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| 1 |
The Transformation of Saponin Platycodi Radix by Aspergillus niger and Anti-oxidation Evaluation of the Transformed Metabolites
Kang, Ju-Hui;Ji, Gnu-Uk;Wui, Hye-Jung;Hwang, In-Kyeung;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.729-734,
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| 2 |
The Quality Characteristics of Yogurt Add Supplemented with Low Grade Dried-Persimmon Extracts
Ko, Seo-Hyun;Kim, Soon-Im;Han, Young-Sil;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.735-741,
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| 3 |
Physico-chemical and Sensory Characteristics of Chungkukjang Powder Added Hamburger Patty
Lee, Yong-Mi;Lyu, Eun-Soon;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.742-747,
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| 4 |
The Antioxidants Activities of Hot-Water Extracts of Wa-song (Orostachys japonicus A. Berger) on Edible oil and Fat
Shin, Jung-Hye;Lee, Soo-Jung;Cha, Ji-Young;Seo, Jong-Kwon;Cheon, Eun-Woo;Sung, Nak-Ju;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.748-756,
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| 5 |
Rheological Properties of Korean Wheat Composite Flour and Dough with Nelumbo nucifera G. Tea Powder
Kim, Young-Sook;Jung, Seung-Tai;Kim, Mun-Yong;Chun, Soon-Sil;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.757-762,
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| 6 |
Investigating the Efficiency of Various Consumer-acceptance Testing Methods while Developing a Ready-to-eat Meal
Shin, Weon-Sun;Kim, Ji-Na;Kim, Kyeong-Mi;Park, Jin-Hee;Chung, Jin-A;Chung, Seo-Jin;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.763-770,
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| 7 |
The Sensory Evaluation and Practical Use of Kochujang Sauce Adopted to Home Use Test
Lim, Seong-Il;Han, Kyung-Soo;Cho, Gyeong-Hyeon;Seo, Kyung-Mi;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.771-779,
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| 8 |
A Study on the Effects of Service Quality on Customer Satisfaction, Revisiting Intention, and Word-of-Mouth Communication Regarding Korean Hotel Restaurants
Min, Kye-Hong;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.780-787,
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| 9 |
A Survey on Preference and Satisfaction of the Customers Purchasing Ready-to-Eat Foods
Chae, Mi-Jin;Bae, Hyun-Joo;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.788-800,
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| 10 |
Comparison of Hyang-Sa and Bulchunwee Rituals and Food in Kyungbuk - Focused on Daegu and Andong Areas -
Choi, Jeong-Hee;Park, Geum-Soon;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.801-810,
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| 11 |
Studies on the Quality Characteristics and Shelf-life of Maejackwa Containing Nuts and Seeds Prepared by Baking Method
Chung, Hai-Jung;Kim, Sung-Joon;Baek, Jung-Eun;Sung, Dae-Kyung;Song, Hwa-Youn;Lee, Jin-Young;Kim, Gyu-Heun;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.811-817,
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| 12 |
The Effect of 6 Sigma Program on Culinary Quality Performance, Work Commitment, and Customer Loyalty in the Culinary Division
Kim, Hyun-Mook;Yoo, Young-Jin;Ha, Dong-Hyun;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.818-828,
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| 13 |
Quality Characteristics of Allium victorialis Mul-kimchi during Fermentation
Park, Geum-Soon;Kim, Gui-Sun;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.829-836,
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| 14 |
Quality Characteristics of Jeungpyun Manufactured by Ginseng Makgeolli
Sung, Jin-Hee;Han, Myung-Joo;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.837-848,
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| 15 |
Quality Characteristics of Sulgidduk with Concentrated Sweet Pumpkin Powder
Jeong, Ki-Young;Kim, Mun-Yong;Chun, Soon-Sil;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.849-855,
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| 16 |
Quality Characteristics of Sulgidduk by the Addition of Tofu
Ryu, Yung-Ki;Kim, Yeon-O;Kim, Kyung-Mee;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.856-860,
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| 17 |
Health-Related Behaviors of Industry Workers Exposed to Unclean Work Environments and Changes in Nutritional Status in Response to Usual Pork Consumption
Kim, Mi-Young;Cho, Kyung-Dong;Han, Chan-Kyu;Lee, Bog-Hieu;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.861-870,
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| 18 |
A Survey of the Preference for Korean Kimchi by Spanish Natives
Lee, Myung-Ki;Jang, Dai-Ja;Yang, Hye-Jung;Jeong, Ja-Kyeong;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.871-875,
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| 19 |
Quality Characteristics and Antioxidant Activities of Green Tea Garlic Paste added Calcium
Son, Chan-Wok;Jeon, Mi-Ra;Kim, Min-Hee;Kim, Mee-Ree;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.876-881,
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| 20 |
Quality Characteristics of Fresh Pasta Noodle Added with Red Hot Pepper Juice
Kim, Jung-Soo;Hong, Jin-Sook;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.882-890,
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| 21 |
Physicochemical and Sensory Characteristics of Commercial Soybean Sprouts
Shon, Hee-Kyung;Jae, Eun-Joo;Kim, Yong-Ho;Kim, Hee-Sun;Byoun, Kwang-Eui;Lee, Kyong-Ae;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.891-898,
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| 22 |
Quality Characteristics of Soybean Dasik with Spirulina
Kim, Hye-Jeong;Kim, Mi-Yeon;Lee, Yun-Jin;Kim, Mee-Ree;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.899-904,
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| 23 |
Physico-chemical Properties of Gugija (Lycii fructus) Extracts
Shon, Hee-Kyung;Lee, Young-Sang;Park, Young-Hyun;Kim, Mee-Jeong;Lee, Kyong-Ae;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.905-911,
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| 24 |
Effect of Trehalose on the Shelf-Life of Backsulgies
Kim, Heh-Young;Noh, Kwang-Seok;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.912-918,
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| 25 |
Analysis on the Consumer's Attitude and Purchase Behavior of Oysters
Lee, Min-A;Lee, Jong-Kyoung;Cha, Sung-Mi;
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Korean Society of Food and Cookery Science
, v.24, no.6, pp.919-930,
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