1 |
Quality Changes of Mustard Leaf (Dolsangat) Kimchi During Low Temperature Storage
/ [Kim, Haeng-Ran;Cho, Kang-Jin;Kim, Jin-Sook;Lee, In-Seon;] / Korean Journal of Food Science and Technology
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2 |
Portion Control by Analyzing Kimchi Intake Rate on the School Lunch Program Menu
/ [Jang, Myung-Sook;Lee, Se-Ra;Lee, Jin-Mee;] / Korean journal of food and cookery science
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3 |
Quality Changes of Godulbaegi (Youngia sonchifolia Maxim) Kimchi During Storage at Different Temperatures
/ [Kim, Haeng-Ran;Lee, In-Seon;] / Korean journal of food and cookery science
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4 |
Quality Characteristics of Seoktanju Fermented by using Different Commercial Nuruks
/ [Choi, Ji-Ho;Jeon, Jin-A;Jung, Seok-Tae;Park, Ji-Hye;Park, Shin-Young;Lee, Choong-Hwan;Kim, Tack-Joong;Choi, Han-Seok;Yeo, Soo-Hwan;] / Microbiology and Biotechnology Letters
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5 |
Effect of Hot Air Dried Kimchi Powder on the Quality Characteristics of Pork Patties
/ [Lee, Mi-Ai;Han, Doo-Jeong;Choi, Ji-Hun;Choi, Yun-Sang;Kim, Hack-Youn;Choe, Ju-Hui;Jeong, Jong-Youn;Kim, Cheon-Jei;] / Korean journal of food and cookery science
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6 |
Sensory Quality Improvement of Gamma-irradiated Kimchi after Addition of Paprika Oleoresin and Artificial Kimchi Flavor
/ [Kim, Mi-Jung;Song, Beom-Seok;Park, Jin-Gyu;Han, In-Jun;Park, Jae-Nam;Choi, Jong-Il;Kim, Jae-Hun;Byun, Myung-Woo;Lee, Kyung-Haeng;Lee, Ju-Woon;] / Journal of the Korean Society of Food Science and Nutrition
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7 |
Chemical Characteristics of Stored Aralia continentalis Kitagawa Kimchi - Vitamin C, Reducing Sugar, Total Chlorophyll, Dietary Fiber, Total Soluble Solid -
/ [Han, Gwi-Jung;Shin, Dong-Sun;Jang, Myung-Sook;] / Korean journal of food and cookery science
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8 |
Effects of Traditional Salt on the Quality Characteristics and Growth of Microorganisms from Kimchi
/ [Kim, Hye-Ran;Kim, Mee-Ree;] / Journal of the Korean Society of Food Culture
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9 |
Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky
/ [An, Kwang-Il;Choi, Ji-Hun;Choi, Yun-Sang;Han, Doo-Jeong;Kim, Hack-Youn;Lee, Mi-Ai;Kim, Si-Young;Kim, Tae-Hyun;Kim, Cheon-Jei;] / Food Science of Animal Resources
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10 |
Quality Characteristics and Storage Properties of Gat Kimchi added with Oyster Shell Powder and Salicornia herbacea Powder
/ [Jung, Bok-Mi;Jung, Sun-Jin;Kim, Eun-Sil;] / Korean journal of food and cookery science
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11 |
Quality Characteristics of Kimchi with Mulberry Leaves Enzyme Liquid and its Acceptability by Middle School Students
/ [Lee, Young-Sook;Rho, Jeong-Ok;] / Korean Journal of Human Ecology
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12 |
Quality and Fermentation Characteristics of Kimchi Made with Different Types of Dried Red Pepper (Capsicum annum L.)
/ [Jeong, Jin-Woong;Kim, Ok-Sun;Sung, Jung-Min;] / Preventive Nutrition and Food Science
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13 |
Quality and Preference Changes Red Sea Cucumber (Stichopus japonicus) Kimchi during Storage Period
/ [Park, Soo-Yeong;Lim, Hee-Kyoung;Park, Sang-Gyu;Cho, Moon-Jae;] / Journal of Applied Biological Chemistry
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14 |
Effect of Pre-Fermentation Condition on Quality Characteristics of Small Packaged Cabbage Kimchi
/ [Kim, Yoo-Won;Han, Seo-Young;Choi, Hye-Sun;Han, Gwi-Jung;Park, Hye-Young;] / Korean journal of food and cookery science
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15 |
Changes in Quality Characteristics of Kimchi Added with the Fresh Red Pepper (Capsicum Annuum L.)
/ [Hwang, In-Guk;Kim, Ha-Yun;Hwang, Young;Jeong, Heon-Sang;Lee, Jun-Soo;Kim, Hae-Young;Yoo, Seon-Mi;] / Korean journal of food and cookery science
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16 |
Comparison of Fermentation Properties of Winter Kimchi Stored for 6 Months in a Kimchi Refrigerator Under Ripening Mode or Storage Mode
/ [Lee, Eun-Hwa;Lee, Myung-Ju;Song, Yeong Ok;] / Journal of the Korean Society of Food Science and Nutrition
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17 |
Quality Characteristics of Kimchi Fermented with Abalone or Sea Tangle Extracts
/ [Lim, Jeong-Ho;Park, Seong-Soon;Jeong, Jin-Woong;Park, Kee-Jai;Seo, Kyoung-Ho;Sung, Jung-Min;] / Journal of the Korean Society of Food Science and Nutrition
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18 |
Quality Changes of Salted Chinese Cabbages with Electrolyzed Water Washing and a Low Storage Temperature
/ [Park, Seong Soon;Sung, Jung Min;Jeong, Jin Woong;Park, Kee Jai;Lim, Jeong Ho;] / Journal of the Korean Society of Food Science and Nutrition
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19 |
Effect of Squid and Octopus on the Quality Characteristics of Kimchi during Fermentation
/ [Lee, Mi-Ai;Seo, Hye-Young;Yang, Ji-Hee;Jang, Mi-Soon;] / Journal of the Korean Society of Food Science and Nutrition
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20 |
A Study on Development of Samgyetang Using Superheated Steam and High Hydrostatic Pressure
/ [Seo, Sang Hee;Kim, Eun Mi;Kim, Young Boong;Cho, Eun Kyung;Woo, Hyun Jung;] / Korean journal of food and cookery science
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21 |
Quality Characteristics of Baechu-Kimchi Salted at High Salt Concentration for a Short Time
/ [Ryu, Jung Pyo;Yang, Ji Hee;Chung, Young Bae;Lee, Sang Il;Han, Eung Soo;] / Journal of the Korean Society of Food Science and Nutrition
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