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Food Research International (Ottawa, Ont.)|April 29, 2023
Transcriptome responses of lactic acid bacteria isolated from kimchi under hydrogen peroxide exposureMoeun Lee, Daun Kim, Eun Ji Choi, et al.Journal of Microbiology and Biotechnology|December 1, 2022
Lactic Acid Bacteria Strains Used as Starters for Kimchi Fermentation Protect the Disruption of Tight Junctions in the Caco-2 Cell Monolayer ModelJin Yong Kang, Moeun Lee, Jung Hee Song, et al.Food & Function|January 11, 2023
Anti-obesity effect of vegetable juice fermented with lactic acid bacteria isolated from kimchi in C57BL/6J mice and human mesenchymal stem cellsMoeun Lee, Ye-Rang Yun, Eun Ji Choi, et al.Journal of Microbiology and Biotechnology|January 19, 2023
Molecular Mechanism of L-Pyroglutamic Acid Interaction with the Human Sour ReceptorSanung Eom, Shinhui Lee, Jiwon Lee, et al.Journal of Microbiology (Seoul, Korea)|June 29, 2016
Lactobacillus curvatus WiKim38 isolated from kimchi induces IL-10 production in dendritic cells and alleviates DSS-induced colitis in miceSung-Gang Jo, Eui-Jeong Noh, Jun-Young Lee, et al.Journal of Food Science|August 22, 2024
Intracellular pyruvate as one of the major bioactive substances of lactic acid bacteria isolated from kimchiJin Yong Kang, Moeun Lee, Jung Hee Song, et al.Heliyon|September 24, 2024
Organic acid type in kimchi is a key factor for determining kimchi starters for kimchi fermentation controlJin Yong Kang, Moeun Lee, Jung Hee Song, et al.Pageof 2