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| 1 |
Quality Characteristics and Antioxidant Activities of Yanggeng with Added Rehmanniae radix Preparata Concentrate
Oh, Hye-Lim;Ahn, Moon-Hee;Kim, Na-Yeon;Song, Jung-Eun;Lee, Sang-Yong;Song, Mi-Ran;Park, Jong-Yoon;Kim, Mee-Ree;
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Korean Society of Food and Cookery Science
, v.28, no.1, pp.1-8,
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| 2 |
Antimicrobial Activity of the Ethanol Extract from Rubus coreanum against Microorganisms Related with Foodborne Illness
Jeon, Yeon-Hee;Sun, Xiaoqing;Kim, Mee-Ra;
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Korean Society of Food and Cookery Science
, v.28, no.1, pp.9-15,
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| 3 |
Study on the Application of Indigenous Pigmented Rice for Garaedduk Adapted with Mechanically Impacting Technology
Han, Seo-Young;Han, Gwi-Jung;Park, Hye-Young;
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Korean Society of Food and Cookery Science
, v.28, no.1, pp.17-24,
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| 4 |
Physiological Activities of Rubus coreanus Miq. Extracts Using Different Extraction Methods
Kwon, Ji-Wung;Lee, Hee-Kwon;Park, Hee-Jeon;Song, Ji-Young;
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Korean Society of Food and Cookery Science
, v.28, no.1, pp.25-32,
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| 5 |
A Study on the Selection Attributes regarding American Beef by Importance-Performance Analysis -Focused on the University Students in Seoul and Gyeonggi Area-
Nam, Ji-Yeon;Hong, Wan-Soo;
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Korean Society of Food and Cookery Science
, v.28, no.1, pp.33-40,
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| 6 |
Studies on the Anti Oralmicrobial Activity and Selected Functional Component of Small Red Bean Extract
Kang, So-Jin;Han, Young-Sook;
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Korean Society of Food and Cookery Science
, v.28, no.1, pp.41-49,
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| 7 |
A Study on the Yield of Functional Components of Citrus Peel Extracts using Optimized Hot Water Extraction and Enzymatic Hydrolysis
Noh, Jung-Eun;Yoon, Sung-Ran;Lim, Ae-Kyoung;Kim, Hye-Jeong;Huh, Dam;Kim, Dae-Ik;
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Korean Society of Food and Cookery Science
, v.28, no.1, pp.51-55,
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| 8 |
Study on Nutrition Knowledge and Eating Habits of Male Employees in Seoul and Kyunggi Area
Kim, Ji-Hye;Chung, Hyun-Jung;
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Korean Society of Food and Cookery Science
, v.28, no.1, pp.57-66,
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| 9 |
Optimization of Ingredient Mixing Ratio for Preparation of Steamed Cake with Mugwort (Pseudosasa japonica Makino) Powder
Oh, Suk-Tae;Park, Jung-Eun;
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Korean Society of Food and Cookery Science
, v.28, no.1, pp.67-76,
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