|
| 1 |
Quality Characteristics and Antioxidative Activities of Majakgwa added with Fermented Turmeric Powder
Choi, Soo-Nam;Choe, Eun-Hui;Yoo, Seung Seok;
/
Korean Society of Food and Cookery Science
, v.29, no.3, pp.223-231,
|
|
| 2 |
Quality Characteristics of Sulgidduk Added with Astragalus membranaceus Powder
Lee, Se-Hee;Cho, Sung-Hyun;
/
Korean Society of Food and Cookery Science
, v.29, no.3, pp.233-239,
|
|
| 3 |
Comparison of Antioxidant and Anti-proliferative Activities of Perilla (Perilla frutescens Britton) and Sesame (Seasamum indicum L.) leaf extracts
Kwak, Youngeun;Ki, Seoha;Noh, Eun Kyoung;Shin, Ha Neul;Han, Young-Ju;Lee, Yuna;Ju, Jihyeung;
/
Korean Society of Food and Cookery Science
, v.29, no.3, pp.241-248,
|
|
| 4 |
Quality Characteristics of Nutrition Bar Substituted with Defatted Ginseng Seed Meal
Cho, Seong-Ah;Yoo, Kyung-Mi;Lee, Seul;Kim, Kyung-Tak;Hwang, In-Kyeong;
/
Korean Society of Food and Cookery Science
, v.29, no.3, pp.249-256,
|
|
| 5 |
A study of consumer demands for menu development of senior-friendly food products - Focusing on seniors in Seoul and Kyeonggi area
Kwak, Tong-Kyung;Kim, Hyun-A;Paik, Jin-Kyung;Jeon, Min-Sun;Shin, Weon-Sun;Park, Ki-Hwan;Park, Dae-Seop;Hong, Wan-Soo;
/
Korean Society of Food and Cookery Science
, v.29, no.3, pp.257-265,
|
|
| 6 |
Fermentation of rice flour with Weissella koreensis HO20 and Weissella kimchii HO22 isolated from kimchi and its use in the making of jeolpyeon
Choi, Hyejung;Lee, Hwawon;Yoon, Sun;
/
Korean Society of Food and Cookery Science
, v.29, no.3, pp.267-274,
|
|
| 7 |
Quality Characteristics and Antioxidant Activities of Cookies added with Purple Sweet Potato Powder
Liu, Ya-Nan;Jeong, Da-Hye;Jung, Ji-Hye;Kim, Hyun-Sook;
/
Korean Society of Food and Cookery Science
, v.29, no.3, pp.275-281,
|
|
| 8 |
Quality Characteristics of the Sausages Added with Pepper Seed Powder and Pepper Seed Oil
Kim, Hyeon-A;Kim, Beong-Chul;Kim, Yoo Kyeong;
/
Korean Society of Food and Cookery Science
, v.29, no.3, pp.283-289,
|
|
| 9 |
The Optimization of Instant Pumpkin Gruel with Pumpkin Powder using Response Surface Methodology
Shin, Dong-Sun;Park, Bo-Ram;Yoo, Seon-Mi;Hwang, Young;
/
Korean Society of Food and Cookery Science
, v.29, no.3, pp.291-300,
|
|
| 10 |
Perception and Preference for Tangpyeongchae by Chinese and American University Students
Lee, Kyong Ae;Kim, Bo Ram;Choe, Eunok;Kim, Jung In;
/
Korean Society of Food and Cookery Science
, v.29, no.3, pp.301-308,
|
|
| 11 |
Effect of Different Cooking Methods and Temperatures on Physicochemical and Sensory Properties of Pork Hams: Ocoo, Sous-Vide, steaming, and boiling
Jeon, Min-Sun;Shim, Je-Won;Yoon, Sun;
/
Korean Society of Food and Cookery Science
, v.29, no.3, pp.309-316,
|
|