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| 1 |
Quality and Physicochemical Characteristics of Mung-Bean Cultivars Cultivated in the North-Central Region with Different Seeding Periods
Woo, Koan Sik;Kim, Sung Kook;Jung, Gun Ho;Kim, Hyun-Joo;Lee, Ji Hae;Lee, Byong Won;Lee, Yu Young;Lee, Byoung Kyu;
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The Korean Society of Food and Nutrition
, v.31, no.5, pp.577-586,
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| 2 |
Antioxidant Activities and Quality Characteristics of Pudding Added with Olbyeossal
Rhee, Hyunjoo;Sim, Ki Hyeon;
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The Korean Society of Food and Nutrition
, v.31, no.5, pp.587-597,
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| 3 |
Comparison of the Quality Characteristics of Commercial Barley Malts in Korea
Lee, Seuk Ki;Park, Hye Young;Choi, Hye Sun;Choi, In-Duck;Park, Ji Young;Cho, Dong Hwa;Oh, Sea-Kwan;Han, Sang Ik;Woo, Koan Sik;Kim, Hyun-Joo;
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The Korean Society of Food and Nutrition
, v.31, no.5, pp.598-603,
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| 4 |
Dietary Habits of Smokers and Non-Smokers among a Few Male University Students Residing in the Gyeongnam Area and Factors Affecting Their Smoking Behavior
Seo, Eun Hee;
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The Korean Society of Food and Nutrition
, v.31, no.5, pp.604-615,
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| 5 |
Current Status of Registered Patents Related to Food Tech in Korea and Japan
Choi, Jiyu;Kim, So-young;
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The Korean Society of Food and Nutrition
, v.31, no.5, pp.616-630,
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| 6 |
Characteristics of Macaroons prepared with Natural Materials and Artificial Food Colorant
Park, Ok Ja;Park, Mi Hye;Lee, Seung Hwan;Lee, Sun Mee;
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The Korean Society of Food and Nutrition
, v.31, no.5, pp.631-639,
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| 7 |
Effects of Cassia obtusifolia L. Extract on Loperamide-Induced Constipation in Rats
Jang, Seung-hee;Kim, Min-jeong;Wee, Ji-hyang;Kim, Eun-jeong;Kim, Gye-yeop;Hwang, Su-jin;Choi, Won-hee;
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The Korean Society of Food and Nutrition
, v.31, no.5, pp.640-646,
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| 8 |
Antioxidant Effects of Ethanol Extracts from Plants on Peroxide Content in Semi-Dried Eels
Song, Hee-Sun;Kim, Young-Mo;
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The Korean Society of Food and Nutrition
, v.31, no.5, pp.647-652,
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| 9 |
Quality and Physicochemical Characteristics of Rice Cooked along with Various Mixed Grains and by Following Different Cooking Methods
Kim, Hyun-Joo;Lee, Ji Hae;Lee, Byong Won;Lee, Yu Young;Lee, Byoung Kyu;Jeon, Yong Hee;Ko, Jee Yeon;Woo, Koan Sik;
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The Korean Society of Food and Nutrition
, v.31, no.5, pp.653-667,
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| 10 |
Importance and Satisfaction Analysis of Delivery Lunchboxes for Children from Low-Income Families in Korea
Kwon, Sooyoun;Han, Gyusang;
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The Korean Society of Food and Nutrition
, v.31, no.5, pp.668-676,
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| 11 |
Actual Status for Purchasing the Processed Foods and Awareness about Food Labels among Middle School Students in Incheon City
Han, Mi Yeon;Lee, Je-Hyuk;
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The Korean Society of Food and Nutrition
, v.31, no.5, pp.677-688,
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| 12 |
Browning Degree of Various Apple Cultivars for Minimal Processing
Hong, Jeong Jin;Seol, Hui Gyeong;Jeong, Eun Ho;Kim, Yeong Bong;Hong, Kwang Pyo;
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The Korean Society of Food and Nutrition
, v.31, no.5, pp.689-695,
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| 13 |
Quality Characteristics of Jujube Wines Produced from Various Fruits
Park, Jung-Mi;Choi, Wonil;Park, Hyejin;Han, Bongtae;Noh, Jaegwan;
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The Korean Society of Food and Nutrition
, v.31, no.5, pp.696-702,
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| 14 |
Quality Characteristics of Korean Domestic Commercial Meoru Wines
Park, Hyejin;Park, Jung-Mi;Han, Bongtae;Choi, Wonil;Noh, Jaegwan;
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The Korean Society of Food and Nutrition
, v.31, no.5, pp.703-711,
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| 15 |
Physicochemical Characteristics and Microbiological Distribution of Korean Traditional Meju of Various Region
Shin, Dong-Sun;Han, Sang Ik;Choi, In Duck;Lee, Seuk Ki;Park, Ji Young;Kim, Nam Geol;Choi, Hye Sun;
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The Korean Society of Food and Nutrition
, v.31, no.5, pp.712-719,
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| 16 |
An Analysis of Hypertension Status and Related Factors in Korean Early Adults
Heo, Myoung Lyun;Kim, Hee Dong;
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The Korean Society of Food and Nutrition
, v.31, no.5, pp.720-728,
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| 17 |
Comparison of Components and Antioxidant Activity of Cherry, Aronia, and Maquiberry
Lee, Ki-Won;Je, Haejong;Jung, Tae-Hwan;Lee, Yu lim;Choi, Jae-Hwan;Hwang, Hyo-Jeong;Shin, Kyung-Ok;
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The Korean Society of Food and Nutrition
, v.31, no.5, pp.729-736,
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| 18 |
Effect of Acid Soaking and Thermal Sterilization on the Shape and Quality Characteristics of Tteokbokki Rice Cake
Jung, Hwabin;Yu, Chae Rin;Park, Hyeon Woo;Yoon, Won Byong;
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The Korean Society of Food and Nutrition
, v.31, no.5, pp.737-750,
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| 19 |
Quality Characterization of Red Bean Gochujang prepared with Different Ratios of Meju
Kwon, Nu Ri;Yoon, Hyang-Sik;Kim, Ik Jei;Hong, Seong Taek;Kim, So-Young;Gil, Na Young;Han, Nam Soo;Eom, Hyun-Ju;
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The Korean Society of Food and Nutrition
, v.31, no.5, pp.751-759,
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| 20 |
Characterization of Physical Quality of Rice based on Reheating Process
Kim, Hyun-Joo;Woo, Koan Sik;Lee, Seuk Ki;Lee, Byong Won;Lee, Jihae;Lee, Yu-Young;Lee, Byoungkyu;
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The Korean Society of Food and Nutrition
, v.31, no.5, pp.760-765,
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| 21 |
The Quality Characteristics of Rice Pie Adding Roasted Peanut and Peanut Sprout Flour
Park, Ji Won;Kim, Min Young;Kim, Mi Ok;Lee, Hye Rim;Lee, Jin Ju;Kim, Su Kyung;Jeong, Heon Sang;Lee, Youn Ri;
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The Korean Society of Food and Nutrition
, v.31, no.5, pp.766-773,
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