Use of color indicators as an active packaging system for evaluating kimchi fermentation

APPLICATIONS OF "ACTIVE PACKAGING" FOR IMPROVEMENT OF SHELF-LIFE AND NUTRITIONAL QUALITY OF FRESH AND EXTENDED SHELF-LIFE FOODS

T. P. LABUZA, William M. Breene · Journal of Food Processing and Preservation · 1989 · 446 citations

Agriculture, Food Science, Nutritional Sciences +14

Effect of temperature and salt concentration on Kimchi fermentation

Tae-Ick Mheen, Tai-Wan Kwon · Korean Journal of Food Science and Technology · 1984 · 204 citations

Agriculture, Food Science, Microbiology +17

Kinetic Modelling for the Prediction of Shelf-life of Kimchi Based on Total Acidity as a Quility Index

Kwang-Hyuck Lee, Hyung-Yong Cho, Yu‐Ryang Pyun · Korean Journal of Food Science and Technology · 1991 · 27 citations

Agriculture, Food Science, Food Analysis +16

Development of Color Indicators for <i>Kimchi</i> Packaging

Seok‐In Hong · Journal of Food Science · 1999 · 25 citations

Agriculture, Food Science, Food Analysis +13

Quality Changes of Commercial Kimchi Products by Different Packaging Methods

Seok‐In Hong, Jin‐Sook Park, Noh-Hyun Park · Korean Journal of Food Science and Technology · 1995 · 15 citations

Agriculture, Food Science, Food Chemistry +16