Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented pickles

The antioxidant index and chemometric analysis of tannin, flavonoid, and total phenolic extracted from medicinal plant foods with the solvents of different polarities

(2020) Zhi Xiang Ng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Oxidative stress tolerance and antioxidant capacity of lactic acid bacteria as probiotic: a systematic review

(2020) Tao Feng et al.   Gut Microbes

Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation

(2020) Zehan Wang et al.   FOOD CHEMISTRY

Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)

(2020) Xinxing Xu et al.   FOOD CHEMISTRY

Peperomia pellucida (L.) Kunth herbal tea: Effect of fermentation and drying methods on the consumer acceptance, antioxidant and anti-inflammatory activities

(2020) Zhi Xiang Ng et al.   FOOD CHEMISTRY

Effect of selenium supplements on the antioxidant activity and nitrite degradation of lactic acid bacteria

(2019) Yang Chen et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage

(2019) Zhanggen Liu et al.   FOOD MICROBIOLOGY

Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria

(2019) Yun-Jeong Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Catechin-iron as a new inhibitor to control advanced glycation end-products formation during vinegar storage

(2019) Qian Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Weissella cibaria co-inoculation on the quality of Sichuan Pickle fermented by Lactobacillus plantarum

(2019) Wen-Liang Xiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of microbial diversity on nitrite concentration in pao cai , a naturally fermented cabbage product from China

(2018) Zhaoxia Wang et al.   FOOD MICROBIOLOGY

Antibacterial activity of selenium-enriched lactic acid bacteria against common food-borne pathogens in vitro

(2018) Jingpeng Yang et al.   JOURNAL OF DAIRY SCIENCE

Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their Intake

(2018) Cristina Delgado-Andrade et al.   Annual Review of Food Science and Technology

Microbial diversity and chemical analysis of Shuidouchi, traditional Chinese fermented soybean

(2018) Yu-Hang Chen et al.   FOOD RESEARCH INTERNATIONAL

Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage

(2018) Mi-Ai Lee et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Bioactive Compounds in Kimchi Improve the Cognitive and Memory Functions Impaired by Amyloid Beta

(2018) Minji Woo et al.   Nutrients

Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology

(2017) Jialu Cao et al.   FOOD CONTROL

Dynamic changes of bacterial communities and nitrite character during northeastern Chinese sauerkraut fermentation

(2017) Qi Zhou et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage

(2017) Yulong Zhang et al.   JOURNAL OF FOOD SCIENCE

Identification of microbial communities, with a focus on foodborne pathogens, during kimchi manufacturing process using culture-independent and -dependent analyses

(2017) Hae-Won Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fingerprinting outdoor air environment using microbial volatile organic compounds (MVOCs) – A review

(2017) Sonia Garcia-Alcega et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Evaluation of ginsenoside bioconversion of lactic acid bacteria isolated from kimchi

(2017) Boyeon Park et al.   Journal of Ginseng Research

Effect of Fermentation Temperature on the Volatile Composition of Kimchi

(2016) Sang Pil Hong et al.   JOURNAL OF FOOD SCIENCE

Effect of selenite and selenium nanoparticles on lactic bacteria: A multi-analytical study

(2016) María Palomo-Siguero et al.   MICROCHEMICAL JOURNAL

Flavor of lactic acid fermented malt based beverages: Current status and perspectives

(2016) Sorelle Nsogning Dongmo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of Selenium-Enriched Probiotics on Lipid Metabolism, Antioxidative Status, Histopathological Lesions, and Related Gene Expression in Mice Fed a High-Fat Diet

(2015) Sonia Agostinho Nido et al.   BIOLOGICAL TRACE ELEMENT RESEARCH

Characterization of Flavor Properties from Fish (Collichthys niveatus) Through Enzymatic Hydrolysis and the Maillard Reaction

(2015) Qiaoling Zhao et al.   Journal of Aquatic Food Product Technology

Evaluation of Lactobacilli from Human Sources for Uptake and Accumulation of Selenium

(2014) Kamna Saini et al.   BIOLOGICAL TRACE ELEMENT RESEARCH

Dominant Microorganisms during the Spontaneous Fermentation of Suan Cai, a Chinese Fermented Vegetable

(2014) Hongyan Yang et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food

(2014) Kun-Young Park et al.   JOURNAL OF MEDICINAL FOOD

Fermentation of Chinese sauerkraut in pure culture and binary co-culture with Leuconostoc mesenteroides and Lactobacillus plantarum

(2014) Tao Xiong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Attenuated levels of pro-inflammatory markers in diabetic retinopathy patients undergoing treatment with antihyperglycemic and antihypertensive drugs

(2013) ZX Ng et al.   Clinics

Receptor for advanced glycation end-product (RAGE) gene polymorphism 2245G/A is associated with pro-inflammatory, oxidative-glycation markers and sRAGE in diabetic retinopathy

(2013) Zhi Xiang Ng et al.   GENE

Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi

(2013) Sang Hyeon Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Analysis of organic acids in Chinese raisin tree (Hovenia dulcis) peduncle and their changes in liquid fermentation process

(2012) Jinle Xiang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation

(2012) Sang Hyeon Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacterial Hand Contamination and Transfer after Use of Contaminated Bulk-Soap-Refillable Dispensers

(2011) Carrie A. Zapka et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut

(2011) Elena Peñas et al.   FOOD CHEMISTRY

Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation

(2011) Ji Young Jung et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY