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Tsukemono: Decoding the Art and Science of Japanese Pickling

1st Edition 2021, 2021

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Political Geography and Critical Geopolitics

Journal of the Bulgarian Geographical Society, 2021-11, Vol.44, p.81-82

Pickles, John

2021

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Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?

Journal of functional foods, 2020-07, Vol.70, p.103971, Article 103971

2020

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Microbiological and physicochemical quality of vegetable pickles

Journal of the Saudi Society of Agricultural Sciences, 2020-09, Vol.19 (6), p.415-421

Aljahani, Amani H.

2020

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A fluorescent carbon dots synthesized at room temperature for automatic determination of nitrite in Sichuan pickles

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 2023-02, Vol.286, p.122025, Article 122025

2023

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A 3-year prospective cohort study of dietary patterns and frailty risk among community-dwelling older adults

Clinical nutrition (Edinburgh, Scotland), 2021-01, Vol.40 (1), p.229-236

2021

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Characterization of the microbial communities and their correlations with chemical profiles in assorted vegetable Sichuan pickles

Food control, 2020-07, Vol.113, p.107174, Article 107174

2020

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Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented pickles

Food chemistry, 2021-12, Vol.365, p.130495-130495, Article 130495

2021

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Isolation of lactic acid bacteria from Chinese pickle and evaluation of fermentation characteristics

Food science & technology, 2023-04, Vol.180, p.114627, Article 114627

2023

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Investigating the core microbiota and its influencing factors in traditional Chinese pickles

Food research international, 2021-09, Vol.147, p.110543-110543, Article 110543

2021

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Isolation and characterization of bacteria that produce quorum sensing molecules during the fermentation and deterioration of pickles

International journal of food microbiology, 2022-10, Vol.379, p.109869-109869, Article 109869

2022

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Inhibition of Streptococcus mutans Biofilm Formation and Virulence by Lactobacillus plantarum K41 Isolated From Traditional Sichuan Pickles

Frontiers in microbiology, 2020-04, Vol.11, p.774-774

2020

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Alkaline-extracted thinned young apple polyphenols as an effective scavenger against nitrite in pickles: A comparative study with ethanol-extracted polyphenols

Food control, 2021-12, Vol.130, p.108387, Article 108387

2021

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Microbial Behavior in Cambodian Homemade-style Pickles

International Journal of Environmental and Rural Development, 2022, Vol.13(1), pp.169-175

2022

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An evaluation of year-to-year fungicide efficacy and cultivar resistance combined with fungicide programs to manage cucumber downy mildew

Crop protection, 2023-06, Vol.168, p.106176, Article 106176

2023

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Isolation and identification of novel antibacterial peptides produced by Lactobacillus fermentum SHY10 in Chinese pickles

Food chemistry, 2021-06, Vol.348, p.129097-129097, Article 129097

2021

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Effects of pickle brine and glycine addition on biogenic amine production in pickle fermentation

Food research international, 2024-07, Vol.188, p.114501, Article 114501

2024

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Traditional types of pickles among the Gagauz

Revista de etnologie şi culturologie, 2023-08, Vol.33, p.124-129

Nicoglo, Diana

2023

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Effects of garlic addition on bacterial communities and the conversions of nitrate and nitrite in a simulated pickle fermentation system

Food control, 2020-07, Vol.113, p.107215, Article 107215

2020

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New insights of bacterial communities in fermented vegetables from shotgun metagenomics and identification of antibiotic resistance genes and probiotic bacteria

Food research international, 2022-07, Vol.157, p.111190-111190, Article 111190

2022

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Bioinformatics analysis of amino acid decarboxylases related to four major biogenic amines in pickles

Food chemistry, 2022-11, Vol.393, p.133339-133339, Article 133339

2022

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Proposal of Lactobacillus kosoi Chiou et al . 2018 as a later heterotypic synonym of Lactobacillus micheneri McFrederick et al . 2018, elevation of Lactobacillus plantarum subsp. argentoratensis to the species level as Lactobacillus argentoratensis sp. nov., and Lactobacillus zhaodongensis sp. nov., isolated from traditional Chinese pickle and the intestinal tract of a honey bee ( Apis mellifera )

International journal of systematic and evolutionary microbiology, 2020-05, Vol.70 (5), p.3123-3133

2020

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Purification and Characterization of Plantaricin YKX and Assessment of Its Inhibitory Activity Against Alicyclobacillus spp

Frontiers in microbiology, 2021-12, Vol.12, p.783266-783266

2021

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Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks

Meat science, 2023-11, Vol.205, p.109305-109305, Article 109305

2023

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Apilactobacillus nanyangensis sp. nov., Secundilactobacillus hailunensis sp. nov., Secundilactobacillus yichangensis sp. nov., Levilactobacillus andaensis sp. nov., Levilactobacillus wangkuiensis sp. nov., Levilactobacillus lanxiensis sp. nov., Lacticaseibacillus mingshuiensis sp. nov. and Lacticaseibacillus suilingensis sp. nov., isolated from traditional Chinese pickle and the gut of honeybee (Apis mellifera)

International journal of systematic and evolutionary microbiology, 2021-07, Vol.71 (7)

2021

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Tsukemono: Decoding the Art and Science of Japanese Pickling

Political Geography and Critical Geopolitics

Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?

Microbiological and physicochemical quality of vegetable pickles

A fluorescent carbon dots synthesized at room temperature for automatic determination of nitrite in Sichuan pickles

A 3-year prospective cohort study of dietary patterns and frailty risk among community-dwelling older adults

Characterization of the microbial communities and their correlations with chemical profiles in assorted vegetable Sichuan pickles

Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented pickles

Isolation of lactic acid bacteria from Chinese pickle and evaluation of fermentation characteristics

Investigating the core microbiota and its influencing factors in traditional Chinese pickles

Isolation and characterization of bacteria that produce quorum sensing molecules during the fermentation and deterioration of pickles

Inhibition of Streptococcus mutans Biofilm Formation and Virulence by Lactobacillus plantarum K41 Isolated From Traditional Sichuan Pickles

Alkaline-extracted thinned young apple polyphenols as an effective scavenger against nitrite in pickles: A comparative study with ethanol-extracted polyphenols

Microbial Behavior in Cambodian Homemade-style Pickles

An evaluation of year-to-year fungicide efficacy and cultivar resistance combined with fungicide programs to manage cucumber downy mildew

Isolation and identification of novel antibacterial peptides produced by Lactobacillus fermentum SHY10 in Chinese pickles

Effects of pickle brine and glycine addition on biogenic amine production in pickle fermentation

Traditional types of pickles among the Gagauz

Effects of garlic addition on bacterial communities and the conversions of nitrate and nitrite in a simulated pickle fermentation system

New insights of bacterial communities in fermented vegetables from shotgun metagenomics and identification of antibiotic resistance genes and probiotic bacteria

Bioinformatics analysis of amino acid decarboxylases related to four major biogenic amines in pickles

Purification and Characterization of Plantaricin YKX and Assessment of Its Inhibitory Activity Against Alicyclobacillus spp

Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks

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