1 |
Composition and functionality of chonma
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[
Chung, HS;Ji, GE.
] /
Korean J Food Sci. Technol.
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2 |
Effect of whole powder and extracts of Gastodiae rhizoma on serum lipids and body fat in rats fed high-fat diet
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[
Kim, KI;Han, CK;Seong, KS;Lee, OH;Park, JM;Lee, BY.
] /
Korean J Food Sci. Technol.
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3 |
Optimization of beverage preparation from Schizandra Chinenis by response surface methodology
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[
Kang, KC;Park, JH;Bae, SB;Jhin, HS;Rhee, KS.
] /
Korean J Food Sci. Technol.
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4 |
A study on the properties of hot water extracts of Korean dried tangerine peel and development of beverage by using it
/
[
Min, SH;Min Sh;Oh, HS.
] /
Korean J Food Sci. Food Cookery Sci.
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5 |
Preparation and antioxidant activity of health drink with extract powder from Carthamus tinctorius L. seed
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[
Kim, JH;Park, JH;Park, SD;Choi, SY;Seong, JH;Hoon, KD.
] /
Korean J Food Sci. Technol.
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6 |
A study on the analysis of oriental functional beverage and on the blood alcohol concentration of rat after drinking liquors
/
[
Seo, KH;Kim SH.
] /
Korean J Food & Nutr.
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7 |
/
[
유태종
] /
식품보감
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8 |
/
[
조은자;장명숙
] /
식품가공저장
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9 |
Manufacture of citron jelly using the citron-extract
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[
Kim, IC.
] /
J Korean Soc. Food Sci. Nutr.
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10 |
Physicochemical properties of lotus root
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[
Yang, HC;Kim, YH;Lee, TK;Cha, YS.
] /
J Korean Agricultural Chemical Society
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11 |
Study on the chemical composition in bomboo shoot, lotus root and burdock
/
[
Han, SJ;Koo, SJ.
] /
Korean J Soc. Food Sci.
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12 |
Effect of lotus root powder on the baking quality of white bread
/
[
Kim, YS;Jeon, SS;Jung, ST.
] /
Korean J. Soc. Food Cookery Sci.
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13 |
/
[
황안국
] /
한방영양학
|
14 |
Purification and characterization of polyphenol oxidase from lotus root
/
[
Moon, SM;Kim, HJ;Han, KS.
] /
Korean J Food Sci. Technol.
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15 |
Effects of lotus root powder on the quality of dough
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[
Kim, YS;Chun, SS;Jung, ST;Kim, RY.
] /
Korean J. Soc. Food Cookery Sci.
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16 |
A study of medicinal plants for applications in functional foods(1)
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[
Park, SH;Han, JH.
] /
J Korean Soc. Food Sci. Nutr.
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17 |
A study on making jelly with omija extract
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[
Kim, JE;Chun, HJ.
] /
Korean J Soc. Food Sci.
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18 |
The effect of different level of mungbean starch on the quality of omija-pyun
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[
Lee, CJ;Cho, HJ.
] /
Korean J Dietary Culture
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19 |
Influence of carrageenan additon on the rheological properties of omija extract jelly
/
[
Chun, H. J.
] /
Korean J Soc. Food Sci.
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20 |
Influence of carrageenan and pectin addition on the rheological properties of omija extract jelly
/
[
Sim, YJ;Paik, JE;Joo, NM;Chun, Hj.
] /
Korean J Soc. Food Sci.
|
21 |
Preparation and shelf-life of soybean and coagulated by fruit juice of Schizandra chinensis and Prunus mume
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[
Jung, GT;Ju, IO;Choi, JS;Hong, JS.
] /
Korean J Food Sci. Technol.
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22 |
Effect of addition of various mesh sifted powder from safflower seed on quality characteristic of yanggaeng
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[
Kim, JH;Park, JH;Park, SD;Kim, JK;Kang, WW;Moon, KD.
] /
Korean Journal of Food Preservation
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23 |
/
[
한국영양학회
] /
한국인 영양권장량
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24 |
Instrumental and sensory characteristics of yanggaeng mixed kidney bean sediment
/
[
Park, SH;Cho, EJ.
] /
Korean J Dietary Culture
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25 |
Studies on the rheological properties of yangeng
/
[
Pyun, YR;Yu, JH;Joon, IS.
] /
Korean J. Food Sci. Technol.
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26 |
Instrumental and sensory characteristics of jelly
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[
Lee, JW;Lee, YH;Yoo, MS;Rhee, KS.
] /
Korean J Food Sci. Technol.
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27 |
/
[
한국식품공업협회
] /
식품공전
|