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Physicochemical Properties of Pleurotus eryngii
/ [Kim Jae-Yong;Moon Kwang-Deog;Lee Sang-Dae;Cho Sook-Hyun;Kang Hye-In;Yee Sung-Tae;Seo Kwon-II;] / Food Science and Preservation
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2 |
Optimization of Ingredient Mixing Ratio for Preparation of Steamed Foam Cake with Added Saltwort (Salicornia herbacea L.)
/ [Kim, Yu-Suk;Kwak, Sung-Ho;Jang, Myung-Sook;] / Korean journal of food and cookery science
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3 |
Physicochemical Characteristics of Ethanol Extracts from Each Part of the Pleurotus eryngii
/ [Ahn, Myung-Soo;Kim, Hyun-Jeung;Seo, Mi-Sook;] / Journal of the Korean Society of Food Culture
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4 |
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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5 |
Physiological Activities of Fresh Pleurotus eryngii Extracts
/ [Kim, Hyun-Ku;Han, Ho-Suk;Lee, Gee-Dong;Kim, Kong-Hwan;] / Journal of the Korean Society of Food Science and Nutrition
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6 |
Chemical Components of Korean Paprika According to Cultivars
/ [Jeong Chang-Ho;Ko Woong-Hyunk;Cho Jeong-Rai;Ahn Cheol-Gun;Shim Ki-Hwan;] / Food Science and Preservation
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7 |
Quality Characteristics of Sponge Cakes with Wheat-Rice Composite Flour
/ [Ju, Jung-Eun;Nam, Youn-Hwa;Lee, Kyong-Ae;] / Korean journal of food and cookery science
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8 |
Quality Characteristics of Pound Cake Added to -Glucan During Storage
/ [Kim Mee Ree;Shim Yu-Mi;Yang Yun-Hyoung;Kim Mi-Kyoung;Cho Han-Young;] / Korean journal of food and cookery science
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9 |
Quality Characteristics of Sponge Cake with Added Dried Sweet Pumpkin Powders
/ [Woo, In-Ae;Kim, Yong-Sun;Song, Tae-Hee;Lee, Soon-Kyu;Choi, Hee-Sook;] / The Korean Journal of Food And Nutrition
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10 |
Rheological & Sensory Characteristics of Pine Mushroom Jung-Gwa by Different Amount of Saccharide(honey and oligosaccharide)
/ [Park, Mi-Lan;Choi, Soo-Keun;Jung, In-Chang;Byun, Gwang-In;] / Journal of the Korean Society of Food Culture
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11 |
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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12 |
The Quality Characteristics of Sponge Cake with Added Steamed Garlic Powder
/ [Shin, Jung-Hye;Choi, Duck-Joo;Kwen, O-Chen;] / Korean journal of food and cookery science
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13 |
Establishment of Microwave-Assisted Extraction Conditions for Antioxidative Extracts from Pleurotus eryngii
/ [Oh, Hyun-In;Lim, Tae-Soo;Lee, Gee-Dong;Kim, Hyun-Ku;] / Journal of the Korean Society of Food Science and Nutrition
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14 |
Effects of Lycium chinense Powders on the Quality Characteristics of Yellow Layer Cake
/ [Kim, Yeoung-Ae;] / Journal of the Korean Society of Food Science and Nutrition
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15 |
Chemical Components in Different Parts of Erigeron annuus
/ [Jeong, Chang-Ho;Nam, Eun-Kyeong;Shim, Ki-Hwan;] / Journal of the Korean Society of Food Science and Nutrition
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16 |
Optimization for the Physical Properties of Steamed Foam Cakes Prepared with Single-stage Method by Response Surface Methodology
/ [Kwhak, Sung-Ho;Jang, Myung-Sook;] / Journal of the Korean Society of Food Science and Nutrition
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17 |
Change in Functional Properties by Extraction Condition of Roasted Pleurotus eryngii
/ [Yoon, Sung-Ran;Lee, Myung-Hee;Kim, Hyun-Ku;Lee, Gee-Dong;] / Journal of the Korean Society of Food Science and Nutrition
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18 |
Quality Characteristics of Pine Mushroom Yanggaeng Prepared by Different Addition of Frozen Pine Mushroom According to Different Pre-treatment
/ [Park, Mi-Lan;Byun, Gwang-In;] / Journal of the Korean Society of Food Culture
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19 |
Effects of the Addition of Polymannuronate on the Textural Characteristics of Sponge Cakes
/ [Choi, Hee-Sook;] / The Korean Journal of Food And Nutrition
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20 |
