1 |
Manufactures of Functional Kimchi using Bifidobacterium Strain Producing Conjugated Linoleic Acid (CLA) as Starter
/ [Min, Sung-Gi;Kim, Jung-Hee;Kim, So-Mi;Shin, Hong-Sig;Hong, Gun-Hwa;Oh, Duk-Gun;Kim, Kyung-Nam;] / Korean Journal of Food Science and Technology
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2 |
The Reduction of "Off-flavor" in Cheonggukjang and Kimchi
/ [Hong, Eun-Jeung;Kim, Young-Jun;Noh, Bong-Soo;] / Journal of the Korean Society of Food Culture
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3 |
Major Odor Components of Raw Kimchi Materials and Changes in Odor Components and Sensory Properties of Kimchi During Ripening
/ [Jeong, Hye-Seung;Ko, Young-Tae;] / Journal of the Korean Society of Food Culture
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4 |
Quality characteristics and functionalities of Korean and Japanese spring Baechu cabbages and the kimchi prepared with such cabbages
/ [Park, So-Eun;Bong, Yeon-Ju;Kim, Hee-Young;Park, Kun-Young;] / Food Science and Preservation
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5 |
Analytical Method Development and Monitoring of Residual Solvents in Dietary Supplements
/ [Lee, Hwa-Mi;Shin, Ji-Eun;Jang, Young-Mi;Kim, Hee-Yun;Kim, Mee-Hye;] / Korean Journal of Food Science and Technology
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6 |
Analytical Method Development and Monitoring of Residual Solvents in Dietary Supplements
/ [Lee, Hwa-Mi;Shin, Ji-Eun;Jang, Young-Mi;Kim, Hee-Yun;Kim, Mee-Hye;] / Korean Journal of Food Science and Technology
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7 |
Quality Changes of Brined Baechu Cabbage Prepared with Low Temperature Stored Baechu Cabbages
/ [Jeong, Ji-Kang;Park, So-Eun;Lee, Sun-Mi;Choi, Hye-Sun;Kim, So-Hee;Park, Kun-Young;] / Journal of the Korean Society of Food Science and Nutrition
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8 |
Addition of Starters in Pasteurized Brined Baechu Cabbage Increased Kimchi Quality and Health Functionality
/ [Han, Gwi-Jung;Choi, Hye-Sun;Lee, Sun-Mi;Lee, Eun-Ji;Park, So-Eun;Park, Kun-Young;] / Journal of the Korean Society of Food Science and Nutrition
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9 |
Comparing the Properties and Functionality of Kimchi Made with Korean or Japanese Baechu Cabbage and Recipes
/ [Kim, Hee-Young;Kil, Jeung-Ha;Park, Kun-Young;] / Journal of the Korean Society of Food Science and Nutrition
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10 |
Fermentation Properties and Increased Health Functionality of Kimchi by Kimchi Lactic Acid Bacteria Starters
/ [Bong, Yeon-Ju;Jeong, Ji-Kang;Park, Kun-Young;] / Journal of the Korean Society of Food Science and Nutrition
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