Works matching DE "KOREAN cooking"

Results: 111

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

Stimulation of Hair Growth Effect by Fermented Ginsenosides Using Levilactobacillus brevis THK-D437.

Published in:

Fermentation (Basel), 2024, v. 10, n. 11, p. 565, doi. 10.3390/fermentation10110565

By:

Yi, Eun-Ji;
Nguyen, Trang Thi Minh;
Jeong, Jeehaeng;
Jin, Xiangji;
Zheng, Qiwen;
Park, Se-Jig;
Yi, Gyeong-Seon;
Yang, Su-Jin;
Yi, Tae-Hoo

Publication type:

Article

Changes in the Quality and Nontargeted Metabolites of Salt-Fermented Shrimp (Saeu-jeot) Based on Fermentation Time.

Published in:

Fermentation (Basel), 2023, v. 9, n. 10, p. 889, doi. 10.3390/fermentation9100889

By:

Park, Sunhyun;
Kim, Keono;
Jang, Mi;
Lee, Heeyoung;
Sung, Jeehye;
Kim, Jong-Chan

Publication type:

Article

Selection of Bacteriocinogenic Bacillus spp. from Traditional Fermented Korean Food Products with Additional Beneficial Properties.

Published in:

Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040271

By:

Gee Hyeun Choi;
Fugaban, Joanna Ivy Irorita;
Dioso, Clarizza May;
Bucheli, Jorge Enrique Vazquez;
Holzapfel, Wilhelm Heinrich;
Todorov, Svetoslav Dimitrov

Publication type:

Article

A Case Review on the Success/Failure Factors of Backdoor Listing - Comparing the Case of Korean Food Industry Company to the Similar Previous Study.

Published in:

Asian Journal of Innovation & Policy, 2024, v. 13, n. 2, p. 265, doi. 10.7545/ajip.2024.13.2.265

By:

Eun-Hee Kang;
Cho-Yeon Kim;
Chae-Eun Yun;
Soo-Been Lee;
So-Won Choi;
Jongtae Lee

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

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

Evaluating factors influencing customers' intention to eat Korean cuisine "Samgyeopsal" in the Philippines: A structural equation model forest classifier approach.

Published in:

PLoS ONE, 2023, v. 18, n. 5, p. 1, doi. 10.1371/journal.pone.0286077

By:

Ong, Ardvin Kester S.;
Prasetyo, Yogi Tri;
Manguray, Atheena Rhezelle B.;
Moral, E. J. Meinard G.;
Maun, Andrea Lorraine M.;
Diaz, Josh Gasty F.;
Monteiro, Charlotte N.;
Dangaran, Venice Cristine C.;
Persada, Satria Fadil;
Nadlifatin, Reny;
Ayuwati, Irene Dyah

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

Korean Home Cooking in Picturebooks as Cultural Education.

Published in:

Illinois Reading Council Journal, 2023, v. 51, n. 3, p. 3, doi. 10.33600/IRCJ.51.3.2023.3

By:

Wee, Jongsun

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

Consumer Perception and Market Trends of Korean Food on Amazon: A Keyword and Review Analysis.

Published in:

Journal of the Korean Society of Food Culture, 2024, v. 39, n. 6, p. 299, doi. 10.7318/KJFC/2024.39.6.299

By:

Hee Yoon Kwon;
Hee Jin Um;
Sung-Bum Kim;
Eunhye Park

Publication type:

Article

대한해협연안의 원시토기문화에 관한 소고.

Published in:

Journal of the Korean Society of Food Culture, 2024, v. 39, n. 5, p. 235, doi. 10.7318/KJFC/2024.39.5.235

By:

이 철 호

Publication type:

Article

대륙별 주요국가들의 한식 메뉴 선호도와 구매 및 추천의도에 관한 비교연구.

