{"id":"https://openalex.org/W213754095","doi":null,"title":"Quality Characteristics and Antioxidantive Activities of Spirulina Added Korean Rice Cake(Garaeduk) during Storage","display_name":"Quality Characteristics and Antioxidantive Activities of Spirulina Added Korean Rice Cake(Garaeduk) during Storage","publication_year":2009,"publication_date":"2009-01-01","ids":{"openalex":"https://openalex.org/W213754095","mag":"213754095"},"language":"en","primary_location":{"id":"mag:213754095","doi":null,"is_oa":false,"landing_page_url":"http://www.koreascience.or.kr/article/ArticleFullRecord.jsp?cn=SPOSBX_2009_v16n1_8","pdf_url":null,"source":{"id":"https://openalex.org/S4210186050","display_name":"Korean Journal of Food Preservation","issn_l":"1738-7248","issn":["1738-7248","2287-7428"],"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":["poland-20"],"host_organization":"https://openalex.org/P4366111253","host_organization_name":"The Korean Society of Food Preservation","host_organization_lineage":["https://openalex.org/P4366111253"],"host_organization_lineage_names":["The Korean Society of Food Preservation"],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"Korean Journal of Food Preservation","raw_type":null},"volume":null,"type":"article","is_traditional":true,"indexed_in":[],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5064624169","display_name":"Mi\u2010Yeon Kim","orcid":"https://orcid.org/0000-0002-0020-3292","observed_orcids":["https://orcid.org/0000-0002-0020-3292"]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"Mi\u2010Yeon Kim","raw_affiliation_strings":[],"raw_orcid":"https://orcid.org/0000-0002-0020-3292","affiliations":[]},{"author_position":"middle","author":{"id":null,"display_name":"Yunkyung Jeong","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"Yunkyung Jeong","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]},{"author_position":"middle","author":{"id":"https://openalex.org/A5050165850","display_name":"Chan-Wok Son","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"Chan-Wok Son","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]},{"author_position":"middle","author":{"id":"https://openalex.org/A5087231691","display_name":"Eun-Sook Jhon","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"Eun-Sook Jhon","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]},{"author_position":"last","author":{"id":"https://openalex.org/A5004676510","display_name":"Mee Ree Kim","orcid":"https://orcid.org/0000-0003-3813-1447","observed_orcids":["https://orcid.org/0000-0003-3813-1447"]},"institutions":[{"id":"https://openalex.org/I196345858","display_name":"Chungnam National University","ror":"https://ror.org/0227as991","country_code":"KR","type":"education","lineage":["https://openalex.org/I196345858"]}],"countries":["KR"],"is_corresponding":false,"raw_author_name":"Mee Ree Kim","raw_affiliation_strings":["Chungnam national university"],"raw_orcid":"https://orcid.org/0000-0003-3813-1447","affiliations":[{"raw_affiliation_string":"Chungnam national university","institution_ids":["https://openalex.org/I196345858"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":1,"corresponding_author_ids":[],"corresponding_institution_ids":[],"apc_list":null,"apc_paid":null,"fwci":1.609,"has_fulltext":false,"cited_by_count":8,"citation_normalized_percentile":{"value":0.81587225,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":{"min":88,"max":95},"biblio":{"volume":"16","issue":"1","first_page":"8","last_page":"16"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T12385","display_name":"Food Quality and Safety Studies","score":0.9994999766349792,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},"topics":[{"id":"https://openalex.org/T12385","display_name":"Food Quality and Safety