5 |
Hyo-Jung Park.
(2014)
Korean Journal of Food Preservation Influence of the addition of aronia powder on the quality and antioxidant activity of muffins /
21
(5)
, 668
|
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
|
5 |
Na-Young Gil.
(2014)
The Korean Journal of Food And Nutrition Quality Characteristics of Yanggaeng containing Pomegranate (Punica granatum) Powder /
27
(5)
, 906
|
2 |
Su-Jin Yang.
(2015)
Korean journal of food and cookery science Quality Characteristics of Yanggaeng Prepared with Fermented Blueberry by Lactic Acid Bacteria /
31
(2)
, 128
|
2 |
Hyang-Sik Yoon.
(2014)
Journal of the Korean Society of Food Science and Nutrition Quality Characteristics of Bread added with Aronia Powder (Aronia melanocarpa) /
43
(2)
, 273
|
2 |
Yeon-Jeong Jeong.
(2016)
The Korean Journal of Food And Nutrition Nutritional Compositions and Physicochemical Properties of Two Domestic Aronia (A. melanocarpa) Varieties /
29
(2)
, 283
|
5 |
Min-Young Park.
(2016)
Journal of The Korean Society of Food Culture Effect of Addition of Blackcurrant Powder on Quality and Antioxidant Activity of Yanggaeng /
31
(5)
, 457
|
5 |
La Young Park.
(2014)
Journal of the Korean Society of Food Science and Nutrition Quality Characteristics of Yanggaeng Added with Different Forms and Concentrations of Fresh Paprika /
43
(5)
, 729
|
5 |
Eun-Ji Seo.
(2015)
Korean Journal of Human Ecology Quality Characteristics and Descriptive Analysis of Yanggaeng added with Lycii Fructus Extract /
24
(5)
, 725
|
12 |
Hyun Eun Kim.
(2015)
Journal of the Korean Society of Food Science and Nutrition Quality Characteristics and Antioxidant Properties of Yanggaeng Supplemented with Hallabong Powder /
44
(12)
, 1918
|
1 |
Mi-Jung Park.
(2016)
Korean Journal of Food Science and Technology Fermentation Characteristics of Makgeolli Containing Aronia (Aronia melanocarpa, Black chokeberry) /
48
(1)
, 27
|
3 |
Eun Ji Seo.
(2016)
Korean Journal of Human Ecology Antioxidant Effects and Storage Stability of Yanggaeng Supplemented with Lycii Fructus Extract /
25
(3)
, 375
|
1 |
Sung-Hee Park.
(2017)
Mycobiology Identification and Characterization of Pseudocercospora pyricola Causing Leaf Spots on Aronia melanocarpa /
45
(1)
, 39
|
4 |
A Reum Lee.
(2015)
The Korean Journal of Food And Nutrition Quality Characteristics and Antioxidant Activity of Aronia (Aronia melanocarpa) makgeolli prepared with the Additive Methods /
28
(4)
, 602
|
1 |
Myung-Hyun Kim.
(2015)
Korean journal of food and cookery science The Effect of Aronia Powder (Aronia melanocarpa) on Antioxidant Activity and Quality Characteristics of Pork Patties /
31
(1)
, 83
|
6 |
Hee-Jeon Park.
(2014)
Korean journal of food and cookery science Optimization of the Acetic Acid Fermentation for Aronia Vinegar using Response Surface Methodology /
30
(6)
, 792
|
4 |
Shin-Youn Joo.
(2015)
Korean journal of food and cookery science Quality Characteristics of Jelly Added with Aronia (Aronia melancocarpa) Juices /
31
(4)
, 456
|
3 |
Eun-Sun Hwang.
(2016)
Preventive Nutrition and Food Science Effects of Different Growing Regions on Quality Characteristics, Bioactive Compound Contents, and Antioxidant Activity of Aronia (Aronia melanocarpa) in Korea /
21
(3)
, 255
|
2 |
Seong-Hoon Park.
(2016)
Korean Journal of Food Preservation Quality characteristics and antioxidant activities ofaronia jams added with apple /
23
(2)
, 180
|
9 |
Se-Hyun Jeong.
(2015)
Journal of the Korean Society of Food Science and Nutrition Quality and Antioxidant Activity of Yanggaeng Containing Herbal Medicine Extracts for the Elderly /
44
(9)
, 1304
|
2 |
(2015)
韓國有機農業學會誌 무농약 산머루 즙을 첨가한 양갱의 품질특성 /
23
(2)
, 301
|
6 |
(2013)
Culinary science & hospitality research 아사이베리 분말 첨가 양갱의 품질 특성 /
21
(6)
, 133
|
6 |
오경철.
(2013)
Culinary science & hospitality research 미나리 가루 첨가 양갱의 품질특성 /
21
(6)
, 291
|
5 |
이정애.
