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Journal of the East Asian Society of Dietary Life  

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1 Analysis of Taste Adjectives of Traditional Cooked Rice, Noodles, Porridge and Rice Cakes by Sensory Evaluation
Rho, Jeong Ok;Lee, Joon Whoan;Wang, Hye Min; / The East Asian Society of Dietary Life , v.24, no.1, pp.1-11,
2 The Affects of Convenience and Atmosphere Attributes on New Seniors' Restaurant Selection
Kim, Bo-Min;Kim, Hyung-Min;Kim, Young-Hee;Yoon, Ji-Young; / The East Asian Society of Dietary Life , v.24, no.1, pp.12-19,
3 Effects of Nelumbo nucifera Root Extract on Proliferation and Apoptosis in HT-29 Human Colon Cancer Cells
Guon, Tae-Eun;Chung, Ha Sook; / The East Asian Society of Dietary Life , v.24, no.1, pp.20-27,
4 Studies on Composition of Dietary Fiber in Vegetables
Kye, Soo-Kyung; / The East Asian Society of Dietary Life , v.24, no.1, pp.28-41,
5 Nutrient Intake and Body Composition Analysis according to Food Habits in College Females in Daegu Area
Choi, Mi-Ja;Lee, Young-Soon; / The East Asian Society of Dietary Life , v.24, no.1, pp.42-52,
6 Production of Saccharogenic Mixed Grain Beverages with Various Strains and Comparison of Common Ingredients
Lee, Jae Sung;Kang, Yun Hwan;Kim, Kyoung Kon;Lim, Jun Gu;Kim, Tae Woo;Kim, Dae Jung;Bae, Moo Hoan;Choe, Myeon; / The East Asian Society of Dietary Life , v.24, no.1, pp.53-61,
7 Antioxidant Activities and Quality Characteristics of Rehmannia glutinosa JungKwa during Preparation
Kim, Hyun Jeong;Min, Sae Rom;Kim, Mee Ree; / The East Asian Society of Dietary Life , v.24, no.1, pp.62-69,
8 Study on Development of Fermented Sausage using Grapefruit Extract and Kimchi Extracted Starter Culture
Kim, Yonghui;Ahn, Byong-Suk; / The East Asian Society of Dietary Life , v.24, no.1, pp.70-79,
9 Evaluation on the Quality of Fresh, Conventionally Heated and Ohmically Heated Mulberry Fruit Juice
Yang, Ji-Won;Han, Dae-Seok;Lee, Chang-Ho;Park, Sung-Jin;Kim, Young-Eon; / The East Asian Society of Dietary Life , v.24, no.1, pp.80-91,
10 Quality Properties of Glutinous Rice Kochujang added with Germinated Barley Powder during Storage
Park, In-Duck; / The East Asian Society of Dietary Life , v.24, no.1, pp.92-100,
11 Comparison of Antioxidant and ${\alpha}$-Glucosidase Inhibition Activities among Water Extracts and Sugar Immersion Extracts of Green Pepper, Purslane and Shiitake
Lee, Sung Mee;Kang, Yun Hwan;Kim, Dae Jung;Kim, Kyoung Kon;Lim, Jun Gu;Kim, Tae Woo;Choe, Myeon; / The East Asian Society of Dietary Life , v.24, no.1, pp.101-108,
12 Quality Characteristics of Extracted Coffee with Cold Water according to Water Quantity and Dilution Ratio
Jeong, Ji-Gyun;Cho, Yeon-Sook;Kwak, Eun-Jung; / The East Asian Society of Dietary Life , v.24, no.1, pp.109-115,
13 Antioxidant Activities and Quality Characteristics of Sauce Added with Rehmannia Radix Preparata and Rubus coreanus Wine
Min, A Young;Kim, Mee Ree; / The East Asian Society of Dietary Life , v.24, no.1, pp.116-125,
14 Quality Characteristics of Sponge Cake Added with Helianthus tuberosus Powder
Suh, Kang-Hee;Kim, Kyung-Hee; / The East Asian Society of Dietary Life , v.24, no.1, pp.126-135,
15 Quality Characteristics of Yackwa added with Mulberry Concentrate
Shin, Suk-Kyung;Kim, Hyun-Jeong;Kim, Mee Ree; / The East Asian Society of Dietary Life , v.24, no.1, pp.136-142,
16 Adaptation for Korean Foods and Satisfaction for Foodservice by Different Residence Periods of Chinese and Japanese University Students in Daejeon
Ryu, Si-Hyun;Cho, Yoon-Hae;Han, Yi-Rang; / The East Asian Society of Dietary Life , v.24, no.1, pp.143-155,