Studies","score":0.9994999766349792,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.00019999999494757503,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},{"id":"https://openalex.org/T14127","display_name":"Food Nutrient Composition and Product Development","score":0.0,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/spirulina","display_name":"Spirulina","score":0.9449999928474426},{"id":"https://openalex.org/keywords/korean-rice-cake","display_name":"Korean rice cake","score":0.9190000295639038},{"id":"https://openalex.org/keywords/antioxidant-activity","display_name":"antioxidant activity","score":0.7160000205039978},{"id":"https://openalex.org/keywords/phycocyanin","display_name":"phycocyanin","score":0.9860000014305115},{"id":"https://openalex.org/keywords/storage-stability","display_name":"storage stability","score":0.7919999957084656},{"id":"https://openalex.org/keywords/moisture-content","display_name":"moisture content","score":0.8690000176429749},{"id":"https://openalex.org/keywords/texture-hardness","display_name":"texture hardness","score":0.6330000162124634},{"id":"https://openalex.org/keywords/color-change","display_name":"color change","score":0.6259999871253967},{"id":"https://openalex.org/keywords/gelatinization","display_name":"gelatinization","score":0.7229999899864197},{"id":"https://openalex.org/keywords/sensory-preference","display_name":"sensory preference","score":0.6890000104904175},{"id":"https://openalex.org/keywords/functional-food-ingredients","display_name":"functional food ingredients","score":0.6309999823570251}],"concepts":[{"id":"https://openalex.org/C2780477921","wikidata":"https://www.wikidata.org/wiki/Q5094523","display_name":"Chewiness","level":2,"score":0.9810107946395874},{"id":"https://openalex.org/C2779784034","wikidata":"https://www.wikidata.org/wiki/Q285335","display_name":"Spirulina (dietary supplement)","level":3,"score":0.963213324546814},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.8203927278518677},{"id":"https://openalex.org/C2780719635","wikidata":"https://www.wikidata.org/wiki/Q4173974","display_name":"Flavor","level":2,"score":0.5167043209075928},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.4996473789215088},{"id":"https://openalex.org/C8868529","wikidata":"https://www.wikidata.org/wiki/Q124794","display_name":"Taste","level":2,"score":0.4416868984699249},{"id":"https://openalex.org/C2778093064","wikidata":"https://www.wikidata.org/wiki/Q414177","display_name":"Phycocyanin","level":4,"score":0.42325639724731445},{"id":"https://openalex.org/C86803240","wikidata":"https://www.wikidata.org/wiki/Q420","display_name":"Biology","level":0,"score":0.13835623860359192},{"id":"https://openalex.org/C2779669040","wikidata":"https://www.wikidata.org/wiki/Q93315","display_name":"Cyanobacteria","level":3,"score":0.11192160844802856},{"id":"https://openalex.org/C206139338","wikidata":"https://www.wikidata.org/wiki/Q192355","display_name":"Raw material","level":2,"score":0.0868951678276062},{"id":"https://openalex.org/C54355233","wikidata":"https://www.wikidata.org/wiki/Q7162","display_name":"Genetics","level":1,"score":0.0},{"id":"https://openalex.org/C523546767","wikidata":"https://www.wikidata.org/wiki/Q10876","display_name":"Bacteria","level":2,"score":0.0},{"id":"https://openalex.org/C178790620","wikidata":"https://www.wikidata.org/wiki/Q11351","display_name":"Organic chemistry","level":1,"score":0.0}],"mesh":[],"locations_count":2,"locations":[{"id":"mag:213754095","doi":null,"is_oa":false,"landing_page_url":"http://www.koreascience.or.kr/article/ArticleFullRecord.jsp?cn=SPOSBX_2009_v16n1_8","pdf_url":null,"source":{"id":"https://openalex.org/S4210186050","display_name":"Korean Journal of Food Preservation","issn_l":"1738-7248","issn":["1738-7248","2287-7428"],"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":["poland-20"],"host_organization":"https://openalex.org/P4366111253","host_organization_name":"The