(2016)
Culinary science & hospitality research 아로니아 분말을 첨가한 쿠키의 품질특성 및 항산화 활성 /
22
(5)
, 179
|
5 |
(2016)
한국식품저장유통학회지 커피박 추출물 및 분말 첨가 양갱의 품질 특성 /
23
(5)
, 631
|
8 |
(2013)
Culinary science & hospitality research 동결건조 복숭아 가루를 첨가한 양갱의 품질 특성 /
22
(8)
, 67
|
8 |
(2013)
Culinary science & hospitality research 초석잠 분말을 첨가한 양갱의 품질 특성 /
22
(8)
, 99
|
8 |
(2013)
Culinary science & hospitality research 밤 분말을 첨가한 양갱의 품질 특성 /
22
(8)
, 182
|
1 |
(2013)
한국식품저장유통학회지 아로니아 착즙액 첨가 튀김어묵의 품질특성 /
24
(1)
, 13
|
1 |
(2017)
한국식품저장유통학회지 Pectinase 처리가 아로니아의 착즙 수율에 미치는 영향 /
24
(1)
, 68
|
1 |
(2013)
한국식품영양학회지 저온숙성마늘 농축액을 첨가한 양갱의 품질특성과 항산화 효과 /
30
(1)
, 1
|
2 |
(2013)
한국식품저장유통학회지 숙성 흑율피 첨가 양갱의 품질 특성 및 항산화성 /
24
(2)
, 303
|
4 |
(2013)
한국식품조리과학회지 Comparison of Chemical Properties in Baikkimchi and Aronia (Aronia melanocarpa) :Added Baikkimchi according to Their Fermentation Periods /
33
(4)
, 395
|
3 |
(2018)
Korean Journal of Food and Cookery Science Effect of Aronia, Beet and Prickly Pear Powder on the Quality Characteristics and Antioxidant Activities of Turnip Mul-kimchi /
34
(3)
, 287
|
1 |
(2018)
Korean Journal of Food and Cookery Science Quality Characteristics of Noodles Added with Aronia Powder /
34
(1)
, 68
|
7 |
(2018)
Korean J. Food Preserv. The quality characteristics of aronia by cultivation region /
25
(7)
, 804
|
2 |
(2013)
한국식품영양학회지 치아 시드 분말 첨가가 양갱의 품질 특성에 미치는 영향 /
30
(2)
, 236
|
3 |
(2013)
韓國食生活文化學會誌 민들레복합분말을 첨가한 건식형 저염 비빔밥의 품질특성 /
32
(3)
, 235
|
3 |
(2013)
한국식품영양학회지 아로니아즙 첨가에 따른 단감잼의 품질특성 /
30
(3)
, 433
|
3 |
(2013)
한국식품영양학회지 아로니아 와인의 품질 특성 및 휘발성 향기성분 /
30
(3)
, 599
|
5 |
(2013)
Culinary science & hospitality research 마카 분말을 첨가한 양갱의 품질특성 /
23
(5)
, 121
|
5 |
Ju Hee Lee.
(2013)
한국식품조리과학회지 Quality Characteristics of Yanggaeng Added with Freeze-Dried Kohlrabi (Brassica oleracea var. gongylodes) Powder and Peel Extract /
33
(5)
, 558
|
5 |
(2013)
한국식품영양학회지 아로니아 분말 첨가 파운드케이크의 품질 특성 및 항산화 활성 /
30
(5)
, 1087
|
6 |
(2013)
한국식품위생안전성학회지 식용 밀웜(Tenebrio molitor)분말과 검은콩 분말을 첨가한 쿠키의 품질특성 및 항산화 활성 /
32
(6)
, 521
|
2 |
(2013)
東아시아食生活學會誌 Quality Characteristics of Yanggaeng prepared with Osmanthus fragrans Powder /
28
(2)
, 166
|
6 |
(2013)
한국식품영양학회지 대추즙을 첨가한 양갱의 제조 및 품질 특성 /
31
(6)
, 883
|
6 |
(2018)
한국식품조리과학회지 Optimization of Composition for Naturally Fermented Aronia Starters Using Response Surface Methodology /
34
(6)
, 560
|
5 |
(2013)
한국식품위생안전성학회지 아로니아 sourdough starter를 이용한 모닝빵의 품질특성 및 항산화 활성 /
34
(5)
, 463
|
2 |
(2013)
한국식품영양학회지 몇 가지 과일과 혼합한 멜론잼의 품질 특성 /
33
(2)
, 159
|
7 |
(2013)
한국식품영양과학회지 Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Black Ginger (<I>Kaempferia parviflora</I>) /
50
(7)
, 715
|
4 |
(2013)
東아시아食生活學會誌 Study on the Quality Characteristics of Aronia Cheong Prepared with Different Sugars /
31
(4)
, 226
|