1 |
The Effect on the Quality of Yogurt Added Water Extracted from Sea Tangle
/ [;;] / The Korean Journal of Food And Nutrition
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2 |
Keeping Quality and Sensory Property of Drinkable Yoghurt Added with Chlorella Extract
/ [;;;] / The Korean Journal of Food And Nutrition
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3 |
Effect of Chlorella Extract on Quality Characteristics of Yoghurt
/ [;;;] / The Korean Journal of Food And Nutrition
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4 |
Quality Characteristics of Wet Noodle with Maesil(Prunus mume) Juice
/ [Lee, Hyun-Ae;Nam, Eun-Sook;Park, Shin-In;] / Journal of the Korean Society of Food Culture
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5 |
Optimum Condition for Acetic Acid Fermentation Using Mume (Prunus mume Sieb. et Zucc) Fruits
/ [;;;] / Journal of the Korean Society of Food Science and Nutrition
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6 |
Development of Ginseng yogurt fermented by Bifidobacterium spp
/ [Kim, Na-Young;Han, Myung-Joo;] / Korean journal of food and cookery science
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7 |
Supplemented Effect of Salicornia herbacea Extract Powder on Preparation and Quality Characteristics of Fermented Milk Product.
/ [;;;;;;;;;] / Journal of Life Science
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8 |
Optimum Condition for Alcohol Fermentation Using Mume (Prunus mume Sieb. et Zucc) Fruits
/ [;;;] / Journal of the Korean Society of Food Science and Nutrition
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9 |
Acetic Acid Fermentation by Acetobacter sp. SK-7 using Maesil Juice
/ [Kim, Mi-Hyang;Choi, Ung-Kyu;] / Journal of the Korean Society of Food Culture
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10 |
Preparation and Characteristics of Yogurt Prepared with Salted Bamboo Shoots
/ [Park, Eun-Jin;Jhon, Deok-Young;] / Journal of the Korean Society of Food Culture
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11 |
Effect of Garlic Powder on Preparation and Quality Characteristics of Yogurt
/ [Cho, Ja-Rae;Kim, Ju-Hee;In, Man-Jin;] / Applied Biological Chemistry
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12 |
Effect of Maesil(Prunus mume) byproduct Obtained from Maesil Liqueur Manufacture on Kimchi Fermentation
/ [Chae, Myeung-Hee;Park, Na-Young;Lee, Shin-Ho;] / Food Science and Preservation
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13 |
Preparation and Quality Characteristics of the Fermentation product of Ginseng by Lactic Acid Bacteria (FGL)
/ [Park, Soo-Jin;Kim, Dong-Hyun;Paek, Nam-Soo;Kim, Sung-Soo;] / Journal of Ginseng Research
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14 |
Production and Characterization of GABA Rice Yogurt
/ [Park, Ki-Bum;Oh, Suk-Heung;] / Food Science and Biotechnology
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15 |
Quality Characteristics of Kochujang Prepared with Maesil (Prunus mume) Extract during Aging
/ [Lee, Min-Ji;Lee, Jun-Ho;] / Journal of the Korean Society of Food Science and Nutrition
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16 |
Quality Characteristics of the Bread Added with Prunus mume Byproduct Obtained from Liquer Manufacture
/ [Chae, Myeung-Hee;Park, Na-Yeung;Jeong, Eun-Ju;Lee, Shin-Ho;] / Journal of the Korean Society of Food Science and Nutrition
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17 |
Antioxidant Activity and Quality Characteristics of Yogurt Added Yuza(Citrus junos Sieb ex Tanaka) Extract
/ [Lee, Young-Joo;Kim, Soon-Im;Han, Young-Sil;] / The Korean Journal of Food And Nutrition
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18 |
Quality Characteristics of Bread added with Powder and Concentrate of Prunus mume
/ [Park, Woo-Po;Cho, Sung-Hwan;Lee, Seung-Chul;Kim, Sung-Yong;] / Food Science and Preservation
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19 |
Inhibitory Effect of Prunus mune Extracts on Physiological Function of Food Spoilage microorganisms
