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| 1 |
Antimicrobial and Antioxidant Activities of Ethanol Leaf Extract of Dendropanax morbiferus Lev.
Lee, Su-gyeong;Lee, Seung-heon;Park, Eun-Jin;
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Korean Society of Food and Cookery Science
, v.31, no.5, pp.515-523,
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| 2 |
Quality Characteristics and Antioxidant Activities of Morning Bread Containing Portulaca oleracea L.
Lee, Bo Dam;Lee, Su Jin;Jeon, Mi Ra;Yun, So Won;Kim, Mee Ree;
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Korean Society of Food and Cookery Science
, v.31, no.5, pp.524-533,
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| 3 |
Physical and Sensory Evaluation of Tenebrio molitor Larvae Cooked by Various Cooking Methods
Baek, Minhee;Yoon, Young-Il;Kim, Mi Ae;Hwang, Jae-Sam;Goo, Tae-Won;Yun, Eun-Young;
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Korean Society of Food and Cookery Science
, v.31, no.5, pp.534-543,
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| 4 |
Quality Characteristics of English Muffin with Powdered, Soft and Hard Type Rice Flour by Different Grinding Methods
Choi, Ok-Ja;Shim, Ki-Hoon;Ma, Eun-Bich;Lee, Seul;Son, Kyeong-Suk;Jung, Hee-Nam;
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Korean Society of Food and Cookery Science
, v.31, no.5, pp.544-550,
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| 5 |
Quality Characteristics of Wheat Flours from New Released Iksan370 with Long Spike and Domestic Wheat Cultivars
Choi, Yong-Seok;Lee, Jae-Kang;Choi, Yong-Hyun;Kim, Young-Hwan;Kang, Chon-Sik;Shin, Malsik;
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Korean Society of Food and Cookery Science
, v.31, no.5, pp.551-556,
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| 6 |
Antioxidant Activity and Quality Characteristics of Non-Glutinous Rice Porridge Jochung with added Gastrodia elata Extract
Lee, Mi Young;
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Korean Society of Food and Cookery Science
, v.31, no.5, pp.557-564,
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| 7 |
The Addition Effect of Lentil and Opuntia ficus-indica on Storage Stability for Sausages
Lee, Namrye;Park, Man Chun;Noh, Dan Bee;Yook, Hong Sun;
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Korean Society of Food and Cookery Science
, v.31, no.5, pp.565-573,
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| 8 |
Quality Characteristics of Baked Gangjung with Various Coating Syrups
Lee, Bo-Bae;Kim, Jin-Sook;Kim, Gi-Chang;Kim, Kyung-Mi;
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Korean Society of Food and Cookery Science
, v.31, no.5, pp.574-580,
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| 9 |
Biological Activity of Korean Dandelion (Taraxacum coreanum) Extracts and Preparation of Korean Dandelion Tea by Roasting Time
Yu, Eun Mi;Min, Sung Hee;
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Korean Society of Food and Cookery Science
, v.31, no.5, pp.581-587,
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| 10 |
Comparison of Pork Patty Quality Characteristics with Various Binding Agents
Choi, Yun-Sang;Jeon, Ki-Hong;Park, Jong-Dae;Sung, Jung-Min;Seo, Dong-Ho;Ku, Su-Kyung;Oh, Nam-Su;Kim, Young-Boong;
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Korean Society of Food and Cookery Science
, v.31, no.5, pp.588-595,
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| 11 |
Quality Characteristics of Dried Shredded Radish and Stir-fry Dried Shredded Radish by Different Drying Methods
Kim, Ji-Na;Park, Young-Hee;Noh, Yun-Young;Kim, Young;Kang, Min-Sook;
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Korean Society of Food and Cookery Science
, v.31, no.5, pp.596-604,
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| 12 |
A Study on Utilization and Consumption of Seaweeds in Some Regional Residents
Jung, Bok-Mi;Paik, Jae-Eun;Bae, Hyun-Joo;
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Korean Society of Food and Cookery Science
, v.31, no.5, pp.605-613,
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| 13 |
Quality and Antioxidant Properties of White Breads Enhanced with Broccoli (Brassica oleracea L.) Powder
Lee, Seon-Ho;
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Korean Society of Food and Cookery Science
, v.31, no.5, pp.614-622,
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| 14 |
A Study on Liking/Disliking Attributes of Commercial Yugwa (Korean oil pastry product) Containing Baeknyeoncho (Opuntia ficus-indica var. saboten)
Ryu, Ji-Hye;Kwon, Yong-Suk;Kim, Yangsuk;Lee, Jin-Young;
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Korean Society of Food and Cookery Science
, v.31, no.5, pp.623-634,
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| 15 |
The Relationship between Job Dissatisfaction and Turnover in a Deluxe Hotel and a Family Restaurant
Jung, Hyo Sun;Yoon, Hye Hyun;
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Korean Society of Food and Cookery Science
, v.31, no.5, pp.635-641,
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| 16 |
Quality and Antioxidant Characteristics of Sponge Cake with Asparagus (Asparagus officinals L.) Powder
Zhang, Yangyang;Song, Ka-Young;O, Hyeon Bin;Choi, Byung Bum;Kim, Young-Soon;
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Korean Society of Food and Cookery Science
, v.31, no.5, pp.642-651,
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| 17 |
A Study on Fat Content in Commercial Retort Foods - Crude Fat, Saturated Fatty Acid and Trans Fatty Acid -
Jeong, Da-Un;Im, June;Kim, Cheon-Hoe;Kim, Young-Kyoung;Park, Yoon-Jin;Om, Ae-Son;
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Korean Society of Food and Cookery Science
, v.31, no.5, pp.652-659,
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| 18 |
Assessment on Dietary Diversity According to Korean Dietary Pattern Score of Korean Adolescents and Children: Using 2007~2013 Korea National Health and Nutrition Examination Survey (KNHANES) Data
Kwon, Yong-Suk;Kim, Yangsuk;
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Korean Society of Food and Cookery Science
, v.31, no.5, pp.660-675,
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| 19 |
Quality Characteristics of Soy Sauce Braised Shiraegi with Baknig Powder
Kim, Na-Jung;Han, Gui-Jung;Kim, Ha-yun;Han, Hye-min;Park, Bo-Ram;
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Korean Society of Food and Cookery Science
, v.31, no.5, pp.676-685,
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