1 |
Quality Characteristics of Black Ginseng Jelly
/ [Kim, Ae-Jung;Lim, Hee-Jung;Kang, Shin-Jung;] / The Korean Journal of Food And Nutrition
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2 |
Quality Characteristics of Jelly Containing Added Turmeric (Curcuma longa L.) and Beet (Beta vulgaris L.)
/ [Cho, Young;Choi, Mi-Yong;] / Korean journal of food and cookery science
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3 |
Effect of Pomegranate Powder on the Quality of Rice Dasik
/ [Kim, Hye-Young;] / The Korean Journal of Community Living Science
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4 |
Quality Characteristics of Chunma (Gastrodia elata Blume) Jelly with Added Gastrodia elata Blume Concentrate
/ [Moon, Jae-Nam;Lee, Soo-Won;Moon, Hye-Kyung;Yoon, Se-Jin;Lee, Won-Young;Lee, Seul;Kim, Gwi-Young;] / Korean journal of food and cookery science
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5 |
A Study Development of Ell Teriyaki Sauce with Added Pomegranate Concentrate
/ [Sung, Ki-Hyub;Ko, Seong-Hye;] / Journal of the East Asian Society of Dietary Life
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6 |
Biological Activity of Phenol Compound from a Cactus Cheonnyuncho (Opuntia humifusa) in Korea
/ [Lee, Kyung-Seok;Lee, Ki-Young;] / Journal of the Korean Society of Food Science and Nutrition
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7 |
Manufacturing Characteristics and Physicochemical Component Analysis of Bokbunja (Rubus coreanus Miquel) Jelly
/ [Jin, Tie-Yan;Quan, Wu-Rong;Wang, Myeong-Hyoen;] / Journal of the Korean Society of Food Science and Nutrition
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8 |
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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9 |
Effect of Astragali Radix and Opuntia humifusa on Quality of Red Ginseng Drink
/ [You, SangGuan;Kim, Sung-Won;Jung, Kyung-Hwan;Moon, Sung-Kwon;Yu, Kwang-Won;Choi, Won-Seok;] / Food Engineering Progress
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10 |
Physiological Activities of Opuntia humifusa Petal
/ [Jung, Bok-Mi;Shin, Mi-Ok;] / Korean journal of food and cookery science
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11 |
Quality and Antioxidant Properties of Jelly Incorporated with Purple Sweet Potato Concentrate
/ [Choi, Eun Jin;Lee, Jun Ho;] / Korean Journal of Food Science and Technology
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12 |
The Quality Characteristics of Jelly added with Black Garlic Concentrate
/ [Kim, Ae-Jeung;Rho, Jeong-Ok;] / Korean Journal of Human Ecology
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13 |
Food Components of Different Parts of Cheonnyuncho (Opuntia humifusa) Harvested from Yeosu, Jeonnam in Korea
/ [Jung, Bok-Mi;Han, Kyung-Ah;Shin, Tai-Sun;] / Journal of the Korean Society of Food Science and Nutrition
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14 |
Quality Characteristics of Jelly Added with Mulberry Juice
/ [Moon, Hye-Kyung;Lee, Soo-Won;Moon, Jae-Nam;Yoon, Se-Jin;Lee, Seul;Kim, Gwi-Young;] / Korean journal of food and cookery science
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15 |
The Antioxidative Characteristics of Opuntia humifusa and its Optimal Conditions for Pasta Production
/ [Park, Young Il;Jung, Bok-Mi;Joo, Nami;] / Journal of the Korean Society of Food Culture
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16 |
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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17 |
Antioxidant Effect of Hot water and Ethanol extracts from Cheonnyuncho (Opuntia humifusa) on Reactive Oxygen Species (ROS) Production in 3T3-L1 Adipocytes
/ [Yoon, Bo-Ra;Lee, Young-Jun;Kim, Sun-Gu;Jang, Jung-Young;Lee, Hyo-Ku;Rhee, Seong-Kap;Hong, Hee-Do;Choi, Hyeon-Son;Lee, Boo-Yong;Lee, Ok-Hwan;] / Food Science and Preservation
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18 |
Quality Characteristics and Optimization of Cookies Prepared with Opuntia humifusa Powder using Response Surface Methodology
/ [Jung, Bok-Mi;Kim, Dah-Sol;Joo, Nami;] / Korean journal of food and cookery science
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19 |
Browning Prevention of Black Carrot Extract and the Quality Characteristics of Jelly Supplemented with Black Carrot Extract
/ [Nho, Hyun-Jung;Jang, Soo-Yeon;Park, Jae Jung;Yun, Ho Sik;Park, Sunmin;] / Journal of the Korean Society of Food Culture
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20 |
Quality Characteristics of Jelly Incorporated with Sweet Pumpkin Powder
/ [Lee, Jun Ho;Lee, Myung Kyung;] / Journal of the Korean Society of Food Science and Nutrition
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21 |
Quality Changes of Sulgidduk Added Cheonnyuncho (Oputia Humifusa) Fruit Powder during Storage
/ [Jan, Seung-Youn;Kim, Myung Hee;Hong, Geum Ju;] / Korean journal of food and cookery science
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22 |
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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23 |
Anti-diabetic and Anti-oxidative Effects of Opuntia humifusa Cladodes
/ [Lee, Ji-Na;Kim, Hyeong-Eun;Kim, Yong-Suk;] / Journal of the Korean Society of Food Science and Nutrition
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24 |
Quality Characteristics of Yanggaeng containing Pomegranate (Punica granatum) Powder
/ [Gil, Na-Young;Kim, Hye-Ri;Park, Jong-Min;Kim, San-Seong;Lee, Eui-Seok;Hong, Soon-Taek;] / The Korean Journal of Food And Nutrition
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