Works matching DE "KOREAN cooking"

Results: 112

Mindy Makes Some Space.

Published in:

2023

By:

Bishop, Mary Harelkin

Publication type:

Book Review

The protective effect of Jangkanghwan (Korean traditional food) on lipopolysaccharide-induced disruption of the colonic epithelial barrier.

Published in:

Applied Biological Chemistry, 2021, v. 64, n. 1, p. 1, doi. 10.1186/s13765-021-00648-9

By:

Long, Xingyao;
Kim, Yong-kyu;
Yu, Ting;
Yi, Ruokun;
Zhao, Xin;
Park, Kun-young

Publication type:

Article

My Most Favorite Kim Bop Isn't Made Anymore.

Published in:

Amerasia Journal, 2006, v. 32, n. 2, p. 115

By:

Yi, Samson

Publication type:

Article

Anti-obesity effect of kimchi fermented with Weissella koreensis OK1-6 as starter in high-fat diet-induced obese C57 BL/6J mice.

Published in:

Journal of Applied Microbiology, 2012, v. 113, n. 6, p. 1507, doi. 10.1111/jam.12017

By:

Park, J.-A.;
Tirupathi Pichiah, P.B.;
Yu, J.-J.;
Oh, S.-H.;
Daily, J.W.;
Cha, Y.-S.

Publication type:

Article

Cooking love in Asia: Food, belonging and the making of a multicultural family on Korean film and television.

Published in:

2019

By:

Song, Myoung-Sun

Publication type:

Film/TV Criticism and Review

Quantitative analysis of seven commonly used synthetic food color additives by HPLC-PDA.

Published in:

Applied Biological Chemistry, 2024, v. 67, n. 1, p. 1, doi. 10.1186/s13765-024-00954-y

By:

Min, You Rim;
Hong, Jun-Bae;
Han, Sam;
Choi, Min-Ji;
Shim, Seong Bo;
Jang, Hae-Won;
Lee, Jung-Bin

Publication type:

Article

Quantitative analysis of seven commonly used synthetic food color additives by HPLC-PDA.

Published in:

Applied Biological Chemistry, 2024, v. 67, n. 1, p. 1, doi. 10.1186/s13765-024-00954-y

By:

Min, You Rim;
Hong, Jun-Bae;
Han, Sam;
Choi, Min-Ji;
Shim, Seong Bo;
Jang, Hae-Won;
Lee, Jung-Bin

Publication type:

Article

A Study of Future Prospect of Korean Cuisine in Two States of Selangor and Kuala Lumpur from Customer Decision Making Perspective.

Published in:

International Journal of Management, Accounting & Economics, 2021, v. 8, n. 6, p. 401, doi. 10.5281/zenodo.5109367

By:

Chee Jun Wan;
Yazdanifard, Rashad

Publication type:

Article

The Influence of Customer Perception in Selection of Korean Restaurant in Malaysia.

Published in:

International Journal of Management, Accounting & Economics, 2021, v. 8, n. 2, p. 114, doi. 10.5281/zenodo.4641400

By:

Chee, Jun Wan;
Yazdanifard, Rashad

Publication type:

Article

Detection of pesticide residues and risk assessment from the local fruits and vegetables in Incheon, Korea.

Published in:

Scientific Reports, 2022, v. 12, n. 1, p. 1, doi. 10.1038/s41598-022-13576-5

By:

Park, Byung Kyu;
Kwon, Sung Hee;
Yeom, Mi Sook;
Joo, Kwang Sig;
Heo, Myung Je

Publication type:

Article

Tadında Ekonomi: Aç Bir Ekonomistin Gözünden Dünya, Gökçe Çakmak (Çev.).

Published in:

Journal of Human & Society / İnsannsan ve Toplum, 2024, v. 14, n. 3, p. 245, doi. 10.12658/D0380

By:

Kılıç, Mustafa Ercan

Publication type:

Article

Immigrant Entrepreneurship and the Rising Popularity of Korean Cuisine: Korean Restaurant Businesses in Frankfurt.

Published in:

Pacific Focus, 2023, v. 38, n. 2, p. 288, doi. 10.1111/pafo.12235

By:

Kim, Jihye

Publication type:

Article

Therapeutic Effects of Pinus koraiensis on 1-Fluoro-2,4-Dinitrofluorobenzene-induced Contact Dermatitis in Mice.

