Sodium Reduction Trend of Kimchi

Hye-Young Seo

한국식품영양과학회 학술대회발표집

2019 .10

Effect of Starter and Green Tea Powder on Fermentation Quality of Low-sodium Kimchi

Chang-Gon Lee ,  Suk Jung Kim ,  Yoo Kyung Seon 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Classification by the amino acid analysis on the Korean and Chinese Cabbage Kimchi

In Min Hwang ,  Ji-Su Yang ,  Su-Yeon You 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Analysis of Change Components in Kimchi during Fermentation

Sung Hyun Kim ,  Hae-Won Lee

한국식품영양과학회 학술대회발표집

2020 .10

김치산업의 현황과 발전 방향

박완수

식품과학과 산업

2020 .06

Variation in the functional compounds of molten salt Kimchi during fermentation

Kyubeen Pa ,  k ,  Yeonmi Kim 외 3명

Korean Journal of Agricultural Science

2019 .03

Comparative Analysis on the Characteristics of Kimchi Regarding to Kimchi Preparations

Hyoung Jo Lee ,  Sang Hun Jang ,  Ji yeon Kang 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Fermentation Characteristics of Kimchi Prepared with mannitol-producing starter on Fermentation Temperature

Moeun Lee ,  Jung-Hee Song ,  Se Hee Lee 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

비건김치의 저장조건에 따른 유기산 및 휘발성염기질소의 변화

정상미 ,  엄희정 ,  장윤정 외 3명

농업생명환경연구

2021 .10

Fermentation Characteristics of Kimchi with Jeotgal Alternative Materials

Ye-Rang Yun

한국식품영양과학회 학술대회발표집

2019 .10

Characterization of Psychrotrophic Lactic Acid Bacteria Isolated from Kimchi and Their Effect as a Fermentation Starter for the Green Onion Kimchi

Song Hee Moon ,  Ji-Young Choi

한국식품영양과학회 학술대회발표집

2024 .10

Evaluation of Isolated Strains from Different Sources as Starter for Kimchi Fermentation

Ga Yun Kim ,  Hee Seo ,  Jae-Han Bae 외 1명

한국식품영양과학회 학술대회발표집

2019 .10

Fermentation Characteristics of Kimchi added with Oyster Hydrolysate Powder

Ye-Rang Yun ,  Sung Hee Pa ,  k

한국식품영양과학회 학술대회발표집

2019 .10

Survival of Pathogenic E. coli in Low Salt Cabbage Kimchi During Fermentation

So Jeong Choi ,  Ki Sun Yoon

한국식품영양과학회 학술대회발표집

2017 .10

The effect of pre-fermentation periods on preventing pressure build-up/volume expansion of Kimchi packages

SeungRan Yoo ,  Hyejin Lee ,  Eung Soo Han

한국식품영양과학회 학술대회발표집

2015 .08

The Characteristics of Lactic Acid Bacteria Isolated from Kimchi

Ji-Hye Bu ,  Ju Hee Yoon ,  Ji Hyeon Kim 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Effects of Characteristics of Jeotgal on the Volatile Compound and Quality Properties of Kimchi during Fermentation

Ji Yeong Pa ,  k ,  Yun-Jeong Choi 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Protective Role of Kimchi under Different Fermentation Stages from Oxidative Stress in C6 Glial Cell

Ji Myung Choi ,  Eun Ok Choi ,  Yung Hyun Choi 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

저염김치의 제조 및 나트륨 저감화 사례

김순자

식품과학과 산업

2016 .06

Analysis of Structural Conversion in the Kimchi Incorporated Various Starch Pastes During Fermentation

Duyun Jeong ,  Jinsol Song ,  Hyun-Jung Chung

한국식품영양과학회 학술대회발표집

2019 .10