1 |
Effect of Synnemata of Beauveria bassiana on the Baking Qualities of Bread
/ [Bae, Song-Hwan;Lee, Chan;Lee, Seog-Won;Yoon, Cheol-Sik;Chung, Soo-Hyun;] / Journal of the Korean Society of Food Science and Nutrition
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2 |
Characteristics of Yanggaeng with Lotus Root and Omija
/ [Park Sung Hye;Hyun Joong Soon;Park Sung Jin;Han Jong Hyun;] / Journal of Physiology & Pathology in Korean Medicine
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3 |
Quality Characteristics of Bread Added with Black Sesame Powder
/ [Choi, Soon-Nam;Chung, Nam-Yong;] / Korean journal of food and cookery science
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4 |
Nutritional Composition of White-flowered and Pink-flowered Lotus in Different Parts
/ [Heo, Nam-Chil;Choi, Kyeong-Cheol;Ahn, Yang-Jun;Yang, Ho-Cheol;] / Korean Journal of Food Science and Technology
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5 |
Quality Characteristics of Loaf Bread Added with Takju Powder
/ [Jeong, Jin-Woong;Park, Kee-Jai;] / Korean Journal of Food Science and Technology
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6 |
Protective Effects of Lotus Root (Nelumbo nucifera G.) Extract on Hepatic Injury Induced by Alcohol in Rats
/ [Lee, Jae-Joon;Park, Se-Young;Lee, Yu-Mi;Lee, Myung-Yul;] / Food Science and Preservation
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7 |
Effects of Lotus (Nelumbo Nucifera Gaertner) Leaf Powder on Lipid Concentrations in Rats Fed High Fat Diet Rats
/ [Shin, Mee-Kyung;Han, Sung-Hee;] / Journal of the Korean Society of Food Culture
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8 |
In Vitro Assay on Physiological Activities of Flower and Leaf Extracts of Red Lotus
/ [Heo, Buk-Gu;Park, Yong-Seo;Hou, Won-Noung;Im, Myung-Hee;Park, Yun-Jum;Kim, Hyun-Ju;Sin, Jang-Sik;Cho, Ja-Yong;] / Horticultural Science & Technology
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9 |
Quality Characteristics of Julpyun Containing Different Levels of Lotus Root Powder
/ [Kang, Jae-Hee;Yoon, Sook-Ja;] / Korean journal of food and cookery science
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10 |
Quality Characteristics of White Pan Bread with Garlic Powder
/ [Hong, Soon-Young;Shin, Gil-Man;] / The Korean Journal of Food And Nutrition
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11 |
Antioxidaive Activity of Lotus Root(Nelumbo nucifera G.) Extracts.
/ [Lee, Jae-Joon;Ha, Jin-Ok;Lee, Myung-Yul;] / Journal of Life Science
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12 |
Quality Characteristics of Sulgitteok Added with Lotus Root Powder
/ [Yoon, Sook-Ja;Choi, Bong-Soon;] / Korean journal of food and cookery science
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13 |
Quality Characteristics of Pound Cake Prepared with Mandarin Powder
/ [Park, Yeong-Sun;Shin, Sol;Shin, Gil-Man;] / Food Science and Preservation
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14 |
Study on the Chemical Composition of Lotus Root and Functional Evaluation of Fermented Lotus Root Drink
/ [Bae, Man-Jong;Kim, Soo-Jung;Ye, Eun-Ju;Nam, Hak-Sik;Park, Eun-Mi;] / Journal of the Korean Society of Food Culture
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15 |
Quality Characteristics of White Pan Bread by Angelica gigas nakai Powder
/ [Shin, Gil-Man;Kim, Dong-Young;] / Food Science and Preservation
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16 |
Effect of Astragalus membranaceus Powder on Yeast Bread Baking Quality
/ [Min, Sung-Hee;Lee, Bo-Ram;] / Journal of the Korean Society of Food Culture
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17 |
Quality Characteristics of Sponge Cake added with Mesangi(Capsosiphon Fulvescens) Powder
/ [Lee, Jae-Hoon;Kwak, Eun-Jung;Kim, Ji-Sang;Lee, Young-Soon;] / Korean journal of food and cookery science
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18 |
Rheological Properties of Bread Dough Added with Enteromorpha intenstinalis
/ [Lim, Eun-Jeong;Lee, Yoo-Hyun;Huh, Chai-Ok;Kwon, Soon-Hyung;Kim, Ji-Young;Han, Yong-Bong;] / Korean Journal of Food Science and Technology
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19 |
Characteristics of Yellow Layer Cake Made with Mandarin Powder
/ [Park, Yeong-Sun;Shin, Sol;Shin, Gil-Man;] / Food Science and Preservation
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20 |
The Quality Characteristics of Bread with Added Buckwheat Powder
/ [Choi, Soon-Nam;Chung, Nam-Yong;] / Korean journal of food and cookery science
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21 |
Quality Changes in Baik-Kimchi (Pickled Cabbage) Added Lotus Root Juice during Fermentation
/ [Park, Bock-Hee;Choi, Sun-Hee;Cho, Hee-Sook;Kim, Sung-Doo;Jeon, Eun-Raye;] / Food Science and Preservation
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22 |
Shelf Life Extension of Steamed Bread by the Addition of Fermented Pine Needle Extract Syrup as an Ingredient
