Beneficial Effects of Fresh and Fermented Kimchi in Prediabetic Individuals-Reference-Cited by-同舟云学术

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Beneficial Effects of Fresh and Fermented Kimchi in Prediabetic Individuals

Published:2013 Issue:1-2 Volume:63 Page:111-119
ISSN:1421-9697
Container-title:Annals of Nutrition and Metabolism
language:en
Short-container-title:Ann Nutr Metab

Author:

An So-Yeon,Lee Min Suk,Jeon Ja Young,Ha Eun Suk,Kim Tae Ho,Yoon Ja Young,Ok Chang-Ok,Lee Hye-Kyoung,Hwang Won-Sun,Choe Sun Jung,Han Seung Jin,Kim Hae Jin,Kim Dae Jung,Lee Kwan-Woo

Publisher

S. Karger AG

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Reference37 articles.

1. Diagnosis and Classification of Diabetes Mellitus

2. Lowering the Criterion for Impaired Fasting Glucose Is in Order

3. Epidemiology of Prediabetes

4. Prediabetes: a high-risk state for diabetes development

5. The Epidemiology of Diabetes in Korea

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1. Health Benefits of Kimchi, Sauerkraut, and Other Fermented Foods of the Genus Brassica;Applied Microbiology;2024-07-28

2. Anti-obesogenic effects of plant natural products: A focus on Korean traditional foods;Trends in Food Science & Technology;2024-06

3. Our extended microbiome: The human-relevant metabolites and biology of fermented foods;Cell Metabolism;2024-04

4. Fermented foods, their microbiome and its potential in boosting human health;Microbial Biotechnology;2024-02

5. The impact of live dietary microbes on health: A scoping review;Journal of Food Science;2024-01-04

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