참고문헌 (44)

1. An, So-Yeon, Lee, Min Suk, Jeon, Ja Young, Ha, Eun Suk, Kim, Tae Ho, Yoon, Ja Young, Ok, Chang-Ok, Lee, Hye-Kyoung, Hwang, Won-Sun, Choe, Sun Jung, Han, Seung Jin, Kim, Hae Jin, Kim, Dae Jung, Lee, Kwan-Woo. Beneficial Effects of Fresh and Fermented Kimchi in Prediabetic Individuals. Annals of nutrition & metabolism, vol.63, no.1, 111-119.

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2. Official methods of analysis AOAC 2000 

3. BELLENGIER, PASCALE, RICHARD, JEAN, FOUCAUD, CATHERINE. Nutritional requirements of Leuconostoc mesenteroides subsp. mesenteroides and subsp. dextranicum for growth in milk. The Journal of dairy research, vol.64, no.1, 95-103.

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4. Bibbins-Domingo, Kirsten, Chertow, Glenn M., Coxson, Pamela G., Moran, Andrew, Lightwood, James M., Pletcher, Mark J., Goldman, Lee. Projected Effect of Dietary Salt Reductions on Future Cardiovascular Disease. The New England journal of medicine, vol.362, no.7, 590-599.

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5. Chang, Chi-Yue, Liao, Hsiu-Jiuan, Wu, Tzong-Pei. Relationships between the textural changes and the contents of calcium, magnesium ions, and non-freezing water in the alcohol-insoluble solids of snap bean pods during cooking processes. Food chemistry, vol.55, no.1, 49-53.

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6. 장지윤, 김인철, 장해춘. 천일염이 김치발표에 미치는 영향. 한국식품저장유통학회지 = Korean journal of food preservation, vol.18, no.2, 256-265.

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7. Chang, Ji Yoon, Chang, Hae Choon. Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin‐Producing Strain, Leuconostoc citreum GJ7 as a Starter. Journal of food science : an official publication of the Institute of Food Technologists, vol.75, no.2,

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8. 장미, 김인철, 장해춘. 천일염이 된장의 품질특성에 미치는 영향. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.39, no.1, 116-124.

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9. Cheigh, Hong-Sik, Park, Kun-Young, Lee, C. Y.. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Critical reviews in food science and nutrition, vol.34, no.2, 175-203.

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10. Korean J Food Sci Cho EJ 1228 29 6 1997 Standardization of ingredient ratios of Chinese cabbage kimchi 

11. Cho, Jinhee, Lee, Dongyun, Yang, Changnam, Jeon, Jongin, Kim, Jeongho, Han, Hongui. Microbial population dynamics of kimchi, a fermented cabbage product. FEMS microbiology letters, vol.257, no.2, 262-267.

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12. Choi, In Hwa, Noh, Jeong Sook, Han, Ji-Sook, Kim, Hyun Ju, Han, Eung-Soo, Song, Yeong Ok. Kimchi, a Fermented Vegetable, Improves Serum Lipid Profiles in Healthy Young Adults: Randomized Clinical Trial. Journal of medicinal food, vol.16, no.3, 223-229.

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13. Gao, Tian‐Cheng, Cho, Jeong‐Yong, Feng, Ling‐Yun, Chanmuang, Saoraya, Pongworn, Suthipong, Jaiswal, Lily, Auh, Chung‐Kyoon, Pai, Tong‐Kun, Ham, Kyung‐Sik. Heat‐Treated Solar Sea Salt Has Antioxidant Activity In Vitro and Produces Less Oxidative Stress in Rats Compared with Untreated Solar Sea Salt. Journal of food biochemistry, vol.39, no.6, 631-641.

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14. Bacterial metabolism Gottschalk G 1 2012 

15. Jang, Gwang-Ju, Kim, Dong Wook, Gu, Eun-Ji, Song, Seong Hwa, Lee, Jae-In, Lee, Sang Bong, Kim, Jeong-Hwan, Ham, Kyung-Sik, Kim, Hyun-Jin. GC/MS-based metabolomic analysis of the radish water kimchi, Dongchimi, with different salts. Food science and biotechnology, vol.24, no.6, 1967-1972.