/ [Choi, Dong-Man;Chung, Sun-Kyung;Lee, Dong-Sun;] / Journal of the Korean Society of Food Science and Nutrition
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23 |
The Effect of Lotus Root Powder on the Quality of Dasik
/ [Yoon, Sook-Ja;Noh, Kwang-Seok;Jung, Sang-Eun;] / Korean journal of food and cookery science
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24 |
Quality Characteristics of White Pan Bread by Lotus (Nelumbo nucifera) Seeds Powder
/ [Lee, Byung-Gu;Byun, Gwang-In;Cha, Woen-Suep;] / Food Science and Preservation
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25 |
Yield and Size of Enlarged Rhizome among Different Kinds of White Lotus
/ [Im, Myung-Hee;Park, Yong-Seo;Cho, Ja-Yong;Park, Sam-Gyun;Yun, Jae-Gill;Jang, Hong-Gi;Heo, Buk-Gu;] / Korean Journal of Plant Resources
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26 |
Changes in the Quality Characteristics of Lotus Root Pickle with Beet Extract during Storage
/ [Park, Bock-Hee;Jeon, Eun-Raye;Kim, Sung-Doo;Cho, Hee-Sook;] / Journal of the Korean Society of Food Science and Nutrition
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27 |
Changes in the Quality Characteristics of Lotus Root Pickle with Beet Extract during Storage
/ [Park, Bock-Hee;Jeon, Eun-Raye;Kim, Sung-Doo;Cho, Hee-Sook;] / Journal of the Korean Society of Food Science and Nutrition
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28 |
Effect of Cabbage Powder on Baking Properties of White Breads
/ [Lee, Seon-Ho;] / Food Science and Preservation
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29 |
Effect of Packaging Materials and Storage Temperature on the Quality of Dried Lotus Root (Nelumbo nucifera G.)
/ [Kwon, Oh-Heun;Ryu, Jung-A;Kang, Dong-Kyoon;Choe, So-Young;Lee, Hye-Ryun;] / Food Science and Preservation
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30 |
Evaluation of the Quality Characteristics of Sponge Cake Containing Mugwort Powder
/ [Lee, Hyun-Ja;] / Journal of the East Asian Society of Dietary Life
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31 |
Research on Lotus Root Eungi and Development of Beverage from Lotus Root Starch
/ [Kim, Sung-Hae;Suk, Jung-Eun;Cho, Mi-Sook;Choi, Nam-Soon;] / Journal of the Korean Society of Food Culture
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32 |
Quality Changes by Storage Temperature and Rhizome Condition in White Lotus Storage
/ [Yoo, Yong-Kweon;Roh, Yong-Seung;Lee, Bong-Keun;] / Journal of People, Plants, and Environment
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33 |
Quality Changes by Packing Environment in White Lotus Storage
/ [Yoo, Yong-Kweon;Roh, Yong-Seung;Kong, Xiang-Feng;] / Journal of People, Plants, and Environment
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34 |
Quality Characteristics of Morning Rolls Added with Makgeolli Lees Extract Powder
/ [Lee, Hyun-Sook;Kim, Soon-Mi;] / Journal of the Korean Society of Food Culture
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35 |
Anti Oralmicrobial Activity of Various Extracts from Parts of Lotus (Nelumbo nucifera)
/ [Lee, Eun-Soo;Han, Young-Sook;] / Korean journal of food and cookery science
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36 |
Quality Characteristics of Cookies Added with Nelumbo nucifera G. powder
/ [Lee, Eun-Jun;Kim, Hyeong-Il;Hong, Geum-Ju;] / Journal of the Korean Society of Food Culture
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37 |
Quality Characteristics of Cookies Added with Nelumbo nucifera G. powder
/ [Lee, Eun-Jun;Kim, Hyeong-Il;Hong, Geum-Ju;] / Journal of the Korean Society of Food Culture
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38 |
Quality Characteristics of Bread with Various Concentrations of Purple Sweet Potato
/ [Lee, Soon-Mok;Park, Geum-Soon;] / Korean journal of food and cookery science
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39 |
Quality Characteristics of Pan Bread with Spirulina Powder
/ [Kang, Sun-Hee;Lee, Ji-Yeon;Kim, Hyo-Jin;Kim, Hye-Ran;You, Bo-Ram;Kim, Min-Ji;Yang, Ki-Hyun;Shim, Eun-Kyoung;Kim, Mee-Ree;] / Journal of the East Asian Society of Dietary Life
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40 |
Quality Characteristics of Sponge Cake with Added Lotus Leaf and Lotus Root Powders
/ [Kim, Hyun-Sun;Lee, Chi-Ho;Oh, Jae-Wook;Lee, Jeong-Hoon;Lee, Si-Kyung;] / Journal of the Korean Society of Food Science and Nutrition
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41 |
Quality Characteristics of Bread Added with Paprika Powder
/ [Choi, Soon-Nam;Kim, Hyun-Jung;Chung, Nam-Yong;] / Korean journal of food and cookery science
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42 |
Effects of Nelumbo nucifera Root Extract on Proliferation and Apoptosis in HT-29 Human Colon Cancer Cells
/ [Guon, Tae-Eun;Chung, Ha Sook;] / Journal of the East Asian Society of Dietary Life
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