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| 1 |
Changes in the Antioxidative and Antigenotoxic Effects After the Cooking Process of Sulgidduk Containing Pine Needle Juice
Lee, Hyun-Jung;Kim, So-Yun;Park, Jae-Hee;Kim, Rae-Young;Jeong, Hyeon-Suk;Park, Eunju;
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Korean Society of Food and Cookery Science
, v.29, no.5, pp.453-462,
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| 2 |
Establishment of the standard recipe according to preference of Korean, residents foreigner in Korea and American
Kim, Eun-Mi;Seo, Sang-Hee;Kwock, Chang-Keun;Lee, Eun-Jung;Wie, Seug-Hee;
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Korean Society of Food and Cookery Science
, v.29, no.5, pp.463-468,
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| 3 |
Effects of Tapioca Starches on Quality Characteristics of Rice Cookies
Lee, Joon-Kyoung;Oh, Sung Hoon;Lim, Jae Kag;
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Korean Society of Food and Cookery Science
, v.29, no.5, pp.469-478,
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| 4 |
Changes in the Quality Characteristics of Sulgidduk by the Addition of Persimmon Peel
Shin, Dong-Sun;Kim, Kyung-Mi;Han, Seo-Young;Han, Gwi-Jung;
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Korean Society of Food and Cookery Science
, v.29, no.5, pp.479-488,
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| 5 |
Developing descriptive analysis protocol for gochujang: establishing optimal palate cleanser
Lee, Eun-Hye;Chung, Seo-Jin;Yu, Seon-Mi;Han, Kui-Jeong;
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Korean Society of Food and Cookery Science
, v.29, no.5, pp.489-500,
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| 6 |
Quality Changes of Sulgidduk Added Cheonnyuncho (Oputia Humifusa) Fruit Powder during Storage
Jan, Seung-Youn;Kim, Myung Hee;Hong, Geum Ju;
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Korean Society of Food and Cookery Science
, v.29, no.5, pp.501-509,
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| 7 |
A Survey on the Dietary Life Status of Group Home Children and Adolescents in Seoul Region
Choi, Kyung Eun;Sim, Ki Hyeon;
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Korean Society of Food and Cookery Science
, v.29, no.5, pp.511-523,
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| 8 |
Quality Analysis for Recycle of the Drained Soybean Boiling Water Discarded in the Mass Production of Fermented Soy Foods
Song, Hyo-Nam;
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Korean Society of Food and Cookery Science
, v.29, no.5, pp.525-531,
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| 9 |
The Influence of Tangible Clues of Raw-fish Restaurants on Consumers' Emotional Responses & Repurchasing Behavior in East-northern Area of Kangwon-Province
Yoon, Tae-Hwan;
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Korean Society of Food and Cookery Science
, v.29, no.5, pp.533-541,
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| 10 |
Analysis of Free Sugar and Free Amino Acid from Gochujang Produced from Korean Small Farms
Son, Seong-Hye;Hong, Yeo-Joo;Han, Gwi-Jung;Yu, Sun-Mi;Yoo, Seung-Seok;
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Korean Society of Food and Cookery Science
, v.29, no.5, pp.543-552,
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| 11 |
Selection Attributes of Korean Restaurants Based on the Level of Involvement Using Conjoint Analysis
Jung, Sang Young;Chung, Lana;
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Korean Society of Food and Cookery Science
, v.29, no.5, pp.553-562,
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| 12 |
Food Intake and Preference for Breakfast of Middle School Students in Incheon
Lee, Eun Ok;Lee, Eun Hee;Choe, Eunok;
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Korean Society of Food and Cookery Science
, v.29, no.5, pp.563-571,
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| 13 |
Physiological Activities of Leaf and Twig Extracts from Lindera obtusiloba Blume
Hong, Joo-Heon;
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Korean Society of Food and Cookery Science
, v.29, no.5, pp.573-580,
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| 14 |
Antioxidant activity and quality characteristics of black sesame gruel added with glutinous rice, glutinous brown rice and, glutinous black rice powder
Park, Jung-Lee;
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Korean Society of Food and Cookery Science
, v.29, no.5, pp.581-590,
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| 15 |
Quality Properties of Sulgi with Different Mixed Ratio of Brown Rice Flour and Germinated Brown Rice Flour
Kim, Jeongok;Shin, Malshick;Ro, Heekyong;
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Korean Society of Food and Cookery Science
, v.29, no.5, pp.591-598,
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| 16 |
Quality characteristics of Jelly using the Tarak, Traditional Fermented Milk
Lee, Kyung Yeoun;Lee, Ji Won;Han, Young Sook;Yoon, Hyungeun;Ko, Seong Hee;
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Korean Society of Food and Cookery Science
, v.29, no.5, pp.599-603,
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| 17 |
Service Recovery and Behavioral Intentions in the Restaurant Industry: A Service Process Stage Perspective
Choi, Soo-Ji;NamKung, Young;
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Korean Society of Food and Cookery Science
, v.29, no.5, pp.605-616,
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| 18 |
Korean Restaurant Satisfaction according to the Food-related Lifestyle -Focused on Japanese and Chinese
Kim, Jin-Hee;Jeon, Min-Sun;Park, Dae-Seop;Kim, Soo-Min;Paik, Jin-Kyung;Hong, Wan-Soo;
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Korean Society of Food and Cookery Science
, v.29, no.5, pp.617-624,
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