5 |
Jung-Mi Kim.
(2015)
The Korean Journal of Food And Nutrition Quality Characteristics of Cookies added with Barley Sprout Powder /
28
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2 |
Jeong Ah Lim.
(2016)
Korean Journal of Food Science and Technology Quality Characteristics and Antioxidant Properties of Cookies Supplemented with Persimmon Leaf Powder /
48
(2)
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5 |
Seon-Suk Cha.
(2016)
Korean Journal of Human Ecology Quality Characteristics and Antioxidant Activities of Cookies Added with Peuceddanum japonicom Thunb Powder /
25
(5)
, 595
|
1 |
In-Duck Park.
(2012)
Journal of the Korean Society of Food Culture Effects of Sweet Pumpkin Powder on Quality Characteristics of Cookies /
27
(1)
, 89
|
3 |
Bock-Hee Park.
(2014)
Korean Journal of Food Preservation Quality characteristics of Maejakgwa with added Nelumbo nucifera leaf powder /
21
(3)
, 328
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5 |
Hyun-Jung Lee.
(2013)
Korean journal of food and cookery science Changes in the Antioxidative and Antigenotoxic Effects After the Cooking Process of Sulgidduk Containing Pine Needle Juice /
29
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, 453
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1 |
Ji Hun Song.
(2014)
Korean Journal of Food Science and Technology The Quality and Antioxidant Properties of Cookies Containing Codonopsis lanceolata Powder /
46
(1)
, 51
|
7 |
Jeong Ah Lim.
(2015)
Journal of the Korean Society of Food Science and Nutrition Quality and Antioxidant Properties of Cookies Supplemented with Black Sesame Powder /
44
(7)
, 1058
|
6 |
Hye Jeong Lee.
(2014)
The Korean Journal of Food And Nutrition Antioxidant Activity and Properties Characteristics of Pound Cakes Prepare using Freeze Dried Maquiberry (Aristotelia chilensis [Mol.]) Powder /
27
(6)
, 1067
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2 |
Byeong Gil Son.
(2015)
Journal of the Korean Society of Food Science and Nutrition Physicochemical and Consumer Preference Characteristics of Tofu Incorporated with Pine Needle Powder /
44
(2)
, 296
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12 |
Ji Won Kim.
(2013)
Journal of the Korean Society of Food Science and Nutrition Quality Characteristics and Antioxidant Activities of Cookies with Pholiota adiposa Powder /
42
(12)
, 1966
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7 |
Jun Ho Lee.
(2016)
Journal of the Korean Society of Food Science and Nutrition Quality Characteristics and Antioxidant Activities of Cookies Supplemented with Aronia Powder /
45
(7)
, 1071
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6 |
Chae-Sun Lee.
(2015)
Korean journal of food and cookery science Quality Characteristics of Cookies with Ginger Powder /
31
(6)
, 703
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6 |
Yi-Ji Jeong.
(2015)
Korean journal of food and cookery science Antioxidative Activities and Quality Characteristics of Rice Cookies with Added Ligularia fischeri (Ledeb.) Turcz. Powder /
31
(6)
, 733
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1 |
Hye-Jeong Lee.
(2011)
The Korean Journal of Food And Nutrition Antioxidant Activity and Quality Characteristics of American Cookies Prepared with Job's Tears(Coix lachryma-jobi L.) Chungkukjang Powder and Wheat Bran Powder /
24
(1)
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10 |
Kyoo-Jin Jung.
(2011)
Journal of the Korean Society of Food Science and Nutrition Quality Characteristics of Rice Cookies Prepared with Sea Mustard (Undaria pinnatifida Suringer) Powder /
40
(10)
, 1453
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1 |
Samuel Jung.
(2011)
Korean Journal of Food Preservation Quality Characteristics of Cookies Prepared with Flour Partly Substituted by Used Coffee Grounds /
18
(1)
, 33
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2 |
Byung-Ho Bang.
(2011)
The Korean Journal of Food And Nutrition Quality Characteristics of Cookies added with Chungkukjang Powder /
24
(2)
, 210
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2 |
Seulgi Hong.
