Detalhe da pesquisa
1.
Aminipila terrae sp. nov., a strictly anaerobic bacterium isolated from river sediment.
Arch Microbiol
; 203(6): 3163-3169, 2021 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-33821299
2.
Anaerocolumna sedimenticola sp. nov., isolated from fresh water sediment.
Antonie Van Leeuwenhoek
; 114(5): 507-513, 2021 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-33730291
3.
Innovative food-upcycling solutions: Comparative analysis of edible films from kimchi-extracted cellulose, sorbitol, and citric acid for food packaging applications.
Food Chem
; 450: 139267, 2024 Apr 10.
Artigo
em Inglês
| MEDLINE | ID: mdl-38615526
4.
Preparation of food active packaging materials based on calcium hydroxide and modified porous medium for reducing carbon dioxide and kimchi odor.
J Food Sci
; 89(1): 419-434, 2024 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-38010734
5.
Development of a calcium hydroxide-dye kimchi ripening indicator and its application in kimchi packaging.
Food Chem
; 400: 134039, 2023 Jan 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-36055147
6.
pH-sensitive smart indicators based on cellulose and different natural pigments for tracing kimchi ripening stages.
Int J Biol Macromol
; 242(Pt 3): 124905, 2023 Jul 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-37224902
7.
Whey protein-polysaccharide blended edible film formation and barrier, tensile, thermal and transparency properties.
J Sci Food Agric
; 91(14): 2628-36, 2011 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-21717463
8.
Deodorization films based on polyphenol compound-rich natural deodorants and polycaprolactone for removing volatile sulfur compounds from kimchi.
J Food Sci
; 86(3): 1004-1013, 2021 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-33580503
9.
Changes in the physical properties of frozen cooked rice depending on thermal insulation levels of packaging during freeze-thaw.
J Food Sci
; 85(12): 4342-4350, 2020 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-33179330
10.
Effect of clove powder on quality characteristics and shelf life of kimchi paste.
Food Sci Nutr
; 7(2): 537-546, 2019 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-30847132
11.
Effect of pasteurization on delayed kimchi ripening and regression analysis for shelf life estimation of kimchi.
Food Sci Nutr
; 7(2): 711-720, 2019 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-30847149
12.
Influence of Packaging Oxygen Transmission Rate on Physical Characteristics of Frozen Cooked Rice Under Various Freezing Conditions.
J Food Sci
; 84(12): 3483-3493, 2019 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-31750943
13.
Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder.
Food Sci Biotechnol
; 28(3): 711-720, 2019 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-31093428
14.
Development of a Sulfite-Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen-mediated Deterioration of Kimchi Quality.
J Food Sci
; 83(12): 3009-3018, 2018 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-30440083
15.
Use of Laser-Etched Pouches to Control the Volume Expansion of Kimchi Packages During Distribution: Impact of Packaging and Storage on Quality Characteristics.
J Food Sci
; 82(8): 1876-1884, 2017 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-28678333