Physicochemical and Sensory Characteristics of Kakdugi in Which Red Pepper is Replaced with Red Pimiento |
Kim, Jin-Hee
(Department of Food Science and Nutrition, Chungnam National University)
Kim, Mee-Ree (Department of Food Science and Nutrition, Chungnam National University) |
1 |
Effect of various kimchi extract on the hepatic gluthione S-transferase activity of mice
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DOI ScienceOn |
2 |
The Nutritional evaluation, and antimutagenic and anticancer effects of kimchi
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3 |
Daily kimchi consumption and its hypolipidemic effect in middle-aged men
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Anti-aging effects of kimchi diet in senescence accelerated mice (SAM P-8)
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6 |
A survey on the children's notion in kimchi (Ⅱ)
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A survey on elementary school children;s awareness of and preference for kimchi
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8 |
Literature review on kimchi, Korean fermented vegetable foods Ⅰ. History of Kimchi making
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9 |
Identification of cultivated taxa of Capsicum. Taxonomy, anatomy, and composition of pungent principle
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DOI ScienceOn |
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11 |
Separation and quantitiation of red pepper major heat pronciples by reverse-phase HPLC
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DOI |
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13 |
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14 |
Flavor characteristics of kakdugi by radish cultivars and seasons
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15 |
Sensory evaluation of kimchi using two ethnic group
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16 |
Effect of reducing sugar content in Chinease cabbage on kimchi fermentation
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17 |
Decrease of pungency in radish kimchi during fementation
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DOI ScienceOn |
18 |
Use of dinitrosalicylic acid reagent for determination of reducing sugar
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DOI |
19 |
Effect of temperature and salt concentration on kimchi fermentation
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21 |
Quality evaluation of Korean cabbage kimchi by instrumentally measured color values of kimchi juice
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22 |
Effect of hot water extract of natural plants on the prolongation of optimal fermentation time of kakdugi
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23 |
Biodegradation mechanism of capsaicin and its analogus (Ⅰ) Mictobial-w-hydroxylation on capsaicin mixture
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24 |
A survey on the children's notion in kimchi (Ⅰ)Children's preferences for kimchi
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25 |
Determination of pungency due to capsicum by gas-liquid chromatography
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DOI |
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