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| 1 |
Antioxidant Activity and Cytotoxic Effect of an Ethanol Extract from Seoritae
Jeon, Yeon-Hee;Won, Ji-Hye;Kwon, Ji-Eun;Kim, Mee-Ra;
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Korean Society of Food and Cookery Science
, v.27, no.3, pp.1-10,
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| 2 |
Consumption and Preference for Bokbunja (Rubus coreanus Miquel) Products
Lee, Jeong-Ae;Park, Geum-Soon;
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Korean Society of Food and Cookery Science
, v.27, no.3, pp.11-20,
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| 3 |
Antibacterial Activities of Flower Tea Extracts against Oral Bacteria
Han, Young-Sook;Kang, So-Jin;Pack, Se-A;Lee, Sun-Suk;Song, Hee-Ja;
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Korean Society of Food and Cookery Science
, v.27, no.3, pp.21-28,
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| 4 |
Stabilizing and Optimizing Properties of Crude Protease Extracted from Korean Figs
Kim, Mi-Hyun;Rho, Jeong-Hae;Kim, Mee-Jeong;
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Korean Society of Food and Cookery Science
, v.27, no.3, pp.29-37,
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| 5 |
Effects of Adding Unrefined Oil on the Antioxidant Activity of a Tuna Oil-Enriched Emulsion
An, So-Jin;Choe, Eun-Ok;
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Korean Society of Food and Cookery Science
, v.27, no.3, pp.39-49,
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| 6 |
Effects of Seed Germination on Characteristics of Perilla Seed Lipids
Choe, Eun-Ok;Hwang, Hyun-Suk;
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Korean Society of Food and Cookery Science
, v.27, no.3, pp.51-57,
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| 7 |
Changes in the Quality of Baechu Kimchi added with Backryeoncho(Opuntia ficus-indica var. saboten) Powder During Fermentation
Lee, Young-Sook;Sohn, Hee-Sook;Rho, Jeong-Ok;
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Korean Society of Food and Cookery Science
, v.27, no.3, pp.59-70,
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| 8 |
Effects of Culinary Staff's Technology Kitchen System upon Perceived Ease of Use, Usefulness, Attitude, and Job Performance in the Foodservice Industry
Lee, In-Suk;Yoon, Hye-Hyun;
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Korean Society of Food and Cookery Science
, v.27, no.3, pp.71-79,
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| 9 |
Perception and Educational Demand on Health Functional Foods among School Nutrition Teachers and Dietitians in Chungbuk
Hwang, Mi-Sook;Ju, Ji-Hyeung;
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Korean Society of Food and Cookery Science
, v.27, no.3, pp.81-93,
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| 10 |
Aging Effect of Red Wine on the Quality Properties and Sensory Score of Cooked Seasoned Pork
Park, Kyung-Sook;Lee, Kyung-Soo;Choi, Young-Jun;Park, Hyun-Suk;Moon, Yoon-Hee;Jung, In-Chul;
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Korean Society of Food and Cookery Science
, v.27, no.3, pp.95-104,
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