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Optimizing Cooking Condition of Short Grain Rice Containing Sea-tangle Patch
/ [Shin, Eun-Soo;Lee, Jin-Hwa;Park, Kyong-Tae;Ryu, Hong-Soo;Jang, Dae-Heung;] / Journal of the Korean Society of Food Science and Nutrition
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2 |
Physicochemical and Sensory Characteristics of Milk Bread Substituted with High Amount of -Glucan
/ [Yang Yun-Hyoung;Kang Eun-Young;Kim Mi-Kyoung;Cho Han-Young;Kim Mee-Ree;] / Korean journal of food and cookery science
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3 |
Rheological Properties of White Bread Supplemented with Ligularia stenocephala Leaf Powder and Its Sensory Characteristics according to Survey Panel Members
/ [Jung In-Chang;] / The Korean Journal of Food And Nutrition
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4 |
Quality Characteristics of Bread Added with Germinated Soybean Powder
/ [Jung, Jin-Young;Kim, Woo-Jung;Chung, Hai-Jung;] / Journal of the Korean Society of Food Science and Nutrition
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5 |
Properties of Rice Extrudates Added with the Sea Tangle Powder
/ [Kim Eui Hyeong;Kook Seung Wook;Jung Soon Teck;Park Yang Kyun;] / Food Science and Preservation
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6 |
Antioxidative Effect and Quality Characteristics of Cookies Made with Sea tangle powder
/ [Cho, Hee-Sook;Park, Bock-Hee;Kim, Kyung-Hee;Kim, Hyeon-A;] / Journal of the Korean Society of Food Culture
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7 |
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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8 |
Quality Characteristics of Surimi-Based Product with Sea Tangle Single Cell Detritus (SCD)
/ [Bang, Sang-Jin;Shin, Il-Shik;Chung, Dong-Hwa;Kim, Sang-Moo;] / Korean Journal of Food Science and Technology
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9 |
Quality Bread as Influenced by Sweet Pumpkin Powder
/ [Yoo, Jung-Sang;Seog, Eun-Ju;Lee, Jun-Ho;] / Preventive Nutrition and Food Science
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10 |
Quality Characteristics of Sea Tangle Single Cell Detritus (SCD) Manufactured by Vibrio sp. Isolated from Batillus cornutus
/ [Bang, Sang-Jin;Shin, Il-Shik;Kim, Sang-Moo;] / Journal of the Korean Society of Food Science and Nutrition
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11 |
Effect of Extracts from Sargassum siliquastrum on Shelf-life and Quality of Bread
/ [Lee, So-Young;Kim, Koth-Bong-Woo-Ri;Song, Eu-Jin;Kim, Jin-Hee;Kim, Ah-Ram;Kim, Mi-Jung;Moon, Ji-Hea;Kang, Hee-Moon;Lee, Ho-Dong;Hong, Yong-Ki;Ahn, Dong-Hyun;] / Journal of the Korean Society of Food Science and Nutrition
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12 |
Studies on the Manufacture and Quality Characteristics of Bread made with Capsosiphon fulvecense Powder
/ [HONG, Seok-Cheel;CHOE, Sun-Nam;] / Journal of Fisheries and Marine Sciences Education
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13 |
Fermentation Characteristics of Bread Added with Pleurotus eryngii Powder
/ [Lee, Ji-Yeon;Lee, Kyung-Ae;Kwak, Eun-Jung;] / Journal of the Korean Society of Food Science and Nutrition
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14 |
Effects of Sea Tangle Extract and Sea Tangle Yogurt on Constipation Relief
/ [Kim, Hyun-Jin;Kim, Soon-Im;Han, Young-Sil;] / Korean journal of food and cookery science
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15 |
Impacts of the Proportion of Sea-tangle on Quality Characteristics of Muffin
/ [Kim, Jung-Hee;Kim, Jang-Ho;Yoo, Seung-Seok;] / Korean journal of food and cookery science
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16 |
Biological Activities of Soybean Sauce (Kanjang) Supplemented with Deep Sea Water and Sea Tangle
