참고문헌
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- Research Report of Agriculture Department KFRI, GA0174-0002 Development of quality control technology and elaboration of codex standard for high-quality exporting Kimchi Park WS;Kim MH;Kim YH;Kil BI;Lee YK;Park KJ
- J Korean Soc Food Nutr v.16 Storage of salted chinese cabbages for Kimchi. I. Physicochemical and microbial changes during salting of Chinese cabbage Kim JM;Kim IS;Yang HC
- J Korean Soc Food Nutr v.16 Quality characteristics of Kimchis with different ingredients Kim MH;Shin MS;Jhon DY;Hong YH;Lim HS
- J Korean Soc Nutr v.24 Effect of onion on dongchimi fermentation Kim MJ;Moon SW;Jang MS
- J Korean Soc Nutr v.24 Effects of ingredients on fermentation of chinese cabbage Kimchi No HK;Lee SH;Kim SD
- J Korean Soc Food Sci Nutr v.27 The mixed effect of salvia miltiorrhiza and Glycyrrhiza uralensis on the shelf-life of Kimchi Lee SH;Cho OK;Park NY
- Korean J Food Sci Technol v.30 Studies on the standardization of Chinese cabbage Kimchi Cho EJ;Lee SM;Rhee SH;Park KY
- Korean J Food Sci Technol v.30 Antimicrobial characteristics of chitosan and chitosan oligosaccharides Kim MH;Oh SW;Hong SP;Yoon SK
- Korean J Food Sci Technol v.31 Effects of sorbitol and sugar sources on the fermentation and sensory properties of baechu Kimchi Ku KH;Cho JS;Park WS;Nam YJ
- Research Report of Korea Science and Engineering Foundation KFRI , N1069-0956 Development of technology on production of commercial Kimchi products with constant quality Park WS;Koo YJ;Nam YJ;Kim YJ;Ku KH;Choi IW;Hong SI
- Standardization of Kimchi-manufacturing process Park WS;Koo YJ;An BH;Cho DW;Lee MK
- Korean J Food Sci Technol v.32 Comparison of quality of red pepper powders produced in Korea Choi SM;Jeon YS;Park KY
- Korean J Food Sci Technol v.33 Characteristics of color and pungency in the red pepper for Kimchi Ku KH;Kim NY;Park JB;Park WS
- Experimental designs (2nd ed.) Library of congress Catalog card No: 57-5908 Cochram WG;Cox CM
- Design and analysis of sensory optimization Gacula MC
- Research Report of Agriculture Department KFRI, GA0129-9916 Development of automation system for red pepper milling factory Park JB;Park WS;Kim DM;Kim JH;Kwan KH;Lee SM;Kim GH;Shon YS;Ko HK
- Association of official analytical chemists(15th ed.) Official method of analysis AOAC
- J Agri Food Chem v.31 Separation and quantitation of red pepper major heat principles by reverse-phase HPLC Hoffman PG;Lego MC;Galetto G https://doi.org/10.1021/jf00120a044
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- Korean J Food Sci Technol v.23 Kinetic modelling for the prediction of shelf life of Kimchi based on total acidity as a quality index Lee KH;Cho HY;Pyun YR
- Korean J Food Sci Technol v.23 Quaity attributes of Korean red pepper according to cultivars and growing area Shin HH;Lee SR
피인용 문헌
- Quality Characteristics of Cheongyang pepper (Capsicum annuum L.) according to Cultivation Region vol.40, pp.9, 2011, https://doi.org/10.3746/jkfn.2011.40.9.1340
- Effect of Gamma-Irradiated Red Pepper Powder on the Chemical and Volatile Characteristics of Kakdugi, a Korean Traditional Fermented Radish Kimchi vol.70, pp.7, 2005, https://doi.org/10.1111/j.1365-2621.2005.tb11466.x
- Effects of Drying Methods on Quality of Red Pepper Powder vol.41, pp.9, 2012, https://doi.org/10.3746/jkfn.2012.41.9.1315
- Physicochemical and Sensory Characteristics of Baechu Kimchi using Spicy Hot Flavor Graded Hot Pepper Powder vol.30, pp.1, 2014, https://doi.org/10.9724/kfcs.2014.30.1.022
- Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability vol.27, pp.5, 2018, https://doi.org/10.1007/s10068-018-0387-0
- 동남아산 피시소스를 이용하여 제조한 김치의 품질 특성 vol.24, pp.6, 2014, https://doi.org/10.17495/easdl.2014.12.24.6.862
- Influence of visual appearance on consumer perception of spiciness in kimchi vol.36, pp.4, 2004, https://doi.org/10.1111/joss.12659
- Influences of product PH and salinity on the retronasal threshold values of capsaicin vol.36, pp.6, 2004, https://doi.org/10.1111/joss.12701