Quality Changes of Jujube Wine by Hydrostatic Pressure and Freezing Treatment during Storage
Effect of Relative Humidity and Storage Temperature on the Quality of Green Tea Powder
Changes in Allergenicity and Quality of Nuruk during Fermentation
Food Component Characterization of Muscle around Pectoral Fin, Salmon Fillet Processing By-products
Physicochemical Properties and Antioxidant Activities of Maillard Reaction Products from Defatted Hydrolyzed Soybean Protein with Various Sugars
Study on the Usage Status and the Management Process of Ingredients in Fried Foods Provided in School Food Services
Microbiological Evaluation of Foods and Kitchen Environments in Childcare Center and Kindergarten Foodservice Operations
Optimization of Extraction Conditions for Dried Jujube by Response Surface Methodology
Optimization of Ingredient Mixing Ratio for Preparation of Chinese Radish (Raphanus sativus L.) Jam
Change of Constituent Components in Selected Korean Chestnut (Castanea crenata S. et Z.) Cultivars by Different Storage Conditions
Effect of Agrichemicals during Cultivation on Quality and Shelf-life of Fresh-cut Lettuce
Changes in Quality Properties of Fermented Waxy Rice Paste of Yakchobugak as Affected by Lactic Acid Bacteria and Waxy Rice Powder
Comparison of Physicochemical and Organoleptic Characteristics of Omija Wines Made by Different Methods
Nutritional Constituent Analysis of Korean Chestnuts
Antioxidant Activity of Ethanol Extraction on Citron Seed by Response Surface Methodology
Quality Characteristics of a Korean Rice Cake (Karedduk) with Mixture of Trehalose and Modified Starch by Using Response Surface Methodology
A Comparative Analysis for Main Components Change during Natural Fermentation of Persimmon Vinegar
Rheological Properties of Bread Dough Added with Flour Ferments by Seed Mash and Lactic Acid Bacteria
Characterization of Scaled-up Low-Trans Shortening from Rice Bran Oil and High Oleic Sunflower Seed Oil with Batch Type Reactor
Reactive Oxygen Species Scavenging Activity of Jeju Native Citrus Peel during Maturation
Nutritional Compositions in Edible Portion of Castanopsis cuspidata Seeds
A Study on Impacts of Selection Attribute of Jeju Local Folklore Food on Customers' Behaviors -Focusing on Customer Satisfaction, Re-visit, and Word of Mouth of Jeju Tourists-
Effect of Ozone Treatment for Safety Improvement of Fresh Vegetable Juice
Quality Properties of White Lotus Leaf Fermented by Mycelial Paecilomyces japonica