(2010)
The Korean Journal of Nutrition The Composition of the Root ofIxeris dentatavar. albiflora Nakai. and Cell Viability and DPPH Radical Scavenging Activities of its Extract /
43
(2)
, 105
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4 |
Chun-Ho Bae.
(2013)
Korean Journal of Food Preservation Quality characteristics of cookies added with RS4 type resistant corn starch /
20
(4)
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11 |
So-Yeon Jin.
(2013)
Journal of the Korean Society of Food Science and Nutrition Quality Characteristic and Antioxidant Activities Maejakgwa Added Cedrela sinensis Powder /
42
(11)
, 1792
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4 |
Jae-Bok Oh.
(2011)
The Korean Journal of Food And Nutrition Effect of Cake Improver on Antioxidant Activity and Properties Characteristics of Pound Cakes Prepare using Broccoli Stem Powder /
24
(4)
, 567
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5 |
Hyun-Sook Lim.
(2014)
Korean journal of food and cookery science Quality Characteristics of Cookies with Persimmon Peel Powder /
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2 |
In-Duck Park.
(2015)
Journal of The Korean Society of Food Culture Quality Characteristics of Cookies Containing Ligularia fischeri Powder /
30
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, 206
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3 |
Hyeon Hee Yu.
(2014)
Korean Journal of Human Ecology Quality Characteristics and Antioxidant Activity of Cookies added with Baekbokrung(Poria cocos Wolf) Powder /
23
(3)
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2 |
Do-Yeon Kim.
(2017)
Journal of the East Asian Society of Dietary Life Quality Characteristics and Antioxidant Activities of Cookies added with Gochujang /
27
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, 148
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2 |
Hye-Lyun Jeon.
(2013)
Journal of the Korean Society of Food Science and Nutrition Antioxidant Activities and Quality Characteristics of Cookies Supplemented with Mulberry Pomace /
42
(2)
, 234
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2 |
Mee-Kyoung Kim.
(2014)
Journal of the Korean Society of Food Culture Effects of Helianthus tuberosus Powder on the Quality Characteristics and Antioxidant Activity of Rice Sponge Cakes /
29
(2)
, 195
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3 |
Hye-Jeong Lee.
(2011)
The Korean Journal of Food And Nutrition Antioxidant Activity and Properties Characteristics of Pound Cakes Prepare using Job's Tears(Coix lachryma-jobi L.) Chungkukjang Powder and Wheat Bran Powder /
24
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9 |
Ji Hun Song.
(2014)
Journal of the Korean Society of Food Science and Nutrition Quality and Antioxidant Properties of Cookies Supplemented with Cinnamon Powder /
43
(9)
, 1457
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3 |
Mina K. Kim.
(2015)
Food Science and Biotechnology Antioxidant activities and quality characteristics of omija (Schizandra chinesis Baillon) cookies /
24
(3)
, 931
|
5 |
Hee-Sook Cho.
(2015)
Journal of The Korean Society of Food Culture Quality Characteristics of Maejakgwas with Chlorella Powder /
30
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, 667
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4 |
Hye Jeong Lee.
(2013)
The Korean Journal of Food And Nutrition Antioxidant Activity and Properties Characteristics of Pound Cakes Prepared by using Frozen Blueberry Powder & Anthocyanin extracted from Black Beans /
26
(4)
, 772
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3 |
Minju Chung.
(2014)
The Korean Journal of Food And Nutrition Optimization of Rice Cookies Prepared with Chinese Artichoke (Stachy sieboldii Miq) Powder using Response Surface Methodology and Quality Characteristics /
27
(3)
, 435
|
11 |
Hae Won Jung.
(2013)
Journal of the Korean Society of Food Science and Nutrition Quality Characteristics and Amino Acid Content of Cookies with GABA-Enhanced Brown Rice /
42
(11)
, 1813
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1 |
Seo Eun Lee.
(2013)
Korean Journal of Food Science and Technology Quality and Antioxidant Properties of Sponge Cakes Incorporated with Pine Leaf Powder /
45
(1)
, 53
|
6 |
Yu-Ri Kwon.
