Keywords: کیمچی; Colorimetric indicator; Kimchi; Regression modeling; Fermentation state; FBP; fermentation by-product; TCD; total color difference; VOC; volatile organic compound;
مقالات ISI کیمچی (ترجمه نشده)
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Keywords: کیمچی; Kimchi; Metabolomics; Starter; Fermentation; Microbial community;
Keywords: کیمچی; Kimchi; Lactic acid bacteria; Heterofermentative type starter; Bacteriocin-enhancing ability;
Keywords: کیمچی; Clay mineral; Bacterial diversity; Fermentation; Next-generation sequencing; Kimchi;
Keywords: کیمچی; Clinical trials; Kimchi; Metabolic parameter; Serum lipid; Colon health;
Keywords: کیمچی; Kimchi; Jeotgal; Lactic acid bacteria; Bacterial succession; Metabolite changes;
Keywords: کیمچی; Sodium caseinate; Pectin; Protein-polysaccharide interaction; CO2 indicator; Intelligent packaging; Kimchi;
Keywords: کیمچی; Kimchi; Vegan; Microbiome; High-throughput sequencing; Fermentation; Artisan; Probiotics;
Keywords: کیمچی; Kimchi; Chinese cabbage; Fermentation; Metabolomics; GC-MS;
Keywords: کیمچی; Seasonality; Kimchi; Bacterial community; Illumina MiSeq; Lactic acid bacteria;
Kimchi methanol extracts attenuate hepatic steatosis induced by high cholesterol diet in low-density lipoprotein receptor knockout mice through inhibition of endoplasmic reticulum stress
Keywords: کیمچی; ATF6; activating transcription factor 6; Bcl-2; B-cell lymphoma 2; Bax; Bcl-2-associated X protein; CAT; catalase; CHOP; CCAAT-enhancer-binding protein homologous protein; cIAP; inhibitor of apoptosis protein; DAB; diaminobenzidine; ECL; enhanced chemilum
Keywords: کیمچی; kimchi; kimchi recipes; Korean food; nutritional values;
Keywords: کیمچی; Vegetable fermentation; Kimchi; Bacterial community; Pyrosequencing; Lactic acid bacteria;
Keywords: کیمچی; Murine norovirus; Inactivation; Kimchi; Salt concentration; Storage
Keywords: کیمچی; antiobesity; C57BL/6 mice; high-fat diet; kimchi; obesity-related genes
Keywords: کیمچی; Kimchi; Lactic acid bacteria; Fermented sausage; Starter culture; Nitrate; Nitrite;
Keywords: کیمچی; Tyramine; Kimchi; Lactobacillus; Leuconostoc mesenteroides; Staphylococcus hominis;
Keywords: کیمچی; Lactic acid bacteria; Kimchi; Probiotics; Lactobacillus plantarum; Safety;
Keywords: کیمچی; compost; kimchi; olgari-baechu; organic; physiochemical
Healthy and safe Korean traditional fermented foods: kimchi and chongkukjang
Keywords: کیمچی; Bacillus sp.; Chongkukjang; Kimchi; Lactic acid bacteria; Starter culture;
A GC-MS based metabolomics approach to determine the effect of salinity on Kimchi
Keywords: کیمچی; Kimchi; Salinity; Fermentation; Metabolomics; GC-MS;
A proteomic approach for rapid identification of Weissella species isolated from Korean fermented foods on MALDI-TOF MS supplemented with an in-house database
Keywords: کیمچی; Acetonitrile (PubChem CID: 6342); α-Cyano-4-hydroxycinnamic acid (PubChem CID: 5328791); Ethanol (PubChem CID: 702); Formic acid (PubChem CID: 284); Trifluoroacetic acid (PubChem CID: 6422); MALDI-TOF MS; Weissella; Kimchi; Jeotgal; Fermented food;
In vitro characterization of Lactobacillus brevis KU15006, an isolate from kimchi, reveals anti-adhesion activity against foodborne pathogens and antidiabetic properties
Keywords: کیمچی; Kimchi; Lactobacillus; Probiotics; Antagonistic activity; Antidiabetic activity;
Kimchi probiotic bacteria contribute to reduced amounts of N-nitrosodimethylamine in lactic acid bacteria-fortified kimchi
Keywords: کیمچی; Kimchi; Lactobacillus plantarum; N-nitrosodimethylamine; Nitrite; Probiotic bacteria; LAB; lactic acid bacteria; L.; Lactobacillus; Le.; Leuconostoc; NAs; N-nitrosamines; NDMA; N-nitrosodimethylamine; NDPA; N-nitrosodipropylamine; TCA; trichloroacetic aci
Lactic acid bacteria directly degrade N-nitrosodimethylamine and increase the nitrite-scavenging ability in kimchi
Keywords: کیمچی; Amine; Kimchi; Lactobacillus; N-nitrosodimethylamine; Nitrite;
Molecular discrimination of Lactobacillus brevis strains isolated from food products in South Korea using multilocus sequence typing
Keywords: کیمچی; Lactobacillus; MLST; Sequence type; Fermented food; Kimchi;
Autoinducer-2 properties of kimchi are associated with lactic acid bacteria involved in its fermentation
Keywords: کیمچی; Fermented food; Autoinducer-2; Quorum sensing; Kimchi; Lactic acid bacteria (LAB)
Immunomodulatory effects of Leuconostoc citreum EFEL2061 isolated from kimchi, a traditional Korean food, on the Th2 type-dominant immune response in vitro and in vivo