/ [Ha, Myung-Hee;Park, Woo-Po;Lee, Seung-Cheol;Heo, Ho-Jin;Oh, Byung-Tae;Cho, Sung-Hwan;] / Food Science and Preservation
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20 |
Antimicrobial Characteristic of Methanolic Extracts from Prunus mune Byproducts Against Food Spoilage Microorganisms
/ [Ha, Myung-Hee;Park, Woo-Po;Lee, Seung-Cheol;Heo, Ho-Jin;Cho, Sung-Hwan;] / Food Science and Preservation
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21 |
Preparation and Characteristics of Yogurt added with Garlic Powder
/ [Kim, Gyoung-Min;Shin, Jung-Hye;Kang, Min-Jung;Yang, Seung-Mi;Sung, Nak-Ju;] / Journal of agriculture & life science
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22 |
Optimixation of Maesil Vinegar Fermentation conditions using Evolutionary Operation-Factorial Design Technique
/ [Choi, Ung-Kyu;] / Journal of Life Science
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23 |
Effect of Fermented Red Ginseng Extracts on Physiological Activity and Blood Glucose Level in Streptozotocin Induced Diabetic Rats
/ [Kim, Hae-Ja;Seo, Myeong-Hyo;Lee, Eun-Kyoung;Cho, Hwa-Eun;Choi, Yun-Hee;Lee, Ki-Nam;Chong, Myong-Soo;] / Journal of Physiology & Pathology in Korean Medicine
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24 |
Physicochemical Characteristics of Fermented Milk Containing Mulberry Leaf Extract
/ [Ahn, Chang-Soon;Yuh, Chung-Suk;Bang, In-Soo;] / The Korean Journal of Food And Nutrition
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25 |
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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26 |
Development of Sun-Dried Salt Kimchi Beverage
/ [Lee, Jae-Joon;Jung, Hae-Ok;Lee, Myung-Yul;Chang, Hae-Choon;] / Food Science and Preservation
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27 |
Fermentation and Quality Characteristics of Kimchi Prepared Using Various Types of Maesil(Prumus mume Sieb. et Zucc)
/ [Kim, Gyu-Ran;Park, La-Young;Lee, Shin-Ho;] / Food Science and Preservation
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28 |
Effects of Freezing Pretreatment on Juice Expression and Drying Characteristics of Prunus mume Fruit
/ [Chung, Hun-Sik;Kim, Han-Soo;Lee, Young-Guen;Seong, Jong-Hwan;] / Food Science and Preservation
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29 |
Effects of Black Garlic on the Rheological and Functional Properties of Garlic Fermented by Leuconostoc mesenteroides
/ [Son, Se-Jin;Lee, Sam-Pin;] / Journal of the Korean Society of Food Science and Nutrition
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30 |
Effect of Chitooligosaccharides on the Fermentation Characteristeics and Shelf life of Yogurt
/ [Lee, Shin-Ho;Kang, Kyeong-Myeong;] / Journal of Chitin and Chitosan
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31 |
Quality Characteristics and Antioxidant Effects of Peanut Sprout Soybean Yogurt
/ [Kim, Jae-Yong;Kwon, Soon-Jae;Kang, Hye-In;Lee, Ju-Hye;Kang, Jum-Soon;Seo, Kwon-Il;] / Food Science and Preservation
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32 |
Processing Optimization and Quality Characteristics of Low-Fat Yogurt Prepared with Roselle
/ [Hwang, Suhjung;Jung, Eunkyung;Joo, Nami;] / Journal of the Korean Society of Food Culture
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33 |
Changes in Quality Characteristics of Pork Rectum by Addition of Maesil (Prunus mume Sieb. et Zucc.)
/ [Oh, Nam-Goong;Jeong, Jae-Hyun;Choi, Ung-Kyu;] / The Korean Journal of Food And Nutrition
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34 |
Quality Properties of Yoghurt Added with Bokbunja (Rubus coreanus Miquel) Wine
/ [Lee, Jai-Sung;Choi, Hee-Young;Bae, Inhyu;] / Food Science of Animal Resources
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35 |
Effect of Colored Barley Flours on Quality Characteristics of Fermented Yogurt by Lactobacillus spp.
/ [Lee, Nayoung;Lee, Mi-Ja;] / KOREAN JOURNAL OF CROP SCIENCE
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