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| 1 |
Quality Characteristics of Black Rice Sulgiddeok with Black Garlic Powder
Doo, Hwa-Jin;Shim, Jae-Yong;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.677-684,
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| 2 |
Study of Elementary and Middle School Students' Consumption of Foods Cooked at High Heat
Lee, Joon-Kyoung;Yoon, Ki-Sun;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.685-698,
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| 3 |
Development and Operation of Seasonal Recipe for Prevention and Management of Atopic Dermatitis Using Atop Food Blog
Kang, Seock-Ah;Choi, Hwa-Jung;Kim, Jung-Hyun;Kim, Seong-Ai;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.699-706,
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| 4 |
Optimization of Germinated Brown Rice Cookie with Added Spinach Powder
Lee, Hee-Jeong;Joo, Na-Mi;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.707-716,
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| 5 |
The Congruity between Brand Personality and Customer-perceived Self-Image in a Family Restaurant
Jung, Hyo-Sun;Yoon, Hye-Hyun;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.717-726,
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| 6 |
The Properties of Rice Flours Prepared by Dry and Wet Milling Method
Kim, Eun-Mi;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.727-736,
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| 7 |
Quality Characteristics of Functional Muffins Containing Black Garlic Extract Powder
Yang, Seung-Mi;Kang, Min-Jung;Kim, Sung-Hyun;Shin, Jung-Hye;Sung, Nak-Ju;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.737-744,
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| 8 |
Utilization and Recognition of Jeungpyun and Preference for Jeungpyun Containing Different Kinds of Makgeoilli
Lee, Gae-Soon;Kim, Gui-Sun;Park, Geum-Soon;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.745-752,
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| 9 |
Development of Value-Added Seasoning Products with Korean Chile Peppers (Capsicum annuum L.) for Grilled Beef and Their Sensory Evaluation
Yoo, Kyung-Mi;Lee, Seul;Kim, Min-Kyoung;Park, Jae-Bok;Hwang, In-Kyeong;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.753-760,
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| 10 |
Quality Characteristics of Sulgidduk by the Addition of Maesil(Prunus Mume) Cocentrate
Lim, Jeom-Hee;Jeong, Soon-Young;Kim, Jae-Hwan;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.761-771,
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| 11 |
Quality Characteristics of Rice Noodles with Added Allium victorialis Powder
Park, Geum-Soon;Kim, Ji-Young;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.772-780,
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| 12 |
Assessment of Food Sanitation Knowledge and Performance of Food Service Workers in School Food Service Operations Implementing HACCP
Chang, Hew-Won;Bae, Hyun-Joo;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.781-790,
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| 13 |
Study on Breakfast Habits of Workers and College Students in Gyeongnam Area
Cheong, Hyo-Sook;Kim, Jung-Jin;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.791-803,
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| 14 |
Changes in Glucosinolate Component Content in Urine After Ingestion of Fresh and Cooked Broccoli
Hwang, Eun-Sun;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.804-810,
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| 15 |
Development of Restaurant Assessment Questionnaire for Application of Concept of Green Growth
Jung, Eun-Kyung;Park, Ki-Hwan;Lee, Ae-Rang;Kim, Gun-Hee;Yoo, Kyung-Mi;Ryu, Jung-Min;Lee, Hwa-Jung;Joo, Na-Mi;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.811-820,
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| 16 |
Quality Characteristics and Storage Properties of Wet Noodle with Added Cheonnyuncho Fruit Powder
Jung, Bok-Mi;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.821-830,
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| 17 |
Quality Characteristics of Wet Noodles Added with Freeze-dried Maesangi Powder
Park, Jin-Hee;Ko, Seong-Hye;Yoo, Seung-Seok;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.831-839,
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| 18 |
Effects of Storage Conditions on Essential Oil of Artemisia princeps Pampan. cv. ssajuari (ssajuarissuk)
Chung, Mi-Sook;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.840-847,
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| 19 |
Antibacterial Activity of Ethanol Extract and Fraction of Sasa borealis
Jang, Mi-Ran;Lee, Da-Uhm;Kim, Gun-Hee;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.848-852,
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| 20 |
Quality Characteristics of Garaetteok with Different Ratios of Non-glutinous Germinated Brown Rice Flour
Shin, Dong-Sun;Park, Hye-Young;Han, Gwi-Jung;Kim, Myung-Hee;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.853-859,
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| 21 |
Quality Characteristics of Yellow Layer Cake Containing Different Amounts of Chlorella Powder
Kim, Ki-Ju;Chung, Hyun-Chae;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.860-865,
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| 22 |
Antioxidant Activities and Quality Characteristics of Black Garlic Jam Containing Maltitol Substituted for Sucrose
Kim, Min-Ji;Kim, Min-Hee;Kim, Hyo-Jin;Lee, Ji-Yeon;Kim, Hye-Ran;You, Bo-Ram;Yang, Ki-Hyun;Kim, Mee-Ree;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.866-871,
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| 23 |
Influences of Roasted or Non-roasted Brown Rice Addition on the Nutritional and Sensory Properties and Oxidative Stability of Sunsik, Korean Heated Cereal Powder
Lee, Byung-Yong;O, Jin-Hwan;Kim, Mi-Hyun;Jang, Ki-Hyo;Lee, Jae-Cheol;Surh, Jeong-Hee;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.872-886,
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| 24 |
Quality Characteristics of Tofu Prepared with Spirulina
Kim, Hyo-Jin;Lee, Jee-Yeon;Lee, Seung-Hee;Lee, Kun-Jong;Kim, Mee-Ree;
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Korean Society of Food and Cookery Science
, v.26, no.6, pp.887-893,
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