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| 1 |
A Study on the Function and Role of Morinda citrifolia L. (Noni)
Hwang, Hyo-Jeong;Shin, Kyung-Ok;Han, Kyoung-Sik;
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The Korean Society of Food and Nutrition
, v.32, no.4, pp.275-283,
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| 2 |
Chemical Composition of the Essential Oils from Ligularia fischeri and Ligularia fischeri var. spiciformis
Choi, Hyang-Sook;
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The Korean Society of Food and Nutrition
, v.32, no.4, pp.284-293,
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| 3 |
Changes in Lipid Oxidation and Taste Compounds of Chicken Breast Meat by Slow-released ClO2 Gas Gel-pack during Storage
Lee, Kyung-Haeng;Kwon, Hye-Won;Yoon, Ye-Ji;Kim, Hong-Gil;
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The Korean Society of Food and Nutrition
, v.32, no.4, pp.294-303,
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| 4 |
Effect of Ohmic Heating on Rheological Property of Starches
Cha, Yun-Hwan;
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The Korean Society of Food and Nutrition
, v.32, no.4, pp.304-311,
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| 5 |
Analysis of Antioxidant Components in Coffee Making Process Using Washed Coffee and Natural Coffee
Shin, Hye-Kyung;
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The Korean Society of Food and Nutrition
, v.32, no.4, pp.312-320,
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| 6 |
Analysis of Free Sugars Contents of Fruit and Fruit Vegetables Classified by Cultivar and Cultivation Area
Ha, Tai-Moon;Won, Seon-Yi;Seo, Jaesoon;Kang, Heui-Yun;Lee, Dae-Hyoung;Keuyn, Young-Hee;
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The Korean Society of Food and Nutrition
, v.32, no.4, pp.321-327,
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| 7 |
Analysis of Dietary Fiber, Mineral Content and Fatty Acid Composition in Cheonggak (Codium fragile)
Seo, Uk-Hyeon;Kang, Hyo-Jeong;Yoon, Ki-Bok;An, Yang-Joon;Kim, Jung-Beom;
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The Korean Society of Food and Nutrition
, v.32, no.4, pp.328-334,
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| 8 |
A Study on Contents of Beta-Carotene in Local Agricultural Products
Eom, Hyun-Ju;Kang, Hye Jeong;Yoon, Hyang-Sik;Kwon, Nu Ri;Kim, Youngho;Hong, Seong Taek;Park, Jinju;Lee, Joonsoo;
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The Korean Society of Food and Nutrition
, v.32, no.4, pp.335-341,
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| 9 |
Changes in the Taste Compounds of Cheonggukjang Prepared with Hazelnut
Lee, Nan-Hee;Jang, Hyeock-soon;Kim, Jong-Duk;Kim, Dae-Hyun;Choi, Ung-Kyu;
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The Korean Society of Food and Nutrition
, v.32, no.4, pp.342-348,
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| 10 |
Taste Components and Sensory Characteristics of Long-term Mature Korean Soy Sauce
Jang, Hyeock-soon;Lee, Nan-Hee;Choi, Ung-Kyu;
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The Korean Society of Food and Nutrition
, v.32, no.4, pp.349-354,
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| 11 |
Evaluation of Quality Characteristics of Colored Rice Depending on Cultivars for Functional Porridge
Kim, Min Young;Park, Hye-Young;Lee, Byong Won;Lee, Ji Yoon;Lee, Yu-Young;Lee, Jin Young;Kim, Mi Hyang;Lee, Byoungkyu;Kim, Hyun-Joo;
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The Korean Society of Food and Nutrition
, v.32, no.4, pp.355-363,
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| 12 |
Changes in Effective Component Contents of Apple Cultivars by Ripening
Hong, Jeong Jin;Seol, Hui Gyeong;Kim, Yoon Suk;Jeong, Eun Ho;Kim, Yeong Bong;Hong, Kwang Pyo;
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The Korean Society of Food and Nutrition
, v.32, no.4, pp.364-370,
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| 13 |
Effects of the Percentages of Yeast, Fermentation Time and Oven Temperature on the Quality Characteristics of Rice Bread
Kim, Sang Sook;Chung, Hae Young;
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The Korean Society of Food and Nutrition
, v.32, no.4, pp.371-378,
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| 14 |
Monitoring of the Sorbic Acid, Benzoic Acid and Sulfur Dioxide for Commonly Consumed Beverages, Snacks and Instant Ramens in Korea
Han, Xionggao;Choi, Sun-Il;Choi, Seung-Hyun;Cho, Bong-Yeon;Sim, Wan-Sup;Jang, Gill-Woong;Kwon, Hee-Yeon;Choi, Ye-Eun;Kim, Dan-Bi;Lee, Ok-Hwan;
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The Korean Society of Food and Nutrition
, v.32, no.4, pp.379-384,
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| 15 |
Consumer Perception and Purchase Pattern of HMR Type Flavored Cooked Rice
Choi, Jiyu;Kim, Kyeongseop;Oh, Suk-Tae;
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The Korean Society of Food and Nutrition
, v.32, no.4, pp.385-394,
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| 16 |
Physicochemical Characteristics of Rice Flour Developed as Rice Powder and Quality Characteristics of Rice Cakes
Park, Ji Won;Choi, Sun Young;Chun, Areum;Jeong, Heon Sang;Lee, Youn Ri;
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The Korean Society of Food and Nutrition
, v.32, no.4, pp.395-400,
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