Monitoring and Risk Assessment of Pesticide Residues in Red Pepper Powder Focused on Red Pepper’s Major Production Area in Korea (2015-2016)

Hyeonjin Gye, Donghun Lee, Minhong Jeong, Jieun Byun

Journal of The Korean Society of Food Culture :: Vol.35 No.3 pp.285-293

DOI:https://doi.org/10.7318/KJFC/2020.35.3.285

Change in the Quality Characteristics of Red Pepper Powder According to the Storage Method

Jeong In Choi, Hye In Oh, Mi Sook Cho, Ji Eun Oh

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.125-132

DOI:https://doi.org/10.7318/KJFC/2018.33.2.125

A Literature Study on the Amount of Red Pepper in Cabbage Kimchi between the Decades from 1920 to 2010 in Cookbooks, Newspapers and Magazines

Mo Ran Seo, Hee Sun Jeong

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.576-586

DOI:https://doi.org/10.7318/KJFC/2015.30.5.576