Physicochemical Characteristics and Antioxidant Activities of Fermented Garlic Husk
Addition of Starters in Pasteurized Brined Baechu Cabbage Increased Kimchi Quality and Health Functionality
Quality Characteristics and Storage Improvement of Seasoned Pork Added with Phlomis umbrosa Turcz. Extracts
Quality Properties of Fermented Squid Viscera Product with Aspergillus oryzae Koji and Its Seasoning
The Recognition and Requirement of Nutrition Labeling in Fast-Food Restaurants
Changes in Properties of Deer Antler by Proteolysis and Extraction Conditions
Effects of Aging Temperature and Time on the Conversion of Garlic (Allium sativum L.) Components
Characterization of Anti-Complementary Polysaccharides Isolated from Fruit Wine Using Korean Pears
Effect of Enzymatic Hydrolysis by Proteases on Antioxidant Activity of Chungkukjang
A Study of Adult's Consumption of Cooked Food with High Heat
Preference for Korean Food and Satisfaction of Dormitory Foodservice by Chinese Students Studying at Mokpo National University
Quality Characteristics of Pound Cakes Added with Perilla Leaves (Perilla frutescens var. japonica HARA) Powder
Development of Odor-Reduced Korean Traditional Cheonggukjang Added with Job's Tears
Preparation and Characterization of White Bread with Sweet Persimmon
Effect of Combined Treatment of Aqueous Chlorine Dioxide with Ultraviolet-C on the Quality of Red Chicory and Pak Choi during Storage
Changes in Quality of Salted and Dried Brown-Croaker Product Prepared with Deep Seawater Salt
Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Cucumber during Fermentation
Pasting Properties and Gel Strength of Non-Waxy Rice Flours Prepared by Heat-Moisture Treatment
Comparison of Functional Properties of Black Soybean Pickled in Vinegar (Chokong)
Quality Changes of Brined Baechu Cabbage Prepared with Low Temperature Stored Baechu Cabbages
Optimization for Maillard Reaction Substrate Conditions of Ribose and Hydrolyzed Wheat Gluten Solution Using Response Surface Methodology
A Comparison of Food and Nutrient Intakes between Instant Noodle Consumers and Non-Consumers among Korean Children and Adolescents
Evaluation of Rheological and Functional Properties of Roasted Soybean Flour and Mixed Cereals Fermented by Bacillus sp.
Characteristics of Blueberry Added Makgeolli