Published in:

Journal of the Korean Society of Food Culture, 2024, v. 39, n. 1, p. 1, doi. 10.7318/KJFC/2024.39.1.1

By:

정효재;
김영경;
김영석;
오지은

Publication type:

Article

초등학생의 한식 선호유형에 따른 한식 식생활 교육효과가 식생활 지속가능성에 미치는 영향.

Published in:

Journal of the Korean Society of Food Culture, 2023, v. 38, n. 5, p. 314, doi. 10.7318/KJFC/2023.38.5.314

By:

조성숙;
정희선

Publication type:

Article

주요 해외 온라인 백과사전 김치 정보의 정확성과 적정성 평가.

Published in:

Journal of the Korean Society of Food Culture, 2023, v. 38, n. 4, p. 203, doi. 10.7318/KJFC/2023.38.4.203

By:

박성훈·이창현

Publication type:

Article

선행연구 내용 분석을 통한 한국 음식사(飮食史) 연구의 범주 및 방법론 고찰.

Published in:

Journal of the Korean Society of Food Culture, 2023, v. 38, n. 2, p. 83, doi. 10.7318/KJFC/2023.38.2.83

By:

박 채 린

Publication type:

Article

한국인과 외국인 식품 종사자가 인식하는 한식 이미지와 감정에 대한 비교연구.

Published in:

Journal of the Korean Society of Food Culture, 2023, v. 38, n. 1, p. 48, doi. 10.7318/KJFC/2023.38.1.48

By:

김영경;
정효재;
오지은

Publication type:

Article

베지테리언 음식으로서 한식의 가치와 개념 정립을 위한 제언 - 채식주의 운동의 역사적 전개과정을 중심으로 -.

Published in:

Journal of the Korean Society of Food Culture, 2022, v. 37, n. 6, p. 467, doi. 10.7318/KJFC/2022.37.6.467

By:

박 채 린

Publication type:

Article

식품영양 분야 연구동향: 지난 21년간 한국식생활문화학회지에 발표된 논문을 중심으로.

Published in:

Journal of the Korean Society of Food Culture, 2022, v. 37, n. 5, p. 385, doi. 10.7318/KJFC/2022.37.5.385

By:

이윤경;
이경원;
김유리

Publication type:

Article

미국내 발간된 한국음식관련 요리책에 나타난 한국음식과 음식문화 - 1930년대부터 1970년대 초까지 -.

Published in:

Journal of the Korean Society of Food Culture, 2022, v. 37, n. 4, p. 285, doi. 10.7318/KJFC/2022.37.4.285

By:

Park Soon Min;
정희선

Publication type:

Article

한식 식이패턴 평가지표(Kdiet-index)와 대사성질환과의 상관관계 - 2017 국민건강영양조사(KNHANES) -.

Published in:

Journal of the Korean Society of Food Culture, 2022, v. 37, n. 4, p. 376, doi. 10.7318/KJFC/2022.37.4.376

By:

양혜정;
김민정;
허행전;
장대자;
신가희;
김명선

Publication type:

Article

식문화 연구동향 분석 - 1986년부터 2020년까지 한국식생활문화학회지에 발표된 논문을 중심으로 -.

Published in:

Journal of the Korean Society of Food Culture, 2022, v. 37, n. 3, p. 196, doi. 10.7318/KJFC/2022.37.3.196

By:

이규진;
장세은;
오윤신

Publication type:

Article

급식·외식 연구주제의 확장: 한국식생활문화학회지의 20년간의 서지학적 재고.

Published in:

Journal of the Korean Society of Food Culture, 2022, v. 37, n. 3, p. 179, doi. 10.7318/KJFC/2022.37.3.179

By:

한경수;
이해영;
신선화;
채인숙

Publication type:

Article

1960-1980년대 마산지역 외식산업의 변화.

Published in:

Journal of the Korean Society of Food Culture, 2022, v. 37, n. 2, p. 119, doi. 10.7318/KJFC/2022.37.2.119

By:

이 규 진

Publication type:

Article

부산광역시 외국인 유학생의 거주기간에 따른 한국 식생활 적응 및 교내급식 만족도 조사.