/ [Ham, Seung-Shi;Kim, Soo-Hyun;Yoo, Su-Jong;Oh, Hyun-Taek;Choi, Hyun-Jin;Chung, Mi-Ja;] / Food Science and Preservation
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17 |
The Oxidative Stability of Solvent Extracts of Sea Tangle Powder(STP)and Maejakgwa Made with STP
/ [Park, Bock-Hee;Cho, Hee-Sook;Kim, Kyung-Hee;Kim, Sun-Sook;Kim, Hyun-A;] / Korean journal of food and cookery science
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18 |
Effect of Xylitol on Bread Properties
/ [Lee, Soo-Jeong;Paik, Jae-Eun;Han, Myung-Ryun;] / The Korean Journal of Food And Nutrition
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19 |
Effect of Xylitol on Bread Properties
/ [Lee, Soo-Jeong;Paik, Jae-Eun;Han, Myung-Ryun;] / The Korean Journal of Food And Nutrition
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20 |
Effects of Dietary Supplementation of Alga Mixtures (Hizikia fusiformis and Ecklonia cava) on Innate Immunity and Disease Resistance Against Edwardsiella tarda in Olive Flounder (Paralichthys olivaceus)
/ [Kim, Sung-Sam;Jang, Ji-Woong;Song, Jin-Woo;Lim, Se-Jin;Jeong, Joon-Bum;Lee, Sang-Min;Kim, Kang-Woong;Son, Maeng-Hyun;Lee, Kyeong-Jun;] / Korean Journal of Fisheries and Aquatic Sciences
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21 |
Effect of Ecklonia cava Hot Water Extracts on Shelf-life and Quality of Muffin
/ [Jung, Kyong-Im;Choi, Young-Ju;Cho, Eun-Kyung;] / Journal of the Korean Society of Food Science and Nutrition
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22 |
Effect of Morus alba Root Bark, Ecklonia stolonifera, and Curcuma aromatica Extracts on Shelf-life and Quality of Castella
/ [Yoon, So-Young;Choi, Jung-Soo;Lee, So-Young;Kim, Koth-Bong-Woo-Ri;Song, Eu-Jin;Kim, Seo-Jin;Lee, So-Jeong;Lee, Chung-Jo;Kim, Tae-Wan;Ahn, Dong-Hyun;] / Journal of the Korean Society of Food Science and Nutrition
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23 |
Development of Functional Bread with Sea Tangle Single Cell Detritus (SCD)
/ [Bang, Sang-Jin;Choi, Seung-Hwa;Shin, Il-Shik;Kim, Sang-Moo;] / Journal of the Korean Society of Food Science and Nutrition
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24 |
Effect of Myagropsis myagroides Extracts on Shelf-life and Quality of Bread
/ [Lee, Chung-Jo;Choi, Jung-Su;Song, Eu-Jin;Lee, So-Young;Kim, Koth-Bong-Woo-Ri;Kim, Seo-Jin;Yoon, So-Young;Lee, So-Jeong;Park, Na-Bi;Jung, Ji-Yeon;Kwak, Ji-Hee;Kim, Tae-Wan;Park, Nyun-Ho;Ahn, Dong-Hyun;] / Korean Journal of Food Science and Technology
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25 |
Effects of Sea Tangle (Lamina japonica) Powder on Quality Characteristics of Breakfast Sausages
/ [Kim, Hyun-Wook;Choi, Ji-Hun;Choi, Yun-Sang;Han, Doo-Jeong;Kim, Hack-Youn;Lee, Mi-Ai;Kim, Si-Young;Kim, Cheon-Jei;] / Food Science of Animal Resources
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26 |
Quality Characteristics of Pan Bread by the Addition of Cranberry Powder
/ [An, Hye-Lyung;Lee, Kwang-Suck;] / Journal of the East Asian Society of Dietary Life
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27 |
Quality Characteristics of White Pan Bread Containing Brown Rice Fermented with Phellinus linteus
/ [Jung, In-Chang;Sohn, Ho-Yong;Bae, Jong-Ho;Kim, Ki-Ju;] / Journal of the East Asian Society of Dietary Life
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28 |
Quality Characteristics of Bread with Added Black Garlic Extract
/ [Yang, Seung-Mi;Shin, Jung-Hye;Kang, Min-Jung;Kim, Sung-Hyun;Sung, Nak-Ju;] / Korean journal of food and cookery science
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29 |
Quality Characteristics of Bread with Added Black Garlic Extract
/ [Yang, Seung-Mi;Shin, Jung-Hye;Kang, Min-Jung;Kim, Sung-Hyun;Sung, Nak-Ju;] / Korean journal of food and cookery science
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30 |
Optimization of Germinated Brown Rice Cookie Prepared with (Laminaria longissima) Seatangle Powder
