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6 in total

1. The impact of capsaicin intake on risk of developing gastric cancers: a meta-analysis.

Authors: Noel Pabalan; Hamdi Jarjanazi; Hilmi Ozcelik
Journal: J Gastrointest Cancer Date: 2014-09

2. Determination of biogenic amines and total aflatoxins: Quality index of starter culture soy sauce samples.

Authors: Shruti Shukla; Myunghee Kim
Journal: Food Sci Biotechnol Date: 2016-08-31 Impact factor: 2.391

3. Kimchi and soybean pastes are risk factors of gastric cancer.

Authors: Hong-Mei Nan; Jin-Woo Park; Young-Jin Song; Hyo-Yung Yun; Joo-Seung Park; Taisun Hyun; Sei-Jin Youn; Yong-Dae Kim; Jong-Won Kang; Heon Kim
Journal: World J Gastroenterol Date: 2005-06-07 Impact factor: 5.742

4. Co-carcinogenic effects of several Korean foods on gastric cancer induced by N-methyl-N'-nitro-N-nitrosoguanidine in rats.

Authors: J P Kim; J G Park; M D Lee; M D Han; S T Park; B H Lee; S E Jung
Journal: Jpn J Surg Date: 1985-11

Review 5. Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review.

Authors: Jayanta Kumar Patra; Gitishree Das; Spiros Paramithiotis; Han-Seung Shin
Journal: Front Microbiol Date: 2016-09-28 Impact factor: 5.640

6. Detection of Foodborne Pathogens and Analysis of Aflatoxin Levels in Home-made Doenjang Samples.

Authors: Myunghee Kim; Yo Sep Kim
Journal: Prev Nutr Food Sci Date: 2012-06

6 in total