1 |
Preparation and Quality Characteristics of Sugar Cookies using Citron Powder
/ [Kong, Hee-Jung;Kim, Hae-Young;] / Korean journal of food and cookery science
|
2 |
Quality Characteristics of Cookies with Brown Rice Flour
/ [Lee, Mi-Hye;Oh, Myung-Suk;] / Journal of the Korean Society of Food Culture
|
3 |
University Students' Consumptive Perceptions of Bread and Cookies with Added Herbs and Sensory Characteristics of Herb Baguettes
/ [Kim, Hyun-Duk;Jeong, Myeong-Sook;] / Journal of the Korean Society of Food Culture
|
4 |
The Antioxidant Activity of Korean Cactus (Opuntia humifusa) and the Quality characteristics of Cookies with Cactus Powder added
/ [Han, Im-Hee;Lee, Kyong-Ae;Byoun, Kwang-Eui;] / Korean journal of food and cookery science
|
5 |
Antioxidative Effect and Quality Characteristics of Cookies Made with Sea tangle powder
/ [Cho, Hee-Sook;Park, Bock-Hee;Kim, Kyung-Hee;Kim, Hyeon-A;] / Journal of the Korean Society of Food Culture
|
6 |
Quality Characteristics of Cookies with Bamboo Leaves Powder
/ [Lee Jun-Youl;Ju Jong-Chan;Park Hye-Jin;Heu Eun-Shil;Choi Sun-Young;Shin Jung-Hye;] / The Korean Journal of Food And Nutrition
|
7 |
Optimization of Iced cookiess with the Addition of Pine leaf Powder
/ [Jin So-Yeon;Joo Na-Mi;Han Young-Sil;] / Korean journal of food and cookery science
|
8 |
Quality Characteristics of Cookies with Black Rice Flour
/ [Lee Jung-Shin;Oh Myung-Suk;] / Korean journal of food and cookery science
|
9 |
Effect of Angelica plant powder on the Quality Characteristics of Batter Cakes and Cookies
/ [Jeon Eun-Raye;Park In-Duck;] / Korean journal of food and cookery science
|
10 |
Physicochemical and Sensory Properties of Baikseolgi Made with Kugija (Lycium chinense Mill.) Powder
/ [Kim, Hye-Ran;Lee, Jun-Ho;] / Preventive Nutrition and Food Science
|
11 |
Optimization of Iced Cookie with Dried Lotus Root Powder Using Response Surface Methodology
/ [Song, Yun-Hee;Lee, Ji-Hee;Jeong, Hui-Seon;Park, Sang-Hyun;Jung, Hyeon-A;Joo, Na-Mi;] / Preventive Nutrition and Food Science
|
12 |
Physicochemical and Sensory Characteristics of Rice Cookies Based on Goami 2 with Sesames(White and Black) and Perilla Seeds
/ [Jung, Young-Jeong;Seo, Han-Seok;Myung, Jyong-Eun;Shin, Jeong-Min;Lee, Eun-Ju;Hwang, In-Kyeong;] / Korean journal of food and cookery science
|
13 |
Quality Characteristics of Cookies with Added Concentrations of Garlic Juice
/ [Shin, Jung-Hye;Lee, Soo-Jung;Choi, Duck-Joo;Kwen, O-Chen;] / Korean journal of food and cookery science
|
14 |
Quality Characteristics of Jeolpyeon by Different Ratios of Lycil fructus Powder
/ [Lee, Mi-Young;Kim, Jong-Gun;] / Korean journal of food and cookery science
|
15 |
The Quality Characteristics of Cookies Prepared with Different Forms of Shredded Garlics