(2011)
Journal of the Korean Society of Food Science and Nutrition Quality Characteristics of Rice Cookies Prepared with Different Amylose Contents /
40
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, 832
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6 |
Seung-Seok Yoo.
(2012)
Korean journal of food and cookery science Quality Characteristics and Antioxidant Activity of Cookies with Stevia Powder /
28
(6)
, 665
|
11 |
Hee-Sook Cho.
(2013)
Journal of the Korean Society of Food Science and Nutrition Quality Characteristics of Cookies Prepared with Loquat (Eriobotrya japonica Lindl.) Leaf Powder /
42
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12 |
Dan-Bi Bae.
(2016)
Journal of the Korean Society of Food Science and Nutrition Quality Characteristics of Madeleine Added with Lentil (Lens culinaris) Powder /
45
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, 1816
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6 |
Byung-Ho Bang.
(2013)
Korean Journal of Food Preservation Quality characteristics of cookies that contain different amounts of chlorella powder /
20
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, 798
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2 |
Jun Ho Lee.
(2015)
Preventive Nutrition and Food Science Physicochemical and Sensory Evaluation of Whole Soybean Curd Supplemented with Pine Needle Powder /
20
(2)
, 148
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3 |
So-Yun Kim.
(2013)
Journal of the Korean Society of Food Science and Nutrition Effects of Fermentation on the Metabolic Activities of Pine Needle Juice /
42
(3)
, 325
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1 |
Ji-Min Lim.
(2013)
Korean journal of food and cookery science Antioxidant Activity and Quality Characteristics of Rice Wine Cakes Cookies with Different Ratio of Astragalus memvranaceus /
29
(1)
, 11
|
5 |
Eun-Ja Jeong.
(2014)
The Korean Journal of Food And Nutrition Quality Characteristics of Cookies Added with Capsaicin Powder /
27
(5)
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1 |
Shin Youn Joo.
(2013)
Journal of the Korean Society of Food Culture Antioxidant Activity and Quality Characteristics of Chestnut Cookies /
28
(1)
, 70
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2 |
Eun-Ja Jeong.
(2012)
The Korean Journal of Food And Nutrition Quality Characteristics of Cookies Added with Guava(Psidium guajava L.) Leaf Powder /
25
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, 317
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2 |
Eun-Ja Jeong.
(2013)
The Korean Journal of Food And Nutrition Quality Characteristics of Cookies added with Hongkuk Powder /
26
(2)
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1 |
Hye-Jeong Lee.
(2011)
Korean journal of food and cookery science Antioxidative Activity and Quality Characteristics of Almond Cookies Prepared with Job's tears(Coixlachryma-jobi L.) Chungukjang /
27
(1)
, 43
|
2 |
Hee-Kyoung Son.
(2015)
Korean Journal of Food Preservation Quality characteristics of cookies added with Spergularia marina Griseb powder /
22
(2)
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|
6 |
Seon-Suk Cha.
(2014)
Korean Journal of Food Preservation Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder /
21
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, 824
|
3 |
Hye-Jeong Lee.
(2012)
The Korean Journal of Food And Nutrition Antioxidant Activity and Characteristics of Pound Cakes prepared with Coriandrum satovim L. Leaves Powder and Brocolli's Stem Powder /
25
(3)
, 436
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8 |
Ung-Soo Lee.
(2015)
Journal of the Korea Academia-Industrial cooperation Society Study of the Microbiological Limitation Standards Setting of Baking Processing by Confectionery /
16
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, 5422
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4 |
Eun-Ja Jeong.
(2014)
The Korean Journal of Food And Nutrition Quality Characteristics of Cookies with Aloe vera L. Powder /
27
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2 |
Shin-Youn Joo.
(2012)
The Korean Journal of Food And Nutrition Antioxidant Activity and Quality Characteristics of Cookies with Chestnut Inner Shell /
25
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2 |
Ok-Sun Kim.
(2012)
Journal of the Korean Society of Food Culture Antioxidant Activity and Quality Characteristics of Acorn (Quercus autissima carruther) Cookies /
27
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, 225
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2 |
Hwa Yeon Park.
