Zobrazeno 1 - 10
of 3 861
pro vyhledávání: '"Kimchi"'
Autor:
Park, Junghyun1 (AUTHOR), Heo, Sojeong1 (AUTHOR), Lee, Gawon1 (AUTHOR), Kim, Tao1 (AUTHOR), Oh, Seung-Eun1 (AUTHOR), Kwak, Mi-Sun2 (AUTHOR), Jeong, Do-Won1 (AUTHOR) jeongdw@dongduk.ac.kr
Publikováno v:
PLoS ONE. 4/4/2024, Vol. 19 Issue 4, p1-13. 13p.
Autor:
Demelius, Yoko (AUTHOR) yoko.demelius@utu.fi
Publikováno v:
Seoul Journal of Korean Studies. Jun2023, Vol. 36 Issue 1, p87-116. 30p.
Autor:
Cha, Jeongmin1 (AUTHOR), Kim, Yeon Bee2 (AUTHOR), Park, Seong-Eun1 (AUTHOR), Lee, Se Hee2 (AUTHOR), Roh, Seong Woon2 (AUTHOR), Son, Hong-Seok1 (AUTHOR) sonhs@korea.ac.kr, Whon, Tae Woong2 (AUTHOR) twwhon@wikim.re.kr
Publikováno v:
Critical Reviews in Food Science & Nutrition. 2024, Vol. 64 Issue 19, p6512-6525. 14p.
Autor:
Yang, Hae-Il1,2 (AUTHOR), Min, Sung-Gi1 (AUTHOR), Seo, Hye-Young1 (AUTHOR), Lee, Seong Youl1 (AUTHOR), Yang, Ji-Hee1 (AUTHOR), Lee, Mi-Ai1 (AUTHOR), Park, Sung-Hee1 (AUTHOR), Eun, Jong-Bang2 (AUTHOR) jbeun@jnu.ac.kr, Chung, Young Bae1 (AUTHOR) ybchung@wikim.re.kr
Publikováno v:
International Journal of Food Properties. 2023, Vol. 26 Issue 2, p2924-2938. 15p. 1 Diagram, 3 Charts, 4 Graphs.
Publikováno v:
Publishers Weekly. 9/9/2024, Vol. 271 Issue 34, p61-61. 1/5p.
Autor:
Lim, Ju-Young1 (AUTHOR), Choi, Yun-Jeong1 (AUTHOR), Lee, Seong Youl1 (AUTHOR), Lee, Min Jung1 (AUTHOR), Yang, Hae-Il1 (AUTHOR), Kim, Eun-Hae1 (AUTHOR), Park, Sung Jin1 (AUTHOR), Yang, Ji-Hee1 (AUTHOR), Chung, Young Bae1 (AUTHOR), Park, Sung-Hee1 (AUTHOR), Min, Sung Gi1 (AUTHOR), Lee, Mi-Ai1 (AUTHOR) leemae@wikim.re.kr
Publikováno v:
International Journal of Food Properties. 2022, Vol. 25 Issue 1, p2332-2347. 16p.
Autor:
Chon, Seo‐yeong1 (AUTHOR), Kim, Mina K.1 (AUTHOR) minakim@jbnu.ac.kr
Publikováno v:
Journal of Sensory Studies. Dec2021, Vol. 36 Issue 6, p1-7. 7p.
Autor:
Anshul Sharma, Hae-Jeung Lee
Publikováno v:
Journal of Ethnic Foods, Vol 11, Iss 1, Pp 1-11 (2024)
Abstract Kimchi, a renowned and culturally significant Korean dish, has gained global recognition as a superfood due to its abundant nutritional content and positive impact on human health. The process of producing kimchi involves the fermentation of
Externí odkaz:
https://doaj.org/article/d55821ada7e54b22b771e1e85bccbc99
Publikováno v:
Journal of Ethnic Foods, Vol 11, Iss 1, Pp 1-9 (2024)
Abstract The antiobesity effects of catechin functional kimchi (CFK) were studied in C57BL/6 mice with high-fat diet (HFD)-induced obesity. We prepared four types of kimchi: commercial kimchi (CK), standard kimchi (SK), green tea functional kimchi (G
Externí odkaz:
https://doaj.org/article/6a56ba065838447da89e4ea1cf26e640
Autor:
Park, Dong Hyeon1 (AUTHOR), Kim, MinJi1,2 (AUTHOR), Lee, Min Jung1 (AUTHOR), Park, Sung Jin1 (AUTHOR), Choi, Ji-Young1 (AUTHOR), Choi, Mi-Jung3 (AUTHOR), Park, Sung Hee1 (AUTHOR) shpark@wikim.re.kr, Maltar Strmečki, Nadica (AUTHOR)
Publikováno v:
Journal of Food Quality. 7/10/2024, Vol. 2024, p1-10. 10p.