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| 1 |
Preference and Quality Characteristics of Jeolpyun Containing Citron (Citrus junos Sieb.) Leaf Powder
Joo, Hang-Sook;Park, Jung-Eun;Jang, Myung-Sook;
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Korean Society of Food and Cookery Science
, v.26, no.2, pp.111-120,
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| 2 |
Optimization of Iced Cookie Prepared with Dried Oak Mushroom (Lentinus edodes) Powder using Response Surface Methodology
Jung, Eun-Kyun;Joo, Na-Mi;
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Korean Society of Food and Cookery Science
, v.26, no.2, pp.121-128,
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| 3 |
A Study on the Effects of Perceived Service Quality in Upscale Korean Restaurants upon Customer's Feeling Response and Revisit Intent
Jung, Hyo-Sun;Yoon, Hye-Hyun;
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Korean Society of Food and Cookery Science
, v.26, no.2, pp.129-137,
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| 4 |
Development and Application of a Novel Tomato Sauce Using Natural Seasoning
Kim, Jung-Hee;Lee, Young-Mee;Joo, Na-Mi;Choi, Kyung-Suk;Sohn, Cheong-Min;Park, Sang-Hyun;Chung, Chung-Soon;Do, Hae-Ja;Ryou, Hyun-Joo;
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Korean Society of Food and Cookery Science
, v.26, no.2, pp.138-145,
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| 5 |
Quality Characteristics of Green Tea Dasik Containing Sugar Alcohol and Agar
Han, Young-Sook;Choi, Won-Seok;
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Korean Society of Food and Cookery Science
, v.26, no.2, pp.146-154,
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| 6 |
Exploring Korean Typical Tastes, Flavors and Foods Using Delphi Technique
Cha, Sung-Mi;Chung, La-Na;Chung, Seo-Jin;Kim, Kwang-Ok;Han, Gwi-Jung;Lee, Sae-Rom;
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Korean Society of Food and Cookery Science
, v.26, no.2, pp.155-164,
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| 7 |
Effect of Microwave Treatment and Packaging Methods on Extending the Shelf-Life of RTE Rice Balls at Room Temperature
Bae, Young-Min;Lee, Sun-Young;
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Korean Society of Food and Cookery Science
, v.26, no.2, pp.165-170,
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| 8 |
Antioxidative Activity of Crackers Made with a Guava(Psidium guajava Linn.) Leaf Extract Harvested in Korea
Heo, Ye-Jin;Sim, Ki-Hyeon;Choi, Hae-Yeon;Kim, Sun-Im;
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Korean Society of Food and Cookery Science
, v.26, no.2, pp.171-179,
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| 9 |
Sensory Characteristics of Traditional Kochujang Containing Essential Oils
Seo, Ji-Eun;Han, Hye-Kyoung;Chung, Mi-Sook;Kim, Gun-Hee;
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Korean Society of Food and Cookery Science
, v.26, no.2, pp.180-187,
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| 10 |
Quality Characteristics and Storage Properties of Gat Kimchi added with Oyster Shell Powder and Salicornia herbacea Powder
Jung, Bok-Mi;Jung, Sun-Jin;Kim, Eun-Sil;
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Korean Society of Food and Cookery Science
, v.26, no.2, pp.188-197,
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| 11 |
Quality Characteristics of Pound Cake with Addition of Cashew Nuts
Choi, Soon-Nam;Chung, Nam-Yong;
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Korean Society of Food and Cookery Science
, v.26, no.2, pp.198-205,
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| 12 |
Antibacterial Activities of Essential Oil from Zanthoxylum schinifolium Against Food-Borne Pathogens
Jang, Mi-Ran;Seo, Ji-Eun;Lee, Je-Hyuk;Kim, Gun-Hee;
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Korean Society of Food and Cookery Science
, v.26, no.2, pp.206-213,
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| 13 |
Bioconversion of Soybean Isoflavone by Lactobacillus plantarum and Bifidobacterium longum
Kim, In-Bok;Shin, Sun;Lim, Byung-Lak;Seong, Gem-Soo;Lee, Young-Eun;
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Korean Society of Food and Cookery Science
, v.26, no.2, pp.214-219,
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| 14 |
Physicochemical and Sensory Properties of Rice Stored in an Unused Tunnel
Moon, Gap-Soon;Kim, Mi-Jeong;Jin, Myung-Hee;Kim, Su-Yeon;Park, So-Young;Ryu, Bog-Mi;
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Korean Society of Food and Cookery Science
, v.26, no.2, pp.220-228,
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