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Kim HR, Park JE, Jang MS (2002) Effect of perilla seed paste on the Yulmoo Mul-kimchi during fermentation. Korean J Soc Food Cookery Sci 18: 290-299
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2 |
Sung YM, Cho JR, Oh NS, Kim DC, In MJ (2005) Preparation and quality characteristics of curd yogurt added with chlorella. J Korean Soc Appl Biol Chem 48: 60-64
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Jeong TS, Jeong EJ, Lee SH (2008) Effects on the quality characteristics of Mul-kimchi with Omija (Schizanadra chinensis Baillon) water extract. J Korean Soc Food Sci Nutr 37: 1301-1306
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Park LY, Jeong TS, Lee SH (2008) Effects of chaenomelis fructus water extract on the quality characteristics of Mul-kimchi during fermentation. Korean J Food Preserv 15: 669-674
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Park GS, Kim GS (2008) Quality characteristics of Allium victorialis Mul-kimchi during fermentation. Korean J Food Cookery Sci 24: 829-836
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Park JE, Lee JY, Jang MS (2011) Quality characteristics of Yulmoo Mulkimchi containing saltwort (Salicornia herbacea L.). J Korean Soc Food Sci Nutr 40: 1006-1016
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Lee HY, Kwon HJ, Park AR, Choi BK, Heo NK (2014) The quality changes of watery Kimchi made of wild vegetables by the pre-treatment methods. Korean J Culinary Res 20: 136-146
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8 |
Kim DC, Won SI, In MJ (2014) Preparation and quality characteristics of Mul-kimchi added with chlorella. J Appl Biol Chem 57: 23-28
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Kim GN, Han S, Kim EJ, Lee SD (2007) Influence of vibration on freezing and fermentation of watery Kimchi. J Korean Soc Food Sci Nutr 36: 1094-1097
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Park SI (2003) Effect of chlorella growth factor on quality of bread. Korean J Food Cult 18: 356-364
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Yang YH, Park SH, Ann SM, Kim KM, Kim MR (2005) Physicochemical and sensory characteristics of Mul-kimchi (watery Kimchi) prepared with red cabbage. J East Asian Soc Dietary Life 15: 574-581
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Jang MS, Park JE (2004) Effect of maesil (Prunus mume Sieb. et Zucc) juice on Yulmoo Mul-kimchi fermentatiom. Korean J Food Cookery Sci 20: 511-519
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Cho Y, Lee HS (1991) Effect of lactic acid bacteria and temperature on Kimchi fermentation. Korean J Soc Food Cookery Sci 7: 15-25
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In MJ, Jang JE, Kim DH (2007) Enhancing extraction yield of chlorella extract by enzyme treatment. J Appl Biol Chem 50: 132-135
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Nakao H, Maeda T, Kuwatsuka S (1996) Effects of hot water extract and its residues of chlorella cells on the growth of radish seedlings and the changes in soil microflora. Jpn J Soil Plant Nutr 67: 17-23
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Park YH, Seo HJ, Cho IY, Han GJ, Chun HK (2007) Changes of quality characteristics and nitrate contents in Ulgari-Baechu Kimchi, Yulmoo Kimchi and Yulmoo Mul-kimchi during storage period. J Korean Soc Food Sci Nutr 36: 794-799
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23 |
Cho HS, Kim KH (2016) Effects of chlorella powder on quality characteristics of Yukwa. J Korean Soc Food Cult 31: 178-187
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24 |
Han JG, Kang KK, Kim JK, Kim SH (2002) The present status and prospect of chlorella extract. Food Sci Industry 35: 64-69
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An HJ, Seo SW, Sim KS, Kim JS, Kim EH, Lee MO, Park HS, Han JG, Lee EH, Um JY, Hong SH, Kim HM (2006) Antifatigue effect of Chlorella vulgaris in mice. Korean J Food & Nutr 19: 169-175
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Cherng JY, Shih MS (2006) Improving glycogenesis in streptozocin (STZ) diabetic mice after administration of green algae Chlorella. Life Sci 78: 1181-1186
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Shim JY, Shin HS, Han JG, Park HS, Lim BL, Chung KW, Om AS (2008) Protective effects of Chlorella vulgaris on liver toxicity in cadmium-administered rats. J Med Food 11: 479-485
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28 |
Choi YJ, Jo WS, Kim HJ, Nam BH, Kang EY, Oh SJ, Lee GA, Jeong MH (2010) Anti-inflammatory effect of Chlorella ellipsoidea extracted from seawater by organic solvents. Korean J Fish Aquat Sci 43: 39-45
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Kim SS, Park MK, Oh NS, Kim DC, Han MS, In MJ (2003) Studies on quality characteristics and shelf-life of chlorella soybean curd (tofu). J Korean Soc Agric Chem Biotechnol 46: 12-15
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30 |
Heo JY, Shin HJ, Oh DH, Cho SK, Yang CJ, Kong IK, Lee SS, Choi KS, Choi SH, Kim SC, Choi HY, Bae I (2006) Quality properties of Appenzeller cheese added with Chlorella. Korean J Food Sci Ani Resour 26: 525-531
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Kim KJ, Chung HC (2010) Quality characteristics of yellow layer cake containing different amounts of chlorella powder. Korean J Food Cookery Sci 26: 860-865
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