Effect of capsaicinoids in hot pepper powder on microbial community and free sugar during kimchi fermentation-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of capsaicinoids in hot pepper powder on microbial community and free sugar during kimchi fermentation

Published:2021-06-19 Issue:7 Volume:86 Page:3195-3204
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Chung Young Bae¹²,Lee Hyojung²,Hwang Sojeong²,Seo Hye‐Young²,Suh Hyung Joo¹³^ORCID,Jo Kyungae¹^ORCID

Affiliation:

1. Department of Integrated Biomedical and Life Science Graduate School, Korea University Seoul Republic of Korea

2. Research and Development Division World Institute of Kimchi Gwangju Republic of Korea

3. Transdisciplinary Major in Learning Health Systems, Department of Healthcare Sciences Graduate School, Korea University Seoul Republic of Korea

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15785

Reference28 articles.

1. Influence of Salt (NaCl) on Pectinolytic Softening of Cucumbers

2. QIIME allows analysis of high-throughput community sequencing data

3. fastp: an ultra-fast all-in-one FASTQ preprocessor

4. Changes of free sugars in kimchi during fermentation;Ha J.‐H.;Korean Journal of Food Science and Technology,1989

Cited by 11 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. Effects of the Lactiplantibacillus plantarum YB-106 and Leuconostoc mesenteroides YB-23 strains on the quality and microbial diversity of spicy cabbage;International Journal of Food Microbiology;2024-06

2. A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation;Comprehensive Reviews in Food Science and Food Safety;2024-05

3. Correlation between microbial communities and volatile flavor compounds in the fermentation of Semen Sojae Praeparatum;LWT;2024-04

4. Members of the Capsicum annuum CaTrxh Family Respond to High Temperature and Exhibit Dynamic Hetero/Homo Interactions;International Journal of Molecular Sciences;2024-01-31

5. Metabolic shift during fermentation in kimchi according to capsaicinoid concentration;Heliyon;2024-01

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3