논문상세정보
' 유기농법에 의해 재배된 열무김치의 품질 및 기능적 특성' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 식품과 식료
  • compost
  • kimchi
  • organic
  • physiochemical
  • youngradish(yulmoo)
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
1,759 0

0.0%

' 유기농법에 의해 재배된 열무김치의 품질 및 기능적 특성' 의 참고문헌

  • 함초 분말 첨가 열무 물김치의 품질특성
    박정은 한국식품영양과학회지 40 (7) : 1006 ~ 1016 [2011]
  • 톳가루의 첨가가 열무김치의 품질에 미치는 영향
    문성원 한국식품영양과학회지 40 (3) : 435 ~ 443 [2011]
  • 전복과 다시마 추출물을 첨가한 김치의 발효 특성
    임정호 한국식품영양과학회지 42 (3) : 450 ~ 456 [2013]
  • 음식물류폐기물 퇴비와 계분퇴비 시용이 열무 성장과 토양이화학성에 미치는 영향
    김병태 유기물자원화 15 (1) : 159 ~ 170 [2007]
  • 유황처리 열무로 제조한 열무김치의 특성과 인체 위암세포의 성장억제효과
    박건영 한국식품영양과학회지 35 (2) : 158 ~ 163 [2006]
  • 유황시비처리가 열무의 Quinone Reductase 유도물질 생성에 미치는 영향
    김경아 한국식품영양과학회지 33 (6) : 946 ~ 950 [2004]
  • 유기농 배추의 영양 및 기능성 성분 함량
    성종환 한국식품저장유통학회지 13 (5) : 655 ~ 660 [2006]
  • 얼갈이배추김치, 열무김치 및 열무물김치의 저장 중 품질특성 및 질산염 함량 변화
    전혜경 한국식품영양과학회지 36 (6) : 794 ~ 799 [2007]
  • 액상 칼슘비료 시비 농작물의 칼슘함유량 조사 및 칼슘시비 배추를 이용한 김치의 발효특
    김복희 KSBB Journal 22 (4) : 255 ~ 259 [2007]
  • 무와 배추의 친환경 재배를 위한 미생물 제제의 시용
    배은지 한국인간식물환경학회지 16 (6) : 401 ~ 405 [2013]
  • 매실즙이 열무 물김치의 발효숙성에 미치는 영향
    장명숙 한국식품조리과학회지 20 (5) : 511 ~ 519 [2004]
  • 들깨풀 첨가가 열무 물김치의 발효에 미치는 영향
    김형렬 한국식품조리과학회지 18 (3) : 290 ~ 299 [2002]
  • 동결건조 열무김치의 품질
    고영태 한국식품과학회지 35 (2) : 254 ~ 259 [2003]
  • Use of dinitrosalicylic acid reagent for determination of reducing sugar
    Miller GL Anal Chem 31 : 426 ~ 428 [1959]
  • The changes of vitamin C content in Yulmoo Mulkimchi according to the shift of fermentation temperature
    Choi SY Korean J Soc Food Sci 13 : 364 ~ 366 [1997]
  • Ten-year comparison of the influence of organic and conventional crop management practices on the content of flavonoids in tomatoes
    Mitchell AE J Agric Food Chem 55 : 6154 ~ 6159 [2007]
  • Suppressive Effects of Young Radish Cultivated with Sulfur on Growth and Metastasis of B16-F10 Melanoma Cells
    Soo-Jin Kim Archives of Pharmacal Research 29 (3) : 235 ~ 240 [2006]
  • Rapid enzymatic assay of insoluble and soluble dietary fiber
    Asp NG J Agric Food Chem 31 : 476 ~ 482 [1983]
  • Protective effects of an extract of young radish(Raphanus sativus L)cultivated with sulfur(sulfur-radish extract)and of sulforaphane on carbon tetrachloride-induced hepatotoxicity
    Baek SH Biosci Biotechnol Biochem 72 : 1176 ~ 1182 [2008]
  • Preservation of Kimchi by ionizing radiation
    Kang SS Korea J Food Hygiene 3 : 225 ~ 332 [1988]
  • Polyphenols in olive oils
    Gutfinger T J Am Oil Chem Soc 58 : 966 ~ 968 [1981]
  • Polyphenolics profile, antioxidant and radical scavenging activity of leaves and stem of Raphanus sativus L
    Beevi SS Plant Foods Hum Nutr 65 : 8 ~ 17 [2010]
  • Phytochemical farming: a new age in food, nutrition, and agriculture
    Young JE Agro Food Ind Hi Tech 15 : 38 ~ 39 [2004]
  • Physicochemical and sensory characteristics of anchovy added kimchi
    Rru BM J Korean Soc Food Nutr 25 : 460 ~ 469 [1996]
  • Organic versus conventional tomatoes: influence on physicochemical parameters, bioactive compounds and sensorial attributes
