Perception and requirement of Green Onion Kimchi by Chinese and Japanese consumers |
Lee, Min-A
(Korea Food Research Institute)
Kim, Eun-Mi (Korea Food Research Institute) Oh, Se-Wook (Kookmin University) Hong, Sang-Pil (Korea Food Research Institute) |
1 | Yamamoto Y, Aoyama. S, Hamaguchi N, Rhi GS. 2005. Antioxidative and antihypertensive effects of Welsh onion on rats fed with a high sucrose diet. Biosci. Biotechnol. Biochem., 69(7):1311-1317 DOI ScienceOn |
2 | Zhang XM, Nam ES, Park SI. 2009. A survey on Chinese's preference for Korean kimchi in Shangong province. Korean J. Food & Nutr. 22(1):29-40 과학기술학회마을 |
3 | Zhang XM. 2009. A study on perception and preference of Chinese for traditional Korean kimchi in Shandong province. Masters degree thesis. Kyungwon University. pp1-117 |
4 | Lee MK, Kim EM, Rhee KK, Jang DJ. 2006. A survey of the French preference for kimchi and the French cuisines with added kimchi. Korean J Food Cookery Sci. 22(4):438-446 과학기술학회마을 |
5 | Lee MK, Jang DJ, Rhee KK, Kim DS, Moon SW. 2007. A survey of preference of the Turk for Korean kimchi. Korean J Food Culture. 22(6):690-695 과학기술학회마을 |
6 | Oh MS. 1998. Comparative criteria for the quality characteristics of kimchi between Korean focus group and American focus group. Korean J Food Cookery Sci. 14(4):388-393 |
7 | Lee MK, Jang DJ, Yang HJ, Jeong JK. 2008. A survey of the preference for Korean kimchi by Spanish natives. Korean J. Food Cookery Sci. 24(6): 81-875 과학기술학회마을 |
8 | Suh BS. 2002. A study on Korean, Japanese, Chinese, and American university student's perception and preference for Korean kimchi. Ph. D. degree thesis. Yeungnam University. pp 1-85 |
9 | Kim EM, Kim YJ, Jeong MK. 2004. Preference and eating activities of Chinese for traditional Korean kimchi. J. Kor. Soc. Food Sci. Nutr. 33:1641-1645 과학기술학회마을 DOI |
10 | Kwon SY, Yoon SJ. 2006. Recognition and preference to Korean traditional food of chinese at Seoul residence. Korean J. Food Culture. 21(1):17-30 과학기술학회마을 |
11 | Hwang KS. 2005. Export status and suggestion for development of Korean kimchi in Japan. Food preservation and processing industry. 4(1):46-56 |
12 | Jeon CG. 2009. Marketing analysis of the imported kimchi and challenges for the domestic kimchi industry. J. Kor. Food Marketing Assoc. 26(2):79-101 |
13 | Gates AE, Tworoger SS, Hecht JL, De Vivo I, Rosner B, Hansoner SE. 2007. A prospective study of dietary flavonoid intake and incidence of epitherial ovalian cancer. Int. J. Cancer, 121(10):2225-2232 DOI ScienceOn |
14 | Han JS, Kim SY, Suh BS, Kim YJ. 2000. A study on American university students perception and preference of Korean kimchi. J East Asian Soc Dietary Life. 11(1):44-59 |
15 | Health megazine 2006. World's healthiest foods. www.health.com |
16 | Hong SP, Kim YH, Yang JN, Chae IS, Shin DB. 2009. Consumer test of Korean food in Hawaii. Korean J. Food Culture, 24(6):607-612 과학기술학회마을 |
17 | Han JS, Han GP, Takahisa M, Lee SE, Kim YJ. 2004. A survey on Chinese university students' in Shanghai perception for Korean Kimchi. Kor. J. Food Culture. 19:701-709 과학기술학회마을 |
18 | Han JS, Choi YH, Kim YJ, Kim TS, Han JP, Minamide T, Oka S, Kotsukue E. 1999. A survey of Japanese perception and preference for kimchi. Korean J. Soc. Food Sci. 15(1): 42-49 |
19 | Han JS, Kim MS, Kim YJ, Choi YH, Lee SJ, Otani K, Takahisa M, Huh SM. 1999. A survey of Japanese preference for kimchi and kimchi use foods. Korean J. Soc. Food. Sci. 15(4):388-394 |
20 | Fenwick GR, Hanley AB. 1985. The Genus Allium. CRC critical reviews in Food Sci. Nutri., 22(4):273-377 DOI |
21 | Han JS, Han GP, Han GJ, Kim YJ. 2005. A survey on Chinese in Beijing and Shanhai perception and preference for Korean Kimchi. Kor. J. Food Culture. 20:744-753 과학기술학회마을 |
22 | Fan JJ, Chen JH. 1999. Inhibition of aflatoxin producing fungi by Welsh onion extracts. J. Food Protection, 62(4):414-417 DOI |
23 | Choi JM. 2005. Kimchi awareness and preference survey for college students in China. Masters degree thesis. Yeungnam University. pp 1-41 |