Published in:

Pharmacognosy Magazine, 2023, v. 19, n. 1, p. 168, doi. 10.1177/09731296221144816

By:

Kang, Yuntae;
Oh, Seungyeop;
Son, Yoorae;
Yang, Wonjin;
Kim, Soyeon;
Lyu, Ji-Hyo;
Kim, Hyungwoo

Publication type:

Article

Change of Isoflavone Content During Fermentation of Doenjang Manufactured by the Traditional Method.

Published in:

FASEB Journal, 2007, v. 21, n. 6, p. A1079

By:

Jong-Sang Kim;
Chan Ho Jang;
Quintos, Lesley;
Jin Kyu Lim;
Jeong Hwan Kim;
Chun Seok Park;
Yong Suk Kim;
Dong Hwa Shin;
Dae Young Kwon

Publication type:

Article

Changes in Quality Characteristics of Chungkukjang-Kimchi and its Acceptability for Korean School Foodservice Industry.

Published in:

FASEB Journal, 2007, v. 21, n. 6, p. A1079

By:

Jeong-Ok Rho;
Hyang-Sook Yang

Publication type:

Article

Contribution of seasonings needs to be accounted in dietary assessment using a food frequency questionnaire.

Published in:

FASEB Journal, 2007, v. 21, n. 5, p. A309

By:

Jae Eun Shim;
Hee Young Paik

Publication type:

Article

Evaluation of Body Changes and the Anti-Obesity Effect after Consumption of Korean Fermented Food, Cheonggukjang: Randomized, Double-Blind Clinical Trial.

Published in:

Foods, 2023, v. 12, n. 11, p. 2190, doi. 10.3390/foods12112190

By:

Han, A Lum;
Jeong, Su-Ji;
Ryu, Myeong-Seon;
Yang, Hee-Jong;
Jeong, Do-Youn;
Seo, Yoo-Bin

Publication type:

Article

Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods.

Published in:

Foods, 2023, v. 12, n. 1, p. 137, doi. 10.3390/foods12010137

By:

Jeong, Chang-Hwan;
Lee, Sol-Hee;
Yoon, Yohan;
Choi, Hyung-Youn;
Kim, Hack-Youn

Publication type:

Article

Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi.

Published in:

Foods, 2022, v. 11, n. 7, p. 1020, doi. 10.3390/foods11071020

By:

Park, Jung-Min;
Zhang, Bo-Zheng;
Kim, Jin-Man

Publication type:

Article

Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage.

Published in:

Foods, 2022, v. 11, n. 7, p. 1004, doi. 10.3390/foods11071004

By:

Kim, Yun-a;
Park, Sanghun;
Park, Yunhwan;
Park, Gyutae;
Oh, Sehyuk;
Choi, Jungseok

Publication type:

Article

Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea.

Published in:

Foods, 2021, v. 10, n. 10, p. 2287, doi. 10.3390/foods10102287

By:

Echeverria-Jaramillo, Esteban;
Kim, Yoon-ha;
Nam, Ye-rim;
Zheng, Yi-fan;
Cho, Jae Youl;
Hong, Wan Soo;
Kang, Sang Jin;
Kim, Ji Hye;
Shim, Youn Young;
Shin, Weon-Sun

Publication type:

Article

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets.

Published in:

Foods, 2021, v. 10, n. 2, p. 474, doi. 10.3390/foods10020474

By:

Kumar, Rajesh;
Chambers IV, Edgar;
Chambers, Delores H.;
Lee, Jeehyun;
Ruiz-Capillas, Claudia;
Herranz, Ana Herrero

Publication type:

Article

Comparative Genomic and Functional Evaluations of Bacillus subtilis Newly Isolated from Korean Traditional Fermented Foods.

Published in:

Foods, 2020, v. 9, n. 12, p. 1805, doi. 10.3390/foods9121805

By:

Choi, Hye Jin;
Shin, Donghyun;
Shin, Minhye;
Yun, Bohyun;
Kang, Minkyoung;
Yang, Hee-Jong;
Jeong, Do-Youn;
Kim, Younghoon;
Oh, Sangnam

Publication type:

Article

Potential anti-oxidative properties and quality characteristics of korean traditional rice cake added with pistachio (Pistacia vera L.) as inner beauty material.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2022, v. 34, n. 12, p. 1012, doi. 10.9755/ejfa.2022.v34.i12.2899

By:

Ji Ahn Han;
Ki Han Kwon

Publication type:

Article

Antioxidant activities and physicochemical property of Jeolpyeon added with laver (Porphyra tenera).

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2022, v. 34, n. 7, p. 605, doi. 10.9755/ejfa.2022.v34.i7.2901

By:

Dohyoung Kwon;
Ji Ahn Han;
Ki Han Kwon

Publication type:

Article

Exporting North Korean Food Culture and Cuisines.

