Comparison of Antioxidant Activities of Radish Bud (Raphanus sativus L.) According to Extraction Solvents and Sprouting Period
Effects of High Pressure Treatment on Antioxidant Compounds and Activity of Germinated Rough Rice (Oryza sativa L.)
Quality Characteristic and Antioxidant Activities Maejakgwa Added Cedrela sinensis Powder
Quality Characteristics of Cookies Prepared with Loquat (Eriobotrya japonica Lindl.) Leaf Powder
Quality Characteristics of Misutkaru and Their Cookies Made with Immature Whole Green Rice and Barely
Quality Characteristics and Amino Acid Content of Cookies with GABA-Enhanced Brown Rice
Quality Characteristics of Korean Traditional Rice Wine with Glutinous Rice
Identification of Bulgogi Sauce Added with Low Quantity of Electron Beam-Irradiated Garlic Powders by Thermoluminescence Analysis: An Inter-Laboratory Study
호텔조리전공
Effects of Anti-Microbial Materials on Storages of Low Salted Doenjang
1. 수분
Descriptive Profile and Liking/Disliking Factors for Aseptic-packaged Rice Porridge
PART 4. 냉장
Quality Characteristics of Kimchi Added with Allium hookeri Root
Quality Properties and Processing Optimization of Mackerel (Scomber japonicus) Sausage
식품과이물 10
PART 6. 건조
Identification of Pre-pasteurization or Pre-irradiation Treatment in Frozen Crushed Garlic Commercially Available in Korean Market
Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Mulberry during Fermentation
식품 저장학 2주차 강의안
Tyrosinase Inhibitory Activity and Neuronal Cell Protection of Hydrothermal Extracts from Watermelons
The Impact of Cooking on the Antioxidative and Antigenotoxic Effects of Rice
Nutritional Evaluation and Comparison of New Pak Choi Cultivars from China with Chinese Cabbage Cultivars Popular in Korea
Effects of Addition of Mugwort Powder on the Quality Characteristics of Korean Rice Cake Tteokgukdduk
