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Antimutagenic and Cytotoxic Effects of Fagopyrum esculentum Moenech Noodles Extracts
/ [Yoo, Kwang-Ha;Kim, Soo-Hyun;Ham, Young-An;Yoo, Soo-Jung;Oh, Hyun-Taek;Ham, Seung-Shi;] / Journal of the Korean Society of Food Science and Nutrition
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Quality Characteristics of Dried Noodle Made with Lotus Root Powder
/ [Park, Bock-Hee;Cho, Hee-Sook;Bae, Kyoung-Yun;] / Korean journal of food and cookery science
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Quality Characteristics of Jelly Made with Yam Powder
/ [Lee, Jung-Ae;Park, Geum-Soon;] / Korean journal of food and cookery science
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Drying Characteristics of Korean-type Rehmannia (Jiwhang) Noodle
/ [Rhim, Jong-Whan;] / Food Science and Biotechnology
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Physical and Sensory Characteristics of Wet Noodles Prepared by Adding Ge-Geol Radish Powder
/ [Kim, Haeng-Ran;Lee, Ji-Hyun;Kim, Yang-Suk;Kim, Kyung-Mi;] / Korean Journal of Food Science and Technology
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6 |
Optimization of Cookie Preparation by Addition of Yam Powder
/ [Joo, Na-Mi;Lee, Sun-Mee;Jung, Hee-Sun;Park, Sang-Hyun;Song, Yun-Hee;Shin, Ji-Hun;Jung, Hyeon-A;] / Food Science and Preservation
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Quality Characteristics of Mandupi with Skate (Raja kenojei) flour
/ [Cho, Hee-Sook;Kim, Kyung-Hee;] / Journal of the Korean Society of Food Culture
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Effect of Chinese Chives Addition on Retrogradation Rate and Storage Stability of Frozen Noodle
/ [Kwak, Yeon-Ju;] / The Korean Journal of Food And Nutrition
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9 |
The Optimization of Muffin with Yam Powder Using Response Surface Methodology
/ [Joo, Na-Mi;Lee, Sun-Mee;Jeong, Hee-Sun;Park, Sang-Hyun;Jung, Ah-Ram;Ryu, Seung-Yeon;Lee, Ji-Hee;Jung, Hyeon-A;] / Journal of the Korean Society of Food Culture
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Quality Characteristics of Noodle (Garakguksu) with Curcuma longa L. Powder
/ [Song, Seung-Heon;Jung, Hyun-Sook;] / Korean journal of food and cookery science
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Quality Characteristics of Dried Noodle Added with Lotus Leaf Powder
/ [Park, Bock-Hee;Jeon, Eun-Raye;Kim, Sung-Doo;Cho, Hee-Sook;] / Journal of the Korean Society of Food Culture
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Improvement on the Antioxidant Activity of Instant Noodles Containing Enzymatic Extracts from Ecklonia cava and Its Quality Characterization
/ [Heu, Min-Soo;Yoon, Min-Seok;Kim, Hyung-Jun;Park, Kwon-Hyun;Lee, Jong-Hyun;Jo, Mi-Ran;Lee, Jung-Suk;Jeon, You-Jin;Kim, Jin-Soo;] / Korean Journal of Fisheries and Aquatic Sciences
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Assessment of Quality Characteristics of the Shrimp Powder, Jook, for Elderly Foodservice Operation
/ [Cho, Hee-Sook;Kim, Kyung-Hee;] / Journal of the Korean Society of Food Culture
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Development and Quality Characteristics of Rice Noodles Made with Added Capsosiphon fulvescens Powder
/ [Jung, Bok-Mi;Park, Soon-Ok;Shin, Tai-Sun;] / Korean journal of food and cookery science
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Quality Characteristics and Shelf-life of Red Ginseng Wet Noodles Prepared with Gums
/ [Kim, Eun-Mi;] / Korean journal of food and cookery science
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16 |
Quality Characteristics of Shrimp Flour Added Dumpling Shell
/ [Kim, Kyung-Hee;Park, Bock-Hee;Cho, Young-Ja;Kim, Su-Ryoun;Cho, Hee-Sook;] / Journal of the Korean Society of Food Culture
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Assessment of Quality Characteristics of Dried Shrimp Noodles for Elderly Foodservice Operations
/ [Cho, Hee-Sook;Kim, Kyung-Hee;] / Korean journal of food and cookery science
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18 |
Effect of Enteromorpha intenstinalis Powder Addition in the Quality of Dumpling Shell
/ [Park, Bock-Hee;Ju, Sung-Mee;Cho, Hee-Sook;] / Food Science and Preservation
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Quality Characteristics of Dried Noodles Prepared by Adding Hericium erinaceum Powder and Extract
/ [Oh, Bong-Yun;Lee, You-Seok;Kim, Young-Ok;Kang, Jeong-Hwa;Jung, Kyung-Ju;Park, Jang-Hyun;] / Korean Journal of Food Science and Technology
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20 |
Rheological Properties of Dried Noodles with Added Enteromorpha intenstinalis Powder
/ [Cho, Hee-Sook;] / Journal of the East Asian Society of Dietary Life
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21 |
