:: The Korean Journal of Food And Nutrition ::

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Antioxidant Activities and Quality Characteristics of Beef Jerky Supplement with Onion Peel Extract

Eui Yoeb Jung, Ki Hyeon Sim

The Korean Journal of Food And Nutrition :: Vol.32 No.1 pp.11-26

DOI:https://doi.org/10.9799/ksfan.2019.32.1.011
Open abstract
Quality and Physicochemical Characteristics of Small Black Soybean Cultivar Cultivated in the North-central Region

Hyun-Joo Kim, Gun Ho Jung, Ji Hae Lee, Byong Won Lee, Yu Young Lee, Sung Kook Kim, Byoung Kyu Lee, Koan Sik Woo

The Korean Journal of Food And Nutrition :: Vol.31 No.6 pp.792-801

DOI:https://doi.org/10.9799/ksfan.2018.31.6.792
Open abstract
Antioxidant Activities and Quality Characteristics of Cracker Added with Ecklonia cava

Min-Young Yu, Young-Sil Han

The Korean Journal of Food And Nutrition :: Vol.31 No.6 pp.821-827

DOI:https://doi.org/10.9799/ksfan.2018.31.6.821
Open abstract
Antioxidant Activities and Quality Characteristics of Noodle with Added Apios (Apios americana Medikus) Cultivated in Korea

Seyeon Na, Ki Hyeon Sim

The Korean Journal of Food And Nutrition :: Vol.31 No.6 pp.844-857

DOI:https://doi.org/10.9799/ksfan.2018.31.6.844
Open abstract
Effects of Drying Methods on the Quality Characteristics and Antioxidant Activity of Pumpkin (Cucurbita moschata Duch.)

Yoo Jeong Hur, Gyeong-Ji Kim, Da hye Song, Jin-A Yoon, Kang-Hyun Chung, Jeung Hee An

The Korean Journal of Food And Nutrition :: Vol.31 No.6 pp.933-939

DOI:https://doi.org/10.9799/ksfan.2018.31.6.933
Open abstract
Quality and Physicochemical Characteristics of Mung-Bean Cultivars Cultivated in the North-Central Region with Different Seeding Periods

Koan Sik Woo, Sung Kook Kim, Gun Ho Jung, Hyun-Joo Kim, Ji Hae Lee, Byong Won Lee, Yu Young Lee, Byoung Kyu Lee

The Korean Journal of Food And Nutrition :: Vol.31 No.5 pp.577-586

DOI:https://doi.org/10.9799/ksfan.2018.31.5.577
Open abstract
Antioxidant Activities and Quality Characteristics of Pudding Added with Olbyeossal

Hyunjoo Rhee, Ki Hyeon Sim

The Korean Journal of Food And Nutrition :: Vol.31 No.5 pp.587-597

DOI:https://doi.org/10.9799/ksfan.2018.31.5.587
Open abstract
Quality and Physicochemical Characteristics of Rice Cooked along with Various Mixed Grains and by Following Different Cooking Methods

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

The Korean Journal of Food And Nutrition :: Vol.31 No.5 pp.653-667

DOI:https://doi.org/10.9799/ksfan.2018.31.5.653
Open abstract
Quality Characteristics of Jujube Wines Produced from Various Fruits

Jung-Mi Park, Wonil Choi, Hyejin Park, Bongtae Han, Jaegwan Noh

The Korean Journal of Food And Nutrition :: Vol.31 No.5 pp.696-702

DOI:https://doi.org/10.9799/ksfan.2018.31.5.696
Open abstract
Quality Characteristics of Korean Domestic Commercial Meoru Wines

Hyejin Park, Jung-Mi Park, Bongtae Han, Wonil Choi, Jaegwan Noh

The Korean Journal of Food And Nutrition :: Vol.31 No.5 pp.703-711

DOI:https://doi.org/10.9799/ksfan.2018.31.5.703
Open abstract
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
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