:: Journal of The Korean Society of Food Culture ::

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Physicochemical Properties and Antioxidant Activity of Commercial Tomato Ketchup

Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.790-796

DOI:https://doi.org/10.7318/KJFC/2015.30.6.790
Open abstract
Antioxidant Activity of Dropwort (Oenanthe javanica DC) Fermented Extract and its Hepatoprotective Effect against Alcohol in Rats

Hyun-Ji Sim, Se-Mi Kim, Young-Joo Jeon, Young-Eun Lee

Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.97-104

DOI:https://doi.org/10.7318/KJFC/2015.30.1.097
Open abstract
Antioxidant Activities and Quality Characteristics Sulgidduk Prepared with Yangha Buds (Zingiber Miogar R)

Hyun-Ju Lee, Naruyah- Woo, Ae-Jung Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.615-622

DOI:https://doi.org/10.7318/KJFC/2014.29.6.615
Open abstract
Antioxidative Activities and Quality Characteristics of the Aster scaber Bibimbap for Home Meal Replacement with Varied Blanching Pre-treatment

Su-Jin Choi, Hae-Young Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.444-453

DOI:https://doi.org/10.7318/KJFC/2014.29.5.444
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Effects of Helianthus tuberosus Powder on the Quality Characteristics and Antioxidant Activity of Rice Sponge Cakes

Mee-Kyoung Kim, Eun-Ju Lee, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.195-204

DOI:https://doi.org/10.7318/KJFC/2014.29.2.195
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Antioxidant Activity and Quality Characteristics of Mung Bean Starch Gel Prepared with Ginkgo Nut Powder

Shin-Youn Joo, Hae-Yeon Choi

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.84-90

DOI:https://doi.org/10.7318/KJFC/2014.29.1.084
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Antioxidative Activities and Quality Characteristics of Gruel as a Home Meal Replacement with Angelica keiskei Powder Pre-treated by Various Drying Methods

Hae Young Kim, Su-Jin Choi, Ha-Na Ra, Jong-Eun Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.91-100

DOI:https://doi.org/10.7318/KJFC/2014.29.1.091
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Quality Characteristics and Antioxidant Activities of Bread Added with Cedrela sinensis Powder

Min-a Kim, Eun Ji Lee, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.111-118

DOI:https://doi.org/10.7318/KJFC/2014.29.1.111
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Antioxidant Activity and Quality Characteristics of Chestnut Cookies

Shin Youn Joo^*

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.70-77

DOI:https://doi.org/10.7318/KJFC/2013.28.1.070
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