    Vinha AF Food Chem Toxicol 67 : 139 ~ 144 [2014]
  • Organic versus conventional fertilization of pac choi and tomato produced in the field versus high tunnels influences crop yield, plant and soil nitrogen, and phytochemical content
    Altamimi M The 2009 ASHS Annual Conference [2009]
  • Organic food : nutritious food or food for thought? A review of the evidence
    Magkos F Int J Food Sci Nutr 54 : 357 ~ 371 [2003]
  • Official methods of analysis., 15th ed
    A.O.A.C Association of Official Analytical Chemists : 788 ~ [1984]
  • Nutritional quality of organic foods : a systematic review
    Dangour AD Am J Clin Nutr 90 : 680 ~ 685 [2009]
  • Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods
    Amarowicz R Mol Nutr Food Res 2 : 151 ~ 183 [2009]
  • Impact of organic soil amendments on phytochemicals and microbial quality of rocket leaves (Eruca sativa)
    Selma MV J Agric Food Chem 58 : 8331 ~ 8337 [2010]
  • Fertilization application recommendation for crops : 95 ~ 96
  • Fermentation properties of Yulmoo Mulkimchi according to the ratio of water to Yulmoo
    Choi SY Korean J Soc Food Sci 14 : 327 ~ 332 [1998]
  • Effects of organic and conventional growth systems on the content of flavonoids in onions and phenolic acids in carrots and potatoes
    Søltoft M J Agric Food Chem 58 : 10323 ~ 10329 [2010]
  • Effect of preparation methods on Yulmoo kimchi fermentation
    Pie JE J Korean Soc Food Nutr 24 : 990 ~ 997 [1995]
  • Effect of organic fertilizer, microorganism and seaweed extract application on growth of Chinese cabbage
    Cho SH J of Kowrec 10 : 81 ~ 85 [2002]
  • Effect of organic and conventional cropping systems on ascorbic acid, vitamin C, flavonoids, nitrate, and oxalate in 27 varieties of spinach(Spinacia oleracea L. )
    Koh E J Agric Food Chem 60 : 3144 ~ 3150 [2012]
  • Effect of Sulfur Enriched Young Radish Kimchi on the Induction of Apoptosis in HT-29 Human Colon Cancer Cells
    Kun-Young Park Preventive Nutrition and Food Science 11 (3) : 184 ~ 190 [2006]
  • Comparison of polyamine, phenol and flavonoid contents in plants grown under conventional and organic methods
    Lima GPP Int J Food Sci Tech 43 : 1838 ~ 1843 [2008]
  • Changes of chlorophyll and their derivative contents during storage of Chinese cabbage, leafy radish and leaf mustard kimchi
    Kim GE J Korean Soc Food Sci Nutr 27 : 852 ~ 857 [1998]
  • Antioxidants in milling fractions of black rice cultivars
    Kong S Food Chem 120 : 278 ~ 281 [2010]
  • Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit(Capsicum annuum L. )
    Materska M J Agric Food Chem 53 : 1750 ~ 1756 [2005]
  • Amendment in phosphorus levels moderate the chromium toxicity in Raphanus sativus L. as assayed by antioxidant enzymes activities
    Sayantan D Ecotoxicol Environ Saf 95 : 161 ~ 170 [2013]
  • A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods
    Bourn D Crit Rev Food Sci Nutr 42 : 1 ~ 34 [2002]
  • A comparison of organically and conventionally grown foods-Results of a review of the relevant literature
    Woese K J Sci Food Agric 74 : 281 ~ 293 [1997]