Published in:

North Korean Review, 2020, v. 16, n. 2, p. 111, doi. 10.2307/NKR.16.2.111

By:

Tai Wei Lim

Publication type:

Article

A Deep Learning Model with High Standalone Performance for Diagnosis of Unruptured Intracranial Aneurysm.

Published in:

Yonsei Medical Journal, 2021, v. 62, n. 11, p. 1052, doi. 10.3349/ymj.2021.62.11.1052

By:

Bio Joo;
Hyun Seok Choi;
Sung Soo Ahn;
Jihoon Cha;
So Yeon Won;
Beomseok Sohn;
Hwiyoung Kim;
Kyunghwa Han;
Hwa Pyung Kim;
Jong Mun Choi;
Sang Min Lee;
Tae Gyu Kim;
Seung-Koo Lee

Publication type:

Article

Evaluation of pesticide residues in vegetables and risk assessment from Incheon, Korea.

Published in:

Environmental Science & Pollution Research, 2023, v. 30, n. 15, p. 43795, doi. 10.1007/s11356-023-25307-y

By:

Park, Byung Kyu;
Joo, Kwang Sig;
Heo, Myung Je

Publication type:

Article

Health risk associated with pesticide residues in vegetables from Incheon region of Korea.

Published in:

Environmental Science & Pollution Research, 2022, v. 29, n. 43, p. 65860, doi. 10.1007/s11356-022-20481-x

By:

Park, Byung Kyu;
Jung, Seung Hye;
Kwon, Sung Hee;
Kim, Sun Hoi;
Yeo, Eun Young;
Yeom, Mi Sook;
Seo, Soon Jae;
Joo, Kwang Sig;
Heo, Myung Je;
Hong, Geun Pyo

Publication type:

Article

An exploration of foreign tourists’ perceptions of Korean food tour: a factor-cluster segmentation approach.

Published in:

Asia Pacific Journal of Tourism Research, 2018, v. 23, n. 8, p. 833, doi. 10.1080/10941665.2018.1494613

By:

Ko, Sanha;
Kang, Soonhwa;
Kang, Haesang;
Lee, Myong Jae

Publication type:

Article

Identification of a serine protease from a Bacillus sp. using multiple loading of O’Farrell-type isoelectric focusing slab two-dimensional gel.

Published in:

Biotechnology Letters, 2009, v. 31, n. 7, p. 975, doi. 10.1007/s10529-009-9962-z

By:

Nack-Shick Choi;
Jong Hyun Choi;
Jung-Hoon Yoon;
Seung-Goo Lee;
Jae Jun Song

Publication type:

Article

Oral administration of Lactiplantibacillus plantarum NR16 isolated from Kimchi ameliorates murine allergic rhinitis.

Published in:

Letters in Applied Microbiology, 2022, v. 75, n. 1, p. 152, doi. 10.1111/lam.13716

By:

Yang, J.;
Bae, J.;
Choi, C.‐Y.;
Choi, S.‐P.;
Yun, H. S.;
Chun, T.

Publication type:

Article

Changes in Climate Factors and Catches of Fisheries in the Republic of Korea over the Three Decades.

Published in:

Water (20734441), 2023, v. 15, n. 10, p. 1952, doi. 10.3390/w15101952

By:

Kim, Jong-Gyu;
Kim, Jeong-Gyoo

Publication type:

Article

Cuisine, Colonialism and Cold War: Food in Twentieth-Century Korea.

Published in:

2013

By:

Hoare, J. E.

Publication type:

Book Review

Association of fracture incidence in children with the development of food allergy: A Korean nationwide birth cohort study.

Published in:

Allergy, 2023, v. 78, n. 3, p. 858, doi. 10.1111/all.15639

By:

Kwon, Rosie;
Shin, Youn Ho;
Shin, Jae Il;
Kang, So Min;
Hwang, Jimin;
Shin, Jung U.;
Noh, Hyungrye;
Heo, Chan Yeong;
Koyanagi, Ai;
Jacob, Louis;
Smith, Lee;
Ludvigsson, Jonas F.;
Turner, Stephen;
Shin, Ju‐Young;
Jeong, Han Eol;
Kim, Jung‐Hyun;
Rhee, Sang Youl;
Min, Chanyang;
Suh, Dong In;
Koo, Min Ji

Publication type:

Article

«КОРЕЙСЬКА ХВИЛЯ» ЯК МАСОВИЙ ПОПУЛЯРНИЙ КУЛЬТУРНИЙ ФЕНОМЕН СУЧАСНОСТІ.

