Fermentation Characteristics of Kimchi with Jeotgal Alternative Materials

Ye-Rang Yun

한국식품영양과학회 학술대회발표집

2019 .10

Role of Jeotgal, a Korean Traditional Fermented Fish Sauce, in Microbial Dynamics and Metabolite Profiles During Kimchi Fermentation

Min Young Jung ,  Tae-Woon Kim ,  Changsu Lee 외 7명

한국식품영양과학회 학술대회발표집

2018 .10

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

Analysis of Change Components in Kimchi during Fermentation

Sung Hyun Kim ,  Hae-Won Lee

한국식품영양과학회 학술대회발표집

2020 .10

Bacterial Population Dynamics of Korean Cabbage Kimchi with Different Jeotgal, Salt-fermented Seafood

Sung Wook Hong ,  Yun-Jeong Choi ,  Hae-Won Lee 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

김치산업의 현황과 발전 방향

박완수

식품과학과 산업

2020 .06

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 Low-Sodium Kimchi Containing Amino Acids

Eun Kyoung Lee ,  Yeong Ji Oh ,  Jung Hwan Kim

한국식품영양과학회 학술대회발표집

2024 .10

Chemical profiling of insect-resistant rice shows that geographical variations produce greater differences in chemical composition than genetic modifications

심지은 ,  Oh Sung-Dug ,  김예진 외 8명

Plant Biotechnology Reports

2023 .02

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

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

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

Fermentation Characteristics of Kimchi added with Oyster Hydrolysate Powder

Ye-Rang Yun ,  Sung Hee Pa ,  k

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

Volatile Compounds in Fermented Red Pepper Sauces according to Fermentation Periods

Joo Young Lee ,  Yoon Jung Rho ,  Hyeon Ji Lim 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Optimizing the fermentation condition of low salted squid jeotgal by lactic acid bacteria with enhanced antioxidant activity

Akthe ,  Fahima ,  Le 외 5명

Journal of applied biological chemistry

2017 .01

Comparison of Volatile Compounds in Fermented Radish Sauces according to the Fermentation Periods

Hyeon Ji Lim ,  Yoon Jung Roh ,  Joo Young Lee 외 4명

한국식품영양과학회 학술대회발표집

2015 .08

Differential anticancer effect of fermented squid jeotgal due to varying concentrations of soymilk additive

Akthe ,  Fahima ,  Cheng 외 5명

Journal of applied biological chemistry

2017 .01

Comparison between Chemical Properties and Sensory Evaluation in Commercial Kimchi

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

한국식품영양과학회 학술대회발표집

2016 .10