|
| 1 |
Evaluation of Dietary Behavior, Nutrient and Food Intake Status, and Dietary Quality Based on Diet Quality Index-International (DQI-I) in Female University Students
Bae, Yun-Jung;Kim, Eun-Young;Yeon, Ji-Young;Cho, Hye-Kyung;Lee, Ji-Sun;Kim, Myung-Hee;Kim, Mi-Hyun;
/
The East Asian Society of Dietary Life
, v.20, no.4, pp.491-501,
|
|
| 2 |
A Study of the Levels of Serum Lipid, Insulin and Plasma Ascorbic Acid in Obese College Men
Goo, Jin-Young;Kim, Gyeong-Eup;Park, Mi-Young;Youn, Hee-Shang;Kim, Sung-Hee;
/
The East Asian Society of Dietary Life
, v.20, no.4, pp.502-508,
|
|
| 3 |
Quality Characteristics of Sulgidduk with Added Ssukgat (Chrysanthemum coronarium L. var. spatiosum) Powder
Choi, Eun-Jeong;Lee, Seung-Min;
/
The East Asian Society of Dietary Life
, v.20, no.4, pp.509-515,
|
|
| 4 |
Physicochemical and Sensory Characteristics of Tofu Prepared with Lotus Root Powder
Park, Bock-Hee;Kim, Sung-Doo;Jeon, Eun-Raye;Cho, Hee-Sook;
/
The East Asian Society of Dietary Life
, v.20, no.4, pp.516-523,
|
|
| 5 |
Characteristics of Noodles with Added Polygonati odoratum Powder
Min, Sung-Hee;Shin, So-Hee;Won, Moon-Jung;
/
The East Asian Society of Dietary Life
, v.20, no.4, pp.524-530,
|
|
| 6 |
Characteristics of Peach Wine with Different Commercial Yeast Strains
Park, Hyun-Sil;
/
The East Asian Society of Dietary Life
, v.20, no.4, pp.531-535,
|
|
| 7 |
Quality Test of the Sweet-and-Sour Porks and Deep-Frying Oil from the Chinese Restaurants in Seoul
Kim, Hyo-Jin;Xue, Chenglian;Lee, Ki-Teak;
/
The East Asian Society of Dietary Life
, v.20, no.4, pp.536-542,
|
|
| 8 |
Quality Properties and Isoflavone Contents of Chungkukjang Containing Isoflavone Extracted from Arrowroot (Pueraria lobata Ohwi)
Lee, Myung-Ye;Chang, Kyung-Ho;
/
The East Asian Society of Dietary Life
, v.20, no.4, pp.543-550,
|
|
| 9 |
Qualitative Evaluation of the Salad Dressing Added with Prunus mume Extracts
Jo, Hyun-A;Kim, Heh-Young;Ko, Sung-Hee;
/
The East Asian Society of Dietary Life
, v.20, no.4, pp.551-559,
|
|
| 10 |
Effects of Freezing Period and Chilling Process after Thawing on Physicochemical Properties and Palatability of Loin from Jeju Island Reared Crossbred Black Pigs
Moon, Yoon-Hee;
/
The East Asian Society of Dietary Life
, v.20, no.4, pp.560-566,
|
|
| 11 |
Rheological Properties of Dried Noodles with Added Enteromorpha intenstinalis Powder
Cho, Hee-Sook;
/
The East Asian Society of Dietary Life
, v.20, no.4, pp.567-574,
|
|
| 12 |
Quality Properties of Takju(Rice Wine) Added with Kidney Bean
Park, Sang-Soon;Yoon, Jin-A;Kim, Je-Jung;
/
The East Asian Society of Dietary Life
, v.20, no.4, pp.575-581,
|
|
| 13 |
Characterization of Vinegar using Rubus crataegifolius and Rosa rugosa Thunb
Han, Woo-Cheul;Ji, Seol-Hee;Surh, Jeong-Hee;Kim, Mi-Hyun;Lee, Jae-Cheol;Jang, Ki-Hyo;
/
The East Asian Society of Dietary Life
, v.20, no.4, pp.582-588,
|
|
| 14 |
A Study of the Quality Characteristics of Sulgidduk Added with Dropwort Oenanthe javanica D.C. Powder
Sung, Ki-Hyub;Hong, Jin-Sook;Seo, Bong-Hee;Choi, Jin-Joo;
/
The East Asian Society of Dietary Life
, v.20, no.4, pp.589-595,
|
|
| 15 |
A Comparative Study of Consumers' Recognition of Service Quality in Korean Restaurants
Jung, Hyo-Sun;Yoon, Hye-Hyun;
/
The East Asian Society of Dietary Life
, v.20, no.4, pp.596-605,
|
|
| 16 |
"Word of Mouth" in the Chain Restaurant Industry
Hyun, Sung-Hyup;Heo, Cindy Yoon-Joung;
/
The East Asian Society of Dietary Life
, v.20, no.4, pp.606-618,
|
|
| 17 |
Analysis of Difference between Utility Presentation and Art Presentation in Food Space
Kye, Soo-Kyung;You, Han-Nah;
/
The East Asian Society of Dietary Life
, v.20, no.4, pp.619-627,
|
|
| 18 |
A Study on Current Status of Caution Labels on Cooking Utensils Made from Plastics and Glass
Kim, Myung-Shin;Kim, Hyo-Chung;Kim, Mee-Ra;
/
The East Asian Society of Dietary Life
, v.20, no.4, pp.628-638,
|
|