/ [Choi, Duck-Joo;Shin, Jung-Hye;Lee, Soo-Jung;Lee, Hyun-Ji;Kwon, O-Chen;] / The Korean Journal of Food And Nutrition
|
16 |
Quality Characteristics of Cookies fortified with Skate (Raja kenojei) Powder
/ [Cho, Hee-Sook;Kim, Kyung-Hee;] / Journal of the Korean Society of Food Culture
|
17 |
Quality Characteristics of Cookies Prepared with Lotus Leaf Powder
/ [Kim, Gui-Sun;Park, Geum-Soon;] / Korean journal of food and cookery science
|
18 |
Physical and Sensory Characteristics of Sponge Cakes Added Steamed Garlic and Yuza Powder
/ [Shin, Jung-Hye;Choi, Duck-Joo;Kwon, O-Chen;] / The Korean Journal of Food And Nutrition
|
19 |
Quality Characteristics of Cookies Prepared with Fresh and Steamed Garlic Powders
/ [Lee, Soo-Jung;Shin, Jung-Hye;Choi, Duck-Joo;Kwen, O-Chen;] / Journal of the Korean Society of Food Science and Nutrition
|
20 |
Physicochemical Properties of Added Sugar Ratio on Gugija-Sugar Leaching by Using Gugija (Lycii fructus) Raw Fruit
/ [Lee, Ka-Soon;Kim, Gwan-Hou;Kim, Hyun-Ho;Lee, Hee-Chul;Paik, Seung-Woo;Lee, Sox-Su;] / Journal of the Korean Society of Food Science and Nutrition
|
21 |
Physicochemical Properties of Sugar-snap Cookies Prepared with Chrysanthemum indicum Linne Powder
/ [Bae, Hyun-Joo;Lee, Hye-Yeon;Paik, Jae-Eun;] / The Korean Journal of Food And Nutrition
|
22 |
Quality Characteristics of Sugar Snap-Cookie with Added Cornus fructus
/ [Ko, Hee-Chul;] / Journal of the East Asian Society of Dietary Life
|
23 |
Quality Attributes of Cookies Prepared with Tomato Powder
/ [Chung, Hai-Jung;] / Preventive Nutrition and Food Science
|
24 |
Quality Characteristics of Cookies Prepared with Button Mushroom(Agaricus bisporous) Powder
/ [Lee, Jin-Sil;Jeong, Seong-Suk;] / Korean journal of food and cookery science
|
25 |
Assessment of Quality Characteristics of Cookies Prepared with Shrimp Powder for a Snack Served to Kindergarteners
/ [Cho, Hee-Sook;Kim, Kyung-Hee;] / Journal of the Korean Society of Food Culture
|
26 |
Physicochemical Properties of Cookies Incorporated with Strawberry Powder
/ [Lee, Jun Ho;Ko, Jong Cheul;] / Food Engineering Progress
|
27 |
Antioxidant Activity and Quality Characteristics of Perilla leaves(Perilla frutescens var. japonica HARA) Cookies
/ [Choi, Hae-Yeon;Oh, So-Yeon;Lee, Yang-Soon;] / Korean journal of food and cookery science
|
28 |
Quality Characteristics of Cookies Containing Various Levels of Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit
/ [Kim, Kyoung-Hee;Yun, Mi-Hyang;Jo, Ji-Eun;Yook, Hong-Sun;] / Journal of the Korean Society of Food Science and Nutrition
|
29 |
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
|
30 |
Quality Characteristics and Antioxidant Activities of Cookies Added with Pleurotus eryngii Powder
/ [Kim, Ye-Ji;Jung, In-Kyung;Kwak, Eun-Jung;] / Korean Journal of Food Science and Technology
