:: The Korean Journal of Food And Nutrition ::

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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
Open abstract
Quality Characteristics of Cheongsoo Grape Wine by Freeze Concentration Fermented with Different Yeasts

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

The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.512-523

DOI:https://doi.org/10.9799/ksfan.2020.33.5.512
Open abstract
Comparison of General Ingredients, Chromaticity and Hardness according to Kernel Type of Korean Maize

Hye-Young Park, Mi Jung Kim, Hwan-Hee Bae, Dong Sun Shin, Eun-Yeong Sim, Hye Sun Choi, Jiyoung Park, Yu-Chan Choi, Hong-Sig Kim

The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.588-597

DOI:https://doi.org/10.9799/ksfan.2020.33.5.588
Open abstract
Quality Characteristics of American Waffle with Kamut Whole Wheat Flour

Mun-Yong Kim, Ji-Hyun Kim, Soon-Sil Chun

The Korean Journal of Food And Nutrition :: Vol.33 No.2 pp.183-193

DOI:https://doi.org/10.9799/ksfan.2020.33.2.183
Open abstract
Quality Characteristics of Wet Noodles Containing Different Amounts of Doraji Powder

Hyeon-Hee Yu, Zhu RuiYu, Seon Hyo Kim, Jong Chul Oh

The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.37-48

DOI:https://doi.org/10.9799/ksfan.2020.33.1.037
Open abstract
Physicochemical and Flavor Characteristics of Doenjang in Chungbuk Provinces during Fermentation

Hyang-Sik Yoon, Sang Hee Lee, Hye Jeong Kang, Hyun-Ju Eom, Youngho Kim

The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.687-695

DOI:https://doi.org/10.9799/ksfan.2019.32.6.687
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