Quality Characteristics of Sponge Cakes Containing Various Levels of Grifola frondosa Powder
/ [Lee, Jong-Suk;Kim, Han-Sup;Lee, Yoon-Joo;Jung, In-Chang;Bae, Jong-Ho;Lee, Jae-Sung;] / Korean Journal of Food Science and Technology
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21 |
Quality Characteristics of Sponge Cake added with Mesangi(Capsosiphon Fulvescens) Powder
/ [Lee, Jae-Hoon;Kwak, Eun-Jung;Kim, Ji-Sang;Lee, Young-Soon;] / Korean journal of food and cookery science
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22 |
Chemical Components of White and Red Lotus
/ [Jeong, Chang-Ho;Son, Ki-Bong;Kang, Seon-Gyeong;Shim, Ki-Hwan;] / Journal of agriculture & life science
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23 |
Analysis of Nutritional Components and Evaluation of Functional Activities of Sasa borealis Leaf Tea
/ [Jeong, Chang-Ho;Choi, Sung-Gil;Heo, Ho-Jin;] / Korean Journal of Food Science and Technology
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24 |
Quality Characteristics of Sponge Cake upon Addition of Paprika Powder
/ [Jeong, Chang-Ho;Kim, Jin-Hee;Cho, Jeong-Rai;Ahn, Cheol-Gun;Shim, Ki-Hwan;] / Food Science and Preservation
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25 |
Effects of Strawberry Powders on the Quality Characteristics of Yellow Layer Cake
/ [Kim, Yeoung-Ae;] / Korean journal of food and cookery science
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26 |
Sensory and Physicochemical Characteristics of Jeungpyun with Pleurotus eryngii Powder
/ [Kim, Sang-Ae;Ko, Myung-Soo;] / Korean Journal of Food Science and Technology
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27 |
Physicochemical and Sensory Characteristics of Spong Cake with Added -Glucan
/ [Yu, Jeong-Sun;Jo, Gyung-Mi;Shin, Yu-Mi;Kwon, Oh-Yun;Kim, Mi-Kyoung;Jo, Han-Young;Kim, Mee-Ree;] / Korean journal of food and cookery science
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28 |
Physical and Sensory Characteristics of Sponge Cakes Added Steamed Garlic and Yuza Powder
/ [Shin, Jung-Hye;Choi, Duck-Joo;Kwon, O-Chen;] / The Korean Journal of Food And Nutrition
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29 |
Preparation and Characteristics of Bread by Medicinal Herb Composites with Immunostimulating Activity
/ [Kim, Hee-Suk;Kang, Jin-Soon;] / Journal of the Korean Society of Food Science and Nutrition
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30 |
Analysis of Nutritional Compositions and Antioxidative Activities of Korean Commercial Blueberry and Raspberry
/ [Jeong, Chang-Ho;Choi, Sung-Gil;Heo, Ho-Jin;] / Journal of the Korean Society of Food Science and Nutrition
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31 |
Quality Characteristics of Sponge Cake added with Banana Powder
/ [Park, Jum-Soon;Lee, Young-Ju;Chun, Soon-Sil;] / Journal of the Korean Society of Food Science and Nutrition
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32 |
Optimization of Ingredient Mixing Ratio for Preparation of Sponge Cake with Bamboo (Pseudosasa japonica Makino) Leaves Powder
/ [Park, Jung-Eun;Jeong, Heung-Do;Jang, Myung-Sook;] / Korean journal of food and cookery science
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33 |
Effects of Aloe (Aloe vera Linne) on the Quality Attributes of Chiffon Cake
/ [Kim, Hye-Young;Shin, Doo-Ho;Jung, Young-Nam;] / Food Science and Preservation
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34 |
Quality Characteristics of Yellow Layer Cake Prepared with Different Levels of Adenophora remotiflora Powder
/ [Choi, Yoon-Hee;Bae, Song-Hwan;Park, Jeong-Woo;Cho, Nam-Ji;Han, Myung-Ryun;Kim, Young-Ho;Yoon, Seong-Jun;Kim, Myung-Hwan;Kim, Ae-Jung;] / Journal of the East Asian Society of Dietary Life
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35 |
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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36 |
Quality Characteristics of Sponge Cake with Black Garlic Powder Added
/ [Lee, Jeong-Sug;Seong, Yu-Bin;Jeong, Bo-Young;Yoon, Seong-Jun;Lee, In-Sook;Jeong, Yoon-Hwa;] / Journal of the Korean Society of Food Science and Nutrition
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37 |
Preparation and Characteristics of Bread by Medicinal Herb Composites with Cognitive Function
/ [Kang, Jin-Soon;Kang, Shin-Kwon;Kim, Hee-Suk;] / Journal of the Korean Society of Food Science and Nutrition
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38 |
Properties of Sponge Cake with Added Saltwort (Salicorniaherbacea L.)
