Tag: kimchi
Articles
Foods
Studies
- 3-(4'-Hydroxyl-3',5'-dimethoxyphenyl)propionic Acid, an Active Principle of Kimchi, Inhibits Development of Atherosclerosis in Rabbits
- Comparisons of food intake between breast cancer patients and controls in Korean women
- Cytotoxicity of extracts from Dolsan leaf mustard Kimchi treated with lactic acid bacteria on lung and gastric cancer cells
- Determination of ethyl carbamate in some fermented Korean foods and beverages
- Dietary patterns are associated with sexual maturation in Korean children
- Formation of N-Nitroso-N-methylurea in Various Samples of Smoked/Dried Fish, Fish Sauce, Seafoods, and Ethnic Fermented/Pickled Vegetables Following Incubation with Nitrite under Acidic Conditions
- Growth inhibitory effects of kimchi (Korean traditional fermented vegetable product) against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus
- Identifying dietary behaviors increasing sodium intake in Korean adults
- Kimchi and soybean pastes are risk factors of gastric cancer
- Pickled Food and Risk of Gastric Cancer - A Systematic Review and Meta-Analysis of English and Chinese Literature
- Relationship of nutrients and food to colorectal cancer risk in Koreans
- Ubiquinone contents in Korean fermented foods and average daily intakes