1 |
Shin DH. Globalization trends and prospect of Korean traditional fermented foods. Food Sci Ind 2010; 43(3): 69-82
|
2 |
Kim HE, Han SY, Jung JB, Ko JM, Kim YS. Quality characteristics of Doenjang (soybean paste) prepared with germinated regular soybean and black soybean. Korean J Food Sci Technol 2011; 43(3): 361-368
DOI
|
3 |
Choi YJ, Cho SH, Chung RW, Kim EM, Won SI, Cha GH, Kim HS, Lee HG. Investigation of fermented soybean sauce on literatures before the 17th century. Korean J Food Cookery Sci 2007;23(1): 107-123
|
4 |
Yoon DI. A study on the Asian fermented soybean sauce culture. Asian Comp Folk 2007; 34: 155-215
|
5 |
Kim NY, Han MJ. Recognition and consumption patterns of traditional Doenjang and soy sauce housewives according to age in Seoul. Korean J Food Cookery Sci 2007; 23(6): 867-876
|
6 |
Kim H, Kim M. Analysis on the effect of dietary lifestyle on consumption pattern of soybean paste among housewives. Korean J Culinary Res 2010; 16(3): 76-93
|
7 |
Hong ST, Park EA. Comparison of female consumers' purchasing behavior by lifestyle types: in the case of cosmetics. J Korean Mark Assoc 2005; 20(1): 55-89
|
8 |
Jeon SH, Lee KA, Byoun KE. Studies on change of isoflavone and nutrients during germination of soybean varieties. J Korean Living Sci Assoc 2005; 14(3): 485-489
|
9 |
Kwon SH, Lee KB, Im KS, Kim SO, Park KY. Weight reduction and lipid lowering effects of Korean traditional soybean fermented products. J Korean Soc Food Sci Nutr 2006; 35(9): 1194-1199
DOI
|
10 |
Baek SY, Yun HJ, Choi HS, Koo BS, Yeo SH. Isolation and physiological characteristics of microorganisms producing extracellular enzymes from Korean traditional soybean sauce and soybean paste. Korean J Microbiol Biotechnol 2010; 38(4): 379-384
|
11 |
Kwak SM. Investigating middle school students' awareness and preference on the Korean food provided as school food service in some parts of the Icheon, Gyeonggi [dissertation]. Yongin: Dankook University; 2011
|
12 |
Ministry of Health and Welfare, Korea Centers for Disease Control and Prevention. Korea National Health and Nutrition Examination Survey (KNHANES IV-3). Seoul; 2010
|
13 |
Lee KH, Park MY. Nutrient intake of the rural elderly living in Kyungnam-focusing on health and aging status, and life-satisfaction. Korean J Community Nutr 2001; 6(5): 773-788
|
14 |
Kang DW. A study for advancing into European market of Korean cuisine & the comparison between Korean cuisine culture and European cuisine culture. Korean J Culinary Res 2003; 9(3): 88-101
|
15 |
Chung HJ, Cheon HS. Woman blogger's health image recognition of Korean foods. J East Asian Soc Diet Life 2010; 20(6): 837-844
|
16 |
Song MR, Lee KJ. Salinity and consumption patterns of Kimchi and soup, stew in Jeonju area. Korean J Food Cookery Sci 2008; 24(1): 84-91
|
17 |
Cho YY. Practice guidelines for reducing salt intake. Korean J Community Nutr 2002; 7(3): 394-400
|
18 |
Lim SY, Rhee SH, Park KY. Inhibitory effect of methanol extract of Doenjang on growth and DNA synthesis of human cancer cells. J Korean Soc Food Sci Nutr 2004; 33(6): 936-940
DOI
|
19 |
Choi NM, Cha JA. An investigation on the eating status and expenditures of the traditional fermented foods for the housewives in Jeonbuk province. J Korean Home Econ Assoc 2008; 46(4): 71-81
|
20 |
Statistics Korea. Household projections for Korea. Daejeon; 2009
|
21 |
Kim MJ. Characteristics of ordinary diets in present -problems and solutions-. J Korean Home Econ Assoc 2006; 44(8): 151-160
|
22 |
Kim HS, Baik SJ, Lee KA. Consumers' awareness and utilization of food labels. J Korean Soc Food Sci Nutr 1999; 28(4): 948-953
|
23 |
Ahn JB, Park JA, Jo H, Woo I, Lee SH, Jang KI. Quality characteristics and antioxidant activity of commercial Doenjang and traditional Doenjang in Korea. Korean J Food Nutr 2012; 25(1): 142-148
DOI
|
24 |
Ahn SC, Ja BH. Consumption pattern and sensory evaluation of traditional Doenjang and commercial Doenjang. Korean J Food Cult 2007; 22(5): 633-644
|