Gamma irradiation improves the microbiological safety and shelf-life of kimchi seasoning mixture

Consecutive Outbreaks of EnterotoxigenicEscherichia coliO6 in Schools in South Korea Caused by Contamination of Fermented Vegetable Kimchi

(2016) Jaeseung Shin et al.   Foodborne Pathogens and Disease

Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review

(2016) Jayanta Kumar Patra et al.   Frontiers in Microbiology

Extending the shelf life of kimchi with Lactococcus lactis strain as a starter culture

(2015) Ja-Young Jang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

An irreversible ripeness indicator to monitor the CO2 concentration in the headspace of packaged kimchi during storage

(2015) Xiangpeng Meng et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Outbreak of enterotoxigenic Escherichia coli O169 enteritis in schoolchildren associated with consumption of kimchi, Republic of Korea, 2012

(2013) S. H. CHO et al.   EPIDEMIOLOGY AND INFECTION

Screening of Radio-resistant Lactic Acid Bacteria

(2013) E-Nam Hwang et al.   Korean Journal for Food Science of Animal Resources

Survival of Escherichia coli O157:H7 and Listeria monocytogenes during kimchi fermentation supplemented with raw pork meat

(2011) Ga-Young Cho et al.   FOOD CONTROL

Effects of microencapsulated Allyl isothiocyanate (AITC) on the extension of the shelf-life of Kimchi

(2011) J.A. Ko et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of gamma and electron beam irradiation on the survival of pathogens inoculated into salted, seasoned, and fermented oyster

(2009) Hyun Pa Song et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of irradiation temperature on the quality improvement of Kimchi, Korean fermented vegetables, for its shelf stability

(2007) Jin-Gyu Park et al.   RADIATION PHYSICS AND CHEMISTRY