(2013)
The Korean Journal of Community Living Science The Quality Characteristics and Hypoglycemic Effect of Cookies Containing Helianthus tuberosus Powder /
24
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, 233
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4 |
So-Yeon Jin.
(2013)
The Korean Journal of Food And Nutrition Quality Characteristic and Antioxidant Activities of Majakgwa added Pine Needle Powder /
26
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2 |
Shin-Youn Joo.
(2012)
Journal of the Korean Society of Food Science and Nutrition Antioxidant Activity and Quality Characteristics of Black Rice Bran Cookies /
41
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6 |
(2009)
Culinary science & hospitality research 첨차(Rubus suavissimus S. Lee) 분말을 첨가한 쿠키의 품질 특성 /
21
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1 |
(2009)
한국물환경학회지 솔잎추출액을 이용한 Microcystis aeruginosa 제거 연구 /
33
(1)
, 8
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1 |
(2009)
대한영양사협회 학술지 스테비아(Stevia rebaudiana)잎 첨가 쌀쿠키의 품질 특성 /
23
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3 |
Hyun-Yong Kim.
(2017)
한국식품조리과학회지 우엉분말을 첨가한 쿠키의 품질특성 /
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(2009)
東아시아食生活學會誌 고추장을 첨가한 쿠키의 품질 특성 및 항산화성 /
27
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, 148
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3 |
(2017)
한국식품저장유통학회지 표고버섯 분말을 첨가한 쌀 쿠키의 품질 특성 및 항산화 활성 /
24
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Hyeonbin O.
(2009)
한국식품조리과학회지 잎채소 분말을 첨가한 초콜릿의 품질특성 및 항산화 활성 /
33
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(2009)
Culinary science & hospitality research 김 분말을 첨가한 쿠키의 품질특성 /
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(2017)
東아시아食生活學會誌 여러 상대습도에 저장된 건조분말 식품의 미생물적 품질 변화 /
27
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(2009)
韓國食生活文化學會誌 뽕잎 분말을 첨가한 쿠키의 품질특성 /
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(2019)
Journal of nutrition and health 이상지질혈증 동물 모델을 이용한 솔잎 착즙액 첨가 설기떡의 지질개선 효과 /
52
(1)
, 6
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2 |
(2009)
한국지역사회생활과학회지 Antioxidant Activity and Quality Characteristics of Cookies Containing Added Red Chinese Cabbage Powder /
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3 |
(2009)
Journal of nutrition and health 섬쑥부쟁이와 쑥부쟁이의 항산화 및 지방세포 분화 억제 효과 /
52
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(2009)
한국지역사회생활과학회지 Antioxidant Activities and Quality Characteristics of White Dandelion (Taraxacum coreanum) Cookies /
30
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9 |
(2009)
생명과학회지 표고버섯 물 추출물을 첨가한 쿠키의 품질 특성 /
29
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(2009)
韓國食生活文化學會誌 자색당근 분말 첨가 쿠키의 품질특성 및 항산화활성 /
34
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(2009)
한국지역사회생활과학회지 Quality Characteristics and Antioxidant Activity of Stachys Sieboldii Miq Leaf Cookies /
30
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(2020)
한국지역사회생활과학회지 Benefits of the Addition of Marigold (Tagetes erecta L.) Powder on Quality Characteristics and Antioxidant Properties of Rice Cookies /
31
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(2021)
한국식품영양과학회지 Antioxidant Activity and Quality Characteristics of Cookies Prepared with Cacao Bean Husk (<I>Theobroma cacao</I> Linn.) Powder /
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(1)
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1 |
(2021)
한국식품영양학회지 머위 분말 첨가 쌀쿠키의 항산화 활성 및 품질 특성 /
34
(1)
, 1
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2 |
(2021)
한국지역사회생활과학회지 Antioxidant Activity and Quality Characteristics of Rice Cookies Added with Hericium erinaceus Powder /
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(2009)
韓國食生活文化學會誌 마카 분말을 첨가한 쌀쿠키의 항산화 활성과 품질 특성 /
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(2009)
한국식품저장유통학회지 Effects of supercritical carbon dioxide extracts of red pepper and pine needle on the oxidative stability of perilla oil /
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