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| 1 |
Woman Blogger's Health Image Recognition of Korean Foods
Chung, Hea-Jung;Cheon, Hee-Sook;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.837-844,
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| 2 |
Recognition and Purchasing Behavior about Environment-Friendly Agricultural Produce of Housewives
Kim, Hyo-Chung;Lee, In-Sook;Kim, Mee-Ra;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.845-852,
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| 3 |
Survey on Sodium and Potassium Content of School Meals as well as Sodium and Potassium Intake by Students in the Daejeon and Chungcheong Area
Lee, Eun-Mi;Park, You-Gyoung;Jung, Woo-Young;Kim, Mi-Ra;Seo, Eun-Chae;Jung, Rae-Seok;Na, Mi-Ae;Lee, Jin-Ha;Heo, Ok-Soon;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.853-862,
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| 4 |
Quality Characteristics of White Bread Added with Beer
Seo, Sang-Wook;Lee, Kwang-Suck;An, Hye-Lyung;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.863-872,
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| 5 |
Physical and Sensory Characteristics of Sponge Cake with Added Broccoli (Brassica oleracea var. italica Plenck) Powder
Lim, Eun-Jeong;Lee, Hyun-Sun;Lee, Yoo-Hyun;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.873-880,
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| 6 |
Antibacterial Activity of Medicinal Plant Extracts to S. aureus KCCM12256 and V. parahaemolyticus KCCM11965
Doh, Eun-Soo;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.881-887,
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| 7 |
Quality Characteristics of Riceyeotgangjung with Added Spirulina Powder
Shim, Eun-Kyoung;Kim, Hyo-Jin;Kim, Hye-Ran;Kim, Mee-Ree;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.888-895,
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| 8 |
Studies on the Mixture Wine Processing using Omija and Pear
Jeong, Seok-Tae;Kong, Mun-Hee;Yeo, Soo-Whan;Choi, Ji-Ho;Choi, Han-Seok;Han, Gwi-Jung;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.896-902,
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| 9 |
Quality Characteristics of Rice Bread Substituted with Black Rice Flour
Im, Ji-Soon;Lee, Young-Tack;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.903-908,
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| 10 |
Quality Characteristics of Sponge Cake by Black Soybean Powder of Different Ratios
Jeong, Hyun-Chul;Yoo, Seung-Seok;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.909-915,
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| 11 |
Quality Characteristics and Antioxidant Activities of Black Garlic Jam Prepared with Fructooligosaccharide
Kim, Min-Hee;Kim, Sung-Min;Kim, Mee-Ree;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.916-922,
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| 12 |
Effects of Freezing Period and Chilling Process after Thawing on Physicochemical Properties and Palatability of Hind Shank Meat from Korean Native Beef
Moon, Yoon-Hee;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.923-931,
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| 13 |
Quality Characteristics and Antioxidant Activity of Pork Cutlet Sauce Added with King Oyster Mushroom (Pleurotus eryngii) Powder during Storage
Park, Ji-Hyun;Heo, Ji-Young;Lee, Chan;Seo, Geon-Sik;Kang, Hee-Wan;Moon, Bo-Kyung;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.932-938,
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| 14 |
Quality Characteristics of Gochujang Sauce with Concentrated Salicornia herbacea L. Extracts
Kim, Young-Seon;Park, Geum-Soon;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.939-946,
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| 15 |
Sensory Characteristics of Coffee with the Addition of The Polygonatum sibiricum
Kim, Hye-Kyung;Jung, Hyeun-A;Ahn, Eun-Mi;Huh, Dam;Kim, Hyun-Chul;Paik, Jae-Eun;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.947-956,
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| 16 |
Quality Characteristics of Sugar Snap-Cookie with Added Cornus fructus
Ko, Hee-Chul;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.957-962,
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| 17 |
Comparison of Physicochemical Properties between Organic and Conventional Soybean by Steaming Treatment
Kim, Jin-Sook;Park, Soo-Jin;Choi, Mi-Kyeong;Moon, Eun-Young;Kang, Myung-Hwa;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.963-968,
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| 18 |
Quality Charactistics of Frozen Cookies with Buckwheat Flour
Lee, Hyun-Joo;Kim, Min-A;Lee, Hyun-Ja;Whang, Seong-Yun;Chung, Yoon-Kyung;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.969-974,
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| 19 |
Identifying the Attributes of College Students' Fast Food Restaurant Selection and Satisfaction
Hyun, Sung-Hyup;Park, Kun-Soon;Heo, Cindy Yoon-Joung;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.975-986,
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| 20 |
Comprehensive Study of Customers' Perceived Service Quality of Korean Restaurants I : Cross-Cultural Perception on Service Quality of Korean Restaurants by Nationality
Jung, Hyo-Sun;Yoon, Hye-Hyun;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.987-996,
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| 21 |
Study on Levels of Plate Waste by Elementary School Students in Chungnam Province
Park, Ji-Yeon;Bae, Yun-Jung;Kim, Myung-Hee;Choi, Mi-Kyeong;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.997-1007,
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| 22 |
Effects of Descriptive Menu Labels on Customers' Purchase Intentions - Focused on a Western cuisine restaurant in the United States Forces Korea -
Chong, Yu-Kyeong;Pak, Ku-Yong;Sim, Soon-Chul;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.1008-1017,
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| 23 |
Job Satisfaction and Perception of Importance-Performance among Nutrition Counseling by Nutrition Teachers in Kyungbuk Area
Lee, Kyung-Hae;Choi, Bong-Soon;Lee, In-Sook;
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The East Asian Society of Dietary Life
, v.20, no.6, pp.1018-1028,
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