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There are 8614 results for: content related to: Microbial Succession and Metabolite Changes during Long-Term Storage of Kimchi

  1. Source Tracking and Succession of Kimchi Lactic Acid Bacteria during Fermentation

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: M1871–M1877, Se Hee Lee, Ji Young Jung and Che Ok Jeon

    Version of Record online : 30 JUN 2015, DOI: 10.1111/1750-3841.12948

  2. Effect of Fermentation Temperature on the Volatile Composition of Kimchi

    Journal of Food Science

    Volume 81, Issue 11, November 2016, Pages: C2623–C2629, Sang Pil Hong, Eun Joo Lee, Young Ho Kim and Dong Uk Ahn

    Version of Record online : 17 OCT 2016, DOI: 10.1111/1750-3841.13517

  3. Use of Laser-Etched Pouches to Control the Volume Expansion of Kimchi Packages During Distribution: Impact of Packaging and Storage on Quality Characteristics

    Journal of Food Science

    Hyun-Gyu Lee and SeungRan Yoo

    Version of Record online : 5 JUL 2017, DOI: 10.1111/1750-3841.13798

  4. Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi

    Journal of Food Science

    Volume 82, Issue 5, May 2017, Pages: 1124–1131, Dong Wook Kim, Bo-Min Kim, Hyeon-Jeong Lee, Gwang-Ju Jang, Seong Hwa Song, Jae-In Lee, Sang Bong Lee, Jae Min Shim, Kang Wook Lee, Jeong Hwan Kim, Kyung-Sik Ham, Feng Chen and Hyun-Jin Kim

    Version of Record online : 25 APR 2017, DOI: 10.1111/1750-3841.13713

  5. Microbial Ecology of Watery Kimchi

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: M1031–M1038, Kyu Hang Kyung, Eduardo Medina Pradas, Song Gun Kim, Yong Jae Lee, Kyong Ho Kim, Jin Joo Choi, Joo Hyong Cho, Chang Ho Chung, Rodolphe Barrangou and Frederick Breidt

    Version of Record online : 6 APR 2015, DOI: 10.1111/1750-3841.12848

  6. Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: M2853–M2859, Ji Young Jung, Byung Hee Chun and Che Ok Jeon

    Version of Record online : 23 OCT 2015, DOI: 10.1111/1750-3841.13114

  7. Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: S968–S981, Kejin Zhuang, Na Wu, Xichang Wang, Xugan Wu, Shuai Wang, Xiaowen Long and Xuan Wei

    Version of Record online : 25 FEB 2016, DOI: 10.1111/1750-3841.13229

  8. Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: S2045–S2054, Marina Tolentino Marinho, Acácio Antonio Ferreira Zielinski, Ivo Mottin Demiate, Luciano dos Santos Bersot, Daniel Granato and Alessandro Nogueira

    Version of Record online : 10 AUG 2015, DOI: 10.1111/1750-3841.12988

  9. Chemical Profile and Antioxidative and Antimicrobial Activity of Juices and Extracts of 4 Black Currants Varieties (Ribes nigrum L.)

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: C301–C309, Bojana Miladinović, Milica Kostić, Katarina Šavikin, Boban Đorđević, Tatjana Mihajilov-Krstev, Slavoljub Živanović and Dušanka Kitić

    Version of Record online : 7 FEB 2014, DOI: 10.1111/1750-3841.12364

  10. Physicochemical Properties of Microencapsulated ω-3 Salmon Oil with Egg White Powder

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: E600–E609, Kevin Mis Solval, J. David Bankston, Peter J. Bechtel and Subramaniam Sathivel

    Version of Record online : 11 FEB 2016, DOI: 10.1111/1750-3841.13228

  11. Effect of Adulteration versus Storage on Volatiles in Unifloral Honeys from Different Floral Sources and Locations

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: C184–C191, Amal Agila and Sheryl Barringer

    Version of Record online : 17 JAN 2013, DOI: 10.1111/1750-3841.12033

  12. Apoptotic Activity of Lactobacillus plantarum DGK-17-Fermented Soybean Seed Extract in Human Colon Cancer Cells via ROS–JNK Signaling Pathway

    Journal of Food Science

    Volume 82, Issue 6, June 2017, Pages: 1475–1483, Imran Khan and Sun Chul Kang

    Version of Record online : 10 MAY 2017, DOI: 10.1111/1750-3841.13732

  13. Change in Flavonoid Composition and Antioxidative Activity during Fermentation of Onion (Allium cepa L.) by Leuconostoc mesenteroides with Different Salt Concentrations

    Journal of Food Science

    Volume 81, Issue 6, June 2016, Pages: C1385–C1393, Yu Geon Lee, Jeong-Yong Cho, Young-Min Kim and Jae-Hak Moon

    Version of Record online : 13 MAY 2016, DOI: 10.1111/1750-3841.13329

  14. Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens

    Journal of Food Science

    Jun Qi, Deng-yong Liu, Guang-hong Zhou and Xing-lian Xu

    Version of Record online : 21 JUL 2017, DOI: 10.1111/1750-3841.13801

  15. Bacterial Community Dynamics of Salted and Fermented Shrimp based on Denaturing Gradient Gel Electrophoresis

    Journal of Food Science

    Volume 79, Issue 12, December 2014, Pages: M2516–M2522, Kook-Il Han, Yong Hyun Kim, Seon Gu Hwang, Eui-Gil Jung, Bharat Bhusan Patnaik, Yeon Soo Han, Kung-Woo Nam, Wan-Jong Kim and Man-Deuk Han

    Version of Record online : 13 NOV 2014, DOI: 10.1111/1750-3841.12707

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    Salt Reduction in Vegetable Fermentation: Reality or Desire?

    Journal of Food Science

    Volume 78, Issue 8, August 2013, Pages: R1095–R1100, J. Bautista-Gallego, K. Rantsiou, A. Garrido-Fernández, L. Cocolin and F. N. Arroyo-López

    Version of Record online : 14 JUN 2013, DOI: 10.1111/1750-3841.12170

  17. Antimicrobial Effect of Bacteriocin KU24 Produced by Lactococcus lactis KU24 against Methicillin-Resistant Staphylococcus aureus

    Journal of Food Science

    Volume 78, Issue 3, March 2013, Pages: M465–M469, Na-Kyoung Lee, Eun Jin Han, Kyoung Jun Han and Hyun-Dong Paik

    Version of Record online : 8 FEB 2013, DOI: 10.1111/1750-3841.12053

  18. Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: M2005–M2014, Young-Ran Song, Do-Youn Jeong and Sang-Ho Baik

    Version of Record online : 24 AUG 2015, DOI: 10.1111/1750-3841.12995

  19. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure

    Journal of Food Science

    Volume 81, Issue 5, May 2016, Pages: C1070–C1079, Abdallah Bouasla, Agnieszka Wójtowicz, Mohammed Nasereddine Zidoune, Marta Olech, Renata Nowak, Marcin Mitrus and Anna Oniszczuk

    Version of Record online : 13 APR 2016, DOI: 10.1111/1750-3841.13287

  20. You have free access to this content
    Examining Extrinsic Factors that Influence Product Acceptance: A Review

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: R901–R909, X.E. Li, S.M. Jervis and M.A. Drake

    Version of Record online : 8 MAY 2015, DOI: 10.1111/1750-3841.12852