- Volume 29 Issue 1
Salted Chinese cabbage was washed in 1,000 ppm solutions of grapefruit seed extract(GFSE) or citric acid, and used to make kimchi for the retentio of quality characteristics during fermentation at
- Korean J.Dietary Culture v.3 Standardizaiton of kimchi and related products (2) (in Korean) Cho, J.S.;Hwang, S.Y.
- 식품과학 v.21 김치산업의 현황과 전망 신동화;구영조
- Korean J. Food Sci. Technol. v.23 Effect of enzyme and inorganic salts addition and heat treatment on kimchi fermentation (in Korean) Kang, K.O.;Ku, K.H.;Lee, H.J.;Kim, W.J.
- Korean J. Food Sci. Technol. v.21 Evaluaiton of gamma irradiation for extending the shelf life of kimchi (in Korean) Cha, B.S.;Kim, W.J.;Byun,M.W.
- J.Korean Soc. Food Nutr. v.14 Effect of pH adjuster on the fermentation of kimchi (in Korean) Kim, S.D.
- Report of the Army Research and Testing Laboratory v.5 Studies on the preservation of the "kimchi", Part 1.Effects of perservatives on "kimchi" fermentation (in Korean) Song, S.H.;Cho, J.S.;Kim, K.
- Korean J. Food Sci. Technol. v.30 Effect of medicinal herbs' extracts on the growth of lactic acid bacteria isolated from kimchi and fermentation of kimchi (in Korean) Lee,S.H.;Chpi, W.J.
- J. Korean Soc. Food Nutr. v.27 The mixed effect of Lithospermum erythrohizon, Glycyrrhiza uralensis extracts and chitosan on shelf-life of kimchi (in Korean) Lee, S.H.;Cho, O.K
- J.Korean Soc. Food Nutr. v.27 Effect of addition of water extract of pine needle on tissue of kimchi (in Korean) Oh, Y.A.;Kim, S.D.;Kim, K.H.
- Foods and Biotech. v.5 Effect of grapefruit seed extract on kimchi fermentation Park. W.P.;Park, K.D.;Cho, S.H.
- J.Fd.Hyg.Safety v.9 An timicrobial effect of grape seed extract on Vibrio parahaemolyticus isolated from the southern adjacent sea of Korea (in Korean) Kang, D.H.;Chun, S.S.;Chung, D.H.;Cho. S.H.
- J.Korean Soc. Food Nutr. v.23 Ingibitory effects of natural antimicrobial agent on postharvest decay in fruits and vegetables under natural low temperatures (in Korean) Cho, S.H.;Chung. J.H.;Ryu, C.H.
- Korean J. Food Sci. Technol. v.26 Changes in some characteristics of brined Chinese cabbage of fall cultivars during storage (in Korean) Lee, I.S.;Park,W.S.;Koo, Y.J.;Kang, K.H.
- J.Korean Soc. Food Nutr. v.23 Effect of air controlled fermentation on kimchi quality (in Korean) Kim, M.K.;Kim, S.Y.;Woo,C.J.;Kim, S.D.
- Anal.Chem. v.31 Use of dinitrosalicylic acid reagent for determination of reducing sugar Miller, G.L.
- Korean J. Food Sci. Technol. v.16 Effect of temperature and salt concentration on kimchi fermentation Mheen, T.I.;Kwon, T.W.