• Critical review on Active Technologies to Regulate the Levels of Carbon Dioxide and Oxygen for Kimch...

• Jeong Su-Yeon

• Lee Hyun-Gyu, Lee Jung-Soo, Yoo Seung-Ran

• Korean Journal of Food Culture   2019  Volume.34  No.2 233 ~ 239

• Seasonal Change in Quality Characteristics of Commercial Kimchi

• Lee Jae-Yong

• Cheon Seon-Hwa, Kim Su-Ji, Lee Hee-Min, Lee Hae-Won, You Su-Yeon, Yoon So-Ra, Hwang In-Min...

• Korean Journal of Food Culture   2019  Volume.34  No.2 224 ~ 232

• Comparison of Mcrobial and Physicochemical Properties between Pogi Kimchi and Mat Kimchi

• Moon Eun-Woo

• Kim Su-Yeon, Dang Yun-Mi, Park Bo-Yeon, Park Eun-Jin, Song Hye-Yeon, Yang Ji-Su, Yoon So-R...

• Korean Journal of Food Culture   2019  Volume.34  No.2 217 ~ 223

• Strain-specific Detection of Kimchi Starter Leuconostoc mesenteroides WiKim33 using Multiplex PCR

• Lee Mo-Eun

• Song Jung-Hee, Park Ji-Min, Chang Ji-Yoon

• Korean Journal of Food Culture   2019  Volume.34  No.2 208 ~ 216

• Diversity and Role of Yeast on Kimchi Fermentation

• Kang Seong-Eun

• Kim Mi-Ju, Kim Tae-Woon

• Korean Journal of Food Culture   2019  Volume.34  No.2 201 ~ 207

• A Study of Method for Spreading Kimchi Culture in European Countries Based on Local Food Culture - S...

• Kwon Yong-Min

• Ko Young-Ju, Lee Chang-Hyun, Park Chae-Lin

• Korean Journal of Food Culture   2019  Volume.34  No.2 184 ~ 200

• Perception and Purchasing Behavior for Kimchi among Chinese individuals

• Park Sung-Hee

• Lee Mi-Ai, Seo Hye-Young

• Korean Journal of Food Culture   2019  Volume.34  No.2 176 ~ 183

• Analysis of the Consumer¡¯s Intentions and Effects on the Introduction of Kimchi into a Geographical...

• Park Ki-Hwan

• Seo Hong-Seok, Shin Sung-Chul

• Korean Journal of Food Culture   2019  Volume.34  No.2 168 ~ 175

• A Study on the Differences of Kimchi Consumption according to Household Characteristics

• Park Sung-Hoon

• Korean Journal of Food Culture   2019  Volume.34  No.2 159 ~ 167

• Kimchi and Its Functionality

• Park Kun-Young

• Hong Geun-Hye

• Korean Journal of Food Culture   2019  Volume.34  No.2 142 ~ 158

• Modernization and Kimchi culture

• Kang Jeong-Won

• An Ju-Young, Lee Ha-Yan, Choi Hak-Rak

• Korean Journal of Food Culture   2019  Volume.34  No.2 129 ~ 141

• Etymology of Kimchi: Philological Approach and Historical Perspective

• Paek Do-Hyeon

• Korean Journal of Food Culture   2019  Volume.34  No.2 112 ~ 128

• Comprehensive Study on the Origins and Changes in Kimchi Recipe

• Park Chae-Lin

• Korean Journal of Food Culture   2019  Volume.34  No.2 93 ~ 111