:: The Korean Journal of Food And Nutrition ::

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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
Open abstract
Quality Change in Kimchi made of Spring Kimchi Cabbage during Fermentation under Different Storage Conditions

Hye-Yeol Bang, Sun-Duk Cho, Byeong-Sam Kim, Gun-Hee Kim

The Korean Journal of Food And Nutrition :: Vol.30 No.2 pp.378-387

DOI:https://doi.org/10.9799/ksfan.2017.30.2.378
Open abstract
Quality Characteristics of Noodles with added Germinated Black Quinoa Powder

Honey Seol, Ki Hyeon Sim

The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.19-30

DOI:https://doi.org/10.9799/ksfan.2017.30.1.019
Open abstract
Quality and Antioxidant Characteristics of Commercially Available Mixed Grains in Korea

Mi-Jung Kim, Jee Yeon Ko, Kyung Ha Lee, Hyun-Joo Kim, Seuk Ki Lee, Hye Young Park, Eun-Yeong Sim, Sea Kwan Oh, Koan Sik Woo

The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.31-40

DOI:https://doi.org/10.9799/ksfan.2017.30.1.031
Open abstract
Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Powder on Quality Characteristics, Antioxidant Activities, and Retarding Retrogradation by Shelf-life of Sponge Cake

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

The Korean Journal of Food And Nutrition :: Vol.29 No.6 pp.930-937

DOI:https://doi.org/10.9799/ksfan.2016.29.6.930
Open abstract
Quality Characteristics of Kimchi Seasoning with Black Garlic

Kwang-Won Yu, Jong-Hyun Hwang, Jong-Hwa Keum, Kyung-Haeng Lee

The Korean Journal of Food And Nutrition :: Vol.29 No.5 pp.677-683

DOI:https://doi.org/10.9799/ksfan.2016.29.5.677
Open abstract
Quality Characteristics of Korean Domestic Commercial White Wines

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

The Korean Journal of Food And Nutrition :: Vol.29 No.4 pp.538-546

DOI:https://doi.org/10.9799/ksfan.2016.29.4.538
Open abstract

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