Korean kimchi : promoting healthy meals through cultural tradition-Reference-Cited by-同舟云学术

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Korean kimchi : promoting healthy meals through cultural tradition

Published:2017-09 Issue:3 Volume:4 Page:172-180
ISSN:2352-6181
Container-title:Journal of Ethnic Foods
language:en
Short-container-title:Journal of Ethnic Foods

Author:

Hongu Nobuko,Kim Angela S.,Suzuki Asuka,Wilson Hope,Tsui Karen C.,Park Sunmin

Publisher

Springer Science and Business Media LLC

Subject

Anthropology,Food Science

Reference19 articles.

1. Discussion on the origin of kimchi, representative of Korean unique fermented vegetables;Jang;J Ethn Foods,2015

2. History of Korean gochu, gochujan, and kimchi;Kwon;J Ethn Foods,2014

3. Korean traditional fermented fish products: jeotgal;Koo;J Ethn Foods,2016

4. Fabulous! Korean ethnic foods: Namdo;Kim,2015

5. Aesthetics of Korean foods: the symbol of Korean culture;Chung;J Ethn Foods,2016

Cited by 30 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Immunoenhancing and antioxidant potentials of kimchi, an ethnic food from Korea, as a probiotic and postbiotic food;Journal of Ethnic Foods;2024-05-09

2. Temperature impact on microbial and metabolic profiles in kimchi fermentation;Heliyon;2024-03

3. Selective influence of garlic as a key ingredient in kimchi on lactic acid bacteria in a fermentation model system;Heliyon;2024-01

4. A Bibliometric Framework for Quantifying Research on Kimchi, A Staple Korean Dish;Current Research in Nutrition and Food Science Journal;2023-04-25

5. Chemopreventive potential of kimchi, an ethnic food from Korea, against colorectal carcinogenesis associated with red meat intake;Journal of Ethnic Foods;2023-04-18

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