|
31 |
Effect of Rice Bran Powder on the Quality Characteristics of Cookie
/ [Jang, Kyeung-Hee;Kwak, Eun-Jung;Kang, Woo-Won;] / Food Science and Preservation
|
32 |
Quality Characteristics of Cookies added with Asparagus Powder
/ [Yang, Seung-Mi;Kim, Sung-Hyun;Shin, Jung-Hye;Kang, Min-Jung;Sung, Nak-Ju;] / Journal of agriculture & life science
|
33 |
The Quality Characteristics of Cookies with Added Boehmeria nivea
/ [Paik, Jae-Eun;Bae, Hyun-Joo;Joo, Na-Mi;Lee, Soo-Jeong;Jung, Hyeon-A;Ahn, Eun-Mi;] / The Korean Journal of Food And Nutrition
|
34 |
Quality Characteristics of Cookies Prepared with Ulleung-Maesil (Prunus mume fruit) Powder
/ [Kim, Mi-Hyun;Lee, Jin-Sil;] / Journal of the Korean Home Economics Association
|
35 |
Quality Characteristics and Antioxidative Effect of Cookies Made with Capsosiphon fulvescens Powder
/ [Lee, Ga-Wha;Choi, Min-Ja;Jung, Bok-Mi;] / Korean journal of food and cookery science
|
36 |
Antioxidative Activity of Crackers Made with a Guava(Psidium guajava Linn.) Leaf Extract Harvested in Korea
/ [Heo, Ye-Jin;Sim, Ki-Hyeon;Choi, Hae-Yeon;Kim, Sun-Im;] / Korean journal of food and cookery science
|
37 |
Quality Characteristics of Cookies with Varied Concentrations of Blueberry Powder
/ [Ji, Jeong-Ran;Yoo, Seung-Seok;] / Journal of the East Asian Society of Dietary Life
|
38 |
Quality Characteristics of Sugar Snap-Cookie Added to Carrot Powder (II) - Quality Characteristics of Sugar Snap-Cookie -
/ [Hwang, Seung-Hwan;] / Journal of the East Asian Society of Dietary Life
|
39 |
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
|
40 |
Quality Characteristics of Cookies with Garlic Paste
/ [Kim, Ae-Jung;Joung, Kyung-Hee;Shin, Seung-Mee;Lim, Hee-Jung;Cho, Jae-Chul;] / Journal of the Korea Academia-Industrial cooperation Society
|
41 |
Effect of Saururus chinensis Powder Addition on the Quality of Sugar Snap Cookies
/ [Bae, Hyun Joo;Lee, Hye Yeon;Lee, Jin Hyang;Lee, Jun Ho;] / Food Engineering Progress
|
42 |
Development and Characterization of Rice Cookies Containing Germinated Yakkong Powder
/ [Han, Jung-Ah;] / Korean journal of food and cookery science
|
43 |
Optimization of Germinated Brown Rice Cookie with Added Spinach Powder
/ [Lee, Hee-Jeong;Joo, Na-Mi;] / Korean journal of food and cookery science
|
44 |
Antioxidative Activity and Quality Characteristics of Almond Cookies Prepared with Job's tears(Coixlachryma-jobi L.) Chungukjang
/ [Lee, Hye-Jeong;Kim, Sung-Soo;Han, Chan-Kyu;Oh, Hwan-Hee;Kim, Hyo-Jung;Lee, Soon-Woo;Choi, Yu-Shick;Choi, Eun-Young;Kim, Mi-Kyung;Kim, Weon-Mo;] / Korean journal of food and cookery science
|
45 |
Quality Characteristics and Antioxidative Effects of Cookie Prepareds with Curcuma longa L. Powder