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16. Jeong, Jin-Woo, Choi, Il-Whan, Jo, Guk-Heui, Kim, Gi-Young, Kim, Jinwoo, Suh, Hongsuk, Ryu, Chung-Ho, Kim, Wun-Jae, Park, Kun-Young, Choi, Yung Hyun. Anti-Inflammatory Effects of 3-(4′-Hydroxyl-3′,5′-Dimethoxyphenyl)Propionic Acid, an Active Component of Korean Cabbage Kimchi, in Lipopolysaccharide-Stimulated BV2 Microglia. Journal of medicinal food, vol.18, no.6, 677-684.

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17. Jeong, Migyeong, Park, Jong-Min, Han, Young-Min, Park, Kun Young, Lee, Don Haeng, Yoo, Joon-Hwan, Cho, Joo Young, Hahm, Ki-Baik. Dietary prevention of Helicobacter pylori -associated gastric cancer with kimchi. Oncotarget, vol.6, no.30, 29513-29526.

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18. Jung, Ji Young, Lee, Se Hee, Kim, Jeong Myeong, Park, Moon Su, Bae, Jin-Woo, Hahn, Yoonsoo, Madsen, Eugene L., Jeon, Che Ok. Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food. Applied and environmental microbiology, vol.77, no.7, 2264-2274.

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19. Kang, H.J., Yang, H.J., Kim, M.J., Han, E.S., Kim, H.J., Kwon, D.Y.. Metabolomic analysis of meju during fermentation by ultra performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF MS). Food chemistry, vol.127, no.3, 1056-1064.

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20. Kim, E.K., An, S.Y., Lee, M.S., Kim, T.H., Lee, H.K., Hwang, W.S., Choe, S.J., Kim, T.Y., Han, S.J., Kim, H.J., Kim, D.J., Lee, K.W.. Fermented kimchi reduces body weight and improves metabolic parameters in overweight and obese patients. Nutrition research, vol.31, no.6, 436-443.

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21. Kim, Jiyoung, Choi, Jung Nam, John, K. M. Maria, Kusano, Miyako, Oikawa, Akira, Saito, Kazuki, Lee, Choong Hwan. GC–TOF-MS- and CE–TOF-MS-Based Metabolic Profiling of Cheonggukjang (Fast-Fermented Bean Paste) during Fermentation and Its Correlation with Metabolic Pathways. Journal of agricultural and food chemistry, vol.60, no.38, 9746-9753.

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22. Larsson, Susanna C, Virtanen, Mikko J, Mars, Monica, Männistö, Satu, Pietinen, Pirjo, Albanes, Demetrius, Virtamo, Jarmo. Magnesium, calcium, potassium, and sodium intakes and risk of stroke in male smokers.. Archives of internal medicine, vol.168, no.5, 459-465.

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23. Lee, Cherl-Ho. Lactic acid fermented foods and their benefits in Asia. Food control, vol.8, no.5, 259-269.

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24. Korean J Microbiol Biotechnol Lee CW 102 20 1 1992 Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates 

25. Lee, J.W., Uchikata, T., Matsubara, A., Nakamura, T., Fukusaki, E., Bamba, T.. Application of supercritical fluid chromatography/mass spectrometry to lipid profiling of soybean. Journal of bioscience and bioengineering, vol.113, no.2, 262-268.

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26. Lee, Mo-Eun, Jang, Ja-Young, Lee, Jong-Hee, Park, Hae-Woong, Choi, Hak-Jong, Kim, Tae-Woon. Starter Cultures for Kimchi Fermentation. Journal of microbiology and biotechnology, vol.25, no.5, 559-568.

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27. MCFEETERS, R. F.. Fermentation Microorganisms and Flavor Changes in Fermented Foods. Journal of food science : an official publication of the Institute of Food Technologists, vol.69, no.1,

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28. Meneton, Pierre, Jeunemaitre, Xavier, de Wardener, Hugh E., Macgregor, Graham A.. Links Between Dietary Salt Intake, Renal Salt Handling, Blood Pressure, and Cardiovascular Diseases. Physiological reviews, vol.85, no.2, 679-715.

