References
- Hwang JH (2002) Antioxidative activities of anthocyanins from red leaf mustard (Brassica juncea Coss. var. integrifolia). MD Thesis, Pusan National University
- Moon SW, Park JE, Jang MS (2007) The effects of added ripened tomato on the quality of baechukimchi. J East Asian Soc Dietary Life, 17, 678-688
- Kim HJ, Kwon MJ, Seo JM, Kim JK, Song SH, Suh HS, Song YO (2004) The effect of 30(4-hydroxyl- 3',5'-dimethylphenyl)propionic acid in Chinese cabbage kimchi on lowering hypercholesterolemia. J Korean Soc Food Sci Nutr, 33, 52-58 https://doi.org/10.3746/jkfn.2004.33.1.052
- Choi EJ, Cho SH (2009) Effects of onion and oear on Kimchi quality characteristics during fermentation. Korean J Food Cookery Sci, 25, 243-251
- www.wkimchi.re.kr
- Chang SK (2007) Fermentation properties and in vitro anticancer effect of Kimchi prepared with potato. Korean J Food Cookery Sci, 23, 227-234
- Ko YT, Lee SH (2007) Quality characteristics of Kimchi added with green tea powder. J Korean Soc Appl Biol Chem, 50, 281-286
- Bae MS, Lee SC (2008) Preparation and characteristics of Kimchi with added styelaclaca. Korean J Food Cookery Sci, 24, 573-579
- Kwak HJ, Jang JS, Kim SM (2009) Quality characteristics of Kimchi with added douttuynia cordata. Korean J Food & Nutr, 22, 332-337
- Jung BM, Jung SJ, Kim ES (2010) Quality characteristics and storage properties of gat kimshi added with oyster shell powder and Salicornia hervacea powder. Korean J Food Cookery Sci, 26, 188-197
- Mo EK, Kim SM, Yang SA, Jegal SA, Choi YS, Ly S, Sung CK (2010) Properties of Baechu kimchi treated withe black rice water extract. Korean J Food Preserv, 17, 50-57
- Park DI, Choi AR, Woo HJ, Rhee SK, Chae HJ (2010) Effects of sckerophyllous plant leaves addition on fermentative and sensory characteristics of kimchi. J Korean Soc Food Sci Nutr, 39, 580-586 https://doi.org/10.3746/jkfn.2010.39.4.580
- Kwon OC, Woo KS, Kim TM, Ki, DJ, Hong JT, Jeong HS (2006) Physicochemical characteristics of garlic (Allium sativum L) on the high temperature and pressure treatment. Korean J Food Sci Technol, 38, 331-336
- Shin JH, Kim RJ, Lee SJ, Kang MJ, Seo JK, Sung NJ (2011) Aroma compounds and antimicrobial effect of garlic from different area in Korea. Korean J Food Preserv, 18, 199-207 https://doi.org/10.11002/kjfp.2011.18.2.199
- Kang MJ, Shin JH, Sung NJ (2011) Recovery effect of garlic extract and vitamin B group enhanced diet on swimming fatigue. Korean J Life Sci 21, 875-883 https://doi.org/10.5352/JLS.2011.21.6.875
- Kim MH, Shin MS, Jhon DY, Hong YH, Lim HS (1987) Quality characteristics of kimchis with different ingredients. J Korean Soc Food Nutr, 16, 268-277
- Yoo MJ (2002) Quality properties of the low-temperature and long-term fermented kimchi during fermentation. MD Thesis, Pusan National University, p 57
- Han GJ, Jang MS (2006) Changes in the quality characteristics of storing time of aralia continentalis kitagawa kimchi. Korean J Food Cookery Sci, 23, 681-689
- Yu EJ, Shin MS, Jhon DY, Hong YH, Lim HS (1988) The Changes of pectic substances of kimchis with different garlic contents during the fermentation periods. Korean J Soc Food Sci, 4, 59-63
- Ryu BM, Jeon YS, Moon GS, Song YS (1996) The changes of pectic substances and enzyme activity, texture, microstructure of anchovy added kimchi. J Korean Soc Food Sci Nutr, 25, 470-477
- Lee YH, Rhee HS (1986) The changes of pectic substances during the fermentation of kimchis. Korean J Soc Food Sci, 2, 54-58
- Park GS, Kim GS (2008) Quality characteristics of allium victorialis mul-kimchi during fermentation. Korean J Food Cookery Sci, 24, 829-836
