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| 1 |
Quality Attributes of Fat-free Sausage Made of Chicken Breast and Liquid Egg White
Lee, Hyun Jung;Jo, Cheorun;Nam, Ki Chang;Lee, Kyung Haeng;
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The Korean Society of Food and Nutrition
, v.29, no.4, pp.449-455,
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| 2 |
Quantitative and Qualitative Assessment of Dietary Intake in Metabolic Syndrome Patients
Kang, Myung-Hwa;Choi, Mi-Kyeong;
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The Korean Society of Food and Nutrition
, v.29, no.4, pp.456-464,
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| 3 |
Quality Characteristics and Antioxidant Activities of Powdery Instant Porridge by Characteristics of Endosperm of Foxtail Millet
Ko, Jee Yeon;Song, Seuk Bo;Choe, Meyong Eun;Woo, Koan Sik;Choi, Ji Myeong;Kwak, Do Yeon;Kim, Ki Yong;Jung, Tae Wook;Ko, Jong Cheol;Oh, In Seok;
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The Korean Society of Food and Nutrition
, v.29, no.4, pp.465-473,
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| 4 |
Vitamin C Quantification of Korean Momordica charantia by Cultivar, Harvest Time, and Maturity
Jeong, Yun Sook;Lee, Sang Hoon;Song, Jin;Hwang, Kyung-A;Noh, Geon Min;Hwang, In Guk;
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The Korean Society of Food and Nutrition
, v.29, no.4, pp.474-479,
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| 5 |
Development of Easily Chewable and Swallowable Hot Pepper Paste Stir-Fried Pork and Seasoned Spinach for Elderly
Kim, Soojeong;Joo, Nami;
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The Korean Society of Food and Nutrition
, v.29, no.4, pp.480-485,
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| 6 |
Comparisons of Health Related Lifestyle and Dietary Behaviors according to Gender, Ethnicity and Residence Type of University Students in Yanbian, China
Hong, Kyung Hee;Oh, Unju Hwa;
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The Korean Society of Food and Nutrition
, v.29, no.4, pp.486-498,
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| 7 |
Quality Changes of Lentinula edodes GNA01 Mushroom by Choline Dioxide Gas Treatment during Storage
Yoon, Young-Tae;Bong, So-Jung;Kang, Han-Sol;Yoon, Ye-Ji;Kim, Hong-Gil;Min, Kyung-Hun;Lee, Kyung-Haeng;
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The Korean Society of Food and Nutrition
, v.29, no.4, pp.499-505,
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| 8 |
Bitter Melon (Momordica charantia) Extract Enhances Exercise Capacity in Mouse Model
Kim, Inbo;Park, Choon-Ho;Jung, Hoe-Yune;Jeong, Juseong;Hong, Hwan-Ung;Kim, Jong Bae;
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The Korean Society of Food and Nutrition
, v.29, no.4, pp.506-512,
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| 9 |
Quality Characteristics of Sauce for Meat prepared with Mulberry Leaf Powder and Mulberry Fruit Powder
Kim, Ae-Jung;Lee, Jung-Ae;Kim, Min-Ju;Kang, Mi-Sook;Kim, Hyun-Bok;Lim, Jung-Dae;
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The Korean Society of Food and Nutrition
, v.29, no.4, pp.513-520,
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| 10 |
Chemical Composition and Physiological Activity of Opuntia ficus-indica depending on Different Cultivation Regions
Lee, Sang Hoon;Jeong, Yun Sook;Song, Jin;Hwang, Kyung-A;Noh, Geon Min;Hwang, In Guk;
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The Korean Society of Food and Nutrition
, v.29, no.4, pp.521-528,
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| 11 |
A Comparative Study on the Dietary Behavior and Recognition on Food Labelling of Processed Foods according to the Degree of Health Concern in University Students
Jang, Jae-Seon;Hong, Myung-Sun;
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The Korean Society of Food and Nutrition
, v.29, no.4, pp.529-537,
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| 12 |
Quality Characteristics of Korean Domestic Commercial White Wines
Yoon, Hyang-Sik;Park, Jung-Mi;Park, Hyejin;Jeong, Changwon;Choi, Wonil;Park, Jaeho;Kim, Sidong;
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The Korean Society of Food and Nutrition
, v.29, no.4, pp.538-546,
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| 13 |
Relationship among Frequency of Coffee Consumption, Metabolic Biomarkers, and Nutrition Intake in Adults - From the Korean National Health and Nutrition Examination Surveys, 2007~2009 -
Bae, Yun-Jung;Lee, Eun-Ju;Yeon, Jee-Young;
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The Korean Society of Food and Nutrition
, v.29, no.4, pp.547-556,
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| 14 |
Manufacture and Quality Evaluation of Beverage with prepared with Roasted Seoritae
Jeong, Soo-ok;Kim, Hae-yean;Han, Jung-soon;Kim, Min-ju;Kang, Mi-sook;Kim, Ae-Jung;
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The Korean Society of Food and Nutrition
, v.29, no.4, pp.557-564,
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| 15 |
Quality Characteristics of Mixed Makgeolli with Barley and Wheat
Shin, Dong-Sun;Choi, Ye-Ji;Jeong, Seok-Tae;Sim, Eun-Yeong;Lee, Seuk Ki;Kim, Hyun-Joo;Woo, Koan Sik;Kim, Si-Ju;Oh, Sea-Kwan;Park, Hye-Young;
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The Korean Society of Food and Nutrition
, v.29, no.4, pp.565-572,
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| 16 |
A Comparison of Hygiene and Safety Management Execution depending on the Characteristics of Children's Food Service Facilities
Lee, Jin-Young;
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The Korean Society of Food and Nutrition
, v.29, no.4, pp.573-582,
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| 17 |
Optimization of Spinach Pesto by Response Surface Methodology
Kim, Ok-Sun;Park, Jong-Dae;Kum, Jun-Seok;Choi, Yun-Sang;Choi, Hyun-Wook;Sung, Jung-Min;
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The Korean Society of Food and Nutrition
, v.29, no.4, pp.583-594,
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