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Antimicrobial and Antioxidant activity of the Fruit of Prunus avium L
/ [Ahn, Seon-Mi;Ryu, Hee-Young;Kang, Dong-Kyoon;Jung, In-Chang;Sohn, Ho-Yong;] / Microbiology and Biotechnology Letters
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2 |
Quality Characteristics and Antioxidant Activity of Chocolate Containing Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder
/ [Yoon, Mi-Hyang;Kim, Kyoung-Hee;Hwang, Hye-Rim;Jo, Ji-Eun;Kim, Mi-Seon;Yook, Hong-Sun;] / Journal of the Korean Society of Food Science and Nutrition
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Quality Characteristics of Muffins Containing Purple Colored Sweetpotato Powder
/ [Ko, Seong-Hye;Seo, Eun-Ok;] / Journal of the East Asian Society of Dietary Life
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4 |
Quality Characteristics of the Hasuo (Polygoni multiflori Radix) Muffin Prepared with Different Types of Sweeteners
/ [Bae, Min-Ji;Seo, Gyeong-Jin;Park, Geum-Soon;] / Food Science and Preservation
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5 |
Quality Characteristics of Muffins Containing Domestic Blueberry (V. corymbosum)
/ [Hwang, Seung-Hwan;Ko, Seong-Hye;] / Journal of the East Asian Society of Dietary Life
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6 |
Quality Characteristics of Muffins using Ethanol Fermentation By-product of Triticale
/ [Seo, Eun-Ok;Ko, Seong-Hye;Lee, Nae-Taek;Kim, Kwang-Oh;Choi, Gi-Wook;Oh, Kyung-Chul;] / Journal of the East Asian Society of Dietary Life
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7 |
Effect of Ecklonia cava Hot Water Extracts on Shelf-life and Quality of Muffin
/ [Jung, Kyong-Im;Choi, Young-Ju;Cho, Eun-Kyung;] / Journal of the Korean Society of Food Science and Nutrition
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8 |
Quality Characteristics of Functional Muffins Containing Black Garlic Extract Powder
/ [Yang, Seung-Mi;Kang, Min-Jung;Kim, Sung-Hyun;Shin, Jung-Hye;Sung, Nak-Ju;] / Korean journal of food and cookery science
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Quality Characteristics of Muffins Containing Bokbunja (Rubus coreus Miquel) Powder
/ [Ko, Dae-Young;Hong, Ha-Young;] / Journal of the East Asian Society of Dietary Life
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10 |
Antioxidative Properties of Ethanolic Extracts from Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit with Various Doses of Gamma Radiation
/ [Kim, Kyung-Hee;Jo, Ji-Eun;Lee, Seong-A;Yook, Hong-Sun;] / Journal of the Korean Society of Food Science and Nutrition
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11 |
Quality Characteristics of Muffin Added with Rice Bran
/ [Kang, Ho Jin;Park, Jong Dae;Lee, Hyun-Yu;Kum, Jun-Seok;] / Food Science and Preservation
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12 |
Food Quality of Muffin with Germinated Brown Rice Soaked in Mycelial Culture Broth of Phellinus linteus
/ [Jung, Kyong-Im;Cho, Eun-Kyung;Choi, Young-Ju;] / Journal of the Korean Society of Food Science and Nutrition
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13 |
Effect of Sargassum fulvellum Extracts on Shelf-Life and Quality Improvement of Bread
/ [Kim, Min-Ji;Song, Eu-Jin;Kim, Koth-Bong-Woo-Ri;Lee, Chung-Jo;Jung, Ji-Yeon;Kwak, Ji-Hee;Choi, Moon-Kyoung;Kim, Dong-Hyun;SunWoo, Chan;Choi, Jung-Su;Choi, Ho-Duk;Ahn, Dong-Hyun;] / Journal of the Korean Society of Food Science and Nutrition
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14 |
Effect of Brown Rice Flour on Muffin Quality
/ [Jung, Kyong-Im;Cho, Eun-Kyung;] / Journal of the Korean Society of Food Science and Nutrition
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15 |
Quality Characteristics of Muffins with Added Acorn Jelly Powder and Acorn Ethanol Extract Powder
/ [Kim, Seung-Hee;Lee, Won-Kyung;Choi, Chang-Suk;Cho, Soo-Muk;] / Journal of the Korean Society of Food Science and Nutrition
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16 |
Quality Characteristics of Purple Sweet Potato Muffins Containing Rice Flour
/ [Park, Geum-Soon;Kim, Kyung-Eun;Park, Sin-Yeon;] / Food Science and Preservation
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17 |
Quality Characteristics of Muffins Added with Whole Waxy Sorghum Flour
/ [Bae, Hyo-Je;Ryu, Bog-Mi;Woo, Koan-Sik;Seo, Myung-Chul;Kim, Chang-Soon;] / Korean journal of food and cookery science
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18 |
Qualities of Muffins Made with Jujube Powder
/ [Kim, Eun Ji;Lee, Jun Ho;] / Journal of the Korean Society of Food Science and Nutrition
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19 |
Quality Characteristics of Muffins containing Maesangi Powder Abstract
/ [Seo, Eun-Ok;Kim, Kwang-Oh;Ko, Seong-Hye;Park, Jin-Hee;Han, Eun-Ju;Cha, Kyung-Ok;Ko, Eun-Hee;] / Journal of the East Asian Society of Dietary Life
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20 |
Antioxidant Activities of Water or Methanol Extract from Cherry (Prunus yedoensis) and Its Utilization to the Pork Patties
/ [Choi, Pil Soo;Kim, Hyeong Sang;Chin, Koo Bok;] / Food Science of Animal Resources
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21 |
Quality Characteristics of Nutrition Bar Substituted with Defatted Ginseng Seed Meal
/ [Cho, Seong-Ah;Yoo, Kyung-Mi;Lee, Seul;Kim, Kyung-Tak;Hwang, In-Kyeong;] / Korean journal of food and cookery science
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22 |
Quality Characteristics of Muffins Supplemented with Freeze-Dried Apricot Powder
/ [Lee, Yun-Seon;Chung, Hai-Jung;] / Journal of the Korean Society of Food Science and Nutrition
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23 |
Quality Characteristics of Muffins containing Akebia quinata Leaves Powder
/ [Lee, Jun-Ki;Lee, Kang-Ju;Jo, Hyeon-Ju;Kim, Kyung-Im;Yoon, Jin-A;Chung, Kang-Hyun;Song, Byeong Chun;An, Jeung Hee;] / The Korean Journal of Food And Nutrition
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24 |
Quality Characteristics of Muffins Added with Ginseng Leaf
/ [Cheon, Se-Young;Kim, Kyoung-Hee;Yook, Hong-Sun;] / Korean journal of food and cookery science
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25 |
Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
/ [Park, Hyo-Jung;Chung, Hai-Jung;] / Food Science and Preservation
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26 |
Quality Characteristics of Muffin with Added Corni fructus Powder
/ [Jeong, Ji-Suk;Kim, Yong-Joo;Choi, Bo-Rum;Lee, Jeong-Ae;Go, Geun-Bae;Son, Byeong-Gil;Gang, Suk-Won;An, Sang-Hee;] / Korean journal of food and cookery science
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27 |
Quality Characteristics of Muffin Added with Bitter Melon (Momordica charantia L.) Powder
/ [An, Sang-Hee;] / Korean journal of food and cookery science
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