Microbial composition of turbid rice wine (Makgeolli) at different stages of production in a real processing line

Spoilage of bottled red wine by acetic acid bacteria

Eveline Bartowsky, Di Xia, Richard Gibson et al. · Letters in Applied Microbiology · 2003 · 119 citations

Agriculture, Food Science, Microbiology +17

Adaptation of Bacillus cereus, an ubiquitous worldwide-distributed foodborne pathogen, to a changing environment

Frédéric Carlin, Julien Brillard, Véronique Broussolle et al. · Food Research International · 2009 · 113 citations

Agriculture, Food Science, Microbiology +16

Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine, Makgeolli

Jae Young Kim, Donghee Kim, Pojeong Park et al. · Food Chemistry · 2011 · 80 citations

Agriculture, Food Science, Viticulture +16

Changes in microbial contamination levels and prevalence of foodborne pathogens in alfalfa (<i>Medicago sativa</i>) and rapeseed (<i>Brassica napus</i>) during sprout production in manufacturing plants

S.A. Kim, O.M. Kim, Min Suk Rhee · Letters in Applied Microbiology · 2012 · 46 citations

Agriculture, Food Science, Food Analysis +15

Effects of Takju(Korean turbid rice wine) Lees on the Serum Glucose levels in Streptozotocin-induced Diabetic Rats

Soon‐Mi Kim, Woo-Kyun cho · Journal of the Korean Society of Food Culture · 2006 · 29 citations

Medicine, Nutrition, Nutritional Sciences +14