1 |
Quality Characteristics of Cookies fortified with Skate (Raja kenojei) Powder
/ [Cho, Hee-Sook;Kim, Kyung-Hee;] / Journal of the Korean Society of Food Culture
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2 |
Quality Characteristics of Cookies Prepared with Lotus Leaf Powder
/ [Kim, Gui-Sun;Park, Geum-Soon;] / Korean journal of food and cookery science
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3 |
Nutrients Contents in Different Parts of Pickly Pear(Opuntia humifusa) and Possible Anti-Breast Cancer Effect
/ [Yoon, Jin-A;Hahm, Sahng-Wook;Son, Yong-Suk;] / The Korean Journal of Food And Nutrition
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4 |
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
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5 |
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
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6 |
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
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7 |
Total Polyphenol and Flavonoid of Fruit Extract of Opuntia humifusa and Its Inhibitory Effect on the Growth of MCF-7 Human Breast Cancer Cells
/ [Yoon, Jin-A;Hahm, Sahng-Wook;Park, Ji-Eun;Son, Yong-Suk;] / Journal of the Korean Society of Food Science and Nutrition
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8 |
Quality Characteristics of Cookies with Ginseng Powder
/ [Kang, Ho-Jin;Choi, Hye-Jeong;Lim, Jae-Kag;] / Journal of the Korean Society of Food Science and Nutrition
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9 |
Effect of Broccoli Powder Incorporation on Physicochemical Properties of Cookies
/ [Lee, Jun Ho;Lee, Hye Young;Sung, Chang Yong;] / Food Engineering Progress
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10 |
Antioxidant Activity and Quality Characteristics of Pine Needle Cookies
/ [Choi, Hae-Yeon;] / Journal of the Korean Society of Food Science and Nutrition
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11 |
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
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12 |
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
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13 |
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
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14 |
Component Analysis and Antioxidant Activity of Opuntia ficus-indica var. saboten
/ [Shin, Eon-Hwan;Park, Sung-Jin;Choi, Sang-Kyu;] / Journal of the East Asian Society of Dietary Life
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15 |
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
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16 |
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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17 |
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
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18 |
Antioxidants and Anti-obesity Activities of Hot Water and Ethanolic Extracts from Cheonnyuncho (Opuntia humifusa)
/ [Kim, Dae-Jung;Jung, Ji-Hoon;Kim, Sun-Gu;Lee, Hya-Ku;Lee, Seong-Kap;Hong, Hee-Do;Lee, Boo-Yong;Lee, Ok-Hwan;] / Food Science and Preservation
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19 |
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
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20 |
The Effect of Opuntia humifusa Seed Extracts on Platelet Aggregation and Serum Lipid Level in Ovariectomized Rats
/ [Hwang, Hyun Jung;Kang, Min Sook;Kim, Bo Kyung;Jung, Bok-Mi;Kim, Mihyang;] / Journal of Life Science
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21 |
Optimization of Muffin with Opuntia humifusa Powder using Response Surface Methodology
/ [Kim, Soojeong;Jung, Bok-Mi;Joo, Nami;] / The Korean Journal of Food And Nutrition
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22 |
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
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23 |
Functional and Quality Characteristics of Glutinous Barley Jeung-pyun Added with Beet (Beta vulgaris L.) Powder
/ [Jeong, Yi-Zi;Jin, So-Yeon;Han, Young-Sil;] / The Korean Journal of Food And Nutrition
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24 |
Optimization of Cookies Prepared with Mori cortex radicis Powder
/ [Park, Young Il;Joo, Nami;] / The Korean Journal of Food And Nutrition
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25 |
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
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26 |
Quality Characteristics and Antioxidant Activity of Cookies added with Aloe vera Powder
/ [Yu, Hyeon Hee;] / Korean Journal of Human Ecology
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27 |
Antiproliferative Effect of Opuntia humifusa Ethanol Extract on Human Carcinoma HT-29 Cells
/ [Park, Soo Young;Kim, Young A;Ly, Sun Yung;] / Journal of the Korean Society of Food Science and Nutrition
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28 |
Quality Characteristics Of Noodles Made From Domestic Korean Wheat Flour Containing Cactus Chounnyuncho (Opuntia humifusa) Powder
/ [Kim, Kyung Tae;Lee, Kyung Seok;Rho, Young Hwan;Lee, Ki Young;] / Journal of the Korean Society of Food Culture
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