1 |
Effect of Chlorella Extract on Acid Production and Growth of Yoghurt Starter
/ [;;;] / The Korean Journal of Food And Nutrition
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2 |
Partial purification of anticancer and anticoagulant proteins from Chlorella hydrolysate
/ [Chae, Hui-Jeong;Sim, Sang-Jun;Gang, Min-Suk;] / Food Engineering Progress
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3 |
Quality Characteristics of sulgidduk added with concentrations of Hericium erinaceus powder
/ [Yoon Sook-Ja;Lee Mi-Young;] / Korean journal of food and cookery science
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4 |
The Quality Characteristics of Sulgidduk with the Addition of Citron Preserved in Sugar
/ [Lee Jin-Sook;Hong Jin-Sook;] / Korean journal of food and cookery science
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5 |
Quality Characteristics of Noodle Added with Chlorella Extract
/ [;;] / The Korean Journal of Food And Nutrition
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6 |
Studies on Quality Characteristics and Shelf-life of Chlorella Soybean Curd (Tofu)
/ [Kim, Sung-Sook;Park, Min-Kyung;Oh, Nam-Soon;Kim, Dong-Chung;Han, Min-Su;In, Man-Jin;] / Applied Biological Chemistry
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7 |
Effect of Chlorella Growth Factor on Quality of Bread
/ [Park, Shin-In;] / Journal of the Korean Society of Food Culture
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8 |
Chlorella as a Functional Biomaterial
/ [;;;] / KSBB Journal
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9 |
Quality Characteristics of Pound Cake with Chlorella Powder
/ [Chung, Nam-Yong;Choi, Soon-Nam;] / Korean journal of food and cookery science
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10 |
Quality Characteristics of Apricot Sulgidduk with Different Addition Amounts of Apricot Juice
/ [Shin, Young-Ja;Park, Geum-Soon;] / Korean journal of food and cookery science
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11 |
Quality Characteristics of Sulgitteok Prepared with Aloe Vera Sap during Storage
/ [Choi, Eun-Hi;] / Journal of the Korean Society of Food Culture
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12 |
Quality Characteristics of White Bread Added with Chlorella powder
/ [Jeong Chang-Ho;Cho Hyun-Jae;Shim Ki-Hwan;] / Food Science and Preservation
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13 |
Quality Characteristics of Sulgidduk by the Addition of Sea tangle
/ [Cho Myung-Suk;Hong Jin-Sook;] / Korean journal of food and cookery science
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14 |
Effect of Chlorella Addition on the Quality of Processed Cheese
/ [Jeon, Jeong-Ki;] / Journal of the Korean Society of Food Science and Nutrition
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15 |
Quality Characteristics of Backsulgi with Germinated Brown Rice Flour
/ [Cho, Kyung-Ryun;] / The Korean Journal of Food And Nutrition
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16 |
Quality Characteristics of Sulgidduk Prepared with Ulmus Cortex Powder
/ [Jun, Mi-Kyoung;Kim, Mun-Yong;Chun, Soon-Sil;] / Korean journal of food and cookery science
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17 |
Biological activities of ethanol extract from the seawater algae, Chlorella elliposidea C020
/ [Kim, Hyun-Jin;Kim, In-Hae;Lee, Jae-Hwa;] / KSBB Journal
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18 |
Quality Characteristics of Sulgidduk Prepared with Different Amounts of Green Laver Powder
/ [Lee, Ji-Hyun;Yoon, Sook-Ja;] / Korean journal of food and cookery science
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19 |
Ingredient Mixing Ratio Optimization for the Preparation of Sulgidduk with Barley(Hordeum vulgare L.) Sprout Powder
/ [Park, Hae-Youn;Jang, Myung-Sook;] / Korean journal of food and cookery science
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20 |
Quality Characteristics of Sulgitteok Added with Lotus Root Powder
/ [Yoon, Sook-Ja;Choi, Bong-Soon;] / Korean journal of food and cookery science
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21 |
Optimization of Sulgidduk with Green Laver Powder Using a Response Surface Methodology
/ [Kim, Hyun-Sook;Lyu, Eun-Soon;] / Korean journal of food and cookery science
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22 |
Anti-Inflammatory Effect of Chlorella ellipsoidea Extracted from Seawater by Organic Solvents
/ [Choi, Yoo-Jin;Jo, Wol-Soon;Kim, Hyoun-Ji;Nam, Byung-Hyouk;Kang, Eun-Young;Oh, Su-Jung;Lee, Gye-An;Jeong, Min-Ho;] / Korean Journal of Fisheries and Aquatic Sciences
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23 |
Quality Characteristics of Apricot Sulgidduk by the Saccharides Assortment
/ [Shin, Young-Ja;Park, Geum-Soon;] / Journal of the Korean Society of Food Science and Nutrition
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24 |
Quality Characteristics of Paeksulgi (Korean rice cake) Containing Various Levels of Whey Protein Isolate Powder
/ [Kim, Chan-Hee;] / Journal of the Korean Society of Food Culture
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25 |
Quality Characteristics of Seolgiddeok added with Broccoli(Brassica oleracea var. italica Plen.) Powder
/ [Cho, Kyung-Ryun;] / The Korean Journal of Food And Nutrition
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26 |
Quality Characteristics and Antioxidantive Activities of Spirulina Added Korean Rice Cake(Garaeduk) during Storage
/ [Kim, Mi-Yeon;Jeong, Yun-Kyung;Son, Chan-Wok;Jhon, Eun-Sook;Kim, Mee-Ree;] / Food Science and Preservation
