1 |
Absorption Characteristics of Green Tea Powder as Influenced by Particle Size
/ [Youn, Kwang-Sup;] / Journal of the Korean Society of Food Science and Nutrition
|
2 |
Characteristics and development of Rice Noodle Added with Isolate Soybean Protein
/ [Park Hee-Kyung;Lee Hyo-Gee;] / Korean journal of food and cookery science
|
3 |
Application of Green Tea Powder for Sikhe Preparation
/ [Park Shin-In;] / The Korean Journal of Food And Nutrition
|
4 |
Effects of Germinated Whole Soy Flour on Isoflavone and Some Characteristics of Ramyon
/ [Eom, Kwon-Yong;Cha, Bo-Sook;Kim, Dong-Hee;Kim, Woo-Jung;] / Korean Journal of Food Science and Technology
|
5 |
Quality Characteristics of Noodles Added with Dioscorea japonica Powder
/ [Ahn, Jang-Woo;Yoon, Jong-Young;] / Korean Journal of Food Science and Technology
|
6 |
Effect of Green Tea Powder on Growth of Lactic Culture
/ [Jung Da-Wa;Nam Eun-Sook;Park Shin-In;] / The Korean Journal of Food And Nutrition
|
7 |
Effects of Germinated Whole Soy flour on the Properties of Dough and Noodle
/ [Chung Hai-Jung;Choi, Min-Hee;Chang Hak-Gil;Kim Joo-Sook;Kim Woo-Jung;] / Korean journal of food and cookery science
|
8 |
Effect of Dextrin on Spray Drying of Brown Rice/Green Tea
/ [Mok, Chul-kyoon;Lee, Sang-Ki;] / Food Engineering Progress
|
9 |
Preparation of Drinkable Yoghurt Added with Green Tea Powder
/ [Jung Da-Wa;Park Shin-In;] / The Korean Journal of Food And Nutrition
|
10 |
Antimicrobial Activity of Korean Wild Tea Extract According to the Degree of Fermentation
/ [Choi, Ok-Ja;Rhee, Haeng-Jae;Choi, Kyeong-Hee;] / Journal of the Korean Society of Food Science and Nutrition
|
11 |
Quality Characteristics of Rice Noodles with Added Allium victorialis Powder
/ [Park, Geum-Soon;Kim, Ji-Young;] / Korean journal of food and cookery science
|
12 |
Effect of Green Tea Powder on the Quality Characteristics of Yukwa (Korean Fried Rice Cake)
/ [Park, Jae-Nam;Kweon, Seok-Yim;Kim, Jong-Gun;Park, Jin-Gyu;Han, In-Jun;Song, Beom-Seok;Kim, Jae-Hun;Byun, Myung-Woo;Lee, Ju-Woon;] / Food Science and Preservation
|
13 |
Quality Characteristics of Wet Noodle Added with Freeze Dried Garlic Powder
/ [Jeong, Chang-Ho;Shim, Ki-Hwan;Bae, Young-Il;Choi, Jine-Shang;] / Journal of the Korean Society of Food Science and Nutrition
|
14 |
Quality Characteristics of Wet Noodles Added with Korean Paprika Powder
/ [Jeong, Chang-Ho;Kim, Jin-Hee;Cho, Jeong-Rai;Ahn, Cheol-Gun;Shim, Ki-Hwan;] / Journal of the Korean Society of Food Science and Nutrition
|
15 |
Development and Quality Characteristics of Rice Noodles Made with Added Capsosiphon fulvescens Powder
/ [Jung, Bok-Mi;Park, Soon-Ok;Shin, Tai-Sun;] / Korean journal of food and cookery science
|
16 |
Acetylcholinesterase Inhibitory Effect of Green Tea Extracts According to Storage Condition
/ [Kwak, Ji Hyun;Jeong, Chang-Ho;Kim, Ji Hye;Choi, Gwi Nam;Shin, Young-Hee;Lee, Seung-Cheol;Cho, Sung Hwan;Choi, Sung-Gil;Heo, Ho Jin;] / Korean Journal of Food Science and Technology
|
17 |
Development of Chicken Breast Noodles Adding Rubus coreanum Miquel and Opuntia ficus-indica var. saboten
/ [Kim, Soo-Min;Kim, Eun-Ju;] / Journal of the Korean Society of Food Science and Nutrition
|
18 |