Published in:

Philosophical Horizons, 2024, n. 48, p. 49, doi. 10.33989/2075-1443.2024.48.308051

By:

ДАРЮГА, Едуард Васильов&

Publication type:

Article

Comparison of safety profiles for dapagliflozin based on EMA and FDA safety issues: Challenges and future of post-marketing surveillance in Korea.

Published in:

PLoS ONE, 2024, v. 19, n. 11, p. 1, doi. 10.1371/journal.pone.0314363

By:

Park, Suvin;
Kim, Hee-Jin;
Won, Heehyun;
Lee, Hui-Eon;
Cho, Haerin;
Choi, Nam-Kyong

Publication type:

Article

Korean Cuisine: An Illustrated History.

Published in:

2012

By:

Steinberg, Ellen F.

Publication type:

Book Review

North Korean Food Insecurity: Is Famine on the Horizon?

Published in:

AsiaPacific Issues, 2022, n. 154, p. 1

By:

NOLAND, MARCUS

Publication type:

Article

Editor's note.

Published in:

2023

By:

Elias, Megan J.

Publication type:

Proceeding

Zen Buddhist Nuns Go Global: Temple Food in South Korea.

Published in:

Food, Culture & Society, 2023, v. 26, n. 3, p. 709, doi. 10.1080/15528014.2022.2047567

By:

Choi, Hyaeweol

Publication type:

Article

Understanding fusion Korean food: considerations of identity, creation and acceptance in Auckland, Aotearoa New Zealand.

Published in:

Food, Culture & Society, 2023, v. 26, n. 2, p. 424, doi. 10.1080/15528014.2021.2012319

By:

Chun, Joanne-Yeeun;
Neill, Lindsay

Publication type:

Article

PHYSIOLOGICAL ACTIVITIES OF CHUNGKOOKJANG (KOREAN TRADITIONAL SOYBEAN PASTE) PILL AS A FUNCTIONAL FOOD.

Published in:

Journal of Food Biochemistry, 2007, v. 31, n. 1, p. 108, doi. 10.1111/j.1745-4514.2007.00103.x

By:

CHOI, YANG MUN;
NOH, DONG OUK;
YU, KWANG WON;
KOH, JONG HO;
SUH, HYUNG JOO

Publication type:

Article

Five-dimensional Analysis of Gastrodiplomacy of the South Korean Government.

Published in:

KnE Social Sciences, 2025, p. 296, doi. 10.18502/kss.v10i4.18042

By:

Yuniningsih, Tri;
Larasati, Endang;
Suwitri, Sri;
Hidayati, Rizki;
Mangai, Mary

Publication type:

Article

Noodle Odyssey: East Asia and Beyond.

Published in:

Korea Journal, 2010, v. 50, n. 1, p. 60, doi. 10.25024/kj.2010.50.1.60

By:

HAN Kyung-Koo

Publication type:

Article

Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life.

Published in:

Korea Journal, 2010, v. 50, n. 1, p. 11, doi. 10.25024/kj.2010.50.1.11

By:

Kwang Ok KIM

Publication type:

Article

Isolation of Latilactobacillus curvatus with Enhanced Nitric Oxide Synthesis from Korean Traditional Fermented Food and Investigation of Its Probiotic Properties.

Published in:

Microorganisms, 2023, v. 11, n. 9, p. 2285, doi. 10.3390/microorganisms11092285

By:

Jin, Hao;
Park, Sang-Kyu;
Yun, Yong-Gun;
Song, Nho-Eul;
Baik, Sang-Ho

Publication type:

Article

Probiotic Properties of Pediococcus pentosaceus JBCC 106 and Its Lactic Acid Fermentation on Broccoli Juice.

Published in:

Microorganisms, 2023, v. 11, n. 8, p. 1920, doi. 10.3390/microorganisms11081920

By:

Park, Sang-Kyu;
Jin, Hao;
Song, Nho-Eul;
Baik, Sang-Ho

Publication type:

Article

Isolation and Investigation of Potential Non-Saccharomyces Yeasts to Improve the Volatile Terpene Compounds in Korean Muscat Bailey A Wine.

Published in:

Microorganisms, 2020, v. 8, n. 10, p. 1552, doi. 10.3390/microorganisms8101552

By:

Lee, Sae-Byuk;
Park, Heui-Dong

Publication type:

Article

Thermal imaging and deep learning-based fit-checking for respiratory protection.

Published in:

Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-52999-0

By:

Kim, Hyunjin;
Kim, Tong Min;
Choi, Sae Won;
Ko, Taehoon

Publication type:

Article