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| 1 |
Antioxidant Activities and Quality Characteristics of Rice Cookie with Added Butterbur (Petasites japonicus) Powder
Choi, Hee Won;Sim, Ki Hyeon;
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The Korean Society of Food and Nutrition
, v.34, no.1, pp.1-14,
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| 2 |
Quality and Antioxidant Properties of Jelly according to Addition of Orostachys japonicus
Lee, Ji Yoon;Jin, So-Yeon;
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The Korean Society of Food and Nutrition
, v.34, no.1, pp.15-25,
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| 3 |
Thermal Inactivation of Myrosinase from White Mustard Seeds
Ko, Young Hwan;Lee, Ran;
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The Korean Society of Food and Nutrition
, v.34, no.1, pp.26-35,
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| 4 |
The Physiological Activity of Crude Polysaccharide Solvent Extracted from Herbal Medicine Mixture
Shin, Hyun-Young;Kim, Hoon;Shin, Ji-Young;Lee, Sue Jung;Yu, Kwang-Won;
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The Korean Society of Food and Nutrition
, v.34, no.1, pp.36-46,
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| 5 |
Evaluation of the Regular Selling Price and Nutrient Contents of Enteral Nutrition Foods in Korea through Internet Search
Kim, Yu-Mi;Seo, Yu-Lee;Kim, Mi-Hyun;Choi, Mi-Kyeong;
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The Korean Society of Food and Nutrition
, v.34, no.1, pp.47-57,
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| 6 |
Quality Characteristics and Comparison of Microbial Community in Traditional Doenjang by Aging Period in Gyeongnam Province
Kim, Hyeon-Young;Kim, Bong Sin;Ko, Hee-Suk;Kim, So-young;Ha, Gi-Jeong;
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The Korean Society of Food and Nutrition
, v.34, no.1, pp.58-68,
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| 7 |
Antioxidant and Anti-Obesity Properties of Pectolinarin-rich Cirsium setidens Nakai Fine Powder
Park, Sung-Jin;Kim, Hyun-Duk;Lee, Yoon-Hwan;
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The Korean Society of Food and Nutrition
, v.34, no.1, pp.69-78,
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| 8 |
The Quality Characteristics of MBA (Muscat Bailey A) Wine according to Different Oak Barrel Maturation Methods
Choi, Wonil;Park, Jung-Mi;Park, Hyejin;
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The Korean Society of Food and Nutrition
, v.34, no.1, pp.79-87,
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| 9 |
An Analysis of the Association between Chronic Disease Risk Factors according to Household Type for the Middle-aged: The Korea National Health and Nutrition Examination Survey (2013~2015)
Kwak, Jung Hyun;Choi, SuBin;Ju, Da Jung;Lee, Minho;Paik, Jean Kyung;
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The Korean Society of Food and Nutrition
, v.34, no.1, pp.88-95,
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| 10 |
The Effect of Dietary Quality on Quality of Life across Life Cycles in Korea - Using the Korea National Health and Nutrition Examination Survey 2013~2016 -
Her, Eun-Sil;Seo, Bo-Young;
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The Korean Society of Food and Nutrition
, v.34, no.1, pp.96-106,
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| 11 |
Antioxidative and Antimicrobial Effects of Ethanol Extract of Codonopsis lanceolata by Steaming Times
Lee, Hee-Kyung;Choi, On-Yu;Choi, Du-Bok;Choi, Hyun-Suk;
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The Korean Society of Food and Nutrition
, v.34, no.1, pp.107-113,
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| 12 |
Antioxidant Activities and Quality Characteristics of Sulgidduk Added with Black Carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.)
Kim, Mi Ri;Kim, Myung Hyun;Han, Young Sil;
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The Korean Society of Food and Nutrition
, v.34, no.1, pp.114-122,
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| 13 |
Analysis of Importance-Performance Related Foodservice according to the Level of Knowledge of Workers at Community Child Centers in Chungbuk Area
Kwon, Soo Youn;Kim, Ok Sun;
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The Korean Society of Food and Nutrition
, v.34, no.1, pp.123-131,
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| 14 |
A Study of the Presence of Carbonic Acid and Other Potentially Hazardous Substances in Cheongsong Mineral Water
Lee, Sung-Ho;
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The Korean Society of Food and Nutrition
, v.34, no.1, pp.132-136,
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