Analysis of Consumer Consumption Status and Demand of Rice-wine
Perception and importance for country-of-origin labeling at restaurants in college students in Jeju
Survey on utilization and demand for national food composition database
Pharmacological Activities of Coffee Roasted from Fermented Green Coffee Beans with Fungal Mycelia in Solid-state Culture
Designing optimized food intake patterns for Korean adults using linear programming (I): analysis of data from the 2010~2014 Korea National Health and Nutrition Examination Survey
정답 과 해설
Antioxidant Activities and Quality Characteristics of Cookies Supplemented with Mulberry Pomace
Consumption behaviors of sugar-sweetened beverages and blood lipid profiles according to food-related lifestyles of adults in Incheon
Comparative Analysis of Nutritional and Harmful Components in Korean and Chinese Mealworms (Tenebrio molitor)
A Study of Coffee Bean Characteristics and Coffee Flavors in Relation to Roasting
Change of Antioxidant Activities in Carrots (Daucus carota var. sativa) with Enzyme Treatment
Effects of brand image on brand relationship quality and reuse intentions in baby food
Quality Characteristics of Yanggaeng Incorporated with Mugwort Powder
A Study on the Awareness of Fermented Vegetable Beverage by Gender
Effects of temperature-fluctuation in a refrigerator on antioxidative index and storage qualities of various foods
Establishment of Mixing Ratio of Multigrain Rice for Adolescent and Aged People and Its Nutritional and Functional Estimation
Effect of Ecklonia cava on the Quality Kimchi during Fermentation
Biological and Functional Characteristics of Lactic Acid Bacteria in Different Kimchi
Changes of Antioxidant Activity and the Isoflavone and Free Amino Acid Content of Fermented Tofu with Kimchi Ingredients and Lactic Acid Bacteria
Dietary assessment according to intake of Korean soup and stew in Korean adults: Based on the 2011~2014 Korea National Health and Nutrition Examination Survey
Quality Characteristics of Jelly Incorporated with Sweet Pumpkin Powder
Antioxidant Activity and Fermentation Characteristics of Traditional Black Rice Wine
Dietary Fiber and β-Glucan Contents of Sparassis crispa Fruit Fermented with Lactobacillus brevis and Monascus pilosus
Physicochemical Characteristics of Seafood-Added Kimchi during Fermentation and Its Sensory Properties
