Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products).
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Genome Sequence of Weissella cibaria KACC 11862Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A ReviewIntake Trends of Red Meat, Alcohol, and Fruits and Vegetables as Cancer-Related Dietary Factors from 1998 to 2009Analysis of Kimchi, vegetable and fruit consumption trends among Korean adults: data from the Korea National Health and Nutrition Examination Survey (1998-2012).Metabolic Pathways Associated with Kimchi, a Traditional Korean Food, Based on In Silico Modeling of Published Data.Proline-Based Cyclic Dipeptides from Korean Fermented Vegetable Kimchi and from Leuconostoc mesenteroides LBP-K06 Have Activities against Multidrug-Resistant Bacteria.Complete genome sequence analysis of Leuconostoc kimchii IMSNU 11154.Kimchi protects against azoxymethane/dextran sulfate sodium-induced colorectal carcinogenesis in mice.Fermentation by Lactobacillus enhances anti-inflammatory effect of Oyaksungisan on LPS-stimulated RAW 264.7 mouse macrophage cells.Development and evaluation of genome-probing microarrays for monitoring lactic acid bacteria.Effect of Baechu Kimchi Added Ecklonia cava Extracts on High Glucose-induced Oxidative Stress in Human Umbilical Vein Endothelial CellsEffects of phenolic compounds of fermented thai indigenous plants on oxidative stress in streptozotocin-induced diabetic rats.Identification of novel genes responsible for salt tolerance by transposon mutagenesis in Saccharomyces cerevisiae.Kimchi, a fermented vegetable, improves serum lipid profiles in healthy young adults: randomized clinical trial.Single-dose oral toxicity of fermented scutellariae radix extract in rats and dogs.Protection and Restitution of Gut Barrier by Probiotics: Nutritional and Clinical Implications.Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi.Association between kimchi intake and asthma in Korean adults: the fourth and fifth Korea National Health and Nutrition Examination Survey (2007-2011).Kimchi microflora: history, current status, and perspectives for industrial kimchi production.A competitive quantitative polymerase chain reaction method for characterizing the population dynamics during kimchi fermentation.Complete genome sequence of Leuconostoc kimchii strain C2, isolated from Kimchi.Complete genome sequence of Weissella koreensis KACC 15510, isolated from kimchi.Simultaneous determination of sodium saccharin, aspartame, acesulfame-K and sucralose in food consumed in Korea using high-performance liquid chromatography and evaporative light-scattering detection.Fermentation improves anti-inflammatory effect of sipjeondaebotang on LPS-stimulated RAW 264.7 cells.Complete genome sequence of Leuconostoc mesenteroides subsp. mesenteroides strain J18, isolated from kimchiMicrobial ecology of watery kimchi.Genome Sequence of Leuconostoc gelidum KCTC 3527, Isolated from Kimchi.Complete Genome Sequence of Pediococcus pentosaceus Strain wikim 20, Isolated from Korean Kimchi.Effect of Kimchi Fermentation on Oxalate Levels in Silver Beet (Beta vulgaris var. cicla).Immunomodulatory effects of kimchi in chinese healthy college students: a randomized controlled trialPrewashing with acidified sodium chlorite reduces pathogenic bacteria in lightly fermented Chinese cabbage.Growth inhibition of foodborne pathogens by kimchi prepared with bacteriocin-producing starter culture.Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi.Source Tracking and Succession of Kimchi Lactic Acid Bacteria during Fermentation.Survival of Escherichia coli O157:H7, Salmonella enteritidis, Staphylococcus aureus, and Listeria monocytogenes in Kimchi.Growth inhibitory effects of kimchi (Korean traditional fermented vegetable product) against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus.Determination of ethyl carbamate in some fermented Korean foods and beverages.Effect of Fermentation Temperature on the Volatile Composition of Kimchi.Selective control of lactobacilli in kimchi with nisin.Effects of Kimchi on human health: A protocol of systematic review of controlled clinical trials.
P2860
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P2860
Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products).
description
1994 nî lūn-bûn
@nan
1994年の論文
@ja
1994年論文
@yue
1994年論文
@zh-hant
1994年論文
@zh-hk
1994年論文
@zh-mo
1994年論文
@zh-tw
1994年论文
@wuu
1994年论文
@zh
1994年论文
@zh-cn
name
Biochemical, microbiological, ...... fermented vegetable products).
@en
type
label
Biochemical, microbiological, ...... fermented vegetable products).
@en
prefLabel
Biochemical, microbiological, ...... fermented vegetable products).
@en
P1476
Biochemical, microbiological, ...... fermented vegetable products).
@en
P2093
P304
P356
10.1080/10408399409527656
P577
1994-01-01T00:00:00Z