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World Institute of Kimchi
Homepage URL:
kfri.re.kr
Alternate name:
WIK
Country:
KR
ROR:
028jp5z02
Crossref ID:
501100003722
DOI:
10.13039/501100003722
OpenAlex ID:
F4320322117
Mind-altering with the gut: Modulation of the gut-brain axis with probiotics
2018
·
Namhee Kim
, Misun Yun
, et al.
·
The Journal of Microbiology
·
220
The extracellular vesicle of gut microbial Paenalcaligenes hominis is a risk factor for vagus nerve-mediated cognitive impairment
2020
·
Kyung-Eon Lee
, Jeon-Kyung Kim
, et al.
·
Microbiome
·
197
PDF
Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation
2020
·
Hye Seon Song
, Tae Woong Whon
, et al.
·
Food Chemistry
·
157
Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria
2019
·
Yun-Jeong Choi
, Sojin Yong
, et al.
·
LWT
·
152
Starter Cultures for Kimchi Fermentation
2015
·
Mo-Eun Lee
, Ja-Young Jang
, et al.
·
Journal of Microbiology and Biotechnology
·
147
PDF
Large-scale targeted metagenomics analysis of bacterial ecological changes in 88 kimchi samples during fermentation
2017
·
Moeun Lee
, Jung Hee Song
, et al.
·
Food Microbiology
·
133
Kimchi, a Fermented Vegetable, Improves Serum Lipid Profiles in Healthy Young Adults: Randomized Clinical Trial
2013
·
In Hwa Choi
, Jeong Sook Noh
, et al.
·
Journal of Medicinal Food
·
127
Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches
2020
·
Se Hee Lee
, Tae Woong Whon
, et al.
·
Applied Microbiology and Biotechnology
·
126
Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation
2020
·
Jae-Jun Lee
, Yun-Jeong Choi
, et al.
·
Food Research International
·
126
Sequential application of plasma-activated water and mild heating improves microbiological quality of ready-to-use shredded salted kimchi cabbage (Brassica pekinensis L.)
2018
·
Eun Ji Choi
, Hae Woong Park
, et al.
·
Food Control
·
124
Lactobacillus sakei WIKIM30 Ameliorates Atopic Dermatitis-Like Skin Lesions by Inducing Regulatory T Cells and Altering Gut Microbiota Structure in Mice
2018
·
Min-Sung Kwon
, Seul Ki Lim
, et al.
·
Frontiers in Immunology
·
123
PDF
The human gut archaeome: identification of diverse haloarchaea in Korean subjects
2020
·
Joon Yong Kim
, Tae Woong Whon
, et al.
·
Microbiome
·
117
PDF
Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation
2018
·
Min Young Jung
, Tae-Woon Kim
, et al.
·
Food Chemistry
·
115
Detection of ochratoxin A (OTA) in coffee using chemiluminescence resonance energy transfer (CRET) aptasensor
2015
·
Eun-Jung Jo
, Hyoyoung Mun
, et al.
·
Food Chemistry
·
112
Pan-genomic and transcriptomic analyses of Leuconostoc mesenteroides provide insights into its genomic and metabolic features and roles in kimchi fermentation
2017
·
Byung Hee Chun
, Kyung Hyun Kim
, et al.
·
Scientific Reports
·
100
PDF
Weissella cibaria WIKIM28 ameliorates atopic dermatitis-like skin lesions by inducing tolerogenic dendritic cells and regulatory T cells in BALB/c mice
2017
·
Seul Ki Lim
, Min-Sung Kwon
, et al.
·
Scientific Reports
·
100
PDF
Tetragenococcus halophilus MJ4 as a starter culture for repressing biogenic amine (cadaverine) formation during saeu-jeot (salted shrimp) fermentation
2019
·
Kyung Hyun Kim
, Se Hee Lee
, et al.
·
Food Microbiology
·
94
Does kimchi deserve the status of a probiotic food?
2023
·
Jeongmin Cha
, Yeon Bee Kim
, et al.
·
Critical Reviews in Food Science and Nutrition
·
91
Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile
2021
·
Hye Seon Song
, Se Hee Lee
, et al.
·
Food Research International
·
87
Lactic acid bacteria directly degrade N-nitrosodimethylamine and increase the nitrite-scavenging ability in kimchi
2016
·
Sang-Hyun Kim
, Kyung Hun Kang
, et al.
·
Food Control
·
85
Effect of lactic acid bacteria on phenyllactic acid production in kimchi
2019
·
Sera Jung
, Hyelyeon Hwang
, et al.
·
Food Control
·
84
PDF
Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation
2018
·
Sang Eun Jeong
, Byung Hee Chun
, et al.
·
Food Microbiology
·
84
A Probiotic Lactobacillus gasseri Alleviates Escherichia coli-Induced Cognitive Impairment and Depression in Mice by Regulating IL-1β Expression and Gut Microbiota
2020
·
Soo-Won Yun
, Jeon-Kyung Kim
, et al.
·
Nutrients
·
80
PDF
Role of combinated lactic acid bacteria in bacterial, viral, and metabolite dynamics during fermentation of vegetable food, kimchi
2022
·
Mi-Ja Jung
, Juseok Kim
, et al.
·
Food Research International
·
76
Genomic and metabolic features of Lactobacillus sakei as revealed by its pan-genome and the metatranscriptome of kimchi fermentation
2019
·
Kyung Hyun Kim
, Byung Hee Chun
, et al.
·
Food Microbiology
·
75
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Works count:
428
Citation count:
8,858
H-index:
48
I10-index:
224
2-year mean citedness:
6.07
Awards count:
137
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