Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress-Reference-Cited by-同舟云学术

Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress

Published:2014 Issue:6 Volume:8 Page:638
ISSN:1976-1457
Container-title:Nutrition Research and Practice
language:en
Short-container-title:Nutr Res Pract

Author:

Kim Boh Kyung¹,Choi Ji Myung¹,Kang Soon Ah²,Park Kun Young¹,Cho Eun Ju¹

Affiliation:

1. Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University, 2, Busandaehak-ro 63beon-gil, Geumjeong-gu, Busan 609-735, Korea.

2. Department of Conversing Technology, Graduate School of Venture, Hoseo University, Seoul 137-867, Korea.

Funder

Ministry of Food, Agriculture, Forestry and Fisheries

Publisher

The Korean Nutrition Society and The Korean Society of Community Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

https://synapse.koreamed.org/pdf/10.4162/nrp.2014.8.6.638

Cited by 30 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. Classification of Kimchi Using Laser-Induced Breakdown Spectroscopy and k-Nearest Neighbors Modeling;Journal of Food Composition and Analysis;2024-09

2. Doenjang Ameliorates Diet-Induced Hyperlipidemia and Hepatic Oxidative Damage by Improving Lipid Metabolism, Oxidative Stress, and Inflammation in ICR Mice;Foods;2024-05-10

3. Effects of red wine supplementation on characteristic modulations during fermentation of green onion kimchi;IOP Conference Series: Earth and Environmental Science;2024-05-01

4. Kimchi Made with Red Beet (Beta Vulgaris L.) Has Unique Microbiome and Higher Functionality than with Japanese Radish Kimchi;2024

5. Classification of Kimchi Using Laser-Induced Breakdown Spectroscopy and K-Nearest Neighbors Modeling;2024