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Kim HJ, Lee JS, Chung HY, Song SH, Suh H, Noh JS, Song YO. 3-(4'-hydroxyl-3',5'-dimethoxyphenyl)propionic acid, an active principle of kimchi, inhibits development of atherosclerosis in rabbits. J Agric Food Chem 2007; 55(25): 10486-10492.
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Kim EK, An SY, Lee MS, Kim TH, Lee HK, Hwang WS, Choe SJ, Kim TY, Han SJ, Kim HJ, Kim DJ, Lee KW. Fermented kimchi reduces body weight and improves metabolic parameters in overweight and obese patients. Nutr Res 2011; 31(6): 436-443.
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Lee KW, Song WO, Cho MS. Dietary quality differs by consumption of meals prepared at home vs. outside in Korean adults. Nutr Res Pract 2015; 9: e80.
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Chung HK. Hansik. Seoul: itreebook; 2009.
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Kwon YS, Kim Y, Lee JY, Choe JS, Kim HR, Kim Y. An exploratory study of foods served to guests of head families (Jong-ga). Korean J Food Cult 2013; 28(1): 12-30.
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Kim H, Oh SY, Kang MH, Kim KN, Kim Y, Chang N. Association between kimchi intake and asthma in Korean adults: the fourth and fifth Korea National Health and Nutrition Examination Survey (2007-2011). J Med Food 2014; 17(1): 172-178.
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Yang YJ, Ahn IS, Han JS. Anti-obesity effect and fermentation characteristics of American preferred kimchi added to garcinia cambogia extracts (hydroxy citric acid). J Korean Soc Food Sci Nutr 2005; 34(6): 776-783.
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Kong YH, Cheigh HS, Song YO, Jo YO, Choi SY. Anti-obesity effects of kimchi tablet composition in rats fed high-fat diet. J Korean Soc Food Sci Nutr 2007; 36(12): 1529-1536.
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Kim HY, Noh JS, Song YO. Inhibition effect of 3-(4'-hydroxyl- 3',5'-dimethoxyphenyl) propionic acid in kimchi with anti-atherogenic activity on the accumulation of lipids in the organs of ApoE(-/-) mice. J Korean Soc Food Sci Nutr 2008; 37(11): 1415-1421.
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Mo EK, Kim SM, Yang SA, Jegal SA, Choi YS, Ly SY, Sung CK. Properties of baechu kimchi treated with black rice water extract. Korean J Food Preserv 2010; 17(1): 50-57.
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Han GJ, Son AR, Lee SM, Jung JK, Kim SH, Park KY. Improved quality and increased in vitro anticancer effect of kimchi by using natural sea salt without bittern and baked (Guwun) salt. J Korean Soc Food Sci Nutr 2009; 38(8): 996-1002.
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Yang YR, Kim HL, Park YK. Effects of onion kimchi extract supplementation on blood glucose and serum lipid contents in streptozotocin-induced diabetic rats. J Korean Soc Food Sci Nutr 2008; 37(4): 445-451.
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Lee SY, Song YO, Han ES, Han JS. Comparative study on dietary habits, food intakes, and serum lipid levels according to kimchi consumption in college students. J Korean Soc Food Sci Nutr 2012; 41(3): 351-361.
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Chang SK, Kim HJ. Physico-chemical properties and in vivo anticancer effects of potato kimchi prepared by adding hot water extracts of potato. J East Asian Soc Diet Life 2008; 18(3): 302-310.
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Lee IH, Lee SH, Lee IS, Park YK, Chung DK, Choue R. Effects of probiotic extracts of kimchi on immune function in NC/Nga mice. Korean J Food Sci Technol 2008; 40(1): 82-87.
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Jeong SH, Lee HJ, Jung JY, Lee SH, Seo HY, Park WS, Jeon CO. Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation. Int J Food Microbiol 2013; 160(3): 252-259.
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Jang MS, Seo KC, Nam KH, Park HY. Fermentation characteristics of cuttlefish kimchi with yogurt and vitamin C. Korean J Food Preserv 2012; 19(5): 774-782.
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Lim JH, Park SS, Jeong JW, Park KJ, Seo KH, Sung JM. Quality characteristics of kimchi fermented with abalone or sea tangle extracts. J Korean Soc Food Sci Nutr 2013; 42(3): 450-456.
