1 |
Quality Characteristics of Soybean Curd prepared with the Addition of Yellow Paprika Juice
/ [Park, Bock-Hee;Jeon, Eun-Raye;] / Korean journal of food and cookery science
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2 |
Biological Activities of Extracts from Omija(Schizandra chinensis Baillon)
/ [Kwon, Hoo-Ja;Park, Chan-Sung;] / Food Science and Preservation
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3 |
Quality Characteristics of Soybean Curd Prepared with Lotus Leaf Powder
/ [Park, Bock-Hee;Cho1, Hee-Sook;Jeon, Eun-Raye;Kim, Sung-Doo;Koh, Kyeong-Mi;] / Journal of the Korean Society of Food Culture
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4 |
Sensory Characteristics and Consumer Acceptance with Cookies Made with Chrysanthemum indicum L. Powder
/ [Lee, Hye-Yeon;Bae, Hyun-Joo;] / The Korean Journal of Food And Nutrition
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5 |
Microbial Analysis and Safety Evaluation in the Process of Packaged Tofus
/ [Wang, Soun-Nam;Choi, Sung-Won;Hur, Nam-Yoon;Baik, Moo-Yeol;Lee, Han-Seung;Kim, Chang-Nam;] / Journal of Life Science
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6 |
Texture and Storage Stability of Tofu Incorporated with Rhynchosia volubilis
/ [Lee, Jun-Ho;Ahn, Mi-Jung;] / Preventive Nutrition and Food Science
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7 |
A Study on the Menu Development for the Elderly during Busy Farming Season in Gyeongbuk Andong
/ [Kim, Hae-Young;Park, Chan-Eun;Lee, Hae-Jin;Park, Young-Hee;Lee, Jin-Young;] / Journal of the Korean Society of Food Science and Nutrition
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8 |
Quality Characteristics of Tofu Prepared with Lycii fructus Powder during Storage
/ [Park, Bock-Hee;Koh, Kyeong-Mi;Jeon, Eun-Raye;] / Korean journal of food and cookery science
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9 |
Quality Assessment of Soybean Curd Supplemented with Saltwort(Salicornia herbacea L.)
/ [Kim, Myung-Hee;Shin, Mi-Kyung;Hong, Geum-Ju;Kim, Kang-Sung;Lee, Kyung-Ae;] / Korean journal of food and cookery science
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10 |
Antioxidative and Fibrinolytic Activities of Several Medicinal Plant Extracts
/ [Joo, Eun-Young;Park, Chan-Sung;] / The Korea Journal of Herbology
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11 |
Quality Characteristics of Tofu (Soybean Curd) Added with Cheongyang Hot Pepper (Capsicum Annuum L.) Juice
/ [Hwang, In-Guk;Hwang, Young;Kim, Ha-Yun;Lee, Jun-Soo;Jeong, Heon-Sang;Yoo, Seon-Mi;] / Journal of the Korean Society of Food Science and Nutrition
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12 |
Physicochemical and Sensory Characteristics of Tofu Prepared with Lotus Root Powder
/ [Park, Bock-Hee;Kim, Sung-Doo;Jeon, Eun-Raye;Cho, Hee-Sook;] / Journal of the East Asian Society of Dietary Life
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13 |
Development and Quality Characteristics of Lotus Root Jeonggwa Admixed with Omija (the Medicinal Herb Schizandra chinensis Baillon) Extract during Storage
/ [Kwon, Hoo-Ja;Choi, Mi-Ae;Park, Chan-Sung;] / Food Science and Preservation
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14 |
Immuno-Activities of Extracts of Tofu Fermented with Pleurotus eryngii Mycelia
/ [Lee, Sang-Won;Kang, Jong-Woo;Kim, Jae-Yong;Park, Kyung-Wuk;Park, Seok-Kyu;Joo, Ok-Soo;Yee, Sung-Tae;Seo, Kwon-Il;] / Journal of the Korean Society of Food Science and Nutrition
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15 |
