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| 1 |
Total Phenolic Contents and Antioxidant Activities of Undaria pinnatifida and Capsosiphon fulvescens
Kim, Yoo-Kyeong;
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Korean Society of Food and Cookery Science
, v.26, no.5, pp.499-502,
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| 2 |
Quality Characteristics of Bread with Added Black Garlic Extract
Yang, Seung-Mi;Shin, Jung-Hye;Kang, Min-Jung;Kim, Sung-Hyun;Sung, Nak-Ju;
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Korean Society of Food and Cookery Science
, v.26, no.5, pp.503-510,
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| 3 |
Influence of Service Marketing-Mix(7Ps) on Consumers' Risk Perception of Eating at Family Restaurants in Seoul
Yoon, Tae-Hwan;
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Korean Society of Food and Cookery Science
, v.26, no.5, pp.511-520,
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| 4 |
Study on Healthy Food Behavior and Recognition of Healthy Asian Food
Min, Kye-Hong;
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Korean Society of Food and Cookery Science
, v.26, no.5, pp.521-529,
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| 5 |
Effects of Seasonings and Flavor Spices on Tenderizing Activity of Fig and Kiwifruit Sauce for Meat Cooking
Kim, Mi-Hyun;Kim, Mee-Jeong;Rho, Jeong-Hae;
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Korean Society of Food and Cookery Science
, v.26, no.5, pp.530-536,
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| 6 |
Quality Characteristics of Salad Dressing Prepared with Mulberry Fruit Powder
Lee, Young-Ju;Ryu, Hong-Soo;Chun, Soon-Sil;
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Korean Society of Food and Cookery Science
, v.26, no.5, pp.537-544,
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| 7 |
Quality Characteristics of Sulgidduk with Yacon Powder
Lee, Eun-Suk;Shim, Jae-Yong;
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Korean Society of Food and Cookery Science
, v.26, no.5, pp.545-551,
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| 8 |
Quality Characteristics of Jook Prepared with Green Laver Powder
Lee, Mi-Kyoung;Choi, Sang-Ho;Lim, Hong-Sik;Ahn, Jong-Sung;
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Korean Society of Food and Cookery Science
, v.26, no.5, pp.552-558,
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| 9 |
Preparation and Characteristics of Sulgidduk Containing Different Amounts of Black Garlic Extract
Shin, Jung-Hye;Kim, Yun-Ah;Kang, Min-Jung;Yang, Seong-Mi;Sung, Nak-Ju;
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Korean Society of Food and Cookery Science
, v.26, no.5, pp.559-566,
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| 10 |
Quality Characteristics of Pork Meat Patties Formulated with either Steam-dried Green Tea Powder or Freeze-dried Raw Tea Leaf Powder
Cho, Sang-Hoon;Chung, Chang-Ho;
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Korean Society of Food and Cookery Science
, v.26, no.5, pp.567-574,
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| 11 |
Optimization of Muffin Preparation by Addition of Dried Burdock (Arctium lappa L) Powder and Oligosaccharide by Response Surface Methodology
Kim, Mi-Kyung;Kim, Weon-Mo;Lee, Hey-Joeng;Choi, Eun-Young;
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Korean Society of Food and Cookery Science
, v.26, no.5, pp.575-585,
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| 12 |
Quality Characteristics of Tofu Prepared with Lycii fructus Powder during Storage
Park, Bock-Hee;Koh, Kyeong-Mi;Jeon, Eun-Raye;
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Korean Society of Food and Cookery Science
, v.26, no.5, pp.586-595,
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| 13 |
Parent's Behavior and Perception of Their Kids' Snacking Behavior and Dietary Life Education
Kim, Yoo-Kyeong;
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Korean Society of Food and Cookery Science
, v.26, no.5, pp.596-602,
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| 14 |
Development of Self-Managed Food Sanitation Check-List and On-Site Monitoring of Food Sanitation Management Practices in Restaurants for Control of Foodborne Illness Risk Factors
Chung, Min-Jae;Choi, Jung-Hwa;Ryu, Kyung;Kwak, Tong-Kyung;
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Korean Society of Food and Cookery Science
, v.26, no.5, pp.603-616,
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| 15 |
Optimization of Germinated Brown Rice Cookie Prepared with (Laminaria longissima) Seatangle Powder
Pyo, Seo-Jin;Lee, Sun-Mee;Joo, Na-Mi;
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Korean Society of Food and Cookery Science
, v.26, no.5, pp.617-626,
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| 16 |
Optimization of Cookies Prepared with Hizikia fusiformis Powder Using Response Surface Methodology
Kim, Hyun-Sook;Shin, Eun-Soo;Lyu, Eun-Soon;
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Korean Society of Food and Cookery Science
, v.26, no.5, pp.627-635,
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| 17 |
Preparation and Characterization of Physicochemical and Sensory Properties of Bread Enriched with Two Types of Wild Grape Extract
Lee, Byung-Yong;Lee, Malp-Eum;O, Jin-Hwan;Kim, Eun-Cho;Surh, Jeong-Hee;
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Korean Society of Food and Cookery Science
, v.26, no.5, pp.636-648,
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| 18 |
Survey on Consumers' Perception of Fresh-cut Root Vegetables
Chang, Min-Sun;Kim, Ji-Gang;Kim, Gun-Hee;
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Korean Society of Food and Cookery Science
, v.26, no.5, pp.649-654,
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| 19 |
Quality Characteristics of Natural Sugars Prepared from Domestic Sugar Beet and Commercial Sugars
Park, Joon-Hee;Lee, Su-Won;Moon, Hye-Kyung;Lee, Won-Young;
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Korean Society of Food and Cookery Science
, v.26, no.5, pp.655-664,
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| 20 |
Physiological and Sensory Characteristics of Brown Stock Depending on Salt Content
Choi, Soo-Keun;Kim, Dong-Seok;
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Korean Society of Food and Cookery Science
, v.26, no.5, pp.665-675,
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