A Survey on Chinese in Beijing and Shanghai Perception and Preference for Korean Kimchi |
Han, Jae-Sook
(Uiduk University)
Han, Gyeong-Phil (Division of Foodservice Industry, Uiduk University) Han, Gab-Jo (Division of Foodservice Industry, Uiduk University) Kim, Young-Jin (Korea Food Research Institute) |
1 |
Critical assessment of the dpidemiological data concerning the impact of antioxidant nutrients on cancer and cardiovascular disease
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DOI ScienceOn |
2 |
Biochemical, microbiological and nutritional aspects of Kimchi(Korean fermented vegetable products)
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3 |
Current status of Korean Kimchi industry and research and development trends
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4 |
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5 |
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6 |
Inhibitory effect of lactic acid bacteria from fermented milk on the mutagenicities of volatile nitrosamines
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DOI |
7 |
Effect of ascorbic acid on the degradation of aflatoxin B1 (in korean)
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8 |
A study on concentration of carotenoids and-tocopherol in mucosa of the garlic cancer patients ( in korean)
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9 |
Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Nertherlands
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DOI |
10 |
Antimutagenic effect of Kimchi
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11 |
The nutritional evaluation and antimutagenic and anticancer effect of Kimchi (in korean)
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12 |
Effects of Kimchi extracts on the growth of sarcoma-180 cells and phagocytic activity of mice (in korean)
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13 |
Antimutagenic activities of lactic acid bacteria isolated from Kimchi (in korean)
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14 |
Inhibitory effect of Kimchi extracts on mutagenesis of aflatoxin B1 (in korean)
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15 |
Chincese college students perception and preference of Korean Kimchi
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16 |
Fermentative characteristics of Kimchi prepared by addition of different kinds of minor ingredients
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17 |
Increase in swimming endurance capacity of mice by capsaicin
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18 |
Inhibition of skin tumor initiation, promotion and progression by antioxidants and related compounds
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DOI ScienceOn |
19 |
The role of antioxidants in gastric carcinogenesis
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DOI ScienceOn |
20 |
Capsaicin, a double-edged sword-Toxicity, metabolism and chemo-preventive potential
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DOI ScienceOn |
21 |
Quality characteristics of Kimchies with different ingredients(in Korean)
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