Discussion on the origin of kimchi, representative of Korean unique fermented vegetables von Jang, Dai-Ja, Chung, Kyung Rhan, Yang, Hye Jeong, Kim, Kang-sung, Kwon, Dae Young

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Korean traditional fermented fish products: jeotgal von Koo, Ok Kyung, Lee, Soo Jung, Chung, Kyung Rhan, Jang, Dai Ja, Yang, Hye Jung, Kwon, Dae Young

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Siwonhan-mat: The third taste of Korean foods von Kang, Soon Ah, Oh, Hyun Ji, Jang, Dai Ja, Kim, Min Jung, Kwon, Dae Young

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Corrigendum to “Historical and biological aspects of bibimbap, a Korean ethnic food” [J Ethn Foods 2 (2015) 74–83] von Chung, Kyung Rhan, Yang, Hye-Jeong, Jang, Dai-Ja, Kwon, Dae Young

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Does siwonhan-mat represent delicious in Korean foods? von Jang, Dai Ja, Lee, Ae Ja, Kang, Soon-A, Lee, Seung Min, Kwon, Dae Young

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Personalized Nutrition Intervention for Weight Control With Korean Foods via Internet Service System von Oh, Hyun-In, Chung, Myung-Il, Yi, Jae-Hyuk, Jang, Dai-Ja

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Metabolic Pathways Associated with Kimchi, a Traditional Korean Food, Based on In Silico Modeling of Published Data von Shin, Ga Hee, Kang, Byeong-Chul, Jang, Dai Ja

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인삼가공식품분야 국내외 특허 동향분석 von 홍희도(Hee-Do Hong), 박헌진(Heon-Jin Park), 정자경(Ja-Kyeong Jeong), 장대자(Dai-Ja Jang)

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인삼가공식품분야 국내외 특허 동양분석;1975-2004년 공개특허를 대상으로 von 홍희도, 박헌진, 정자경, 장대자, Hong, Hee-Do, Park, Heon-Jin, Jeong, Ja-Kyeong, Jang, Dai-Ja

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