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| 1 |
Quality Characteristics and Antioxidant Activity of Pan Bread with Green Coffee Bean Powder
Park, Jin Young;Yoo, Seung Seok;
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The East Asian Society of Dietary Life
, v.27, no.2, pp.97-103,
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| 2 |
Study on Perception of Weight Control and Patterns of Diet/Low-Calorie Food Consumption according to Weight Status in Adult Women
Han, Chae-Jeong;
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The East Asian Society of Dietary Life
, v.27, no.2, pp.104-113,
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| 3 |
Quality Characteristics of Yakgwa added with Ethanol Extract from Black Lentil (Lens culinaris)
Oh, Ji-Yeon;Sim, Ki Hyeon;
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The East Asian Society of Dietary Life
, v.27, no.2, pp.114-123,
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| 4 |
Preferences of Commercial Elderly-Friendly Foods among Elderly People at Senior Welfare Centers in Seoul
Jang, Hyo-Hyun;Lee, Seung-Joo;
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The East Asian Society of Dietary Life
, v.27, no.2, pp.124-136,
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| 5 |
Study on Necessity of Updating Nutritional Standards for School Lunch Programs in Korea
Kim, Meeyoung;Kim, So-young;Yoon, Jihyun;
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The East Asian Society of Dietary Life
, v.27, no.2, pp.137-147,
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| 6 |
Quality Characteristics and Antioxidant Activities of Cookies added with Gochujang
Kim, Do-Yeon;Yoo, Seung-Seok;
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The East Asian Society of Dietary Life
, v.27, no.2, pp.148-158,
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| 7 |
Quality Characteristics of Yakju fermented with Paddy Rice (Byeo) Nuruk Yakju
Jeon, Jin-Ah;Kim, Min-Seong;Ko, Jae-Yoon;Jeong, Seok-Tae;
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The East Asian Society of Dietary Life
, v.27, no.2, pp.159-167,
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| 8 |
Status of Recognition, Effort, and Satisfaction of Customers on Low-Sodium Diet in Industry Foodservice
Yoon, Sang Jin;Kang, Kun Og;
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The East Asian Society of Dietary Life
, v.27, no.2, pp.168-175,
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| 9 |
Association of Total Sugars Intake with Nutrient Density and Obesity Degree in Elementary School Students in Chungnam
Kim, Se-Yune;Kim, Mi-Hyun;Kang, Myung-Hwa;Choi, Mi-Kyeong;
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The East Asian Society of Dietary Life
, v.27, no.2, pp.176-184,
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| 10 |
Qualitative Consumer Preference Studies on Korean-style Kimchi in Chinese Living in Korea
Lee, Mi-Ai;Choi, Yun-Jeong;Kim, Mina K.;
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The East Asian Society of Dietary Life
, v.27, no.2, pp.185-193,
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| 11 |
Physicochemical Characteristics and Oxidative Stabilities of Defatted Mealworm Powders under Different Manufacturing Conditions
Son, Yang-Ju;Hwang, Ja-Young;
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The East Asian Society of Dietary Life
, v.27, no.2, pp.194-203,
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| 12 |
Effect of TV Restaurant Review Program Attributes on Food Service Consumer's Empathy, Attitude, and Visit Intentions
Lee, Jin;Yoon, Hyo Sil;Yoon, Hye Hyun;
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The East Asian Society of Dietary Life
, v.27, no.2, pp.204-214,
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| 13 |
Consumption of Alcoholic Beverages and Perception of Korean Cheongju
Jeon, Jin-Ah;Ko, Jae-Yoon;Jeong, Seok-Tae;
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The East Asian Society of Dietary Life
, v.27, no.2, pp.215-222,
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| 14 |
Study on Korean Fermented Sauce applied to Western Cuisine - Focused on Red Pepper Paste, Soybean Paste, Soy Sauce and Vinegar -
Kim, Jihyung;Yoo, Eunyi;
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The East Asian Society of Dietary Life
, v.27, no.2, pp.223-234,
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| 15 |
Antioxidant Activity and Inhibition Activity against α-Glucosidase and PTP1B of Chrysanthemum indicum L. Extract and Fractions
Hwang, Sung-Woo;Cha, Ji-Yun;Lee, Hoon-Yeon;Kim, Bo-Ram;Park, Min;Lee, Bo-Ri;Moon, Kwang- Hyun;Lee, Jeong-Ho;Kim, Dae-Geun;Kim, Wook;Jeong, Kyoung-Ok;Lee, Young-Mi;
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The East Asian Society of Dietary Life
, v.27, no.2, pp.235-242,
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