/ [An, Ho-Ki;Hong, Geum-Ju;Lee, Eun-Jun;] / Journal of the Korean Society of Food Culture
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39 |
Quality Characteristics and Antioxidant Activities of Cookies Added with Pleurotus eryngii Powder
/ [Kim, Ye-Ji;Jung, In-Kyung;Kwak, Eun-Jung;] / Korean Journal of Food Science and Technology
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40 |
Quality Characteristics of Sponge Cake Prepared with Lentinus edodes Powder
/ [Jo, Kyung-A;Lee, Young-Ju;Sim, Chang-Hwan;Kim, Kyung-Je;Chun, Soon-Sil;] / The Korean Journal of Food And Nutrition
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41 |
Quality Characteristics of Sponge Cake with Omija Powder
/ [Lee, Young-Ju;Lee, Hyun-Ju;Kim, Young-Suk;Ahn, Chang-Bum;Shim, Sun-Yup;Chun, Soon-Sil;] / Journal of the Korean Society of Food Science and Nutrition
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42 |
Optimization of Ingredient Mixing Ratio for Preparation of Steamed Cake with Mugwort (Pseudosasa japonica Makino) Powder
/ [Oh, Suk-Tae;Park, Jung-Eun;] / Korean journal of food and cookery science
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43 |
Quality Characteristics of Yellow Layer Cake Added with Black Garlic Powder
/ [Jeong, Jun-Young;Jeong, Chang-Ho;Choi, Jine-Shang;] / Journal of agriculture & life science
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44 |
Physicochemical and Sensory Properties of Sponge Cakes Incorporated with Ecklonia cava Powder
/ [Lee, Jun Ho;Heo, Seon Ah;] / Food Engineering Progress
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45 |
Physicochemical Qualities and Consumer Perception of Tomato Sponge Cakes
/ [Son, Seok-Min;Lee, Jun-Ho;] / Preventive Nutrition and Food Science
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46 |
Quality Characteristics of Pound Cake Made with Gamma Irradiated Hot Water Extracts of Undaria pinnatifida Sporophyll
/ [Kim, Da-Mi;Kim, Kyoung-Hee;Yun, Young-Sik;Kim, Jae-Hun;Lee, Ju-Woon;Yook, Hong-Sun;] / Journal of the Korean Society of Food Science and Nutrition
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47 |
Quality Characteristics of Sponge Cake with Added Lotus Leaf and Lotus Root Powders
/ [Kim, Hyun-Sun;Lee, Chi-Ho;Oh, Jae-Wook;Lee, Jeong-Hoon;Lee, Si-Kyung;] / Journal of the Korean Society of Food Science and Nutrition
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48 |
Palatability Traits of Muffin Prepared with Red Wine
/ [Lee, Seon-Ho;Kim, Tae-Wan;Bae, Jong-Ho;] / Food Science and Preservation
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49 |
Quality Characteristics of Pound Cakes Added with Perilla Leaves (Perilla frutescens var. japonica HARA) Powder
/ [Kim, Na-Young;] / Journal of the Korean Society of Food Science and Nutrition
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50 |
Quality Characteristics of Dumpling Shell Containing Pleurotus eryngii Powder
/ [Kang, Bok-Hee;Shin, Eun-Jeong;Lee, Sang-Han;Lee, Dong-Sun;Hur, Sang-Sun;Kim, Seong-Ho;Son, Seok-Min;Lee, Jin-Man;] / Journal of the Korean Society of Food Science and Nutrition
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51 |
Nutritional Composition and Antioxidant.Antiacetylcholinesterase Activities of Blueberry (Vaccinium virgatum)
/ [Jo, Yu Na;Jin, Dong Eun;Jeong, Ji Hee;Kim, Hyeon Ju;Choi, Sung-Gil;Heo, Ho Jin;] / Journal of agriculture & life science
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52 |
Quality of Sponge Cakes Incorporated with Yacon Powder
/ [Lee, Jun Ho;Son, Seok Min;] / Food Engineering Progress
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53 |
Effect of Cudrania tricuspidata Leaf Powder Addition on the Quality of Sponge Cakes
/ [Lee, Jun Ho;Son, Seok Min;] / Food Engineering Progress
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54 |
Quality Characteristics of Pleurotus eryngii Cultivated with Different Wavelength of LED Lights
/ [Kim, Do-Hee;Choi, Hye-Jin;Jo, Woo-Sik;Moon, Kwang-Deog;] / Food Science and Preservation
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55 |
Nutritional Composition and in vitro Antioxidant Activities of Blueberry (Vaccinium ashei) Leaf
/ [Jeong, Hee-Rok;Jo, Yu-Na;Jeong, Ji-Hee;Kim, Hyeon-Ju;Heo, Ho-Jin;] / Food Science and Preservation
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56 |
Quality and Antioxidant Properties of Sponge Cakes Incorporated with Pine Leaf Powder
/ [Lee, Seo Eun;Lee, Jun Ho;] / Korean Journal of Food Science and Technology
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57 |
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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58 |
Quality Characteristics of Yellow Layer Cake Added with Sparassis crispa Powder
/ [Jang, Woo Hyuk;Yoo, Young-Bok;Kim, Byung Hee;Bae, Song-Hwan;] / Journal of the Korean Society of Food Science and Nutrition
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59 |
Quality Characteristics of Pound Cake added with Dropwort Powder
/ [An, Sang-Hee;] / Korean journal of food and cookery science
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