/ [Ju, Sung-Mee;Hong, Ki-Woon;] / Journal of the East Asian Society of Dietary Life
|
46 |
Antioxidant Activity and Quality Characteristics of American Cookies Prepared with Job's Tears(Coix lachryma-jobi L.) Chungkukjang Powder and Wheat Bran Powder
/ [Lee, Hye-Jeong;Pak, Hee-Ok;Jang, Jae-Seon;Kim, Sung-Su;Han, Chan-Kyu;Oh, Jae-Bok;Do, Wan-Yeo;] / The Korean Journal of Food And Nutrition
|
47 |
Quality Characteristics of Cookies Containing Powder of Extracts from Angelica gigas Nakai
/ [Moon, Young-Ja;Jang, Soon-Ae;] / The Korean Journal of Food And Nutrition
|
48 |
Quality Characteristics of Cookies added with Chungkukjang Powder
/ [Bang, Byung-Ho;Kim, Kwan-Pil;Kim, Min-Jung;Jeong, Eun-Ja;] / The Korean Journal of Food And Nutrition
|
49 |
Quality Characteristics of Rice Cookies Prepared with Sea Mustard (Undaria pinnatifida Suringer) Powder
/ [Jung, Kyoo-Jin;Lee, Seung-Je;] / Journal of the Korean Society of Food Science and Nutrition
|
50 |
Quality Characteristics of Cookies with Hot Water Extract of Seamustad (Undaria pinnatifida) Sporophylls and Treated with Gamma Irradiation
/ [Kim, Da-Mi;Kim, Kyoung-Hee;Yun, Young-Sik;Kim, Jae-Hun;Lee, Ju-Woon;Yook, Hong-Sun;] / Journal of the Korean Society of Food Science and Nutrition
|
51 |
Antioxidant Activities and Quality Characteristics of Cookies Supplemented with Mulberry Pomace
/ [Jeon, Hye-Lyun;Oh, Hye-Lim;Kim, Cho-Rong;Hwang, Mi-Hyun;Kim, Hyung-Don;Lee, Sang Won;Kim, Mee Ree;] / Journal of the Korean Society of Food Science and Nutrition
|
52 |
Quality Characteristics of Rice Cookies Prepared with Different Amylose Contents
/ [Kwon, Yu-Ri;Jung, Myung-Hoon;Cho, Jun-Hyeon;Song, You-Chun;Kang, Hang-Won;Lee, Won-Young;Youn, Kwang-Sup;] / Journal of the Korean Society of Food Science and Nutrition
|
53 |
Study on the Quality Properties of Hardtack Added with Acorn Jelly Powder and Acorn Ethanol Extract
/ [Lee, Won-Kyoung;Kim, Seung-Hee;Choi, Chang-Suk;Cho, Soo-Muk;] / Journal of the Korean Society of Food Science and Nutrition
|
54 |
Antioxidant Activity and Quality Characteristics of Black Rice Bran Cookies
/ [Joo, Shin-Youn;Choi, Hae-Yeon;] / Journal of the Korean Society of Food Science and Nutrition
|
55 |
Quality Characteristics and Antioxidative Effect of Yukwa Prepared with Lycii fructus Powder
/ [Park, Bock-Hee;Yang, Hyo-Hyun;Cho, Hee-Sook;] / Journal of the Korean Society of Food Science and Nutrition
|
56 |
Quality Characteristics of Cookies Made with Flaxseed Powder
/ [Kim, Su-Yean;Chung, Hai-Jung;] / Food Engineering Progress
|
57 |
Quality Characteristics of Cookies Added with Guava(Psidium guajava L.) Leaf Powder
/ [Jeong, Eun-Ja;Kim, Kwan-Pil;Bang, Byung-Ho;] / The Korean Journal of Food And Nutrition
|
58 |
Effect of Sucrose and Boric Acid on In Vitro Pollen Germination of Boxthorn (Lycium chinense M.)
