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| 1 |
Studies on Nutritional Components, Safety and Physiological Active Efficacy of Moringa oleifera Leaf
Sim, Ho-Cheol;Joung, Hyunchae;Do, Hyun-Jin;Kim, Hee-Hoon;Do, Myoung-Sool;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.1-16,
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| 2 |
Comparison of Physicochemical, Microbial and Antioxidant Properties in Domestic and Imported Wheat Kernels for Bread Making
Kwak, Han Sub;Kim, Mi Jeong;Heo, JeongAe;Kim, Min Jung;Shim, Jaewon;Kim, Oui-Woung;Kim, Hoon;Kim, Sang Sook;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.17-23,
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| 3 |
Changes in Quality Characteristics of Cheonggukjang added with Quinoa during Fermentation Period
Lee, Jong Suk;Lee, Mi Hee;Kim, Jung Mi;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.24-32,
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| 4 |
Comparison of Chronic Disease Risk by Egg Consumption in Korean Adult Women - Based on the 2013 Korea National Health and Nutrition Examination Survey -
Kim, Mi Hyun;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.33-42,
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| 5 |
Quality Characteristics of Pumpkin Paste added with Different Starches during Storage
Shin, Dong-Sun;Chae, Hyun-Seok;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.43-51,
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| 6 |
Feeding and Nutritional Status of Elderly Patients receiving Enteral Tube Feeding
Yoon, Hwa-Young;Kim, Hye-Kyeong;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.52-61,
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| 7 |
Quality and Texture Characteristics of Pumpkin Seed Tofu made with Soybean (Glycine max L. Merrill) and Pumpkin (Cucurbita moschata Duch.) Seed
Shin, So Yeon;O, Hyeonbin;Joung, Ki Youeng;Kim, Young-Soon;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.62-69,
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| 8 |
The Effects of Job Characteristics on Job Burnout, Engagement and Turnover Intention of Middle and High School Foodservice Employees
Lyu, Eun-Soon;Lee, Kyung-A;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.70-79,
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| 9 |
Development and Characterization of Easily Chewable Korean Rice Cake (Garaedduk) for Elderly
Kim, Mi Young;Kim, Se Jin;Huang, Ying;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.80-88,
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| 10 |
Chemical Composition and Bioactivity of Korean Green Tea (Camellia sinensis) Pollen collected by Honey Bee
Jang, Jae-Seon;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.89-93,
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| 11 |
Proximate Composition and Quality Characteristics of Bread with Black Rice Flour
Kim, Young-Mo;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.94-103,
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| 12 |
HPLC Validation of Valerian Ethanol Extract as a Functional Food
Jo, Kyungae;Han, Sung Hee;Bae, Song-Hwan;Shin, Jung Cheul;Suh, Hyung Joo;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.104-108,
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| 13 |
Processing of Onion Vinegar Beverage containing Omija Extract and Its Antimicrobial and Antioxidative Activity
Jeong, Eun-Jeong;Cha, Yong-Jun;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.109-116,
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| 14 |
Fermentative Characteristics and Antioxidant Activity of Aronia (Aronia melanocarpa) Makgeolli prepared with Ipguk cultured by Aspergillus awamori
Lee, Kyung-Haeng;Yun, Ji-Sun;Hwang, Jong-Hyun;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.117-126,
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| 15 |
Quality Changes of Chicken Breast Meat by Slow-Released ClO2 Gas Gel-Pack during Storage
Lee, Kyung-Haeng;Yoon, Ye-Ji;Kwon, Hye-Won;Lee, Bom;Kim, Hong-Gil;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.127-134,
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| 16 |
Effect of Enhancement on Functionality of Germinated Adzuki Bean (Angularis angularis var. nipponensis) with High Hydrostatic Pressure (HHP) Treatment
Kim, Min Young;Jang, Gwi Yeong;Lee, Yoonjeong;Kim, Kyung Mi;Kang, Tae Su;Lee, Junsoo;Jeong, Heon Sang;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.135-142,
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| 17 |
A Study on Introduction of New Food Labeling for Reduction of Sodium Intake
Seok, Da-Som;Yang, Sung-Bum;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.143-148,
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| 18 |
Change of Quality and Physicochemical Characteristics of Mung-bean Flours with Germination and Roasting Condition
Kim, Hyun-Joo;Lee, Ji Hae;Lee, Byong Won;Lee, Yu Young;Lee, Byoung Kyu;Woo, Koan Sik;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.149-159,
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| 19 |
A Study on the Intake Status of Energy Drinks and Related Factors of University Students in Yeungnam Region
Kim, Hyochung;Kim, Meera;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.160-172,
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| 20 |
Effect of Promotion Type on Customer Satisfaction and Behavioral Intention in Franchise Coffee Shop
Nam, Ayoung;Yoon, Jiyoung;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.173-184,
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| 21 |
The Study of Behavioral Intention of Delivery Application by applying the Extended Technology Acceptance Mode
Baek, Seunghee;Kim, Youngshin;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.185-194,
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| 22 |
Studies on the Characteristics of Muffins prepared with Allulose
Hwang, Ja Young;Lee, Sun Mee;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.195-201,
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| 23 |
Quality Characteristics of Salad Dressing added with Prunella vulgaris L. Extract
Ryu, Ji-Hye;Hwang, Young;Park, Young-Hee;Kim, Young;
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The Korean Society of Food and Nutrition
, v.31, no.1, pp.202-211,
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