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Research article

First published 2022-10

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

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Research article

First published 2018-07

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

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Review article

First published 2014-01

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

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

Journal of Medicinal Food

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Research article

First published 1928-11

Note on Tea as a Source of Vitamin C.

H. A. Mattill, A. D. Pratt

Experimental Biology and Medicine

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Research article

First published 2012-07

Enhancing the Conversion of Organic Waste into Biofertilizer with Thermophilic Bacteria

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

Environmental Engineering Science

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Research article

First published 2003-10

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

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Research article

First published 2011-02

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

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

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

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

Note on Tea as a Source of Vitamin C.

Enhancing the Conversion of Organic Waste into Biofertilizer with Thermophilic Bacteria

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

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