Effects of High Pressure Treatment on Antioxidant Compounds and Activity of Germinated Rough Rice (Oryza sativa L.)
Comparison of Antioxidant Activities of Radish Bud (Raphanus sativus L.) According to Extraction Solvents and Sprouting Period
Optimization of Coho Salmon Hydrolysate Using Japanese Squid Liver and Its Properties
The Study of Thinned Young Apples Fermentation by Manipulating Preparation Treatment and Sugar Content
Physicochemical Characteristics of Korean Traditional Spirits Brewed with Phellinus linteus by Different Nuruks
The Fermentation Analysis of Mungyeong Green Apple
Preparation of Coating Agent for Fresh-Cut Fruit on Cake and Its Storage Characteristics
Quality Characteristics of Spirits by Different Distillation and Filtrations
Effect of Squid and Octopus on the Quality Characteristics of Kimchi during Fermentation
Quality Properties and Storage Characteristics of Hamburger Patty Added with Purple Kohlrabi (Brassica oleracea var. gongylodes)
Quality Characteristics of Yellow Layer Cake Added with Sparassis crispa Powder
Storage Quality Characteristics of Bread Added with Dried Mulberry Pomace
Quality Characteristics and Antioxidant Activities of Cookies with Pholiota adiposa Powder
β-Carotene and Retinol Contents in Bap, Guk (Tang) and Jjigae of Eat-out Korean Foods
Determination of β-Carotene and Retinol in Korean Noodles and Bread Products
Fermentation Characteristics and Increased Functionality of Doenjang Prepared with Bamboo Salt
Studies on Organic Acid, Vitamin and Free Sugar Contents of Commercial Dried Lavers (Porphyra yezoensis) Cultivated in Korea
Optimal Conditions of Reaction Flavor for Synthesis of Crab-like Flavorant from Snow Crab Cooker Effluent
Physicochemical Composition of Ramie Leaf According to Drying Methods
Volatile Flavor Compounds of a Crab-like Flavoring Base Made Using Reaction Flavor Technology
Selection of Lactic Acid Bacteria with Antibacterial Activity for Extension of Kimchi Shelf-life
Studies on Anion, Element, Chromaticity and Antioxidant Activities of Commercial Dried Lavers (Porphyra yezoensis) Cultivated in Korea
Study on Consumption Patterns and Degree of Checking Food-Nutrition Labeling of Convenience Foods at Convenience Stores by Young Adult Workers in Busan
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