Keywords: کیمچی; Leuconostoc citreum; Kimchi; Probiotic; IgE; Immunomodulatory;
GC–MS based metabolomics approach of Kimchi for the understanding of Lactobacillus plantarum fermentation characteristics
Keywords: کیمچی; Kimchi; Lactic acid bacteria; Fermentation; Metabolomics; GC–MS
Purification, characterization and mode of action of plantaricin K25 produced by Lactobacillus plantarum
Keywords: کیمچی; Plantaricin; Bacteriocin; Lactobacillus plantarum; Kimchi; Mode of action;
Cholesterol-lowering effects of a putative probiotic strain Lactobacillus plantarum EM isolated from kimchi
Keywords: کیمچی; Cholesterol-lowering effect; Lactobacillus plantarum; Probiotic; Kimchi;
Origin names of gochu, kimchi, and bibimbap
Keywords: کیمچی; bibimbap; gochu; kimchi; Korean ethnic foods; word origins
Discussion on the origin of kimchi, representative of Korean unique fermented vegetables
Keywords: کیمچی; kimchi; origin; gochu; jo (菹); origin of kimchi
Probiotic potential of Lactobacillus strains with anti-allergic effects from kimchi for yogurt starters
Keywords: کیمچی; Kimchi; Lactobacillus plantarum; Anti-allergic effects; Probiotic;
Identification of an anti-listerial domain from Pediococcus pentosaceus T1 derived from Kimchi, a traditional fermented vegetable
Keywords: کیمچی; Pediococcus pentosaceus T1; Kimchi; Lysin motif domain; Anti-listerial activity;
Purification and characterization of antifungal compounds from Lactobacillus plantarum HD1 isolated from kimchi
Keywords: کیمچی; Lactobacillus plantarum; Antifungal activity; 3-Hydroxy fatty acids; 5-Oxododecanoic acid; Kimchi
Chitosan-based carbon dioxide indicator to communicate the onset of kimchi ripening
Keywords: کیمچی; Carbon dioxide indicator; Chitosan; Kimchi; Onset of ripening; Intelligent food packaging;
Inactivation of Salmonella in salted water used for Kimchi production
Keywords: کیمچی; Microwave-UV treatment system; Salmonella; Kimchi; Inactivation;
ReviewFood safety issues in industrialization of traditional Korean foods
Keywords: کیمچی; Fermented fish products; Fermented soybean products; Food safety standards; Kimchi; Traditional Korean foods; GAP; Good Agricultural Practices; GHP; Good Hygienic Practices; GMP; Good Manufacturing Practices; HACCP; Hazard Analysis Critical Control Points
Batch anaerobic co-digestion of Kimchi factory waste silage and swine manure under mesophilic conditions
Keywords: کیمچی; Biogas; Co-digestion; Chinese cabbage; Kimchi; Rice bran;
Effects of microencapsulated Allyl isothiocyanate (AITC) on the extension of the shelf-life of Kimchi
Keywords: کیمچی; Allyl isothiocyanate (AITC); Kimchi; Lactobacillus plantarum; Leuconostoc mesenteroides; Fermentation; Microencapsulation
The effect of kimchi on the microbiological stability of fermented sausage
Keywords: کیمچی; Kimchi; Freeze-dried kimchi-powder; Fermented sausage; Starter culture; Lactic acid bacteria; Microbiological stability;
Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing
Keywords: کیمچی; Fermented foods; Kimchi; Pyrosequencing; Bacterial community; Lactic acid bacteria;
Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough
Keywords: کیمچی; Sourdough; Wheat flour; Kimchi; Lactic acid bacteria; Leuconostoc citreum; Weissella koreensis;
Therapeutic potential of Lactobacillus plantarum CJLP133 for house-dust mite-induced dermatitis in NC/Nga mice
Keywords: کیمچی; Atopic dermatitis; Kimchi; Lactobacillus plantarum CJLP133; NC/Nga mouse; House-dust mite; Type 1 helper T cells; Regulatory T cells; Axillary lymph node
Controlled fermentation of kimchi using naturally occurring antimicrobial agents
Keywords: کیمچی; Kimchi; Naturally occurring antimicrobial agents; Hurdle technology; Fermentation
Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period
Keywords: کیمچی; Chinese cabbage; Kimchi; Short-term fermented kimchi; Over-ripened fermented kimchi; Antioxidant activity
Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked pork
Keywords: کیمچی; Lipid oxidation; Antioxidant; Kimchi; Cooked pork meat; TBARS values;
Functional properties of Lactobacillus strains isolated from kimchi
Keywords: کیمچی; Lactic acid bacteria; Kimchi; Probiotics; Lactobacillus sakei
Survival of Escherichia coli O157:H7 and Listeria monocytogenes during kimchi fermentation supplemented with raw pork meat
Keywords: کیمچی; Escherichia coli; Listeria monocytogenes; Fermentation; Kimchi; Survival;