CrossRef Text and Data Mining
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Detection of Plant Pathogenic Viruses in Commercial Gochujang (Fermented Red Pepper Paste) from Korea
Seoyeon Ko, Na-Kyeong Kim, Hyo-Jeong Lee, Tae-Ho Ryu, Jin-Sung Hong, Rae-Dong Jeong
Plant Pathol J. 2020;36(5):503-508.   Published online October 1, 2020
DOI: https://doi.org/10.5423/PPJ.NT.06.2020.0093

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Detection of Plant Pathogenic Viruses in Commercial Gochujang (Fermented Red Pepper Paste) from Korea
The Plant Pathology Journal. 2020;36(5):503-508   Crossref logo
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Metabolomics Provides Quality Characterization of Commercial Gochujang (Fermented Pepper Paste)
Molecules. 2016;21(7):921   Crossref logo
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Diterpene glycosides from Korean fermented red pepper paste (gochujang) and their origin
Food Chemistry. 2012;130(4):1024-1030   Crossref logo
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Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction–gas chromatography–olfactometry
Food Chemistry. 2014;145:488-495   Crossref logo
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Comparison of physicochemical properties and antioxidant activities of fermented soybean-based red pepper paste, Gochujang, prepared with five different red pepper (Capsicum annuum L.) varieties
Journal of Food Science and Technology. 2017;55(2):792-801   Crossref logo
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Comparison of the quality characteristics of Korean fermented red pepper-soybean paste (Gochujang) Meju made with soybeans (Glycine max L.) germinated under dark and light conditions
Food Science and Biotechnology. 2014;23(4):1223-1230   Crossref logo
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Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste
Frontiers in Microbiology. 2021;11:   Crossref logo
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Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste)
Food Science and Biotechnology. 2017;26(2):409-418   Crossref logo
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Effects of gamma ray, electron beam, and X-ray on the reduction of Aspergillus flavus on red pepper powder (Capsicum annuum L.) and gochujang (red pepper paste)
Food Science and Technology International. 2019;25(8):649-658   Crossref logo
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Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history
Journal of Ethnic Foods. 2015;2(1):29-35   Crossref logo
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