Kimchi suppresses 7-ketocholesterol-induced endoplasmic reticulum stress in macrophages von Kim, H.J., World Institute of Kimchi, Seongnam, Republic of Korea, Sung, Y.B., World Institute of Kimchi, Seongnam, Republic of Korea, Song, Y.O., Kimchi Research Institute, Pusan National University, Busan, Republic of Korea, Kang, M.R., World Institute of Kimchi, Seongnam, Republic of Korea, Kim, T.W., World Institute of Kimchi, Seongnam, Republic of Korea, Park, S.H., World Institute of Kimchi, Seongnam, Republic of Korea, Jang, J.Y., World Institute of Kimchi, Seongnam, Republic of Korea

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World Institute of Kimchi as a leading global institute of fermented foods von Kim, Eun-Young

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Kimchi Lactic Acid Bacteria Starter Culture: Impact on Fermented Malt Beverage Volatile Profile, Sensory Analysis, and Physicochemical Traits von Lee, Moeun, Kim, Daun, Lee, Ki Won, Chang, Ji Yoon

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Effect of Oxygen Supply on Surfactin Production and Sporulation in Submerged Culture of Bacillus subtilis Y9 von Ha, Sanghyun, Kim, Ho, Chun, Ho, Hwang, In, Lee, Jong-Hee, Kim, Jin-Cheol, Kim, In, Park, Hae

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Bacterial diversity in Korean temple kimchi fermentation von Lee, Moeun, Song, Jung Hee, Park, Ji Min, Chang, Ji Yoon

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Development of a Sulfite‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality von Lee, Jung‐Soo, Jeong, Suyeon, Lee, Hyun‐Gyu, Cho, Chi Heung, Yoo, SeungRan

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Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation von Song, Hye Seon, Whon, Tae Woong, Kim, Juseok, Lee, Se Hee, Kim, Joon Yong, Kim, Yeon Bee, Choi, Hak-Jong, Rhee, Jin-Kyu, Roh, Seong Woon

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Kimchi probiotic bacteria contribute to reduced amounts of N-nitrosodimethylamine in lactic acid bacteria-fortified kimchi von Kim, Sang-Hyun, Kim, Sung Hyun, Kang, Kyung Hun, Lee, Sanghyun, Kim, Seoung Ju, Kim, Jeong Gyun, Chung, Mi Ja

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Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches von Lee, Se Hee, Whon, Tae Woong, Roh, Seong Woon, Jeon, Che Ok

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Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation von Lee, Jae-Jun, Choi, Yun-Jeong, Lee, Min Jung, Park, Sung Jin, Oh, Su Jin, Yun, Ye-Rang, Min, Sung Gi, Seo, Hye-Young, Park, Sung-Hee, Lee, Mi-Ai

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Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria von Choi, Yun-Jeong, Yong, Sojin, Lee, Min Jung, Park, Sung Jin, Yun, Ye-Rang, Park, Sung-Hee, Lee, Mi-Ai

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Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells von Hyun, In-Kyung, Hong, Sung Wook, Ma, Min-Ji, Chang, Ji Yoon, Lee, Seongsoo, Yun, Ye-Rang

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Large-scale targeted metagenomics analysis of bacterial ecological changes in 88 kimchi samples during fermentation von Lee, Moeun, Song, Jung Hee, Jung, Min Young, Lee, Se Hee, Chang, Ji Yoon

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Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation von Jung, Min Young, Kim, Tae-Woon, Lee, Changsu, Kim, Joon Yong, Song, Hye Seon, Kim, Yeon Bee, Ahn, Seung Woo, Kim, Ju Seok, Roh, Seong Woon, Lee, Se Hee

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Effect of lactic acid bacteria on phenyllactic acid production in kimchi von Jung, Sera, Hwang, Hyelyeon, Lee, Jong-Hee

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Safety assessment of white colony-forming yeasts in kimchi von Jeong, Chang Hee, Kim, Joon Yong, Oh, Young Joon, Ko, Hye In, Roh, Seong Woon, Hong, Sung Wook, Kwon, Hyuk Cheol, Han, Sung Gu, Kim, Tae Woon

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Lactobacillus allii sp. nov. isolated from scallion kimchi von Jung, Min Young, Lee, Se Hee, Lee, Moeun, Song, Jung Hee, Chang, Ji Yoon

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pH-sensitive smart indicators based on cellulose and different natural pigments for tracing kimchi ripening stages von Oun, Ahmed A., Roy, Swarup, Shin, Gye Hwa, Yoo, SeungRan, Kim, Jun Tae

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Effective approach to organic acid production from agricultural kimchi cabbage waste and its potential application von Kim, Ho Myeong, Park, Ji Hye, Choi, In Seong, Wi, Seung Gon, Ha, Sanghyun, Chun, Ho Hyun, Hwang, In Min, Chang, Ji Yoon, Choi, Hak-Jong, Kim, Jin-Cheol, Park, Hae Woong

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A novel hybrid-view technique for accurate mass estimation of kimchi cabbage using computer vision von Yang, Hae-Il, Min, Sung-Gi, Yang, Ji-Hee, Eun, Jong-Bang, Chung, Young-Bae

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