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

Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6

(2015) Yu Xiao et al.   Journal of Functional Foods

Kimchi microflora: history, current status, and perspectives for industrial kimchi production

(2014) Ji Young Jung et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

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

β-Glucosidase activities of lactic acid bacteria: mechanisms, impact on fermented food and human health

(2013) Herbert Michlmayr et al.   FEMS MICROBIOLOGY LETTERS

Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation

(2013) Ji Young Jung et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp

(2013) Carlo Rizzello et al.   Microbial Cell Factories

Fermentation enhances the in vitro antioxidative effect of onion (Allium cepa) via an increase in quercetin content

(2012) Eun-Ju Yang et al.   FOOD AND CHEMICAL TOXICOLOGY

Functionality and safety of lactic bacterial strains from Korean kimchi

(2012) Yosep Ji et al.   FOOD CONTROL

Fermentation Enhances the Biological Activity of Allium cepa Bulb Extracts

(2012) Agnès Millet et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anti-Obesity Effects of Onion Extract in Zucker Diabetic Fatty Rats

(2012) Orie Yoshinari et al.   Nutrients

Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

(2011) Ji Young Jung et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Antioxidant properties of Lactobacillus-fermented and non-fermented Graptopetalum paraguayense E. Walther at different stages of maturity

(2011) She-Ching Wu 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

Onion peel extracts ameliorate hyperglycemia and insulin resistance in high fat diet/streptozotocin-induced diabetic rats

(2011) Ji Young Jung et al.   Nutrition & Metabolism

Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties

(2010) Jin Dai et al.   MOLECULES

Novel multiplex PCR for the detection of lactic acid bacteria during kimchi fermentation

(2008) Kye Man Cho et al.   MOLECULAR AND CELLULAR PROBES