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| 1 |
A Study on Sushi Choice and Consumer Behavior Depending on Food-related Lifestyle
Kim, Jung Ha;Park, Jae Young;Lee, Kyung Won;Chung, Hee Chung;Oh, Ji Eun;Cho, Mi Sook;
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The East Asian Society of Dietary Life
, v.23, no.2, pp.119-132,
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| 2 |
Analysis on Factors Affecting Intake Behavior of Yaksun of Adults in Daegu and Gyeongbuk Region
Kim, Hyochung;Lim, Mee Kyoung;Kim, Meera;
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The East Asian Society of Dietary Life
, v.23, no.2, pp.133-140,
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| 3 |
Influence of Healthy Image on Preference and Intake of Vegetables
Park, Mo-Ra;
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The East Asian Society of Dietary Life
, v.23, no.2, pp.141-152,
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| 4 |
Analysis on Awareness and Information Acquisition Behavior Regarding Food Hygiene and Safety of University Students in Shandong Province, China
Sun, Xiaoqing;Kim, Hyochung;Kim, Meera;
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The East Asian Society of Dietary Life
, v.23, no.2, pp.153-170,
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| 5 |
Breakfast Patterns and Preferences of Elementary School Students in the Chung-nam Area
Kim, Myung-Hee;Ji, Weon-Jeong;Choi, Mi-Kyeong;Kim, Eun-Young;
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The East Asian Society of Dietary Life
, v.23, no.2, pp.171-183,
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| 6 |
Study on Image, Preference, Importance and Satisfaction to Korean Traditional Food of Foreign Visitors in Korea, Daegu
Yoon, Seong Ah;Park, Geum Soon;
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The East Asian Society of Dietary Life
, v.23, no.2, pp.184-196,
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| 7 |
Effect of Extracts from Oriental Plum (Formosa, Oishiwase, Soldam) on LPS-stimulated Raw 264.7 Cells
Kim, Se-Na;Kim, So-Young;Kim, Jung-Bong;Park, Hong-Ju;Cho, Young-Sook;
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The East Asian Society of Dietary Life
, v.23, no.2, pp.197-202,
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| 8 |
Quality Characteristics of Cod Stock with Different Extraction Time - Using High Pressure Extraction Time -
Kim, Dong-Seok;Lee, Sang-Hwa;Choi, Wu-Kuk;Shin, Kyung-Eun;
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The East Asian Society of Dietary Life
, v.23, no.2, pp.203-210,
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| 9 |
Quality Characteristics of Rice Noodles Supplemented with Turmeric, Purple Sweet Potato, or Seaweed (Hizikia fusiforme)
Hwang, Seong-Yun;Kang, Kun-Og;
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The East Asian Society of Dietary Life
, v.23, no.2, pp.211-217,
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| 10 |
Optimal Mixture Ratio for Rice (Oryza sativa L.) Gruel Supplemented with Puffed Rice by Mixture Design
Ku, Kyung-Hyung;Choi, Eun-Jeong;Koo, Min-Sun;
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The East Asian Society of Dietary Life
, v.23, no.2, pp.218-226,
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| 11 |
Quality Characteristics of Sulgidduk with Makgeolli Lees
Cho, Young-Hee;Cho, Joeng-Soon;Kim, Jae-Young;Kim, Up-Sik;Choi, Ji-Ho;Park, Ji-Hye;
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The East Asian Society of Dietary Life
, v.23, no.2, pp.227-233,
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| 12 |
A Study on the Quality Characteristics of Gruel Supplemented with Purple Sweet Potato
Lee, Seung-Min;
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The East Asian Society of Dietary Life
, v.23, no.2, pp.234-240,
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| 13 |
Quality Characteristics of Yakpyun by the Addition of Jujube Powder
Lee, Seung-Min;Yoo, Seung-Seok;
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The East Asian Society of Dietary Life
, v.23, no.2, pp.241-249,
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| 14 |
Functional Properties of Rice Noodles Supplemented with Turmeric, Purple Sweet Potato or Seaweed (Hizikia fusiforme)
Son, Jong-Yun;Kang, Kun-Og;
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The East Asian Society of Dietary Life
, v.23, no.2, pp.250-256,
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| 15 |
Antioxidant Activities of Extracts from Various Kimchi with Heat and Non-heat Treatment of Salt-Fermented Anchovies
Kang, Hyun Woo;Cho, Young-Jae;
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The East Asian Society of Dietary Life
, v.23, no.2, pp.257-263,
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