1 |
Optimization of Preparation Condition on Oriental Melon Jam by Response Surface Methodology
/ [Lee Gee-Dong;Kim Suk-Kyung;Lee Myung-Hee;] / Food Science and Preservation
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2 |
Study on Preparation and Quality of Jelly using Mulberry Leaf Powder
/ [Kim Ae-Jung;Yuh Chung-Suk;Bang In-Soo;Woo Kyung-Ja;] / Korean journal of food and cookery science
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3 |
Quality of Persimmon Jelly by Various Ratio of Dried Persimmon Extract
/ [Kim, Jun-Han;Kim, Jong-Kuk;] / Journal of the Korean Society of Food Science and Nutrition
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4 |
The Quality Characteristics of Jelly Added with Bokbunja (Rubus coreanus Miquel)
/ [Yu, Ok-Kyeong;Kim, Ji-Eun;Cha, Youn-Soo;] / Journal of the Korean Society of Food Science and Nutrition
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5 |
Production of Sedum Extract Adding Jelly and Assessment of Its Physicochemical Properties
/ [Mo, Eun-Kyoung;Kim, Hyun-Ho;Kim, Seung-Mi;Jo, Hyun-Ho;Sung, Chang-Keun;] / Korean Journal of Food Science and Technology
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6 |
Antioxidant and Antimicrobial Effects of Extract with Water and Ethanol of Oriental Melon (Cucumis melo L. var makuwa Makino)
/ [Shin, Yong-Seub;Lee, Ji-Eun;Yeon, Il-Kweon;Do, Han-Woo;Cheung, Jong-Do;Kang, Chan-Ku;Choi, Seng-Yong;Youn, Sun-Joo;Cho, Jun-Gu;Kwoen, Dae-Jun;] / Applied Biological Chemistry
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7 |
Quality Evaluation of Citrus Jelly Prepared Using Concentrated Citrus Juice
/ [Jeong, Ji-Suk;Kim, Mi-Lim;] / Korean journal of food and cookery science
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8 |
A Qualitative Investigation of Dongchunghacho Jelly with Assorted Increments of Paecilomyces japonica Powder
/ [Kim, Ae-Jung;Bang, In-Soo;Yuh, Chung-Suk;] / The Korean Journal of Food And Nutrition
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9 |
An Investigation the Preparation and Physicochemical Properties of Oddi Jelly using Mulberry Fruit Powder
/ [Kim, Ae-Jung;Bang, In-Soo;Park, Hee-Yong;Lee, Gun-Soon;Yuh, Chung-Suk;] / The Korean Journal of Food And Nutrition
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10 |
Antioxidant Effects and Tyrosinase Inhibition Activity of Oriental Melon (Cucumis melo L. var makuwa Makino) Extracts.
/ [Shin, Yong-Seub;Lee, Ji-Eun;Yeon, Il-Kweon;Do, Han-Woo;Cheung, Jong-Do;Kang, Chan-Ku;Choi, Seng-Yong;Youn, Sun-Joo;Cho, Jun-Gu;Kwoen, Dae-Jun;] / Journal of Life Science
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11 |
Manufacturing Characteristics and Physicochemical Component Analysis of Bokbunja (Rubus coreanus Miquel) Jelly
/ [Jin, Tie-Yan;Quan, Wu-Rong;Wang, Myeong-Hyoen;] / Journal of the Korean Society of Food Science and Nutrition
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12 |
Quality Characteristics of Jelly with Black Garlic
/ [Lee, Ji-Yeon;Yoon, Ho-Young;Kim, Mee-Ree;] / Journal of the Korean Society of Food Culture
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13 |
Quality Characteristics of Jelly Prepared with Purple Sweet Potato Powder
/ [Park, Eo-Jin;Park, Geum-Soon;] / Journal of the Korean Society of Food Culture
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14 |
Changes in quality characteristics of raw ginseng(Panax ginseng C.A. Meyer) pudding during storage
/ [Kim, Young-Kyoung;Kwon, Ki-Hyun;Kim, Byeong-Sam;Kim, Jong-Hoon;Cha, Hwan-Soo;] / Korean journal of food and cookery science
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15 |
Physicochemical quality properties of oriental melon pickle with the harvest period after pollination and soaking conditions
/ [Kim, Young-Jeon;Choi, In-Hag;Lee, Gee-Dong;] / Food Science and Preservation
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