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29. Ick, Mheen, Tae. Factors Affecting Kimchi Fermentation. 日本乳酸菌學會誌 = Japanese journal of lactic acid bacteria, vol.14, no.2, 56-71.

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30. Namgung, Hye-Jung, Park, Hye-Jung, Cho, In Hee, Choi, Hyung-Kyoon, Kwon, Dae-Young, Shim, Soon-Mi, Kim, Young-Suk. Metabolite profiling of doenjang, fermented soybean paste, during fermentation. Journal of the science of food and agriculture, vol.90, no.11, 1926-1935.

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31. Park, J.‐A., Tirupathi Pichiah, P.B., Yu, J.‐J., Oh, S.‐H., Daily III, J.W., Cha, Y.‐S.. Anti‐obesity effect of kimchi fermented with Weissella koreensis OK1‐6 as starter in high‐fat diet‐induced obese C57BL/6J mice. Journal of applied microbiology, vol.113, no.6, 1507-1516.

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32. Park, Kun-Young, Jeong, Ji-Kang, Lee, Young-Eun, Daily, James W. III. Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food. Journal of medicinal food, vol.17, no.1, 6-20.

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33. Park, M.K., Cho, I.H., Lee, S., Choi, H.K., Kwon, D.Y., Kim, Y.S.. Metabolite profiling of Cheonggukjang, a fermented soybean paste, during fermentation by gas chromatography-mass spectrometry and principal component analysis. Food chemistry, vol.122, no.4, 1313-1319.

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34. Food Sci Biotechnol Park SE 313 680 2016 GC‐MS‐based metabolomics approach of kimchi for the understanding of Lactobacillus plantarum fermentation characteristics 

35. Poolman, B.. Energy transduction in lactic acid bacteria. FEMS microbiology reviews, vol.12, no.1, 125-147.

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36. Raccach, M.. Manganese and Lactic Acid Bacteria. Journal of food protection, vol.48, no.10, 895-898.

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37. Rhee, Sook Jong, Lee, Jang-Eun, Lee, Cherl-Ho. Importance of lactic acid bacteria in Asian fermented foods. Microbial cell factories, vol.10, no.suppl1, S5-S5.

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38. Tajner-Czopek, Agnieszka. Changes of pectic substances concentration in potatoes and French fries and the effect of these substances on the texture of the final product. Die Nahrung, vol.47, no.4, 228-231.

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39. Tucker, Katherine L, Hannan, Marian T, Chen, Honglei, Cupples, L Adrienne, Wilson, Peter WF, Kiel, Douglas P. Potassium, magnesium, and fruit and vegetable intakes are associated with greater bone mineral density in elderly men and women. The American journal of clinical nutrition, vol.69, no.4, 727-736.

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40. Wei, Q., Wang, H., Lv, Z., Hu, G., Li, Y., Liu, Y., Wang, Y., Lu, F.. Search for potential molecular indices for the fermentation progress of soy sauce through dynamic changes of volatile compounds. Food research international, vol.53, no.1, 189-194.

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41. Wisselink, H.W, Weusthuis, R.A, Eggink, G, Hugenholtz, J, Grobben, G.J. Mannitol production by lactic acid bacteria: a review. International dairy journal, vol.12, no.2, 151-161.

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42. Yun, Ye-Rang, Kim, Hyun-Ju, Song, Yeong-Ok. Kimchi Methanol Extract and the Kimchi Active Compound, 3'-(4'-Hydroxyl-3',5'-Dimethoxyphenyl)Propionic Acid, Downregulate CD36 in THP-1 Macrophages Stimulated by oxLDL. Journal of medicinal food, vol.17, no.8, 886-893.

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43. Zhao, Xin, Kim, So-Young, Park, Kun-Young. Bamboo Salt HasIn VitroAnticancer Activity in HCT-116 Cells and Exerts Anti-Metastatic EffectsIn Vivo. Journal of medicinal food, vol.16, no.1, 9-19.

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44. Zhu, Q., Wu, F., Saito, M., Tatsumi, E., Yin, L.. Effect of magnesium salt concentration in water-in-oil emulsions on the physical properties and microstructure of tofu. Food chemistry, vol.201, 197-204.

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