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Quality Characteristics and Antioxidant Activity of Tteokbokkidduk Supplemented with Wheat Bran Powder

So Young Park, Ki Hyeon Sim

The Korean Journal of Food And Nutrition :: Vol.35 No.1 pp.16-33

DOI:https://doi.org/10.9799/ksfan.2022.35.1.016
Open abstract
Quality Characteristics and Antioxidant Activity of Cookies with Black Ginseng Powder

Mi Hye Park, Su-Min Lee, Mi Ok Kim

The Korean Journal of Food And Nutrition :: Vol.35 No.1 pp.34-42

DOI:https://doi.org/10.9799/ksfan.2022.35.1.034
Open abstract
Qualitative Characteristics of Fermentation Periods in Muscat of Alexandria Wine Having Different Fermentation · Maceration Periods

Hyejin Park, Eunha Park, Hyerim Shin, Eui Kwang Park, Sungyeol Choi, Min-Ja Kim

The Korean Journal of Food And Nutrition :: Vol.34 No.6 pp.621-630

DOI:https://doi.org/10.9799/ksfan.2021.34.6.621
Open abstract
Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Watermelon Radish Flesh Powder

Jae-Joon Lee, Eun Jeong, Yeon-Jin Park

The Korean Journal of Food And Nutrition :: Vol.34 No.6 pp.631-640

DOI:https://doi.org/10.9799/ksfan.2021.34.6.631
Open abstract
Quality Characteristics and Functionality of Mozzarella Cheese with Wine Concentrate

Hyerim Shin, On Bit Hwang, Hyejin Park, Sungyeol Choi, Eui Kwang Park, Min-Ja Kim

The Korean Journal of Food And Nutrition :: Vol.34 No.6 pp.641-649

DOI:https://doi.org/10.9799/ksfan.2021.34.6.641
Open abstract
A Comparison of Quality Characteristics of Rice Porridges Made from Different Cultivars

Hye-Young Park, Ji-Yoon Lee, Eok-Keun Ahn, Hyun-Joo Kim, Hye Sun Choi, Jiyoung Park, Eun-Yeong Sim, Hana Song, Hong-Sig Kim

The Korean Journal of Food And Nutrition :: Vol.34 No.5 pp.458-467

DOI:https://doi.org/10.9799/ksfan.2021.34.5.458
Open abstract
Quality and Sensory Characteristics of Jinmal Dasik Using Pine Needle Powder

Yoonji Kim, Eunbin Park, Soo In Ryu, Minho Lee, Hyo-Jeong Lee, Ahyoung Kang, Jean Kyung Paik

The Korean Journal of Food And Nutrition :: Vol.34 No.5 pp.498-505

DOI:https://doi.org/10.9799/ksfan.2021.34.5.498
Open abstract
Quality Characteristics and Functionality of Vin Chaud Prepared from Campbell Early Wine

Hyejin Park, Eunha Park, Eui Kwang Park, Sungyeol Choi, Hyerim Shin, Min-Ja Kim

The Korean Journal of Food And Nutrition :: Vol.34 No.5 pp.516-525

DOI:https://doi.org/10.9799/ksfan.2021.34.5.516
Open abstract
Effects of Cirsium nipponicum Powder on the Quality and Antioxidant Activities of Pork Patties

Joo Young Jeon, Myung Hyun Kim, Young Sil Han

The Korean Journal of Food And Nutrition :: Vol.34 No.4 pp.347-355

DOI:https://doi.org/10.9799/ksfan.2021.34.4.347
Open abstract
Quality and Physicochemical Characteristics of Korean Maize Hybrids according to the Seed and Pollen Parent

Koan Sik Woo, Hwan Hee Bae, Gun Ho Jung, Beom-Young Son, Hyun-Joo Kim

The Korean Journal of Food And Nutrition :: Vol.34 No.4 pp.407-414

DOI:https://doi.org/10.9799/ksfan.2021.34.4.407
Open abstract
Quality Characteristics of Garaedduk Enriched with Mealworm (Tenebrio molitor) Powder

Hye Hyun Nam, Ki Hyeon Sim

The Korean Journal of Food And Nutrition :: Vol.34 No.3 pp.272-288

DOI:https://doi.org/10.9799/ksfan.2021.34.3.272
Open abstract
The Physicochemical and Biological Characteristics of Soksungjang with the Addition of Sorghum Koji

Hyang-Sik Yoon, Hye Jeong Kang, Hyun-Ju Eom, So-Young Kim, In Jae Kim, Youngho Kim, Yong-sup Song

The Korean Journal of Food And Nutrition :: Vol.34 No.2 pp.207-216

DOI:https://doi.org/10.9799/ksfan.2021.34.2.207
Open abstract
Antioxidant Activities and Quality Characteristics of Rice Cookie with Added Butterbur (Petasites japonicus) Powder

Hee Won Choi, Ki Hyeon Sim

The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.1-14

DOI:https://doi.org/10.9799/ksfan.2021.34.1.001
Open abstract
Quality and Antioxidant Properties of Jelly according to Addition of Orostachys japonicus

Ji Yoon Lee, So-Yeon Jin

The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.15-25

DOI:https://doi.org/10.9799/ksfan.2021.34.1.015
Open abstract
The Quality Characteristics of MBA (Muscat Bailey A) Wine according to Different Oak Barrel Maturation Methods

Wonil Choi, Jung-Mi Park, Hyejin Park

The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.79-87

DOI:https://doi.org/10.9799/ksfan.2021.34.1.079
Open abstract
Antioxidant Activities and Quality Characteristics of Sulgidduk Added with Black Carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.)

Mi Ri Kim, Myung Hyun Kim, Young Sil Han

The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.114-122

DOI:https://doi.org/10.9799/ksfan.2021.34.1.114
Open abstract
Quality Characteristics of White Pan Bread Added with Wheat Sprout Powder by Enzyme and Lactic Acid Bacteria Pretreatment

Zhu RuiYu, Young-Min Park, Jong Chul Oh, Seung-Yong Lim, Hyeon-Hee Yu

The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.599-613

DOI:https://doi.org/10.9799/ksfan.2020.33.6.599
Open abstract
Quality Properties of Makgeolli Brewed with Korean Sweet Potato Cultivars (Ipomoea batatas (L.) Lam)

Hyang-Sik Yoon, Hye Jeong Kang, Hyun-Ju Eom, Heon Sang Jeong, Mi-Nam Chung, In Jae Kim, Youngho Kim

The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.624-630

DOI:https://doi.org/10.9799/ksfan.2020.33.6.624
Open abstract
Analysis of the Quality Characteristics of Cookies based on the Addition Rate of Ear Mushroom (Auricularia auricula-judae Quel.) Powder by Ultraviolet B Treatment

So-Hee Shin, So-Ra Choi, Young-Eun Song, Hyun-Ah Han, Song-Yee Lee

The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.672-680

DOI:https://doi.org/10.9799/ksfan.2020.33.6.672
Open abstract
Quality Characteristics of Vinegar Fermented by Platycodon grandiflorum Root and Acetobacter pasteurianus A11-2

Na-Young Gil, In-Guk Hwang, Hee-Min Gwon, Soo-Hwan Yeo, So-Young Kim

The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.737-746

DOI:https://doi.org/10.9799/ksfan.2020.33.6.737
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