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Park JE, Lee JY, Jang MS. Quality characteristics of Yulmoo Mulkimchi containing saltwort (Salicornia herbacea L.). J Korean Soc Food Sci Nutr 2011; 40(7): 1006-1016.
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Seo HS, Kim SH, Kim JS, Han JJ, Ryu JH. Control of kimchi fermentation by the addition of natural antimicrobial agents originated from plants. Korean J Food Sci Technol 2013; 45(5): 583-589.
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Hahn YS, Oh JY, Kim YJ. Characteristics of low-salt kimchi prepared with salt replacement during fermentation. Korean J Food Sci Technol 2002; 34(4): 647-651.
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Lee YS, Rho JO. Quality characteristics of kimchi with added Backryeoncho (Opuntia ficus-indica var. saboten) extract and its acceptability by middle school students. Korean J Hum Ecol 2012; 21(6): 1211-1222.
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Lee YS, Rho JO. Quality characteristics of kimchi with mulberry leaves enzyme liquid and its acceptability by middle school students. Korean J Hum Ecol 2014; 23(3): 467-481.
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You BR, Kim HJ. Quality characteristics of kimchi added with allium hookeri root. J Korean Soc Food Sci Nutr 2013; 42(10): 1649-1655.
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Hwang IG, Kim HY, Hwang Y, Jeong HS, Lee JS, Kim HY, Yoo SM. Changes in quality characteristics of kimchi added with the fresh red pepper (Capsicum Annuum L.). Korean J Food Cookery Sci 2012; 28(2): 167-174.
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Kim SH, Kim MJ, Kim HJ, Song YO. Development and evaluation of kimchi menus for elementary school food service. J Korean Soc Food Sci Nutr 2013; 42(7): 1148-1156.
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Min SH. Perceptions and acceptances related to kimchi among elementary school students in Jecheon area. J East Asian Soc Diet Life 2014; 24(5): 564-571.
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Kwon Y. Association of curry consumption with blood lipids and glucose levels. Nutr Res Pract 2016; 10: e6.
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Chang JY, Kim IC, Chang HC. Effect of solar salt on kimchi fermentation during long-term storage. Korean J Food Sci Technol 2014; 46(4): 456-464.
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Song DY, Park JE, Shim JE, Lee JE. Trends in the major dish groups and food groups contributing to sodium intake in the Korea National Health and Nutrition Examination Survey 1998-2010. Korean J Nutr 2013; 46(1): 72-85.
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Lee Y, Shim JE, Yoon J. Change of children’s meal structure in terms of temporal and spatial dimensions: analysis of the data from the Korea National Health and Nutrition Examination Surveys of 1998 and 2009. Korean J Community Nutr 2012; 17(1): 109-118.
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Kwon YS, Ju SY. Trends in nutrient intakes and consumption while eating-out among Korean adults based on Korea National Health and Nutrition Examination Survey (1998-2012) data. Nutr Res Pract 2015; 8(6): 670-678.
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Chung SJ, Kang SH, Song SM, Ryu SH, Yoon J. Nutritional quality of Korean adults' consumption of lunch prepared at home, commercial places, and institutions: analysis of the data from the 2001 National Health and Nutrition Survey. Korean J Nutr 2006; 39(8): 841-849.
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Kwon YS, Park YH, Choe JS, Yang YK. Investigation of variations in energy, macronutrients and sodium intake based on the places meals are provided: using the Korea National Health and Nutrition Examination Survey (KNHANES, 1998-2009). Nutr Res Pract 2014; 8(1): 81-93.
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Kim EK, Park YK, Ju SY, Choi EO. A study on the kimchi consumption of Korean adults: using Korea National Health and Nutrition Examination Survey (2010-2012). Korean J Food Cult 2015; 30(4): 406-412.
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Islam MS, Choi H. Antidiabetic effect of Korean traditional Baechu (Chinese cabbage) kimchi in a type 2 diabetes model of rats. J Med Food 2009; 12(2): 292-297.
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Park KY. The nutritional evaluation, and antimutagenic and anticancer effects of kimchi. J Korean Soc Food Nutr 1995; 24(1): 169-182.
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Ministry of Health and Welfare, Korea Centers for Disease Control and Prevention. Korea Health Statistics 2012: Korea National Health and Nutrition Examination Survey (KNHANES V-III). Cheongwon: Korea Centers for Disease Control and Prevention; 2013.
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