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内部出版物
SpringerLink电子期刊(11)
Elsevier电子期刊(23)
ACS电子期刊(2)
在“
Elsevier电子期刊
”中,
命中:
23
条,耗时:小于0.01 秒
在所有数据库中总计命中:
36
条
1.
Recovery of intact human norovirus from
cabbage
Kimchi
stored at 4 °C and 10 °C during fermentation
作者:
Ji-Hyun Lee
a
;
b
;
Hee min Lee
a
;
Sung Hyun Kim
a
;
Jong Bang Eun
b
;
Ji-Hyoung Ha
a
;
hajee@wikim.re.kr
关键词:
Cabbage
Kimchi
;
Detection
;
Fermentation
;
Human norovirus
;
Weibull model
刊名:LWT - Food Science and Technology
出版年:2017
2.
Quality and functional characteristics of
kimchi
made with organically cultivated young Chinese
cabbage
(olgari-baechu)
作者:
Su Jin Jung
a
;
Min Jung Kim
b
;
Soo Wan Chae
a
;
c
;
soowan@jbnu.ac.kr" class="auth_mail" title="E-mail the corresponding author
关键词:
compost
;
kimchi
;
olgari-baechu
;
organic
;
physiochemical
刊名:Journal of Ethnic Foods
出版年:2016
3.
Comparison of the murine norovirus-1 inactivation in
cabbage
Kimchi
with two different salinities during storage
作者:
Sujin Kang
a
;
Su-ji Kim
b
;
Sung Hyun Kim
b
;
Ji-Hyun Lee
b
;
Shin Young Park
a
;
Sang-Do Ha
a
;
sangdoha@cau.ac.kr" class="auth_mail" title="E-mail the corresponding author
关键词:
Murine norovirus
;
Inactivation
;
Kimchi
;
Salt concentration
;
Storage
刊名:Food Research International
出版年:2016
4.
The bacterial community in the rhizosphere of
Kimchi
cabbage
restructured by volatile compounds emitted from rhizobacterium Proteus vulgaris JBLS202
作者:
Dipto Bhattacharyya
a
;
Yong Hoon Lee
a
;
b
;
yonghoonlee@jbnu.ac.kr" class="auth_mail" title="E-mail the corresponding author
关键词:
Growth-promoting rhizobacterium
;
Indole
;
Microbiome
;
PGPR
;
Volatile organic compound
刊名:Applied Soil Ecology
出版年:2016
5.
Use of phytic acid and hyper-salting to eliminate Escherichia coli O157:H7 from napa
cabbage
for
kimchi
production in a commercial plant
作者:
Nam Hee Kim
a
;
Seong Ho Jang
b
;
Soon Han Kim
c
;
Hee Jung Lee
c
;
Younghoon Kim
d
;
Jee Hoon Ryu
a
;
Min Suk Rhee
a
;
rheems@korea.ac.kr" class="auth_mail" title="E-mail the corresponding author
关键词:
Salted napa
cabbage
;
Escherichia coli O157
;
H7
;
Disinfection
;
Phytic acid
;
Sodium chloride
刊名:International Journal of Food Microbiology
出版年:2015
6.
Discussion on the origin of
kimchi
, representative of Korean unique fermented vegetables
作者:
Dai-Ja Jang
a
;
Kyung Rhan Chung
b
;
Hye Jeong Yang
a
;
Kang-sung Kim
c
;
Dae Young Kwon
a
;
dykwon@kfri.re.kr" class="auth_mail" title="E-mail the corresponding author
关键词:
kimchi
;
origin
;
gochu
;
jo (菹)
;
origin of
kimchi
刊名:Journal of Ethnic Foods
出版年:2015
7.
Effect of feed to microbe ratios on anaerobic digestion of Chinese
cabbage
waste under mesophilic and thermophilic conditions: Biogas potential and kinetic study
作者:
Gopi Krishna Kafle
;
Sujala Bhattarai
;
Sang Hun Kim
;
Lide Chen
关键词:
Anaerobic digestion
;
Chinese
cabbage
waste (CCW)
;
Feed to microbe ratio (F/M)
;
Kinetic study
;
Mesophilic and thermophilic temperature
刊名:Journal of Environmental Management
出版年:15 January, 2014
8.
Effects of red pepper powder on microbial communities and metabolites during
kimchi
fermentation
作者:
Sang Hyeon Jeong
a
;
Hyo Jung Lee
a
;
Ji Young Jung
a
;
Se Hee Lee
a
;
Hye-Young Seo
b
;
Wan-Soo Park
b
;
Che Ok Jeon
a
;
cojeon@cau.ac.kr
关键词:
Kimchi
fermentation
;
Red pepper powder
;
Microbial succession
;
Barcoded pyrosequencing
;
Metabolites
刊名:International Journal of Food Microbiology
出版年:2013
9.
Batch anaerobic co-digestion of
Kimchi
factory waste silage and swine manure under mesophilic conditions
作者:
Gopi Krishna Kafle
a
;
1
;
gopikafle@yahoo.com
;
Sang Hun Kim
a
;
shkim@kangwon.ac.kr
;
Kyung Ill Sung
b
关键词:
Biogas
;
Co-digestion
;
Chinese
cabbage
;
Kimchi
;
Rice bran
刊名:Bioresource Technology
出版年:2012
10.
Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during
kimchi
fermentation
作者:
Ji Young Jung
a
;
Se Hee Lee
a
;
Hyo Jung Lee
a
;
Hye-Young Seo
b
;
Wan-Soo Park
b
;
Che Ok Jeon
a
;
cojeon@cau.ac.kr
关键词:
Kimchi
fermentation
;
Leuconostoc mesenteroides
;
Microbial community
;
Starter culture
;
Barcoded pyrosequencing
;
1H NMR spectroscopy
刊名:International Journal of Food Microbiology
出版年:2012
1
2
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