Quality Characteristics and Mineral, Oxalate and Phytate Contents of Soymilk Manufactured by Recommended Soybean Cultivars in Korea
/ [Kim, Ki-Chan;Hwang, In-Guk;Kim, Hyun-Young;Song, Hang-Lin;Kim, Hong-Sig;Jang, Keum-Il;Lee, Jun-Soo;Jeong, Heon-Sang;] / Journal of the Korean Society of Food Science and Nutrition
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16 |
Quality Characteristics and Mineral, Oxalate and Phytate Contents of Tofu Manufactured by Recommended Soybean Cultivars in Korea
/ [Kim, Ki-Chan;Hwang, In-Guk;Kim, Hyun-Young;Song, Hang-Lin;Kim, Hong-Sig;Jang, Keum-Il;Lee, Jun-Soo;Jeong, Heon-Sang;] / Journal of the Korean Society of Food Science and Nutrition
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17 |
Characteristics of Tofu (Soybean Curd) Quality Mixed with Enteromorpha intenstinalis Powder
/ [Chung, Dong-Ok;] / Journal of the Korean Society of Food Science and Nutrition
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18 |
Quality Characteristics of Tofu Prepared with Spirulina
/ [Kim, Hyo-Jin;Lee, Jee-Yeon;Lee, Seung-Hee;Lee, Kun-Jong;Kim, Mee-Ree;] / Korean journal of food and cookery science
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19 |
Development and Quality Characteristics of Bellflower Root Jeonggwa Added Omija (Schizandra chinensis Baillon) during Storage
/ [Kwon, Hoo-Ja;Park, Chan-Sung;] / Food Science and Preservation
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20 |
Different Cooking Methods for Korean Cabbage and Their Effect on Antioxidant Activity and Carotenoid and Tocopherol Contents
/ [Hwang, Eun-Sun;Kim, Gun-Hee;] / Korean journal of food and cookery science
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21 |
Quality Characteristics of Sponge Cake with Omija Powder
/ [Lee, Young-Ju;Lee, Hyun-Ju;Kim, Young-Suk;Ahn, Chang-Bum;Shim, Sun-Yup;Chun, Soon-Sil;] / Journal of the Korean Society of Food Science and Nutrition
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22 |
Quality Characteristics of Gondre Tofu by the Level of Cirsium setidens Powder and Storage
/ [Chang, Seo Young;Song, Ji Hye;Kwak, Yoon Seo;Han, Myung Joo;] / Journal of the Korean Society of Food Culture
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23 |
Quality of Sikhe Incorporated with Hot Water Extract of Omija (Schisandra chinensis Baillon) Fruit
/ [Lee, Jun-Ho;] / Food Engineering Progress
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24 |
Quality Characteristics of Tofu Added with Loquat (Eriobotrya japonica Lindl.) Leaf Powder
/ [Park, In-Duck;] / Journal of the Korean Society of Food Culture
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25 |
Quality characteristics of tofu prepared with Lagocephalus lunaris powder
/ [Yoo, Ji-Young;Cho, Hee-Sook;Park, Bock-Hee;] / Food Science and Preservation
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26 |
Quality Characteristics of Tofu Added Ligularia fischeri Powder
/ [Park, Bock-Hee;Kim, Mi;Jeon, Eun-Raye;] / Journal of the Korean Society of Food Culture
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27 |
Quality Characteristics of Tofu Prepared with Boehmeria nivea Powder
/ [Park, Yoo-Mi;Cho, Hee-Sook;Park, Bock-Hee;] / Journal of the East Asian Society of Dietary Life
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28 |
Quality Characteristics of Soybean Curd Processed with Green Cotyledon Colored Soybean
/ [Youn, Jong-Tag;Kim, Jung-Tae;Park, Hyo-Jin;Kim, Sun-Lim;Kim, Si-Ju;Kwon, Young-Up;Chung, Ill-Min;Kim, Mi-Jung;] / Journal of the Korean Society of International Agriculture
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