/ [Pyo, Seo-Jin;Lee, Sun-Mee;Joo, Na-Mi;] / Korean journal of food and cookery science
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31 |
Optimization of Processing Process for Functional Anchovy Fish Sauce in Addition with Raw Sea Tangle
/ [Jeong, Min-Hong;Jeong, Woo-Young;Gyu, Hyeon-Jin;Jeong, Sang-Won;Park, Hun-Kyu;Cho, Young-Je;Shim, Kil-Bo;] / Journal of Fisheries and Marine Sciences Education
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32 |
Contents of Water Extract for Laminaria japonica and its Antioxidant Activity
/ [Kim, Yoon-Soo;Kang, Chang-Oh;Kim, Mi-Hye;Cha, Wol-Suk;Shin, Hyun-Jae;] / KSBB Journal
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33 |
Effect of Sargassum sagamianum Extract on Shelf-life and Improved Quality of Morning Bread
/ [Kim, Min-Ji;Kim, Koth-Bong-Woo-Ri;Lee, Chung-Jo;Kwak, Ji-Hee;Kim, Dong-Hyun;SunWoo, Chan;Jung, Seul-A;Kang, Ju-Youn;Kim, Hyun-Jee;Choi, Jung-Su;Choi, Ho-Duk;Ahn, Dong-Hyun;] / Korean Journal of Food Science and Technology
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34 |
Effect of Sargassum fulvellum Extracts on Shelf-Life and Quality Improvement of Bread
/ [Kim, Min-Ji;Song, Eu-Jin;Kim, Koth-Bong-Woo-Ri;Lee, Chung-Jo;Jung, Ji-Yeon;Kwak, Ji-Hee;Choi, Moon-Kyoung;Kim, Dong-Hyun;SunWoo, Chan;Choi, Jung-Su;Choi, Ho-Duk;Ahn, Dong-Hyun;] / Journal of the Korean Society of Food Science and Nutrition
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35 |
Removal of Off-flavor from Laminaria Japonica by Treatment Process of Supercritical Carbon Dioxide
/ [Park, Jung-Nam;Kim, Ryoung-Hee;Woo, Hee-Chul;Chun, Byung-Soo;] / Clean Technology
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36 |
Quality Characteristics and Optimization of Bread with Mori Cortex Radicis Powder Using Response Surface Methodology
/ [Chung, Minju;Jeong, Hee Sun;Joo, Nami;] / Journal of the Korean Society of Food Culture
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37 |
Effects of the Addition of Ecklonia cava Powder on the Selected Physicochemical and Sensory Quality of White Pan Bread
/ [Lee, Jun Ho;Choi, Dong Won;] / Preventive Nutrition and Food Science
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38 |
Quality Characteristics of Bread Added with Stevia Leaf Powder
/ [Choi, Soon-Nam;Joo, Mi-Kyoung;Chung, Nam-Yong;] / Korean journal of food and cookery science
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39 |
Quality Characteristics of Pan Bread with the Addition of Korean Whole Wheat Flour
/ [Song, Young-Kwang;Hwang, Yoon-Kyung;Lee, Hee-Tae;An, Hye-Lyung;] / Journal of the East Asian Society of Dietary Life
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40 |
Quality Characteristics of Baguette using Fermented Rice Bran Sourdough
/ [Hwang, Gum-Hee;Yun, Hai-Ra;Jung, Hee-Nam;Choi, Ok-Ja;] / Korean journal of food and cookery science
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41 |
Fabric dyeing with Laminaria japonica as a marine resources
/ [Kim, Sangyool;Jeon, Soonduk;] / The Research Journal of the Costume Culture
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42 |
Quality Characteristics of White Pan Breads Made from Domestic Wheat Flour Added with Deabong Persimmon Puree
/ [Ren, Chuanshun;Kim, Ji Myoung;Shin, Malshick;] / Korean journal of food and cookery science
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43 |
Effect of Water-Soluble Chitosan on the Quality Characteristics of Avocado Bread
/ [Yoo, Bo Ram;Lee, Yu Kyong;Jung, Byung-Ok;Chung, Suk-Jin;] / Journal of Chitin and Chitosan
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44 |
Permeation Efficiency of Sea Tangle (Laminaria japonica) Extract into Egg Using Temperature Change Method and Pressure
/ [Park, Yeo-Jin;Kim, Dong-Ho;Jang, Keum-Il;] / Journal of the Korean Society of Food Science and Nutrition
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