(Q50643630)

English

Growth inhibitory effects of kimchi (Korean traditional fermented vegetable product) against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus.

scientific article published in February 2008

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Statements

scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

17 March 2018

http://europepmc.org/abstract/MED/18326182

Growth inhibitory effects of kimchi (Korean traditional fermented vegetable product) against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus. (English)

1 reference

Europe PubMed Central

PubMed publication ID

17 March 2018

http://europepmc.org/abstract/MED/18326182

Listeria monocytogenes

0 references

1 reference

based on heuristic

inferred from title

Staphylococcus aureus

1 reference

based on heuristic

inferred from title

Bacillus cereus

1 reference

based on heuristic

inferred from title

author name string

Yong-Suk Kim

1

1 reference

Europe PubMed Central

PubMed publication ID

17 March 2018

http://europepmc.org/abstract/MED/18326182

Zian-Bin Zheng

2

1 reference

Europe PubMed Central

PubMed publication ID

17 March 2018

http://europepmc.org/abstract/MED/18326182

Dong-Hwa Shin

3

1 reference

Europe PubMed Central

PubMed publication ID

17 March 2018

http://europepmc.org/abstract/MED/18326182

publication date

1 February 2008

1 reference

Europe PubMed Central

PubMed publication ID

17 March 2018

http://europepmc.org/abstract/MED/18326182

Journal of Food Protection

1 reference

Europe PubMed Central

PubMed publication ID

17 March 2018

http://europepmc.org/abstract/MED/18326182

71

1 reference

Europe PubMed Central

PubMed publication ID

17 March 2018

http://europepmc.org/abstract/MED/18326182

2

1 reference

Europe PubMed Central

PubMed publication ID

17 March 2018

http://europepmc.org/abstract/MED/18326182

325-332

1 reference

Europe PubMed Central

PubMed publication ID

17 March 2018

http://europepmc.org/abstract/MED/18326182

Antibacterial action of vegetable extracts on the growth of pathogenic bacteria

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.2.325

21 January 2018

Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products).

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.2.325

21 January 2018

Survival of Escherichia coli O157:H7, Salmonella enteritidis, Staphylococcus aureus, and Listeria monocytogenes in Kimchi.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.2.325

21 January 2018

Dietary factors and gastric cancer in Korea: a case-control study

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.2.325

21 January 2018

Formation of N-nitroso-N-methylurea in various samples of smoked/dried fish, fish sauce, seafoods, and ethnic fermented/pickled vegetables following incubation with nitrite under acidic conditions

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.2.325

21 January 2018

Identifiers

10.4315/0362-028X-71.2.325

1 reference

Europe PubMed Central

PubMed publication ID

17 March 2018

http://europepmc.org/abstract/MED/18326182

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

17 March 2018

http://europepmc.org/abstract/MED/18326182

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