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Journal of the East Asian Society of Dietary Life  

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1 Comparative Study of Dietary Habits, Mini Dietary Assessment Scores, and Health Interest between Female Students in the Department of Food and Nutrition and Other Departments, Sahmyook University
Shin, Kyung-Ok;Chung, Keun-Hee; / The East Asian Society of Dietary Life , v.20, no.3, pp.341-351,
2 Obesity Stress, Eating Behavior and Eating Habits of Elementary School Students
Kim, Ji-Hee;Moon, Bo-Kyung; / The East Asian Society of Dietary Life , v.20, no.3, pp.352-362,
3 Effects of Caffeine Supplementation on Lipid Concentrations of Serum and Liver in Ovariectomized Rats
Choi, Mi-Ja;Jo, Hyun-Ju; / The East Asian Society of Dietary Life , v.20, no.3, pp.363-371,
4 Effect of Sea Buckthorn Leave on Plasma Blood Glucose and Cholesterol Level in Streptozotocin Induced Diabetic Rats
Kim, Myung-Wha; / The East Asian Society of Dietary Life , v.20, no.3, pp.372-381,
5 Quality Characteristics of Muffins using Ethanol Fermentation By-product of Triticale
Seo, Eun-Ok;Ko, Seong-Hye;Lee, Nae-Taek;Kim, Kwang-Oh;Choi, Gi-Wook;Oh, Kyung-Chul; / The East Asian Society of Dietary Life , v.20, no.3, pp.382-388,
6 The Effect of Selection Attributes for Makgeolli on the Customer Satisfaction, Repurchase Intention and Recommendation Intention
Kim, Young-Gab;Kim, Sun-Hee; / The East Asian Society of Dietary Life , v.20, no.3, pp.389-395,
7 Development of Adsorbents for Edible Oil Refining using Agricultural Byproducts
Choi, Eun-Soo;Gil, Bog-Im; / The East Asian Society of Dietary Life , v.20, no.3, pp.396-401,
8 Research Study of Yukwa Baking Process, a Traditional Desert Originated from Jeonbuk, Korea
Kim, Joong-Man;Han, Eun-Ju;Cha, Kyung-Ok; / The East Asian Society of Dietary Life , v.20, no.3, pp.402-414,
9 Quality Characteristics of Yanggaeng by the Addition of Green Tea Powder
Choi, Eun-Jeong;Kim, Sun-Im;Kim, Sang-Hee; / The East Asian Society of Dietary Life , v.20, no.3, pp.415-422,
10 Quality Characteristics of Pan Bread Depending on the Time of Microwave Irradiation Time
Park, Sang-Jun;An, Hye-Lyung;Lee, Kwang-Suck; / The East Asian Society of Dietary Life , v.20, no.3, pp.423-432,
11 Quality Characteristics of Cookies with Varied Concentrations of Blueberry Powder
Ji, Jeong-Ran;Yoo, Seung-Seok; / The East Asian Society of Dietary Life , v.20, no.3, pp.433-438,
12 A Study Development of Ell Teriyaki Sauce with Added Pomegranate Concentrate
Sung, Ki-Hyub;Ko, Seong-Hye; / The East Asian Society of Dietary Life , v.20, no.3, pp.439-444,
13 Quality Characteristics of White Pan Bread Containing Brown Rice Fermented with Phellinus linteus
Jung, In-Chang;Sohn, Ho-Yong;Bae, Jong-Ho;Kim, Ki-Ju; / The East Asian Society of Dietary Life , v.20, no.3, pp.445-451,
14 A Study of the Chemical Components of the Halophyte Suaeda asparagoides $M_{IQ}$
Lee, Young-Keun;Lee, Yoon-Shin;Jung, Eun-Kyung; / The East Asian Society of Dietary Life , v.20, no.3, pp.452-457,
15 Effects of Constructs of Brand Evidence on Brand Satisfaction and Customer Loyalty in the Family Restaurant
Ha, Dong-Hyun;Kim, Si-Hyun; / The East Asian Society of Dietary Life , v.20, no.3, pp.458-472,
16 Study of Appropriate Meal Duration at an Italian Restaurant
Cho, Hee-Hee;Kim, Hyun-A;Lee, Kyung-Hee; / The East Asian Society of Dietary Life , v.20, no.3, pp.473-480,
17 The Influence of Risk Perception upon Consumer"s Attitude and Purchase Behavior - Focusing on Melamine-Contained Food-
Choi, Eun-Joo; / The East Asian Society of Dietary Life , v.20, no.3, pp.481-490,