1 |
Quality characteristics of Seolgiddeok added with geen tea powder
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[
Hong, H.J.;Choi, J.H.;Yang, J.A.;Kim, G.Y.;Rhee, S.J.
] /
Korean J. Soc. Food Sci
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2 |
Effect of addition of green tea powder and angelica keiskei powder on the quality characteristics of Yukwa
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[
Kim, H.S.;Kim, S.N.
] /
Korean J. Soc. Food Cookery Sci
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3 |
Quality characteristics of Sulgiduk prepared with different addition ratio of green tea powder as a function of different storage and reheating method
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[
Kim, M.N.
] /
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4 |
Analysis of Food
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[
Kang, G.H.;Rho, B.S.;Seo, J.H.;Huh, W.D.
] /
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5 |
Applied linear statistical models
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[
Neter, J.;Wasserman, W.
] /
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6 |
III. Ddeok, Kwajung and Eumchung. In : Dictionary of korean food. Foundation of Korean Cutural Preservation
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[
Kang, I.H.;Cho, H.J.;Lee, C.J.;Lee, F.J.;Cho, S.H.;Kim, H.Y.;Kim, J.T.
] /
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7 |
Palace Food of Lee Dynasty
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[
Kim, S.B.
] /
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8 |
Sensory characteristics of Dasik containing gardenia blue pigments
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[
Choo, S.J.;Yoon, H.H.;Hahn, T.R.
] /
Korean J. Soc. Food Sci
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9 |
Development of traditional Korean snack, Dasik using Angelica gigas Nakai
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[
Lee, S.R.;Kim, G.H.
] /
Korean J. Soc. Food Cookery Sci
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10 |
Effects of additive materials on the quality characteristics of Dasik
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[
Chung, E.S.;Park, G.S.
] /
Korean J. Soc. Food Cookeiy Sci
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11 |
Study on sensory evaluation for the Dasik with pine pollen
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[
Cho, M.Z.
] /
Korean J. Soc. Food Sci
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12 |
Antioxidant effect of aqueous extract obtained from green tea
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[
Rhi, J.W.;Shin, H.S.
] /
Korean J. Food Sci. Technol
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13 |
Carbohydrate characteristics and storage stability of Korean confections Kangjeong and Dashik
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[
Lee, H.S.;Lee, S.R.
] /
Korean J. Soc. Food Sci. Technol
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14 |
A literature review on the origin and the culinary characteristics of Dasik
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[
Lee, G.C.;Chung, H.M.
] /
Korean J. Dietary Culture
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15 |
Antimicrobial activity of water extract of green tea against cooked rice putrefactive microorganism
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[
Roh, H.J.;Shin, Y.S.;Lee, K.S.;Shin, M.K.
] /
Korean J. Food Sci. Technol
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16 |
Antioxidant activity of green tea extracts toward human low density lipoprotein
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[
Park, C.O.;Heun, J.S.;Ryu, B.H.
] /
Korean J. Food Sci. Technol
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17 |
Antioxidative effects of green tea powder diet against ethanol-induced oxidative damage in rat brain regions
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[
Chang, N.S.;Ryu, S.M.
] /
Korean Nutrition Sci
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18 |
Antitumor effects of green tea cathechin on different cancer cells
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[
Choe, W.K.;Park, J.H.;Kim, S.H.;Lee, D.Y.;Lee, Y.C.
] /
Korean Nutrition Sci
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19 |
Long-term effect of a trace amount of tea catechins with perilla oil on the plasma lipids in mice
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[
Suzuki, H.;Ishigaki, A.;Hara, Y.
] /
Int J Vitam Nutr Res
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20 |
N-3 fatty acid-induced lipid peroxidation in human platelets is prevented by catechins
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[
Polette, A.;Lemaitre, D.;Lagarde, M.;Vericel, E.
] /
Thromb Haemost
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21 |
Vasorelaxant effects of purified green tea epicatechin derivatives in rat mesenteric artery
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[
Huang, Y.;Zhang, A.;Lau, C.W.;Chen, Z.Y.
] /
Life Sci
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22 |
Effect of green tea beverage for the removal of cadmium ans lead by animal experiments
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[
Choi, S.I.;Lee, J.H.;Lee, S.R.
] /
Korean J. Food Sci. Technol
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23 |
The effect of green tea powder on Yackwa quality and preservation
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[
Yun, G.Y.;Kim, M.A.
] /
Korean J. Food Culture
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24 |
Effect of green tea addition on the quality of white bread
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[
Im, G.J.;Kim, Y.H.
] /
Korean J. Soc. Food Sci
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25 |
Effect of different moisture addition and sugar on the quality of nokcha-julpyun
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[
Choi, E.H.;Kim, M.K.
] /
Korean J. Food Culture
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26 |
Sensory and mechanical characteristics of heunmi-nokcha-injulmi supplemented by green tea Powder
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[
Kwon, M.Y.;Lee, Y.K.;Lee, H.G.
] /
J. Korean Home Eco. Assc
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27 |
Korean Traditional Food
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[
Hwang, H.S.
] /
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28 |
Traditional Custom and Korean Food
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[
Jo, H.J.
] /
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29 |
Rice Cake and Korean Cookie
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[
Han, B.R.
] /
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30 |
Study on Korean Food Histoty
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[
Yun, S.S.
] /
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31 |
Korean Traditional Food-Ddeok, Korean Cookie, Eumchung
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[
Yun, S.S.;Son, J.W.;Jung, J.H.;Shin, A.S.;Hong, J.S.;Lee, J.S.;Myung, C.l.
] /
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