Effects of salt type on the metabolites and microbial community in kimchi fermentation

Autor: Lee, Mi-Ai, Choi, Yun-Jeong, Kim, Ye-Sol, Chon, Seo-Yeong, Chung, Young Bae, Park, Sung-Hee, Yun, Ye-Rang, Min, Sung Gi, Yang, Ho-Chul, Seo, Hye-Young

Publikováno v: In Heliyon November 2022 8(11)

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Influence of visual appearance on consumer perception of spiciness in kimchi.

Autor: Chon, Seo‐yeong¹ (AUTHOR), Yoon, Sora² (AUTHOR), Ha, Jeehyoung² (AUTHOR), Kim, Mina K.¹ (AUTHOR) minakim@jbnu.ac.kr

Publikováno v: Journal of Sensory Studies. Aug2021, Vol. 36 Issue 4, p1-8. 8p.

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Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom.

Autor: Hwang IS; Department of Food Science and Human Nutrition and Fermented Food Research Center, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si 54896, Jeonbuk , Korea., Chon SY; Department of Food Science and Human Nutrition and Fermented Food Research Center, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si 54896, Jeonbuk , Korea., Bang WS; Department of Food and Nutrition, Yeungnam University, 280, Daehak-ro, Gyeongsan 712-749, Korea., Kim MK; Department of Food Science and Human Nutrition and Fermented Food Research Center, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si 54896, Jeonbuk , Korea.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2020 Dec 28; Vol. 10 (1). Date of Electronic Publication: 2020 Dec 28.