Effect of Blending Seeds on Chemical Characteristics of Black Raspberry Wine Fermentation
Physicochemical Properties of Flowering Cherry (Prunus serrulata L.) Fruits According to Cultivars
α-Amylase Activity of Radish and Stability in Processing
Antioxidant Activity and Antioxidant Components in Methanolic Extract from Geumjong Rice
Effect of Whey Ferment Cultured by L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227 on Rheological Properties of Bread Dough
Storage-life and Palatability Extension of Betula platyphylla Sap Using Lactic Acid Bacteria Fermentation
Effect of Roasted Ground Coffee Residue Extract on Shelf-life and Quality of Salted Mackerel
Preparation and Physicochemical Characteristics of Abalone Meat Aged in Kochujang
Effect of Feeding of Citrus Byproducts on Physicochemical and Sensory Characteristics of Chicken Meat
Fermentation Characteristics of Bread Added with Pleurotus eryngii Powder
Quality Characteristics of Muffins Prepared with Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder
Isolation and Identification of Lactic Acid Bacteria from Commercial Kimchi
Effect of Various Plasticizers and Ferulic Acid on the Physical Properties of Gelidium corneum Film
Prediction of Consumer Acceptance of Oriental Melon based on Physicochemical and Sensory Characteristics
Gamma Irradiation for Sanitation of Vegetable Fresh Juice Containing Non-thermal Process Materials
Effect of Lowered and Cycled Storage Temperature of Rice Cooker
Optimization of Ingredients for the Preparation of Chinese Quince (Chaenomelis sinensis) Jam by Mixture Design
Quality Characteristics of Pound Cakes Prepared with Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder during Storage
Quality Characteristics of Cookies Containing Various Levels of Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit
Quality Characteristics of Sponge Cake with Pakchoi (Brassica compestris L. ssp chinensis Jusl.) Powder
Quality Evaluation of Dried Cooked Rice as Space Food
Quality Characteristic of Glasswort (Salicornia herbacea L.) Fermented by Bacillus subtilis
Depletion of Nitrite by Lactic Acid Bacteria Isolated from Commercial Kimchi
Changes of Chlorophyll and SOD-like Activities of Chinese Chives Dehydrated at Different Heat Treatments
