1 |
Optimization of Ingredients for the Preparation of Chinese Quince (Chaenomelis sinensis) Jam by Mixture Design
/ [Lee, Eun-Young;Jang, Myung-Sook;] / Journal of the Korean Society of Food Science and Nutrition
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2 |
Optimization of Ingredient Mixing Ratio for Preparation of Chinese Radish (Raphanus sativus L.) Jam
/ [Park, Jung-Eun;Kim, Mi-Jung;Jang, Myung-Sook;] / Journal of the Korean Society of Food Science and Nutrition
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3 |
Antioxidative Activity of Yacon and Changes in the Quality Characteristics of Yacon Pickles during Storage
/ [Moon, Mi-Jung;Yoo, Kyung-Mi;Kang, Hee-Jin;Hwang, In-Kyung;Moon, Bo-Kyung;] / Korean journal of food and cookery science
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4 |
Cholesterol-lowering and Anti-obesity Effects of Polymnia Sonchifolia Poepp. & Endl. Powder in Rats Fed a High Fat-High Cholesterol Diet
/ [Kim, Ah-Ra;Lee, Jae-Joon;Lee, Yu-Mi;Jung, Hae-Ok;Lee, Myung-Yul;] / Journal of the Korean Society of Food Science and Nutrition
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5 |
Quality of Sponge Cakes Incorporated with Yacon Powder
/ [Lee, Jun Ho;Son, Seok Min;] / Food Engineering Progress
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6 |
A Study on the Development of Vinegar Beverage Using Yacon Roots(Smallanthus sonchifolius) and Analysis of Components Changes During the Fermentation
/ [Lee, Seung-Yeon;Yoo, Kyung-Mi;Moon, Bo-Kyung;Hwang, In-Kyeong;] / Korean journal of food and cookery science
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7 |
Quality Characteristics of Sulgidduk with Yacon Powder
/ [Lee, Eun-Suk;Shim, Jae-Yong;] / Korean journal of food and cookery science
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8 |
Quality Characteristics of Low-Salt Yacon Jangachi Using Rice Wine Lees during Storage
/ [Jung, Hee-Nam;Kim, Hae-Ok;Shim, Hae-Hyun;Jung, Hyun-Sook;Choi, Ok-Ja;] / Journal of the Korean Society of Food Science and Nutrition
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9 |
Quality Characteristics of Low-Salted Yacon Pickles with Leaf-mustard and Pepper
/ [Shim, Ki Hoon;Choi, Ok Ja;] / Korean Journal of Food Science and Technology
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10 |
Blanching Effect on Quality Characteristics and Antioxidant Activities in Yacon Soaked in Doenjang Sauce
/ [Kim, Gi-Chang;Kim, Hye-Sun;Jo, In-Hee;Kim, Kyung-Mi;Kim, Jin-Sook;] / Journal of the Korean Society of Food Science and Nutrition
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11 |
Characteristics of Strawberry Jam Containing Strawberry Puree
/ [Kim, Jin-Sook;Kang, Eun-Jung;Chang, Young-Eun;Lee, Ji-Hyun;Kim, Gi-Chang;Kim, Kyung-Mi;] / Korean journal of food and cookery science
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12 |
Quality of Cookies Incorporated with Yacon Powder
/ [Lee, Jun Ho;Choi, Ji Eun;] / Food Engineering Progress
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13 |
Isolation and Identification of α-Glucosidase Inhibitory Compounds, Hyperoside, and Isoquercetin from Eleutherococcus senticosus Leaves
/ [Lee, Ki Yeon;Hong, Soo Young;Jeong, Hye Jeong;Lee, Jae Hyoung;Lim, Sang Hyun;Heo, Nam-Kee;Kim, Songmun;Kim, Hee-Yeon;] / Journal of the Korean Society of Food Science and Nutrition
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