/ [Kim, Su Dong;Min, Byung Hoon;Yoon, Wha Mo;Lee, Ok Ran;] / Korean Journal of Medicinal Crop Science
|
59 |
Quality Characteristics of Cookies added with Hongkuk Powder
/ [Jeong, Eun-Ja;Kim, Kwan-Pil;Bang, Byung-Ho;] / The Korean Journal of Food And Nutrition
|
60 |
Quality Characteristics and Glycemic Index of Oatmeal Cookies Made with Artificial Sweeteners
/ [Bang, Son Kwon;Son, Eun-Jung;Kim, Hyo-Jin;Park, Sunmin;] / Journal of the Korean Society of Food Science and Nutrition
|
61 |
Optimization of Cookie Preparation by Addition of Polygonum multiflorum Radix Powder using Response Surface Methodology
/ [Yu, Hyeon Hee;Oh, Jong Chul;] / The Korean Journal of Food And Nutrition
|
62 |
Quality Characteristics of Cookies containing Platycodon grandiflorum Powder
/ [Jeong, Eun-Ja;Kim, Kwan-Pil;Bang, Byung-Ho;] / The Korean Journal of Food And Nutrition
|
63 |
Quality Characteristics of Cookies Prepared with Loquat (Eriobotrya japonica Lindl.) Leaf Powder
/ [Cho, Hee-Sook;Kim, Kyung-Hee;] / Journal of the Korean Society of Food Science and Nutrition
|
64 |
The Quality and Antioxidant Properties of Cookies Containing Codonopsis lanceolata Powder
/ [Song, Ji Hun;Lee, Jun Ho;] / Korean Journal of Food Science and Technology
|
65 |
The Quality and Antioxidant Properties of Pound Cakes Containing Licorice Powder
/ [Park, Gyu Hwan;Lee, Jun Ho;] / Korean Journal of Food Science and Technology
|
66 |
Quality characteristics of cookies added with jujube powder
/ [Kim, Min Jung;Choi, Ji Eun;Lee, Jun Ho;] / Food Science and Preservation
|
67 |
Quality Characteristics and Antioxidant Activities of Black Rice Cookies with Added Dried Laver (Porphyra tenera)
/ [Hwang, Eun-Sun;Tai, Nhuan Do;] / Korean journal of food and cookery science
|
68 |
Quality Evaluations of Cookies Containing Mugwort Powder
/ [Bang, Byung-Ho;Kim, Kwan-Pil;Rhee, Moon-Soo;Jeong, Eun-Ja;] / The Korean Journal of Food And Nutrition
|
69 |
Quality Characteristics and Antioxidant Activities of Cookies added Eleutherococcus sessiliflorus Leaf Powder
/ [Jin, So-Yeon;Lee, Eun Ji;Gil, Ga Young;Joo, Shin Youn;] / Journal of the East Asian Society of Dietary Life
|
70 |
Quality Characteristics and Optimization of Rice Cookies with Nuts by Response Surface Methodology
/ [Jin, So-Yeon;Lee, Eun Ji;Kim, Myung-Hyun;] / Journal of the East Asian Society of Dietary Life
|
71 |
Quality and Antioxidant Properties of Cookies Supplemented with Cinnamon Powder
/ [Song, Ji Hun;Lim, Jeong Ah;Lee, Jun Ho;] / Journal of the Korean Society of Food Science and Nutrition
|
72 |
Physiochemical Characteristics of Extruded Angelica gigas Nakai Depending on the Extrusion Processing Parameter
/ [Lee, Hee Jung;Jeong, Heon Sang;Park, Chun Geon;Lee, Jeong Hoon;Park, Chung Berm;Kim, Chong Tai;Choi, Ae Jin;] / Korean Journal of Medicinal Crop Science
|
73 |
Quality characteristics of cookies with acaiberry (Euterpe oleracea Mart.) powder added
/ [Choi, Young-Sim;Kim, Sun-Kyung;Mo, Eun-Kyoung;] / Food Science and Preservation
|
74 |
Quality Characteristics of Iced Pumpkin Paste Cookies Prepared Using Different Fat and Fatty Oils
/ [Shin, Dong-Sun;Yoo, Yeon-Mi;Park, Bo-Ram;] / Korean journal of food and cookery science
|
75 |
Quality Characteristics and Antioxidative Effects of Dasik added with Lycii Fructus Extract
/ [Lee, Young-Sook;Seo, Eun-Ji;Jeon, Seo-Young;Kim, Ae-Jung;Rho, Jeong-Ok;] / Korean Journal of Human Ecology
|