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| 1 |
Optimization of Cookie Preparation by Addition of Polygonum multiflorum Radix Powder using Response Surface Methodology
Yu, Hyeon Hee;Oh, Jong Chul;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.539-550,
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| 2 |
Microbial Analysis of Aster scaber Blanched with NaCl for Storage
Kim, Bong-Joo;Lee, Young-Duck;Park, Jong-Hyun;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.551-557,
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| 3 |
Quality Characteristics of Sponge Cake Added with Purple Sweet Potato Depending on Various Shelf-Life
Kim, Jong-Hee;Lee, Kun Jong;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.558-569,
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| 4 |
The Effect of Dietary Calcium and Vitamin D Levels on Mineral Metabolism in Rats Fed a Diet Containing Powdered Skim Milk
Lee, Kyung-Min;Lee, Yeon Joo;Won, Eun-Sook;Lee, Sang Sun;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.570-580,
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| 5 |
A Study on Life Style and Eating Habits Correlated with Constipation of Working Women in Kangwon Provicne
Lee, Jeong-Sill;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.581-587,
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| 6 |
Quality Characteristics of Cookies with Aloe vera L. Powder
Jeong, Eun-Ja;Rhee, Moon-Soo;Kim, Kwan-Pil;Bang, Byung-Ho;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.588-595,
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| 7 |
Free Radical Scavenging Ability and Quality Characteristics of Yanggaeng Combined with Grape Juice
Park, Cho-Hee;Kim, Kyoung-Hee;Yook, Hong-Sun;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.596-602,
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| 8 |
Enhancing Effect of Pleurotus ostreatus Extracts on Mouse Spleen and Cytokine Cells Activation
Ryu, Hye-Sook;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.603-608,
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| 9 |
Comparison of Antioxidant and Antimicrobial Activities in Siraegi (Dried Radish Greens) according to Cooking Process
Park, Cho-Hee;Kim, Kyoung-Hee;Yook, Hong-Sun;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.609-618,
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| 10 |
Current Status of Registered Korean Patents Related to Dietary Life for the Elderly
Choi, Jiyu;Yoon, Jihyun;Her, Eun Sol;Choi, Injoo;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.619-629,
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| 11 |
Comparative Analysis of the Educational Service Quality of Domestic and Foreign Culinary Schools using the Kano Model
Choi, Jung Woon;Kim, Tae Hee;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.630-640,
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| 12 |
Anti-Obesity Effect of Commercial Kochujang and Fermented Wheat Grain Products in Sprague-Dawley Rats
Kim, Jong-Hee;Lim, Yaung-Iee;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.641-649,
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| 13 |
Hanwoo Usage Survey and Menu Development using Lean Cut Hanwoo for Restaurants
Jeong, Hee-Sun;Joo, Nami;Yoon, Ji-Young;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.650-659,
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| 14 |
An Evaluation of Dietary Habit and Nutritional Status by Household Income in Female Adults over the Age of 20 - Using Data from the Fourth Korea National Health and Nutrition Examination Survey -
Jang, Hee-Kyung;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.660-672,
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| 15 |
Effects of HX106N, a Water-Soluble Botanical Formulation on Scopolamine-Induced Memory Impairment in Mice
Lee, Doo Suk;Jeong, Jae-Gyun;Kim, Sunyoung;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.673-677,
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| 16 |
Development of Value-Added Chocolate with Korean Red Peppers (Capsicum annuum L.) and Evaluation of Their Physiological Properties
Yoo, Kyung-Mi;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.678-683,
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| 17 |
Antioxidant Activity and Changes in Major Functional Components of Fermented Gastrodia elata Blume
Kim, Mi Hyun;Kim, Jong Gyu;Choi, Jae Hong;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.684-691,
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| 18 |
Gastric Cancer Cell Growth Inhibitory Effects of Cabbage Kimchi by Fermentation and Storage Conditions
Park, Ki-Bum;Kim, Su-Gon;Oh, Chan-Ho;Jeon, Jong-In;Oh, Suk-Heung;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.692-698,
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| 19 |
Selection of the Coagulant for Processing and Identification of Antibacterial Activity on Foodborn Pathogens of Konjac Jelly
Sim, Jae-In;Choi, Seon-Jeong;Jeong, Jae-Hyun;Choi, Ung-Kyu;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.699-705,
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| 20 |
Optimization of the Fish Sausage Added with Olive Oil
Lee, HeeJeong;Joo, Nami;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.706-715,
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| 21 |
A Study on the Level of Perception of the Health Condition of Koreans and Americans in Virginia, USA and Their Preference for Salty Taste
Kim, Mi-Ok;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.716-724,
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| 22 |
Conversion Effect to Cotinine from Nicotine by Fucoidan
Lee, Keyong Ho;Rhee, Ki-Hyeong;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.725-731,
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| 23 |
Evaluation of the Nutritional Value of Traditional Korean Noodles through Energy Density and Diversity
Yang, YoonKyoung;Kim, SungOk;Kim, Juhyeon;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.732-741,
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| 24 |
Physicochemical Properties of Cheonggukjang with Fermentation Period for a Variety of Soybean Cultivars
Baek, Ji Eun;Choi, Yoon Hee;Song, Jin;Yun, Hong Tai;Choi, Hye Sun;Park, Shin Young;
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The Korean Society of Food and Nutrition
, v.27, no.4, pp.742-750,
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