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Optimization of Ingredient Mixing Ratio for Preparation of Steamed Foam Cake with Barley (Hordeum vulgare L.) Sproutling Powder
/ [Seo, Min-Ja;Jung, Su-Ji;Jang, Myung-Sook;] / Korean journal of food and cookery science
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2 |
Improvement of Lipid Oxidation Stability of Seasoned Pork and Formula Development of Seasoning Sauce for Pork Bulgogi with Doenjang and Onion Using Mixture Experimental Design
/ [Oh, Hyun-Ju;Kim, Chang-Soon;Chang, Duk-Joon;] / Food Science and Biotechnology
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3 |
Effects of Salicornia herbacea L. Supplementation on Lipid Peroxidation and Mineral Levels in Streptozotocin-Induced Diabetic Rats
/ [Kim, Myung-Wha;] / Journal of Nutrition and Health
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4 |
Comparative Study of Food Components and Sensory Properties of Common Porphyra yezoensis and Functional Porphyra yezoensis
/ [Seo, Hee-Young;Jung, Bok-Mi;] / Journal of the Korean Society of Food Science and Nutrition
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5 |
Effects of Salicornia Herbacea L. Supplementation on Antioxidative Enzyme Activities in Streptozotocin-Induced Diabetic Rats
/ [Kim, Myung-Wha;] / Journal of Nutrition and Health
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6 |
Effects of Salicornia herbacea L. Supplementation on Blood Glucose and Lipid Metabolites in Streptozotocin-Induced Diabetic Rats
/ [Kim, Myung-Wha;] / Journal of Nutrition and Health
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7 |
Quality Characteristics of Sulgidduk Prepared with Houttuynia cordata Thunb. Powder
/ [Eun, Soon-Duk;Kim, Mun-Yong;Chun, Soon-Sil;] / Korean journal of food and cookery science
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8 |
Quantitative Analysis of Flavonoids from Salicomia herbacea L. Extracst by LC-MS
/ [Kim, Ha-Song;Yoon, Young-Seung;Cho, Jai-Woo;] / Korean Journal of Medicinal Crop Science
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9 |
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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10 |
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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11 |
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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12 |
Effects of Salicornia herbacea L. Powder on Making Wheat Flour Bread
/ [Bae, Jong-Yoon;Park, La-Young;Lee, Shin-Ho;] / Journal of the Korean Society of Food Science and Nutrition
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13 |
Effect of Salicornia herbacea L. Powder on the Quality Characteristics of Bread
/ [Bae, Jong-Yoon;Park, La-Young;Lee, Shin-Ho;] / Journal of the Korean Society of Food Science and Nutrition
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14 |
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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15 |
Optimum Formulation of Kochujang Seasoning Sauce with the Addition of Fruit and Vegetable Extract for Pork Bulgogi
/ [Oh, Hyun-Ju;Kim, Chang-Soon;] / Journal of the Korean Society of Food Science and Nutrition
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16 |
Optimization of Ethanol Extraction Conditions from Glasswort (Salicornia herbacea) Using Response Surface Methodology
/ [Park, Jeong-Wook;Kim, Hae-Seop;Park, In-Bae;Shin, Gung-Won;Lee, Young-Jae;Jo, Yeong-Cheol;] / Food Science and Preservation
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17 |
Biological Activities of Crude Polysaccharides and Crude Saponins from Salicornia herbacea
/ [Jung, Sung-Hee;Park, Kyung-Uk;Kim, Jae-Yong;Park, Chae-Kyu;Choi, Kap-Seong;Seo, Kwon-Il;] / Food Science and Preservation
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18 |
The Amino Acid Content and Antioxidant Activities of Glasswort (Salicornia herbacea L.)
/ [Kim, Hae-Seop;Park, Jeong-Wook;Lee, Young-Jae;Shin, Gung-Won;Park, In-Bae;Jo, Yeong-Cheol;] / Food Science and Preservation
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19 |
Optimization of Spirulina Added Korean Rice Cake(Garaeduk) using Response Surface Methodology
/ [Kim, Mi-Yeon;Kim, Jong-Mi;Lee, Yun-Jin;Heo, Ok-Soon;Kim, Mee-Ree;] / Journal of the East Asian Society of Dietary Life
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20 |
Quality Characteristic of Glasswort (Salicornia herbacea L.) Fermented by Bacillus subtilis
/ [Park, In-Bae;Park, Jeong-Wook;Lee, Young-Jae;Shin, Gung-Won;Kim, Hae-Seop;Jo, Yeong-Cheol;] / Journal of the Korean Society of Food Science and Nutrition
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21 |
Quality Characteristics of Gochujang Sauce with Concentrated Salicornia herbacea L. Extracts
/ [Kim, Young-Seon;Park, Geum-Soon;] / Journal of the East Asian Society of Dietary Life
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22 |
Quality Characteristics of Bread with Added Saltwort Powder (Salicornia herbacea L.)
/ [Lee, Yoon-Shin;Hong, Geum-Ju;Kim, Weon-Mo;Shin, Mi-Kyung;] / Journal of the East Asian Society of Dietary Life
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23 |
Optimization of Soybean Pudding Using Response Surface Methodology
/ [Jung, Eun-Kyung;Joo, Na-Mi;] / Journal of the Korean Society of Food Culture
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24 |
Development of Herbal Chicken Porridge and the Establishment of Optimizing the Mixing Ratio
/ [Kim, Kyung-Yeon;Baik, Moo-Yeol;Park, Cheon-Seok;Choi, Sung-Won;Kim, Chang-Nam;Kim, Byung-Yong;] / The Korean Journal of Food And Nutrition
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25 |
Quality Characteristics of Salicornia herbacea L. Extract Added Brown Sauce
/ [Kim, Ja-Kyoung;Hahm, Moon-Hoon;] / The Korean Journal of Food And Nutrition
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26 |
Effects of Addition of Mugwort Powder on the Quality Characteristics of Korean Rice Cake Tteokgukdduk
/ [Kim, Mi-Seon;Park, Jong Dae;Lee, Hyun Yu;Park, Sung Soo;Kum, Jun Seok;] / Journal of the Korean Society of Food Science and Nutrition
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27 |
Chemical Properties and Nitrite Scavenging and Acetylcholinesterase Inhibitory Activities from Salicornia herbaciea Seed
/ [Lim, Geum-Sook;Kim, Ran;Jeon, Kyung-Mi;Choi, Hyun-Suk;Cho, Hoon;Koh, Ha-Young;Choi, Chang-Nam;] / KSBB Journal
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28 |
Quality Characteristics of Low-Salt Kimchi with Salt Replaced by Salicornia herbacea L. Powder
/ [Kim, Soon Mi;] / Journal of the Korean Society of Food Culture
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29 |
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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