Improvement on the Antioxidant Activity of Instant Noodles Containing Enzymatic Extracts from Ecklonia cava and Its Quality Characterization
/ [Heu, Min-Soo;Yoon, Min-Seok;Kim, Hyung-Jun;Park, Kwon-Hyun;Lee, Jong-Hyun;Jo, Mi-Ran;Lee, Jung-Suk;Jeon, You-Jin;Kim, Jin-Soo;] / Korean Journal of Fisheries and Aquatic Sciences
|
19 |
Quality Characteristics and Changes in GABA Content and Antioxidant Activity of Noodle Prepared with Germinated Brown Rice
/ [Kong, Su-Hyun;Lee, Jun-Soo;] / Journal of the Korean Society of Food Science and Nutrition
|
20 |
Quality Characteristics and Storage Properties of Wet Noodle with Added Cheonnyuncho Fruit Powder
/ [Jung, Bok-Mi;] / Korean journal of food and cookery science
|
21 |
Study on Rheological Properties of Wheat Flour Mixed with Garlic Powder
/ [Lee, Hyun-Joo;] / The Korean Journal of Food And Nutrition
|
22 |
Quality Characteristics of Noodles Added with Domestic Germinated Barley
/ [Ha, Dung-Minh;Park, Yang-Kyun;] / Food Science and Preservation
|
23 |
Quality Characteristics of Fresh Pasta Noodles Containing Added Citrus Peel Powder
/ [Ko, Hee-Chul;Kim, Jung-Soo;] / Journal of the East Asian Society of Dietary Life
|
24 |
Mass Production Process for Flour Noodles Containing Perilla Leaves and Their Antioxidant Effects
/ [Hyun, Hyo-Eun;Lee, Eun-Hwa;Noh, Jeong-Sook;Song, Yeong-Ok;] / Journal of the Korean Society of Food Science and Nutrition
|
25 |
Effect of Yukwa Containing Green Tea Powder on Lipid Composition and Body Weight Change in Mice
/ [Sung, Nak-Yun;Kweon, Seok-Yim;Park, Jae-Nam;Choi, Jong-Il;Song, Beom-Seok;Kim, Jae-Kyung;Lee, Ju-Woon;Kim, Jae-Hun;] / Journal of the Korean Society of Food Science and Nutrition
|
26 |
Quality Characteristics of Waxy Corn Noodles Containing Defatted Soybean Powder
/ [Hwang, In Guk;Jeong, Heon-Sang;] / Journal of the Korean Society of Food Science and Nutrition
|
27 |
Quality Characteristics of Noodles Containing Various Levels of Flowering Cherry(Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder
/ [Kim, Sung-Hee;Jung, Bok-Mi;] / Korean journal of food and cookery science
|
28 |
Quality Characteristics of Cod Stock with Different Extraction Time - Using High Pressure Extraction Time -
/ [Kim, Dong-Seok;Lee, Sang-Hwa;Choi, Wu-Kuk;Shin, Kyung-Eun;] / Journal of the East Asian Society of Dietary Life
|
29 |
The Quality Characteristics of Noodles Containing Roasted Liriopis Tuber
/ [Park, Sung Hee;Ryu, Ho Kyung;] / Journal of the Korean Society of Food Science and Nutrition
|
30 |
Quality and Antioxidant Activity of Wet Noodles Supplemented with Non-glutinous Sorghum Powder
/ [Kim, Hyun Young;Ko, Jee Yeon;Kim, Jung In;Jung, Tae Wook;Yun, Hong Tae;Oh, In Seok;Jeong, Heon Sang;Woo, Koan Sik;] / Korean Journal of Food Science and Technology
|
31 |
Preparation and Characteristics of Konjac Noodle-added Mugwort
/ [Kim, Seog-Ji;] / Journal of the East Asian Society of Dietary Life
|
32 |
Quality and Antioxidant Activity of Wet Noodles Supplemented with Brown Rice and Sorghum Powders
/ [Cheng, Li;Kim, Sin-Joung;Kil, Jeung-Ha;Park, Kun-Young;] / Journal of the Korean Society of Food Science and Nutrition
|
33 |
Manufacturing Optimization of Wet Noodle Added with Leaf Powder of Freeze-dried Cirsium setidens Nakai
/ [Park, Hae Youn;Kim, Byong Ki;] / Food Engineering Progress
|