Tag: kimchi

Studies

• Health Benefits of Kimchi, Sauerkraut, and Other Fermented Foods of the Genus Brassica Cite
  Fijan S, Fijan P, Wei L, Marco ML. Health Benefits of Kimchi, Sauerkraut, and Other Fermented Foods of the Genus Brassica. Applied Microbiology. MDPI AG; 2024; 4:1165-1176 10.3390/applmicrobiol4030079
• Gut microbiota alteration - cancer relationships and synbiotic roles in cancer therapies Cite
  Rowaiye A, Ibeanu GC, Bur D, Nnadi S, Mgbeke OE, Morikwe U. Gut microbiota alteration - cancer relationships and synbiotic roles in cancer therapies. The Microbe. Elsevier BV; 2024;:100096 10.1016/j.microb.2024.100096
• Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms Cite
  Deveci G, Çelik E, Ağagündüz D, Bartkiene E, Rocha JMF, Özogul F. Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms. Fermentation. MDPI AG; 2023; 9:923 10.3390/fermentation9110923
• Effects of kimchi on human health: a scoping review of randomized controlled trials Cite
  Song E, Ang L, Lee HW, Kim M, Kim YJ, Jang D, et al. Effects of kimchi on human health: a scoping review of randomized controlled trials. Journal of Ethnic Foods. Springer Science and Business Media LLC; 2023; 10 10.1186/s42779-023-00173-8
• Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables Cite
  Paramithiotis S, Das G, Shin H, Patra JK. Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables. Foods. MDPI AG; 2022; 11:733 10.3390/foods11050733
• Influence of Capsaicinoids Content on the Microbial Community during Kimchi Fermentation Cite
  Park B, Yang J, Moon EW, Seo H, Ha J. Influence of Capsaicinoids Content on the Microbial Community during Kimchi Fermentation. Journal of Microbiology and Biotechnology. Korean Society for Microbiology and Biotechnology; 2019; 29:1580-1590 10.4014/jmb.1907.07023
• Quality and functional characteristics of kimchi made with organically cultivated young Chinese cabbage (olgari-baechu) Cite
  Jung SJ, Kim MJ, Chae SW. Quality and functional characteristics of kimchi made with organically cultivated young Chinese cabbage (olgari-baechu). Journal of Ethnic Foods. Springer Science and Business Media LLC; 2016; 3:150-158 10.1016/j.jef.2016.05.003
• Ubiquinone contents in Korean fermented foods and average daily intakes Cite
  Pyo Y, Oh H. Ubiquinone contents in Korean fermented foods and average daily intakes. Journal of Food Composition and Analysis. Elsevier BV; 2011; 24:1123-1129 10.1016/j.jfca.2011.03.018
• Comparisons of food intake between breast cancer patients and controls in Korean women Cite
  Kim E, Hong Y, Jeon H, Sung M, Sung C. Comparisons of food intake between breast cancer patients and controls in Korean women. Nutrition Research and Practice. The Korean Nutrition Society and The Korean Society of Community Nutrition; 2007; 1:237 10.4162/nrp.2007.1.3.237
• Determination of ethyl carbamate in some fermented Korean foods and beverages Cite
  Le Kim Y, Koh E, Chung H, Kwon H. Determination of ethyl carbamate in some fermented Korean foods and beverages. Food Additives and Contaminants. Informa UK Limited; 2000; 17:469-475 10.1080/02652030050034055
• Formation ofN-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 Cite
  Sen NP, Seaman SW, Baddoo PA, Burgess C, Weber D. Formation ofN-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. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2001; 49:2096-2103 10.1021/jf0011384
• Kimchi and soybean pastes are risk factors of gastric cancer Cite
  Nan H. Kimchi and soybean pastes are risk factors of gastric cancer. World Journal of Gastroenterology. Baishideng Publishing Group Inc.; 2005; 11:3175 10.3748/wjg.v11.i21.3175
• 3-(4′-Hydroxyl-3′,5′-dimethoxyphenyl)propionic Acid, an Active Principle of Kimchi, Inhibits Development of Atherosclerosis in Rabbits Cite
  Kim HJ, Lee JS, Chung HY, Song SH, Suh H, Noh JS, et al. 3-(4′-Hydroxyl-3′,5′-dimethoxyphenyl)propionic Acid, an Active Principle of Kimchi, Inhibits Development of Atherosclerosis in Rabbits. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2007; 55:10486-10492 10.1021/jf072454m
• Relationship of nutrients and food to colorectal cancer risk in Koreans Cite
  Oh S, Lee JH, Jang DK, Heo SC, Kim HJ. Relationship of nutrients and food to colorectal cancer risk in Koreans. Nutrition Research. Elsevier BV; 2005; 25:805-813 10.1016/j.nutres.2005.08.007