:: The Korean Journal of Food And Nutrition ::

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Antioxidant Properties and Quality Characteristics of Dasik Supplemented with Longanae Arillus

Eun Young Yang, Young Sil Han, Ki Hyeon Sim

The Korean Journal of Food And Nutrition :: Vol.31 No.4 pp.485-494

DOI:https://doi.org/10.9799/ksfan.2018.31.4.485
Open abstract
Quality and Physicochemical Characteristics of the Korean Cowpea Cultivars Grown in Different Seeding Periods

Hyun-Joo Kim, Ji Hae Lee, Byong Won Lee, Yu Young Lee, Yong Hee Jeon, Byoung Kyu Lee, Koan Sik Woo

The Korean Journal of Food And Nutrition :: Vol.31 No.4 pp.502-510

DOI:https://doi.org/10.9799/ksfan.2018.31.4.502
Open abstract
Quality Characteristic and Antioxidant Activities of Vinegar Added with Etteum Bell Flower Root

Yeon-Jin Lee, Gwang-In Byun, So-Yeon Jin

The Korean Journal of Food And Nutrition :: Vol.31 No.4 pp.549-558

DOI:https://doi.org/10.9799/ksfan.2018.31.4.549
Open abstract
Effect of Black Carrot (Daucus carota L.) on the Quality of Pork Hamburger Patties

Young-Joo Ko, Seung-Seok Yoo

The Korean Journal of Food And Nutrition :: Vol.31 No.3 pp.345-354

DOI:https://doi.org/10.9799/ksfan.2018.31.3.345
Open abstract
Quality Characteristics and Retrogradation Properties of Baked Rice Donut with Psyllium (Plantago ovata Forsk) Seed Husk

So Yeon Shin, Hyeonbin O, Ki Youeng Joung, Young-Soon Kim

The Korean Journal of Food And Nutrition :: Vol.31 No.3 pp.367-377

DOI:https://doi.org/10.9799/ksfan.2018.31.3.367
Open abstract
Antioxidant and Quality Characteristics of Raw Noodle added Kale (Brassica oleracea var. acephala) Powder

Yi-Ji Jeong, Young-Sil Han

The Korean Journal of Food And Nutrition :: Vol.31 No.3 pp.400-407

DOI:https://doi.org/10.9799/ksfan.2018.31.3.400
Open abstract
Comparison of Physicochemical, Microbial and Antioxidant Properties in Domestic and Imported Wheat Kernels for Bread Making

Han Sub Kwak, Mi Jeong Kim, JeongAe Heo, Min Jung Kim, Jaewon Shim, Oui-Woung Kim, Hoon Kim, Sang Sook Kim

The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.17-23

DOI:https://doi.org/10.9799/ksfan.2018.31.1.017
Open abstract
Change of Quality and Physicochemical Characteristics of Mung-bean Flours with Germination and Roasting Condition

Hyun-Joo Kim, Ji Hae Lee, Byong Won Lee, Yu Young Lee, Byoung Kyu Lee, Koan Sik Woo

The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.149-159

DOI:https://doi.org/10.9799/ksfan.2018.31.1.149
Open abstract
Quality Characteristics of Salad Dressing added with Prunella vulgaris L. Extract

Ji-Hye Ryu, Young Hwang, Young-Hee Park, Young Kim

The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.202-211

DOI:https://doi.org/10.9799/ksfan.2018.31.1.202
Open abstract
Quality and Antioxidant Characteristics of Roasted Maize Tea with Different Moisture Contents

Ji Hae Lee, Hyun-Joo Kim, Mi Jung Kim, Gun-Ho Jung, Byong Won Lee, Byoung Kyu Lee, Koan Sik Woo

The Korean Journal of Food And Nutrition :: Vol.30 No.6 pp.1149-1156

DOI:https://doi.org/10.9799/ksfan.2017.30.6.1149
Open abstract
Quality Characteristics and Antioxidant Activity of Dioscorea bulbifera, under Various Oligosaccharide Pre-Soaking Condition

Hye Min Jo, Hee Young Kim, Yoo Jeong Heo, Da Hye Song, Gyeong-Ji Kim, In-Su Kim, Jin-A Yoon, Kang-Hyun Chung, Jeong Hee An

The Korean Journal of Food And Nutrition :: Vol.30 No.6 pp.1176-1183

DOI:https://doi.org/10.9799/ksfan.2017.30.6.1176
Open abstract
Quality Characteristics of Morning Bread containing with Different Ratios of Rice and Brown Rice Flour

Shin-Youn Joo, Hae-Yeon Choi

The Korean Journal of Food And Nutrition :: Vol.30 No.6 pp.1252-1259

DOI:https://doi.org/10.9799/ksfan.2017.30.6.1252
Open abstract
Quality Characteristics of Korean Domestic Commercial Rosé Wines

Jung-Mi Park, Hyejin Park, Changwon Jeong, Wonil Choi, Sidong Kim, Hyang-Sik Yoon

The Korean Journal of Food And Nutrition :: Vol.30 No.5 pp.889-899

DOI:https://doi.org/10.9799/ksfan.2017.30.5.889
Open abstract
Quality Characteristics of Kohlrabi kimchi during Storage

Hye-Jin Koo, So-Yeon Jin

The Korean Journal of Food And Nutrition :: Vol.30 No.5 pp.935-942

DOI:https://doi.org/10.9799/ksfan.2017.30.5.935
Open abstract
Quality Characteristics and Storage Stability of Wet Noodle based on Capsaicin-loaded Nanoemulsions

Min-Ji Kim, Soo-Jeong Lee

The Korean Journal of Food And Nutrition :: Vol.30 No.5 pp.960-972

DOI:https://doi.org/10.9799/ksfan.2017.30.5.960
Open abstract
Quality Characteristics of Commercially Available Soybean and Mung-bean Flours in Korea

Koan Sik Woo, Mi-Jung Kim, Eun-Yeong Sim, Hyun-Joo Kim, Choon Ki Lee, Yong Hee Jeon

The Korean Journal of Food And Nutrition :: Vol.30 No.5 pp.1119-1126

DOI:https://doi.org/10.9799/ksfan.2017.30.5.1119
Open abstract
Quality Characteristics and Antioxidant Properties of Omija-pyun (Schisandra chinensis Jelly) added with Stevia Leaf Powder

Suk-Hyun Park, Ki Hyeon Sim

The Korean Journal of Food And Nutrition :: Vol.30 No.4 pp.653-664

DOI:https://doi.org/10.9799/ksfan.2017.30.4.653
Open abstract
Quality Characteristics and Antioxidant Activities of Cookies containing Teff (Eragrostis tef) Flour

Ki Youeng Joung, Ka-Young Song, Hyeonbin O, Yangyang Zhang, So Yeon Shin, Young-Soon Kim

The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.501-509

DOI:https://doi.org/10.9799/ksfan.2017.30.3.501
Open abstract
A Study on the Quality Characteristics of Chilhyanggye

Ye-Seok Choi, Mi-E Choi, Wang-Kyu Oh, Mi-Lim Kim

The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.552-559

DOI:https://doi.org/10.9799/ksfan.2017.30.3.552
Open abstract
Effect of Pomegranate (Punica granatum L.) Peel Powder on the Quality Characteristics, Retrogradation and Antioxidant Activities of Sponge Cake

Yangyang Zhang, Ka-Young Song, Hyeonbin O, Youeng Joung, So Yeon Shin, Young-Soon Kim

The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.578-590

DOI:https://doi.org/10.9799/ksfan.2017.30.3.578
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