- Ku KH, Kang KO, Kim WJ (1988) Some quality changes during fermentation of kimchi. Korean J Food Sci Technol, 20, 479-482
- Cho HK, Park SH, Jo JS, Jung CS (2001) Effect of the garlic on the fermentation and quality of kimchi. Korean J Dietary culture, 16, 470-477
- Jang MS, Park JE (2007) Effects of Wasabi (Wasaia japonica Matsum) on the physicochemical characteristics of baechu kimchi during fermentation. J Korean Soc Food Sci Nutr, 36, 1219-1224 https://doi.org/10.3746/jkfn.2007.36.9.1219
- Park SH, Lee JH (2005) The correlation of physicochemical characteristics of kimchi with soumess and overall acceptability. Korean J Food Cookery Sci, 21, 103-109
- Lee YH, Yang LW (1970) Studies on the packaging and preservation of kimchi. J Korean Agric chem Soc, 13, 207-218
- Ryu JY, Lee HS, Rhe HS (1984) Changes of organic acids and volatile flavor compounds in kimchis fermented with different ingredients. Korean J Food Sci Technol, 16, 169-174
- Yi JH, Cho Y, Hwang IK (1998) Fermentative characteristics of kimchi prepared by addition of different kinds of minor ingredients. Korean J Sco Food Sci, 14, 1-8
- Kang KO, Sohn HJ, Kim WJ (1991) Changes in chemical and sensory properties of Dongchimi during fermentation. Korean J Food Sci Technol, 23, 267-27
- Han GJ, Shin DS, Jang MS (2009) Chemical characteristics of stored aralia continentalis kitagawa kimchi; Vitamin C, reducing sugar, total chlorophyll, dietary fiber, total soluble solid. Korean J Food Cookery Sci, 25, 330-336
- Kim GR, Park RY, Lee SH (2010) Fermentation and quality characteristics of kimchi prepared using various types of maesil (Prumus mume Sieb. et Zucc). Korean J Food Preserv, 17, 214-222
- Cho NC, Jhon DY, Shin MS, Hong YH, Lim HS (1988) Effect of garlic concentrations on growth of microorganisms during Kimchi fermentation. Korean J Food Sci Technol, 20, 231-235
Cited by
- Quality characteristics of kimchi with Artemisia annua extracts vol.22, pp.5, 2015, https://doi.org/10.11002/kjfp.2015.22.5.666
- Antioxidant Activity and Inhibitory Effect against Oxidative Neuronal Cell Death of Kimchi Containing a Mixture of Wild Vegetables with Nitrite Scavenging Activity vol.44, pp.10, 2015, https://doi.org/10.3746/jkfn.2015.44.10.1458
- The Quality Characteristics of Baechukimchi added with Broadleaf Liriope (Liriope platyphylla) vol.13, pp.11, 2015, https://doi.org/10.14400/JDC.2015.13.11.391
- Quality Characteristics of Spring Napa Cabbage Kimchi Harvested at Different Times vol.31, pp.2, 2016, https://doi.org/10.7318/KJFC/2016.31.2.188
- Effect of lactic acid bacteria on changes of aflatoxin levels during kimchi fermentation vol.22, pp.5, 2015, https://doi.org/10.11002/kjfp.2015.22.5.758
- Effects of Brined Baechu Cabbage and Seasoning on Fermentation of Kimchi vol.43, pp.7, 2014, https://doi.org/10.3746/jkfn.2014.43.7.1081
- Quality Characteristics of Gat Kimchi Added with Cheonnyuncho Water Extract during Cold Storage vol.45, pp.12, 2016, https://doi.org/10.3746/jkfn.2016.45.12.1808
- Quality Characteristics of Commercial Kimchi Paste vol.33, pp.1, 2017, https://doi.org/10.9724/kfcs.2017.33.1.9
- Comparison of quality changes in brined cabbage with deep sea water salt and a commercial brined cabbage product vol.21, pp.5, 2014, https://doi.org/10.11002/kjfp.2014.21.5.676
- A mathematical model to predict ripening degree of kimchi , a Korean fermented vegetable for meeting consumer preference and controlling shelf life on real time basis vol.12, 2017, https://doi.org/10.1016/j.fpsl.2017.02.002
- 단기저장 절단배추 김치의 품질 특성 vol.24, pp.2, 2012, https://doi.org/10.11002/kjfp.2017.24.2.215
- 저장조건을 달리한 봄배추로 제조한 김치의 숙성 중 품질 변화 vol.30, pp.2, 2012, https://doi.org/10.9799/ksfan.2017.30.2.378