ArticleFoods (Basel, Switzerland)2021
Comparison of Quality Characteristics of Commercial Kimchi Manufactured in Korea, China, and the United States.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
10 citing papers in PubMed.
- Effects of Kimchi Intake on the Gut Microbiota and Metabolite Profiles of High-Fat-Induced Obese Rats.Nutrients · 2024Article
- Chemical components and their impact on the organoleptic properties of herb-supplemented soy paste (doenjang).Food science and biotechnology · 2024Article
- Article
- Potential Health Benefits of Fermented Vegetables with Additions ofFoods (Basel, Switzerland) · 2024Article
- Optimisation of Lactobacillus fermentation conditions and its application in the fermentation of salt-free sauerkraut.Frontiers in microbiology · 2024Article
- Effect of headspace gas composition in kimchi packaging on the quality characteristics of kimchi.Journal of food science and technology · 2023Article
- Unveiling the Antibiotic Susceptibility and Antimicrobial Potential of Bacteria from Human Breast Milk of Pakistani Women: An Exploratory Study.BioMed research international · 2023Article
- Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods.Foods (Basel, Switzerland) · 2022Article
- Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland.Scientific reports · 2022Article
- Real-Time Monitoring the Effects of Storage Conditions on Volatile Compounds and Quality Indexes of Halal-Certified Kimchi during Distribution Using Electronic Nose.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
Recently, kimchi has been recognized as a healthy food worldwide, prompting increased interest in its health benefits and quality characteristics. Although commercial kimchi is manufactured in various countries, little is known about quality differences between the kimchi from different countries. To clarify differences in quality characteristics, minerals, free sugars, organic acids, free amino acids, and volatile compounds, commercial kimchi manufactured in Korea, China, and the United States were investigated. The composition of the microbial community and antioxidant activity were compared. Mineral and free sugar contents were high in Korean commercial kimchi, while the organic acid content was relatively low. The free amino acid content was markedly higher in Korean kimchi than that in kimchi manufactured in China and the United States. In addition, the volatile compound content differed between the kimchi produced in different countries. Considering the microbial communities,
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.