lactic acid bacteria (LAB) originating from its raw ingredients.
Hong-Seok Son (2395282), Se Hee Lee (7617461), Jeongmin Cha (13583134), Yeon Bee Kim (9206825), Seong Woon Roh (211562), Seong-Eun Park (794367), Tae Woong Whon (4527715)   +6 more
core   +1 more source

Effects of Kimchi-Derived Lactic Acid Bacteria on Reducing Biological Hazards in Kimchi

Journal of Microbiology and Biotechnology
This study was performed to investigate the use of plant-based lactic acid bacteria (LAB) to reduce microbiological hazards in kimchi. Cell-free supernatants (CFS) from four LAB strains isolated from kimchi were tested for antimicrobial activity against five foodborne pathogens and two soft-rot pathogens.
Shim, Yeonsoo, Lee, Jae Yong, Jung, Jihye   +2 more
openaire   +2 more sources

Revisiting the potential anti-obesity effects of kimchi and lactic acid bacteria isolated from kimchi: a lustrum of evidence

Journal of Ethnic Foods
Kimchi, a renowned and culturally significant Korean dish, has gained global recognition as a superfood due to its abundant nutritional content and positive impact on human health.
Anshul Sharma, Hae-Jeung Lee
doaj   +1 more source

Effect of pasteurization on delayed kimchi ripening and regression analysis for shelf life estimation of kimchi

Food Science & Nutrition, 2019
AbstractPasteurization‐mediated delayed kimchi ripening and regression analysis for shelf life estimation were investigated. Various initial kimchi microbial communities were simplified to lactic acid bacteria Leuconostoc sp. and Lactobacillus sp. over time, with concomitant pH decrease from 6.39 to 4.34 and acidity increase from 0.06% to 0.35%.
Hyun‐Gyu Lee, Suyeon Jeong, Ji Yeong Park, SeungRan Yoo   +3 more
openaire   +2 more sources

Fermentation patterns of green onion Kimchi and Chinese Cabbage Kimchi

, 1999
Changes of lactic acid bacteria and fermentation patterns were investigated during fermentation of Green Onion Kimchi and Chinese Cabbage Kimchi at 10 and .
Jung Sook Lee, Jong Seog Ahn, Hun Joo Lee, Yun Jung Joo, Yong Ha Park, Chan Sun Park, Tae Ick Mheen   +6 more
core