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1-7 of 7 results for Cabbage fermentation

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Restricted accessResearch articleFirst published October, 2022

Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation: Salt,temperature and starter culture influence

Mirna Drašković Berger, Anita Vakula, Aleksandra Tepić Horecki [...]

Food Science and Technology International

Restricted accessResearch articleFirst published July, 2018

Serotyping and Genotyping Characterization of Pathogenic Escherichia coli Strains in Kimchi and Determination of Their Kinetic Behavior in Cabbage Kimchi During Fermentation

Yukyung Choi, Soomin Lee, Hyun Jung Kim [...]

Foodborne Pathogens and Disease

Restricted accessReview articleFirst published January, 2014

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

Kun-Young Park, Ji-Kang Jeong, Young-Eun Lee [...]

Journal of Medicinal Food

Restricted accessResearch articleFirst published November, 1928

Note on Tea as a Source of Vitamin C.

H. A. Mattill, A. D. Pratt

Experimental Biology and Medicine

Restricted accessResearch articleFirst published July, 2012

Enhancing the Conversion of Organic Waste into Biofertilizer with Thermophilic Bacteria

Chih-Yu Chen, Hui-Ching Mei, Chiu-Yu Cheng [...]

Environmental Engineering Science

Restricted accessResearch articleFirst published October, 2003

Kimchi and an Active Component,β-Sitosterol,Reduce Oncogenic H-Ras v12 -Induced DNA Synthesis

Kun-Young Park, Eun-Ju Cho, Sook-Hee Rhee [...]

Journal of Medicinal Food

Restricted accessResearch articleFirst published February, 2011

METHODS: Simultaneous optimization of biomass and protease biosynthesis by a local isolated Pseudomonas sp. — Selection of main medium components and operating conditions

María Victoria Agüero, Catalina Elena Kotlar, Sara Inés Roura

Industrial Biotechnology

Search results

Articles (7)

Journals (0)

1-7 of 7 results for Cabbage fermentation

Sort by:

Relevance

Select all

Sort by:

Relevance

Restricted accessResearch articleFirst published October, 2022

Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation: Salt,temperature and starter culture influence

Mirna Drašković Berger, Anita Vakula, Aleksandra Tepić Horecki [...]

Food Science and Technology International

Restricted accessResearch articleFirst published July, 2018

Serotyping and Genotyping Characterization of Pathogenic Escherichia coli Strains in Kimchi and Determination of Their Kinetic Behavior in Cabbage Kimchi During Fermentation

Yukyung Choi, Soomin Lee, Hyun Jung Kim [...]

Foodborne Pathogens and Disease

Restricted accessReview articleFirst published January, 2014

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

Kun-Young Park, Ji-Kang Jeong, Young-Eun Lee [...]

Journal of Medicinal Food

Restricted accessResearch articleFirst published November, 1928

Note on Tea as a Source of Vitamin C.

H. A. Mattill, A. D. Pratt

Experimental Biology and Medicine

Restricted accessResearch articleFirst published July, 2012

Enhancing the Conversion of Organic Waste into Biofertilizer with Thermophilic Bacteria

Chih-Yu Chen, Hui-Ching Mei, Chiu-Yu Cheng [...]

Environmental Engineering Science

Restricted accessResearch articleFirst published October, 2003

Kimchi and an Active Component,β-Sitosterol,Reduce Oncogenic H-Ras v12 -Induced DNA Synthesis

Kun-Young Park, Eun-Ju Cho, Sook-Hee Rhee [...]

Journal of Medicinal Food

Restricted accessResearch articleFirst published February, 2011

METHODS: Simultaneous optimization of biomass and protease biosynthesis by a local isolated Pseudomonas sp. — Selection of main medium components and operating conditions

María Victoria Agüero, Catalina Elena Kotlar, Sara Inés Roura

Industrial Biotechnology