Comprehensive elucidation of the terroir of Korean kimchi through the study of recipes, metabolites, microbiota, and sensory characteristics-Reference-Cited by-同舟云学术

Comprehensive elucidation of the terroir of Korean kimchi through the study of recipes, metabolites, microbiota, and sensory characteristics

Published:2023-04 Issue: Volume:166 Page:112614
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lee Do-Yeon,Park Sung Hee,Park Seong-Eun,Kim Eun-Ju,Kim Hyun-Woo,Seo Seung-Ho,Cho Kwang-Moon,Kwon Sun Jae,Whon Tae Woong,Min Sung Gi,Choi Yun-Jeong,Roh Seong Woon,Seo Hye-Young,Son Hong-Seok

Funder

Ministry of Science, ICT and Future Planning

World Institute of Kimchi

National Research Foundation of Korea

Korea University

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Gut microbiota and obesity: A role for probiotics;Abenavoli;Nutrients,2019

2. Wine science in the metabolomics era;Alañón;TrAC Trends in Analytical Chemistry,2015

3. NMR-based metabolomics in wine quality control and authentication;Amargianitaki;Chemical and Biological Technologies in Agriculture,2017

4. Trimmomatic: A flexible trimmer for Illumina sequence data;Bolger;Bioinformatics,2014

5. Reproducible, interactive, scalable and extensible microbiome data science using QIIME 2;Bolyen;Nature biotechnology,2019

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Guangxi sour bamboo shoots: A study on microbial diversity and flavor characteristics across regions;Journal of Food Composition and Analysis;2024-11

2. Regulatory mechanisms of the microbial starter fortification on the community and flavor characteristics in Doubanjiang;Food Bioscience;2024-10

3. Promising ingredients used for kimchi fermentation: Effects of cordyceps militaris fermentation products on the over-acidification and quality of kimchi;Food Bioscience;2024-10

4. Exploring flavor perception through metabolite profiling and sensory approaches during starter kimchi fermentation;Food Bioscience;2024-10

5. Microbiome signatures associated with flavor development differentiate Protected Designation of origin water Buffalo Mozzarella cheese from different production areas;Food Research International;2024-09