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Cheigh, HS. Critical review on biochemical characteristics of Kimchi(Korean fermented vegetable products). J. East Asian Society Dietary Life. 5:75-87. 1995
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Kim, MJ and Kim, GR. In vitro evaluation of cholesterol reduction by lactic acid bacteria extracted from Kimchi. Kor. J. Culinary Research. 12:259-268. 2006
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최홍식. 김치의 건강 기능적 효능, pp.6-14. 2002 서울 국제김치 심포지엄. 2002
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Cho, EJ, Rhee, SH, Kang, KS and Park, KY. In vitro anticancer effect of Chinese cabbage Kimchi fractoins. J. Kor. Soc. Food Sci. Nutr. 28:1326-1331. 1999
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Kim, HJ, Hwangbo, MH, Lee, HJ, Yu, TS and Lee, IS. Antibacterial and anticancer effects of Kimchi extracts prepared with Monascus purpureus Koji paste. Kor. J. Food Sci. Technol. 37:618-623. 2005
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Kang, CH, Chung, KO and Ha, DM. Inhibitory effect on the growth of intestinal pathogenic bacteria by Kimchi fermentation. Kor. J. Food Sci. Technol. 34:480-486. 2002
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Song, YO, Kim, EH, Kim, M and Moon, JW. A survey on the children's notion in Kimchi(I). Children's preferences for Kimchi. J. Kor. Soc. Food Nutr. 24:758-764. 1995
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Lee, MJ and Jang, HS. Physicochemical characteristics and intake rate of Kimchi provided to the elementary school lunch program in Seongnam area. J. Kor. Dietetic Asso. 6: 79-85. 2000
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Noh, KA, Kim, DH, Choi, NS and Kim, SH. Isolation of fibrinolytic enzyme producing strains from Kimchi. Kor. J. Food Sci. Technol. 31:219-223. 1999
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Lee, YM, Kwon, MJ, Kim, JK, Suh, HS, Choi, JS and Song, YO. Isolation and identificatoin of active principle in Chinese cabbage Kimchi responsible for antioxidant effect. Kor. J. Food Sci. Technol. 36:129-133. 2004
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Kim, JA and Yoon, HS. A surery on middle school students' preferences for Kimchi in Masan and Changwon city. J. Kor. Dietetic Asso. 8:289-300. 2002
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Lee, CH and Ahn, BS. Literature review on Kimchi, Korean fermented vegetable foods. I. History of Kimchi making. Kor. J. Dietary Culture. 10:311-319. 1995
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Song, YO, Kim, EH, Kim, M and Moon, JW. A survey on the children's notion in Kimchi(II). Children's opinions for Kimchi and their actual consuming behavior. J. Kor. Soc. Food Nutr. 24:765-770. 1995
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Moon, HJ and Lee, YM, A survey on elementary, middle and high school students' attitude and eating behaviors about Kimchi in Seoul and Kyunggido area. Kor. J. Dietary Culture. 14:29-42. 1999
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Kang, SY and Han, MJ. Consumption pattern of Kimchi in Seoul area. Kor. J. Soc. Food Cookery Sci. 18:684-691. 2002
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Kwon, JY, Cheigh, HS and Song, YO. Weight reduction and lipid lowering effects of Kimchi lactic acid powder in rats fed high fat diets. Kor. J. Food Sci. Technol. 36:1014-1019. 2004
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Lim, SM and Im, DS. Bactericidal effect of bacteriocin of Lactobacillus plantarum K11 isolated from Dongchimi on Escherichia coli 0157. J. Food Hyg. Safety. 22:151-158. 2007
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최홍식. 김치의 역사, 특성 그리고 김치종주국. 김치의 과학과 기술 1:119-120. 1995
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Park, ES and Lee, KH. The intake, preference, and utilization of Kimchi in female high school students. Kor. J. Community Nutr. 5:598-607. 2000
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Baek, SK, Choi, KS, Kim, BH, Yoon, HY, Mo, SM, Kim, IS, Kang, SG and Kim, JN. A study of ecological aspect of food and nutrition of elementary school children in remote villages of Chungbuk province. Kor. J. Dietary Culture. 5: 217-228. 1990
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Rhee, CH and Park, HD. Culture conditions on the antimutagenic effects of Lactobacillus plantarum KLAB 21 isolated from Kimchi against N-methyl-N'-nitro-N-nitrosoguanidine and 4-nitroquinoline-1-oxide. Kor. J. Food Sci. Technol. 32:417-423. 2000
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Kim, YA. A survey on the middle school and university student's opinions for Kimchi consumption and preference. Keonyang Bulletin. 6:195-212. 1998
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Kim, YJ, Pak, WS, Koo, KH, Kim, MR and Jang, JJ. Inhibitory effect of Baechu Kimchi(Chinese cabbage Kimchi) and Kakduki(radish Kimchi) on diethyl-nitrosamine and D-galactosamine induced hepatocarcinogenesis. Food Sci. Biotechnol. 9:89-94. 2000
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Park, SI and Bae, SY. A study on children's satisfaction with food service in elementary schools in Seoul area(baps, soups, pot stews, one course dishes, Kimchies). Kor. J. Food Nutr. 14:532-542. 2001
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Kwon, MJ, Chun, JH, Song, YS and Song, YO. Daily Kimchi consumption and its hypolipidemic effect in middle-aged men. J. Kor. Soc. Food Sci. Nutr. 28:1144-1150. 1999
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Cheigh, HS and Park, KY. Biochemical, microbiological, and nutritional aspects of Kimchi(Korean fermented vegetable products). Critical Reviews Food Sci. Nutr. 34:175-203. 1994
DOI
ScienceOn
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Park, KY, Baek, KA, Rhee, SH and Cheigh, HS. Antimutagenic effect of Kimchi. Foods Biotechnol. 4:141-145. 1995
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Park, KY. The nutritional evaluation, and antimutagenic and anticancer effects of Kimchi. J. Kor. Soc. Food Nutr. 24: 169-182. 1995
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Lee, YO and Cheigh, HS. Antioxidant activity of various solvent extracts from freeze dried Kimchi. Kor. J. Life Sci. 6:66-71. 1996
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이서래. 한국의 발효식품, p141. 이화여자대학교 출판부. 서울. 한국. 1986
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Han, JS, Kim, HY, Kim, JS, Suh, BS and Han, JP. A study on elementary school children's awareness of and preference for Kimchi. Kor. J. Soc. Food Sci. 13:259-265. 1997
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