1 |
Lee HA, Song YO, Jang MS, Han JS (2013) Effect of Ecklonia cava on the quality kimchi during fermentation. J Korean Soc Food Sci Nutr, 42, 83-88
DOI
|
2 |
Kim HY, Kil JH, Park KY (2013) Comparing the properties and functionality of kimchi made with Korean or Japanese baechu cabbage and recipes. J Korean Soc Food Sci Nutr, 42, 520-526
DOI
|
3 |
Kim M, Lee SJ, Seul KJ, Park YM, Ghim SY (2009) Characterization of antimicrobial substance produced by Lactobacillus paraplantarum KNUC25 isolated from kimchi. Kor J Microbiol Biotechnol, 37, 24-32
|
4 |
Han JS, Cho YS, Lee SJ (2003) A comparison on the quality characteristics of Korean and Japanese commercial baechu kimchi. Journal of the Korean Home Economics Association, 41, 85-92
|
5 |
Ku KH, Lee KA, Park WS (2006) Quality characteristics of Baechukimchi added ginseng during fermentation periods. J Korean Soc Food Sci Nutr, 35, 1444-1448
DOI
|
6 |
Shin JH, Kim RJ, Kang MJ, Kim GM, Sung NJ (2012) Quality and fermentation characteristics of garlic-added kimchi. Korean J Food Preserv, 19, 539-546
DOI
|
7 |
Aguayo E, Escalona VH, Artes F (2008) Effect of hot water treatment and various calcium salts on quality of fresh-cut 'Amarillo' melon. Postharvest Biol Technol, 47, 397-406
DOI
|
8 |
Klaiber RG, Baur S, Wolf G, Hammes WP, Carle R (2005) Quality of minimally processed carrots as affected by warm water washing and chlorination. Innovative Food Sci Emerging Technol, 6, 351-362
DOI
|
9 |
Li Y, Brackett RE, Shewfelt RL, Beuchat LR (2001) Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature. Food Microbiol, 18, 299-308
DOI
|
10 |
Kim SS, Ku KH, Jeong MC, Hong JH, Chung SK (2014) Effects of pre-heat treatments on the quality of cut Kimchi cabbages during short-term storage. Korean J Food Preserv, 21, 776-783
DOI
|
11 |
Cho EJ, Choi JS, Kim SH, Park KY, Rhee SH (2004) In vitro Anticancer effect of active compounds from Chinese cabbage kimchi. Journal of Korean Association of Cancer Prevention, 9, 98-103
|
12 |
Park KY, Rhee SH (2005) Functional foods from fermented vegetable products; kimchi (Korean fermented vegetables) and functionality. In: Asian Functional Foods, Shi J, Ho CT, Shahidi F (Editor), Boca Raton, FL, USA, p 341-380
|
13 |
Kwon JY, Cheigh HS, Song YO (2004) Weight reduction and lipid lowering effects of kimchi lactic acid powder in rats fed high fat diets. Korean J Food Sci Technol, 36, 1014-1019
|
14 |
Cheigh HS, Song YO (2000) Anti-arteriosclerotic and anti-aging functionality of Kimchi. Research Bulletin of Kimchi Science and Technology, 6, 132-140
|
15 |
Jeong ST, Kim JG, Kang EJ (1999) Quality characteristics of winter Chinese cabbage and changes of quality during the kimchi fermentation. Korean J Postharvest Sci Technol, 6, 179-183
|
16 |
Kim HM, Kang SW, Woo SW, Lee MH, Heo HJ, Chun JY, William LK, Choi SG (2013) Effect of perilla oil on quality characteristics of cabbage kimchi during fermentation. J Agric Life Sci, 47, 255-266
DOI
|
17 |
Lee JJ, Lee YM, Kim AR, Chang HC, Lee MY (2008) Effect of Leuconostoc kimchii GJ2 isolated from kimchi (fermented Korean cabbage) on lipid metabolism in high cholesterol-fed rats. Korean J Food Preserv, 15, 760-768
|
18 |
Seong GU, Chung HS, Chung SK (2017) Effects of egg shell calcium treatments on the short-term storage of cut Kimchi cabbage, Korean J Food preserv, 24, 1-7
DOI
|
19 |
Park SW (1999) Effects of calcium on cell wall metabolism and ripening of horticultural products. Kor J Hort Sci Technol, 17, 377-380
|
20 |
Kim SS, Seong GU, Hwang HY, Jeong MC, Chung SK (2014) The short-term storage characteristics of cut Kimchi cabbages treated with . Korean J Food preserv, 21, 157-162
DOI
|
21 |
Food Code (2015) Ministry of Food and Drug Safety
|
22 |
Kim HY (2001) Description analysis of baechu Kimchi. Research Bulletin of Kimchi Science and Technology, 7, 145-154
|
23 |
Park WP, Kim CH, Cho SH (2006) Quality characteristics of cherry tomato and unshiu orange packaged with box incorporated with antimicrobial agents. Korean J Food Preserv, 13, 273-278
|
24 |
Hong SI, Son SM, Chung MS, Kim DM (2003) Storage quality of minimally processed onions as affected by seal-packaging methods. Korean J Food Sci Technol, 35, 1110-1116
|
25 |
Han ES, Seok MS, Park JH (1998) Quality changes of salted Baechu with packaging methods during long term storage. Korean J Food Sci Technol, 30, 1307-1311
|
26 |
Kim DM (2014) Quality characteristics of kimchi prepared with various salt type and concentration. MS Thesis, Duksung Woman's University, Korea, p 12
|
27 |
Cheigh HS (1995) Critical review on biochemical characteristics of kimchi (Korean fermented vegetable products). J East Asian Soc Dietary Life, 5, 89-101
|