Published in:

Journal of the Korean Society of Food Culture, 2021, v. 36, n. 4, p. 349

By:

홍경희;
이현숙

Publication type:

Article

전통주와 음식과의 조화도 연구.

Published in:

Journal of the Korean Society of Food Culture, 2021, v. 36, n. 2, p. 158, doi. 10.7318/KJFC/2021.36.2.158

By:

이승은;
조미숙

Publication type:

Article

북한이탈청소년들의 남한 식생활 경험에 대한 질적 연구.

Published in:

Journal of the Korean Society of Food Culture, 2021, v. 36, n. 1, p. 56, doi. 10.7318/KJFC/2021.36.1.56

By:

이지은;
엄미향;
계승희

Publication type:

Article

이탈리아, 프랑스, 일본의 음식관광상품 선택 속성 도출에 대한 질적 연구.

Published in:

Journal of the Korean Society of Food Culture, 2020, v. 35, n. 5, p. 407, doi. 10.7318/KJFC/2020.35.5.407

By:

나예슬;
조미숙

Publication type:

Article

한·중 소비자들의 육류대체식품에 대한 구매의도에 미치는 영향 연구.

Published in:

Journal of the Korean Society of Food Culture, 2020, v. 35, n. 5, p. 440, doi. 10.7318/KJFC/2020.35.5.440

By:

Zhao Yaxin;
오지은;
조미숙

Publication type:

Article

중국유학생의 거주기간에 따른 한국음식 확산.

Published in:

Journal of the Korean Society of Food Culture, 2019, v. 34, n. 4, p. 411, doi. 10.7318/KJFC/2019.34.4.411

By:

한경수;
민지은

Publication type:

Article

The Influence of Dietary Patterns on the Nutritional Profile in a Korean Child Cohort Study

Published in:

Osong Public Health & Research Perspectives, 2011, v. 2, n. 1, p. 59, doi. 10.1016/j.phrp.2011.04.007

By:

Choi, Hyeon-Jeong;
Joung, Hyojee;
Lee, Hye-Ja;
Jang, Han Byul;
Kang, Jae-Heon;
Song, Jihyun

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

El lado urbano del corazón: pluralidad de sensibilidades y de formas de existir en la ciudad.

Published in:

Revista Latinoamericana de Estudios sobre Cuerpos, Emociones y Sociedad, 2024, v. 16, n. 45, p. 104

By:

Estrada Gutiérrez, Flor Daniela

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

North Korean Food Insecurity: Is Famine on the Horizon?

Published in:

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

By:

NOLAND, MARCUS

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

Association between watching eating shows and unhealthy food consumption in Korean adolescents.

Published in:

Nutrition Journal, 2024, v. 23, n. 1, p. 1, doi. 10.1186/s12937-024-00961-1

By:

Joo, Min Jeong;
Kim, Dan Bi;
Ko, Jisu;
Lim, Jae Hyeok;
Park, Eun-Cheol;
Shin, Jaeyong

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

KOREAŃSKA FALA, CZYLI WPŁYW I ROZPRZESTRZENIANIE SIĘ KULTURY KOREAŃSKIEJ W KRAJACH EUROPEJSKICH I AMERYKAŃSKICH.

Published in:

Gdansk Journal of East Asian Studies / Gdanskie Studia Azji Wschodniej, 2021, n. 19, p. 209, doi. 10.4467/23538724GS.20.059.13499

By:

OLEKSIUK, MARLENA

Publication type:

Article

Physicochemical Properties, Antioxidant Capacities, and Sensory Evaluation of Yanggaeng Treated with Cissus quadrangularis.

Published in:

Applied Sciences (2076-3417), 2023, v. 13, n. 19, p. 11092, doi. 10.3390/app131911092

By:

Jang, Hyunsoo;
Lee, Jisu;
Won, Sebin;
Kim, Yeeun;
Doo, Miae;
Kim, Inyong;
Ha, Jung-Heun

Publication type:

Article