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| 1 |
Effects of Antioxidative stress, Antimutagenicity and Cytotoxicity of Cancer cells in Fractional Extracts from Ganoderma lucidum Karst
Oh Se-In;Lee Mee-Sook;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.759-768,
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| 2 |
Sex-Hormone Replacement Effect of Silkworm Pupa and Mixture with Herbs
Yang Ji-Won;Choi Eun-Mi;Kwon Mu-Gil;Koo Sung-Ja;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.769-775,
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| 3 |
Preparation of Kabocha Squash Nectar and its Quality Characteristics during Storage
Song Hyo-Nam;Kim Sung-Ran;Rho jung-Hae;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.776-781,
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| 4 |
Change in Physicochemical and Storage Characteristics of Jeungpyun by Addition of Pectin and Alginate powder
Park, Mie-Ja;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.782-793,
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| 5 |
Bread making Characteristics of Black Rice Bread with Different of Levels of Black Rice Wine
Lee Kwang-Suck;Yoon Hye-Hyun;Lee Hyun-Jung;An Hye-Lyung;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.794-799,
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| 6 |
Survey of Consumer Perception for Derivation of Superior Factors in Various Korean Traditional Foods
Jang Dai-la;Kim Suna;Kim Sang-Hee;Lee Kyoung Kae;Lee Hae lung;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.800-812,
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| 7 |
Dietitians' Perception and Usage of Processed Meat Products -Kyungnam Area
Lee Young-Soon;Lee Dong-Sun;Lyu Eun-Soon;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.813-822,
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| 8 |
Cooking Properties of Low Caloric Buckwheat Taste Noodle
Kim Kyeong-Yee;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.823-828,
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| 9 |
Evaluation of Foodservice Quality Performance of Middle Schools in Busan
Iyu Eun-Soon;Lee Kyung-A;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.829-837,
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| 10 |
Effect of Kimchi ingredients on the growth of pathogenic and lactic acid bacteria
Kang, Sun-Yi;Han, Myung-Joo;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.838-843,
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| 11 |
Functional and Chemical Composition of Hwanggumkong, Yakong and Huktae
Kim Min-Jung;Kim Kang-Sung;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.844-849,
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| 12 |
The Quality Characteristics of Sulgidduk with the Addition of Citron Preserved in Sugar
Lee Jin-Sook;Hong Jin-Sook;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.851-858,
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| 13 |
Physicochemical and Sensory Quality Characteristics of Mango-Jelly added with Antler Powder
Eun Young-Ran;Choi Bong-Soon;Park Geum-Soon;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.859-866,
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| 14 |
The causal relationship between consumers 'life-style and motivation, satisfaction of attributes at fast-food restaurant - Focused on college students eastern area of Kangwon Province
Yoon Tae-Hwan;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.867-876,
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| 15 |
Quality Characteristics of Omija Jelly Prepared with Various Starches by the Addition of Oil and Chitosan
Lyu, Hyun-Ju;Oh Myung Suk;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.877-887,
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| 16 |
Development of Meat Seasoning Sauce Using Propolis
Han Gwi-Jeong;Shin Doung-Sun;Kim Jin-Sook;Cho Yong-Sik;Jeong Kyoung-Soon;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.888-894,
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| 17 |
Effects of Addition Baekbokryung(White Poria cocos Wolf) Powder on the Quality Characteristics of Sulgidduk
Jang Myung-Sook;Kim Bok-Wha;Yoon Sook-Ja;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.895-907,
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| 18 |
Quality characteristics of Kangjung with added gromwell (Lithospermum erythrorhizon Sieb. et zucc.) extracts
Kim Jin-Soot;Han Young-Sil;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.908-918,
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| 19 |
Effects of Germinated Whole Soy flour on the Properties of Dough and Noodle
Chung Hai-Jung;Choi, Min-Hee;Chang Hak-Gil;Kim Joo-Sook;Kim Woo-Jung;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.919-926,
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| 20 |
Soaking Properties and Quality Characteristics of Korean white Gruel with Different Blending Time of High-Dietary Fiber Rice'Goami 2'
Hwang InKyeong;Lee Ji Hyun;Seo Han-Seok;Kim Soo Hee;Lee Jung-Ro;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.927-935,
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| 21 |
Effect of Free Radical Scavenging from Green Tea Extraction using Carbon Dioxide Fluid
Kang Ok-Ju;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.936-941,
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| 22 |
Characteristics of non-waxy rice starch/gum mixture gels
Shin Malshick;Kwon Ji-Young;Song Ji-Young;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.942-949,
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| 23 |
Quality Characteristics of Pound Cake Added to  -Glucan During Storage
Kim Mee Ree;Shim Yu-Mi;Yang Yun-Hyoung;Kim Mi-Kyoung;Cho Han-Young;
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Korean Society of Food and Cookery Science
, v.21, no.6, pp.950-958,
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