Korean Society of Food Preservation","host_organization_lineage":["https://openalex.org/P4366111253"],"host_organization_lineage_names":["The Korean Society of Food Preservation"],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"Korean Journal of Food Preservation","raw_type":null},{"id":"mag:2233523046","doi":null,"is_oa":false,"landing_page_url":"http://dspace.kci.go.kr/handle/kci/982360","pdf_url":null,"source":{"id":"https://openalex.org/S4306517674","display_name":"\ud55c\uad6d\uc2dd\ud488\uc800\uc7a5\uc720\ud1b5\ud559\ud68c\uc9c0 = Korean journal of food preservation","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"\ud55c\uad6d\uc2dd\ud488\uc800\uc7a5\uc720\ud1b5\ud559\ud68c\uc9c0 (Korean J. Food Preserv.)","raw_type":null}],"best_oa_location":null,"sustainable_development_goals":[{"id":"https://metadata.un.org/sdg/2","display_name":"Zero hunger","score":0.991100013256073}],"study_designs":[],"awards":[],"funders":[],"has_content":{"pdf":false,"grobid_xml":false},"content_urls":null,"referenced_works_count":12,"referenced_works":["https://openalex.org/W28607859","https://openalex.org/W139934331","https://openalex.org/W257500994","https://openalex.org/W303995753","https://openalex.org/W345118127","https://openalex.org/W1598335576","https://openalex.org/W2002823607","https://openalex.org/W2026261205","https://openalex.org/W2095814426","https://openalex.org/W2143444184","https://openalex.org/W2304675410","https://openalex.org/W2903250697"],"related_works":["https://openalex.org/W2233523046","https://openalex.org/W2080143727","https://openalex.org/W1837213211","https://openalex.org/W331034846","https://openalex.org/W801895819","https://openalex.org/W2780690893","https://openalex.org/W2340834517","https://openalex.org/W2270166411","https://openalex.org/W3085997696","https://openalex.org/W28607859"],"abstract_inverted_index":{"This":[0],"study":[1],"evaluated":[2],"the":[3,52,136],"quality":[4],"characteristics":[5],"of":[6,26,59,72,79,86,93,99,120],"Garaeduk,":[7],"a":[8,69],"traditional":[9],"Korean":[10],"rice":[11],"cake,":[12],"to":[13,107,151,156,158],"which":[14],"Spirulina":[15,36,104,134,150],"(0,":[16],"1,":[17],"2,":[18],"3%,":[19],"all":[20],"w/w)":[21],"was":[22,42],"added.":[23],"Moisture":[24],"content":[25,41],"Spirulina-containing":[27,45,60,73,87,100,121],"Garaeduk":[28,122,131,157],"both":[29],"before":[30],"and":[31,51,56,84,116,143],"after":[32],"cooking":[33],"increased":[34,102,108],"with":[35,48,103,132],"level.":[37],"During":[38,81],"storage,":[39,82],"moisture":[40],"greater":[43,76],"in":[44],"cakes":[46,61,74,88,101,123],"compared":[47],"control":[49,94],"cakes,":[50],"Hunter":[53],"color":[54],"L":[55],"b":[57],"values":[58],"decreased.":[62],"Textural":[63],"properties":[64],"(hardness,":[65],"chewiness),":[66],"measured":[67],"using":[68],"texture":[70],"analyzer,":[71],"were":[75,124],"than":[77,91],"those":[78,92],"control.":[80],"hardness":[83],"chewiness":[85],"remained":[89],"higher":[90],"cakes.":[95],"The":[96],"antioxidant":[97],"activities":[98],"content,":[105],"owing":[106],"phycocyanin":[109],"levels.":[110],"Amylography":[111],"showed":[112],"that":[113,130,149],"peak":[114],"viscosity,":[115],"thus":[117],"gelatinization":[118],"temperature,":[119],"similar.":[125],"Sensory":[126],"preference":[127],"tests":[128],"revealed":[129],"2%":[133,152],"had":[135],"highest":[137],"scores":[138],"for":[139],"color,":[140],"odor,":[141],"taste,":[142],"overall":[144],"preference.":[145],"It":[146],"is":[147],"suggested":[148],"can":[153],"be":[154],"added":[155],"improve":[159],"quality.":[160]},"counts_by_year":[{"year":2019,"cited_by_count":1},{"year":2014,"cited_by_count":1},{"year":2013,"cited_by_count":2},{"year":2012,"cited_by_count":2}],"updated_date":"2026-11-04T10:54:05.112534","created_date":"2016-06-24T00:00:00"}
