Effects of Added Harvey Powder on the Quality of Yulmoo Kimchi
Quality Characteristics of Topokki Garaedduk Added with Ginseng Powder
Chemical Composition and Antioxidant Activities of Prunus salicina Formosa Produced in Gimcheon
Comparison of the Quality Characteristics and Antioxidant Activities of the Commercial Black Garlic and Lab-Prepared Fermented and Aged Black Garlic
Antioxidant and Antihypertensive Activities of Styela plicata according to Harvesting Time and Size
Chemical Composition and Antioxidative Activity of Kiwifruit in Different Cultivars and Maturity
Change of Anti-Oxidative Activity and Quality Characteristics of Maejakgwa with Mugwort Powder during the Storage Period
Fat Acidity and Flavor Pattern Analysis of Brown Rice and Milled Rice according to Storage Period
Quality Characteristics of Steamed Bread with Repeated Fermentation Processes
Changes in Quality of Soybean Sprouts Washed with Electrolyzed Water during Storage
Quality Characteristics of Muffin Prepared with Freeze Dried-Perilla Leaves (Perilla frutescens var. japonica HARA) Powder
Development of Sulgidduk with Queso Blanco Cheese
Quality Characteristics of Dumpling Shell Containing Pleurotus eryngii Powder
Preparation and Quality Characteristics of Makgeolli Made with Black Garlic Extract and Sulgidduk
Characteristics of Goroshoe (Acer mono Max.) Sap with Different Collection Times After Ultra Filtration
Shelf Life Extension of Non-Dairy Cream with the Addition of Natural Antioxidants
Physicochemical Properties and Sensory Score of Hanwoo Beef Loin after Feeding with Mugwort
Quality Characteristics by Particle Size of Red Pepper Powders for Pepper Paste and Kimchi
Physicochemical Properties and Respiration Rate of Four Different Varieties Muskmelons (Cucumis melo L.) Cultivated in Korea
Adding Germinated Brown Rice Soaked in a Mycelial Culture Broth of Phellinus linteus to Muffins: An Assessment Using the Response Surface Methodology
Functional Components and Antioxidant Effects of Colored Onions
Quality Characteristics of Milk Porridge (Tarakjuk) Sterilized with Radiation Technology
Food Quality of Muffin with Germinated Brown Rice Soaked in Mycelial Culture Broth of Phellinus linteus
Effect of Sargassum fulvellum Extracts on Shelf-Life and Quality Improvement of Bread
