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| 1 |
Intake of Traditional Beverages in Female University Students
Kwon, Soon-Hyung;
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The East Asian Society of Dietary Life
, v.22, no.5, pp.567-575,
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| 2 |
Satisfaction of Foodservice and Eating Behavior of Male Military Personnel in Backryung-do
Choi, Doo-Young;Lee, In-Sook;
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The East Asian Society of Dietary Life
, v.22, no.5, pp.576-584,
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| 3 |
The Quality Characteristics and Microbiological of Simple Preprocessed Foods Vege-ball with Guava Leaf Powder for Soup during Storage
Park, Ji Hyun;Baek, Ok-Hee;
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The East Asian Society of Dietary Life
, v.22, no.5, pp.585-592,
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| 4 |
Quality Characteristics of Seasoned Pork Meat Added with the Sauce of Pine Needle Extract during Storage
Kim, Ha-Yun;Hwang, In-Guk;Shin, Young-Ji;Kim, Seok-Young;Hwang, Young;Yoo, Seon-Mi;
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The East Asian Society of Dietary Life
, v.22, no.5, pp.593-603,
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| 5 |
Quality Characteristics of Yackwa Baked and Dipping with Goami Powder
Kim, Hyun-Ah;Lee, Kyung-Hee;
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The East Asian Society of Dietary Life
, v.22, no.5, pp.604-612,
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| 6 |
Quality Characteristics of Salad Dressing Prepared with Mulberry, Schisandra chinensis and Discorea Powder
Yim, Su Bin;Kim, Cho Rong;Jeon, Hye Lyun;Kim, Hyung Don;Lee, Sang Won;Kim, Mee Ree;
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The East Asian Society of Dietary Life
, v.22, no.5, pp.613-623,
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| 7 |
Quality Characteristics and Antioxidant Activities of Steamed Rib Sauce Added with Rehmannia glutinosa preparata (Sookjihwang) Concentrate
Na, Yong Geun;Song, Ji Hye;Jeon, Hye Lyun;Shim, Eun Kyung;Lee, Kun Jong;Kim, Mee Ree;
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The East Asian Society of Dietary Life
, v.22, no.5, pp.624-633,
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| 8 |
Physicochemical Component and Quality Characteristics of Eel Sauce Added with Bokbunja (Rubus coreanus Miquel) Powder
Sung, Ki-Hyub;Chung, Chang-Ho;
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The East Asian Society of Dietary Life
, v.22, no.5, pp.634-641,
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| 9 |
Volatile Flavor Compounds and Sensory Properties of Yakju Fermented with Different Contents of Meoru (Vitis coignetiae)
Choi, Sung-Hee;Kwak, Eun-Jung;
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The East Asian Society of Dietary Life
, v.22, no.5, pp.642-648,
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| 10 |
Comparison of Quality Characteristics of Dohwaju Fermented with or without Peach Flowers and Branches
Park, Ji-Hye;Yeo, Soo-Hwan;Jeong, Seok-Tae;Kim, So-Ra;Choi, Han-Seok;Kang, Ji-Eun;Choi, Ji-Ho;
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The East Asian Society of Dietary Life
, v.22, no.5, pp.649-656,
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| 11 |
Antioxidant Compounds and Activities of Short-term Green Gochujang
Shin, Kyung-Eun;Choi, Soo-Keun;Kim, Dong-Seok;Kim, Ha-Yun;
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The East Asian Society of Dietary Life
, v.22, no.5, pp.657-666,
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| 12 |
Antioxidative Activity and Quality Characteristics of Kochujang Amended with Different Ratios of Deodeok (Condonopsis lanceolata) Root Powder
Kim, Ok-Sun;Sung, Jung-Min;Ryu, Hye-Sook;
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The East Asian Society of Dietary Life
, v.22, no.5, pp.667-676,
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| 13 |
Characteristics and Preservation of Sulgi Added with Onion Juice
Son, Du-Ho;Hwang, Yong-Il;
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The East Asian Society of Dietary Life
, v.22, no.5, pp.677-683,
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| 14 |
Quality Characteristics of Glutinous Rice Dduk Made from Different Rice as a Meal Substitute
Kim, Ok-Hee;Shin, Myung-Eun;Lee, Kyung-Hee;
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The East Asian Society of Dietary Life
, v.22, no.5, pp.684-691,
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| 15 |
Antibacterial Activity of the Ethanol Extract from Cornus officinalis against Some Bacteria Related to Foodborne Illness and Food Spoilage
Jeon, Yeon-Hee;Park, Mi-Hye;Kim, Meera;
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The East Asian Society of Dietary Life
, v.22, no.5, pp.692-700,
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| 16 |
Relationships between Image of Coffee Shops and Brand Loyalty: Mediating Impact of Economic and Noneconomic Satisfaction
Choi, Hyung-Min;Eu, Yoon-Sun;
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The East Asian Society of Dietary Life
, v.22, no.5, pp.701-710,
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