A Survey of Research Papers on Korean Kimchi and R&D Trends
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Lee, Myung-Ki
(Korea Food Research Institute)
Rhee, Kyoung-Kae (Korea Food Research Institute) Kim, Joong-Kwan (Korea Food Research Institute) Kim, Su-Mi (Korea Food Research Institute) Jeong, Jin-Woong (Korea Food Research Institute) Jang, Dai-Ja (Korea Food Research Institute) |
1 | Han SY, Park MS, Seo KI. 2002. Changes in the food components during storage of oyster mushroom Kimchi. Korean J. Food Preservation, 9(1): 51-55 |
2 | Kim JS. 2002. A study on the strategy to promote export for Korean Kimchi business to Japan. Collection of treaties, Mokwon University. 42: 313-340 |
3 | Kim JS. 2002. Strategies for Kimchi. Food Distribution Res., 19: 91-101 |
4 | Moon SW, Shin HK, Gi EG. 2003. Effect of Xylitol and Grapefruit seed extract on sensory value and fermentation of Baechu Kimchi. Korean J. Food Sci. Technol, 35(2): 246-253 |
5 | Park MJ, Jeon YS, Han JS. 2001. Antioxidative activity of mustard leaf Kimchi added green tea and pumpkin powder. Korean J. of Food and Nutrition, 30(6): 1053-1059 과학기술학회마을 |
6 | Kim KO, Kim WH. 1994. Changes in properties of Kimchi prepared with different kinds and leaves of salts and fermented seafoods during fermentation. Korean J. Food Sci. Technol., 26(3): 324-330 |
7 | Jeong MK, Kim YM, Kim YJ. 2004. Preference and eating activities of Chinese for traditional Korean Kimchi. J. Korean Soc. Food Sci. Nutri., 33(10): 1641-1645 과학기술학회마을 DOI |
8 | Lee MK, Kim EM, Rhee KK, Jang DJ. 2006. A Survey of the French preference for Kimchi and French cuisines with added Kimchi. Korean J. Food Cookery Science, 22(4): 438-446 과학기술학회마을 |
9 | Yi JH, Cho Y, Hwang IK. 1998. Fermentative characteristics of Kimchi prepared by addition of different kinds of minor ingredients. Korean J. Soc. Food Sci., 14(1): 1-8 |
10 | Lee SH, Choi DJ, Kim JG. 2003. The effect of chitosan addition on soybean leaf Kimchi fermentation, Korean Journal of Food Preservation, 10(4): 517-521 과학기술학회마을 |
11 | Jang MS, Park JE. 2004. Effect of Maesil(prunus mume sieb. et Zucc) juice on Yulmoo mul-Kimchi fermentation. Korean J. Soc. Food, Cookery Sci., 20(5): 511-520 과학기술학회마을 |
12 | Lee MJ, Jang MS. 2000. Physicochemical characteristics and intake rate of Kimchi provide to the elementary school lunch program in Sung-nam area. J. Korean Dietetic Association, 6(2): 79-85 |
13 | Nha YA, Park JN. 2003. Effect of dried powers of pine needle, pine pollen, green tea and horseradish on preservation of Kimchi-yangnyum, Korean Journal of Culinary Rearch, 9(4): 179-190 |
14 | 김숙희. 1991. 현대식탁에서의 김치의 의미. Korean J. Dietary Culture, 6(4): 521-526 |
15 | Choe HS. 2003. Biogenic components and physiological function of Kimchi. Sci. and Technol. of Kimchi, 9: 85-92 |
16 | Kim DM, Lee JH. 2001. Current status of Korean Kimchi industry and R&D trends. Food industry and Nutrition, 6(3): 52-59 |
17 | 박완수. 1994. 김치산업의 현황 및 전망. 식품기술, 7(2): 17-41 |
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