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| 1 |
Study on Recognition of and Preferences for Korean Traditional Seasonal Foods
Lee, Hyun-Soon;Park, Geum-Soon;
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The East Asian Society of Dietary Life
, v.22, no.4, pp.423-439,
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| 2 |
Study on Recognition, Attitudes and Preference of Meal Purchases by Middle School Students Residing in Gyeonggi-do
Lee, Eun-Suk;Kim, Eun-Jin;Kim, Myung-Hee;Choi, Mi-Kyeong;
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The East Asian Society of Dietary Life
, v.22, no.4, pp.440-451,
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| 3 |
Comparison of Dietary Behaviors and Lifestyles of Korean University Students and Chinese International Students in the Jeonbuk Area
Rho, Jeong-Ok;Chang, Eun-Ha;
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The East Asian Society of Dietary Life
, v.22, no.4, pp.452-462,
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| 4 |
A Study of the Factors Affecting Blood Iron Status in Female College Students
Park, Mi-Young;Choi, Sun-Young;Kim, Sung-Hee;
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The East Asian Society of Dietary Life
, v.22, no.4, pp.463-472,
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| 5 |
Increased Alcohol Decomposition Efficacy of Hoveina dulcis Extract by Carbohydrate-Hydrolyzing Enzymes
Lee, Kyung-Seok;Kim, Ae-Jung;Lee, Ki-Young;
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The East Asian Society of Dietary Life
, v.22, no.4, pp.473-479,
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| 6 |
Effects of Oolong Tea Supplementation on Bone Mineral Density and Bone-Related Markers in Ovariectomized Rats
Jung, Yun-Jung;Choi, Mi-Ja;
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The East Asian Society of Dietary Life
, v.22, no.4, pp.480-488,
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| 7 |
Quality Characteristics of Wet Noodles Added with Purple Sweet Potato Powder
Lee, Jae-Sang;Yoo, Seung-Seok;
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The East Asian Society of Dietary Life
, v.22, no.4, pp.489-496,
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| 8 |
Comparison of Quality Characteristics among Chilled Loins Obtained from Jeju Black Cattle, Hanwoo and Imported Australian Beef
Moon, Yoon-Hee;
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The East Asian Society of Dietary Life
, v.22, no.4, pp.497-505,
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| 9 |
Study on Sensory Properties and Volatile Flavor Compounds of Kimchi Added with Backryeoncho (Opuntia ficus-indica var. saboten) Extracts
Lee, Young-Sook;Jeong, Eun-Jeong;Rho, Jeong-Ok;
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The East Asian Society of Dietary Life
, v.22, no.4, pp.506-513,
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| 10 |
Quality Characteristics of Baked Yackwa Made with Goami Powder Added Oil
Kim, Hyun-Ah;Lee, Kyung-Hee;
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The East Asian Society of Dietary Life
, v.22, no.4, pp.514-520,
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| 11 |
Analysis of Chemical Composition and Antioxidant Activity of Suaeda japonica
Lee, Kyung-Seok;Kim, Ae-Jung;Lee, Ki-Young;
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The East Asian Society of Dietary Life
, v.22, no.4, pp.521-526,
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| 12 |
Changes in Quality Properties of Deep Frying Oil and Fried Chickens according to Frying Number
Son, Jong-Youn;Kang, Kun-Og;
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The East Asian Society of Dietary Life
, v.22, no.4, pp.527-534,
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| 13 |
Quality Characteristics and Antioxidant Activity of Chocolate Added with Rehmannia Radix Preparata Concentrate
Kim, Cho-Rong;Park, Hyo-Jeong;Oh, Hye-Lim;Na, Yong-Geun;Doh, Eun-Soo;Yoon, Jun-Hwa;Shim, Eun-Kyung;Kim, Mee-Ree;
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The East Asian Society of Dietary Life
, v.22, no.4, pp.535-542,
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| 14 |
Quality Characteristics of Muffin Added with Rice Bran Powder
Jang, Kyung-Hee;Kang, Woo-Won;Kwak, Eun-Jung;
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The East Asian Society of Dietary Life
, v.22, no.4, pp.543-549,
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| 15 |
Quality Characteristics of Maejakgwa Containing Various Levels of Eriobotrya japonica Leaf Powder
Cho, Hee-Sook;Kim, Kyung-Hee;
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The East Asian Society of Dietary Life
, v.22, no.4, pp.550-557,
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| 16 |
Validation of Broth Model for Growth of Bacillus cereus in Blanched Vegetables
Jo, Hye-Jin;Hong, Soo-Hyun;Kim, Young-Gyo;Shin, Dan-Bi;Oh, Myung-Ha;Hwang, Jeong-Hee;Lkhagvasarnai, Enkhjargal;Yoon, Ki-Sun;
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The East Asian Society of Dietary Life
, v.22, no.4, pp.558-565,
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