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Kimchi

Known as: Kimchi (disambiguation) 
Kimchiis a web management tool to manage Kernel-based Virtual Machine (KVM) infrastructure. Developed with HTML5, Kimchi is developed to intuitively… 
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Microsoft WindowsPython

Broader (1)

Web development

Papers overview

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Review
2016
Review
2016
A Comparison of Sources of Sodium and Potassium Intake by Gender, Age and Regions in Koreans: Korea National Health and Nutrition Examination Survey (KNHANES) 2010-2012
Objectives: The purpose of this study was to evaluate the main sources of dietary sodium and potassium intake in Koreans by… 
2015
2015
Enzymatic transformation of the major ginsenoside Rb1 to compound K by Weissella hellenica DC06
2009
2009
Growth Inhibitory Effect of Fermented Kimchi on Food-borne Pathogens
The effect of kimchi, traditional Korean fermented vegetables, on inactivating food-borne pathogens and the kimchi factors… 
2009
2009
Characterization of Antimicrobial Substance Produced by Lactobacillus paraplantarum KNUC25 Isolated from Kimchi
숙성 정도가 오래된 김장 배추 김치에서 분리되어 16S rDNA 염기 서열 분석을 통해 부분 동정된 KNUC25 분리 균주를 단백질 전기 영동 패턴과 생리적 특징 그리고 염기 서열의 유사성을 비교하여 Lactobacillus… 
2008
2008
Effect of Hot Air Dried Kimchi Powder on the Quality Characteristics of Pork Patties
Abstract This study examined the quality characteristics of pork patty samples by the addition of hot air-dried Kimchi powder at… 
2001
2001
Factores intrasujeto implicados en la percepción de la señalización vertical: procesamiento holístico y analítico
Within factors involved in the vertical signalling perception: holistic processing vs. analytical. The hypothesis of the global… 
1995
1995
Screening of Natural Preservatives to Inhibit Kimchi Fermentation
As a primary step to develop natural preservative for extending the shelf-life of kimchi, the effect of 102 edible plants, 21… 
1989
1989
Evaluation of Gamma Irradiation for Extending the Shelf Life of Kimchi
To improve the storage method of Kimchi, optimum ripening Kimchi for an irradiation treatment(the time of around 0.3% in total… 
1988
1988
Changes in the taste and flavour compounds of Kimchi during fermentation
Kimchi, a traditional vegitable fermented food in Korea, was prepared and fermented at in order to analyze the taste and flavor… 
1987
1987
Studies on the Lipid Composition of Bush Clover (Lespedeza bicolor) Seed
Lipids in Bush Clover (Lespedza bicolor) seed were extracted with the mix ture of chloro-form-methanol (2 : 1, v/v) and then… 
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