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27 |
Cellular Growth Traits and Detection of Acetaldehyde Dehydrogenase from Chlorella pyrenoidosa
/ [Lee, June-Woo;] / Korean Journal of Microbiology
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28 |
Quality Characteristics of Sulgidduk Containing Added Aralia elata Leaf Powder
/ [Kang, Yang-Sun;Cho, Tae-Ock;Hong, Jin-Sook;] / Korean journal of food and cookery science
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29 |
Quality Characteristics of Sulgidduk with Adenophora remotiflora Powder
/ [Jung, Jung-Suk;Shin, Seung-Mee;Kim, Ae-Jung;] / The Korean Journal of Food And Nutrition
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30 |
Quality Characteristics of Riceyeotgangjung with Added Spirulina Powder
/ [Shim, Eun-Kyoung;Kim, Hyo-Jin;Kim, Hye-Ran;Kim, Mee-Ree;] / Journal of the East Asian Society of Dietary Life
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31 |
A Study of the Quality Characteristics of Sulgidduk Added with Dropwort Oenanthe javanica D.C. Powder
/ [Sung, Ki-Hyub;Hong, Jin-Sook;Seo, Bong-Hee;Choi, Jin-Joo;] / Journal of the East Asian Society of Dietary Life
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32 |
Quality Characteristics of Sulgidduk by the Addition of Maesil(Prunus Mume) Cocentrate
/ [Lim, Jeom-Hee;Jeong, Soon-Young;Kim, Jae-Hwan;] / Korean journal of food and cookery science
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33 |
Quality Characteristics of Yellow Layer Cake Containing Different Amounts of Chlorella Powder
/ [Kim, Ki-Ju;Chung, Hyun-Chae;] / Korean journal of food and cookery science
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34 |
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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35 |
Quality Characteristics of Sulgidduk with Whole Wheat Flour
/ [Lee, Eun-Suk;Doo, Hwa-Jin;Kim, Yong-Ro;Shim, Jae-Yong;] / Food Engineering Progress
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36 |
Quality Characteristics of Sulgidduk Supplemented with Citrus Peel Powder
/ [Kim, Jung-Hyon;Kim, Min-Young;] / Journal of the Korean Society of Food Science and Nutrition
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37 |
Physical and Sensory Properties of Bean-Curd Sulgidduk with Dried Nonglutinous Rice Flour
/ [Kim, Ok-Sun;] / The Korean Journal of Food And Nutrition
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38 |
Quality Characteristics of Sulgi with Added Fresh or Frozen Red Onions
/ [Im, Seok-Soon;Jun, Mi-Ra;] / Journal of the Korean Society of Food Science and Nutrition
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39 |
Quality Characteristics of Gondregaedduck by the Level of Cirsium setidens and Storage
/ [Im, Hye-Eun;Yoe, Hee-Kyung;Chang, Seo-Young;Han, Myung-Joo;] / Journal of the Korean Society of Food Culture
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40 |
Effects of Medicinal Enzyme Powder on Intestinal Mobility, Lipid Level, and Blood Parameters of Loperamide-Induced Constipation in Rats
/ [Park, Chan Sung;Park, Kyung Soo;Kim, Mi Lim;Kong, Hyun Joo;Yang, Kyung Mi;] / Journal of Life Science
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41 |
Effect of Chlorella vulgaris CHK0008 Fertilization on Enhancement of Storage and Freshness in Organic Strawberry and Leaf Vegetables
/ [Kim, Min-Jeong;Shim, Chang-Ki;Kim, Yong-Ki;Park, Jong-Ho;Hong, Sung-Jun;Ji, Hyeong-Jin;Han, Eun-Jung;Yoon, Jung-Chul;] / Horticultural Science & Technology
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42 |
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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43 |
Changes in the Quality Characteristics of Sulgidduk by the Addition of Persimmon Peel
/ [Shin, Dong-Sun;Kim, Kyung-Mi;Han, Seo-Young;Han, Gwi-Jung;] / Korean journal of food and cookery science
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44 |
Changes in the Antioxidative and Antigenotoxic Effects After the Cooking Process of Sulgidduk Containing Pine Needle Juice
/ [Lee, Hyun-Jung;Kim, So-Yun;Park, Jae-Hee;Kim, Rae-Young;Jeong, Hyeon-Suk;Park, Eunju;] / Korean journal of food and cookery science
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45 |
Quality characteristics of cookies that contain different amounts of chlorella powder
/ [Bang, Byung-Ho;Kim, Kwan-Pil;Jeong, Eun-Ja;] / Food Science and Preservation
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46 |
Quality Characteristics of Sulgidduk Added with Corni fructus Powder
/ [Kim, Ho-Kyoung;Jin, Hyun-Hee;Lee, Mi-Sun;Lee, Seung-Joo;] / Food Engineering Progress
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47 |
Quality Characteristics of Sulgidduk with Beet Leaf Powder
/ [Yoo, Seung-Seok;Ko, Seng-Hye;] / Korean journal of food and cookery science
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48 |
Quality Characteristics of Sulgidduk with Different Amounts of Dried Tangerine Peel Powder
/ [Ahn, Gee-Jung;Lee, Yeon-Jung;] / Korean journal of food and cookery science
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49 |
Quality Characteristics of Sulgidduk Added with Turmeric Powder
/ [Seo, Kwang-Myung;Chung, Yeon-Hun;] / Journal of the East Asian Society of Dietary Life
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50 |
Quality Characteristics of Sulgidduk Added with Shinan Seomcho (Spinacia oleracea L.) Powder
/ [Ko, Sang-Heui;Choi, Kap-Seong;Park, Jeong-Ro;Bing, Dong-Joo;Chun, Soon-Sil;] / Journal of the Korean Society of Food Science and Nutrition
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