The Characteristics and Optimizing Production Conditions of Pasta Prepared with Yam Powder
/ [Na, Yu-Ri;Yun, Eun-A;Joo, Na-Mi;] / Korean journal of food and cookery science
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22 |
Effect of Extracts from Morus alba L. and Curcuma aromatica on Shelf-life and Quality of Wet Noodle
/ [Park, Na-Bi;Lee, So-Young;Yoon, So-Young;Kim, Koth-Bong-Woo-Ri;Song, Eu-Jin;Lee, So-Jeong;Lee, Chung-Jo;Jung, Ji-Yeon;Kwak, Ji-Hee;Lee, Ho-Dong;Choi, Ho-Duk;Ahn, Dong-Hyun;] / Journal of the Korean Society of Food Science and Nutrition
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23 |
Quality Characteristics of Rice Noodles in Korean Market
/ [Yang, Hee-Seon;Kim, Chang-Soon;] / Journal of the Korean Society of Food Science and Nutrition
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24 |
Quality Characteristics and Storage Properties of Wet Noodle with Added Cheonnyuncho Fruit Powder
/ [Jung, Bok-Mi;] / Korean journal of food and cookery science
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25 |
Quality Characteristics of Wet Noodles Added with Freeze-dried Maesangi Powder
/ [Park, Jin-Hee;Ko, Seong-Hye;Yoo, Seung-Seok;] / Korean journal of food and cookery science
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26 |
Quality Characteristics of Rice Noodles with Added Allium victorialis Powder
/ [Park, Geum-Soon;Kim, Ji-Young;] / Korean journal of food and cookery science
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27 |
Quality Characteristics of Sulgidduk with Added Yam (Dioscorea japonica) Powder
/ [Cho, Kyung-Ok;Kim, Hyun-Sook;] / Journal of the Korean Society of Food Culture
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28 |
Quality Characteristics of Gruel with Added Yam
/ [Kim, Jung-Sun;Kwak, Eun-Jung;] / Journal of the Korean Society of Food Culture
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29 |
Quality Characteristics of Noodles Added with Domestic Germinated Barley
/ [Ha, Dung-Minh;Park, Yang-Kyun;] / Food Science and Preservation
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30 |
Quality Characteristics of Noodle Added with Dried Saururus chinensis Baill. Root Powder
/ [Park, Jung-Eun;Kim, Min-Jeong;Park, So-Hae;Lee, Hee-Seob;] / Journal of the Korean Society of Food Science and Nutrition
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31 |
Physical and Cooking Properties of Commercial Dried Noodles Supplemented with Functional Ingredients
/ [Hwang, Seong-Yun;Kang, Kun-Og;] / Journal of the East Asian Society of Dietary Life
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32 |
Quality Characteristics of Dried Noodles with Added Loquat Leaf Powder
/ [Park, In-Duck;Cho, Hee-Sook;] / Journal of the Korean Society of Food Culture
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33 |
Quality Characteristics of Jelly Prepared with Purple Sweet Potato Powder
/ [Park, Eo-Jin;Park, Geum-Soon;] / Journal of the Korean Society of Food Culture
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34 |
Effects of Semolina on Quality Characteristics of the Rice Noddles
/ [Kim, Byong Ki;Park, Jung Eun;Zu, Genuine;] / Food Engineering Progress
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35 |
Quality Characteristics of Noodles Containing Various Levels of Flowering Cherry(Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder
/ [Kim, Sung-Hee;Jung, Bok-Mi;] / Korean journal of food and cookery science
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Quality Characteristics of Dried Noodles Added with Ligularia fischeri Powder
/ [Park, Bock Hee;Joo, Ha Mi;Cho, Hee Sook;] / Journal of the Korean Society of Food Culture
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37 |
Quality characteristics of noodles added with Houttuynia cordata Thunb. powder
/ [Park, Woo-Po;] / Food Science and Preservation
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38 |
Quality Characteristics of Mandupi Added with Curcuma aromatica Powder
/ [Park, Bock-Hee;An, Sung-A;Cho, Hee-Sook;] / Journal of the Korean Society of Food Culture
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39 |
Optimizing Recipes of Korean-style Cut Noodles with Anchovy Engraulis japonicus Soup Base Residue Powder
/ [Lee, So-Yeon;Ryu, Hong-Soo;] / Korean Journal of Fisheries and Aquatic Sciences
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Quality Characteristics of Dried Noodles Made with Boehmeria nivea Powder
/ [Park, Bock-Hee;Kim, Gum-Yue;Cho, Hee-Sook;] / Journal of the East Asian Society of Dietary Life
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41 |
Effects of Ground, Concentrated, and Powdered Beef on the Quality of Noodle Products
/ [Jeon, Ki Hong;Hwang, Yoon Seon;Kim, Young Boong;Kim, Eun Mi;Park, Jong Dae;Choi, Jin Young;] / Food Science of Animal Resources
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