-
Physicochemical Properties of Soybean Curd Residue Powder by Different Soybean and Drying Methods
Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.356-364
DOI:https://doi.org/10.7318/KJFC/2023.38.5.356
Open abstract -
Physicochemical Characteristics and Antioxidant Activity of Cereal Bars Containing Apple Pomace
Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.547-554
DOI:https://doi.org/10.7318/KJFC/2022.37.6.547
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.446-453
DOI:https://doi.org/10.7318/KJFC/2022.37.5.446
Open abstract -
Quality Characteristics of Sponge Cakes made with Air Potato (Dioscorea bulbifera) Powder
Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.354-362
DOI:https://doi.org/10.7318/KJFC/2022.37.4.354
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.162-170
DOI:https://doi.org/10.7318/KJFC/2022.37.2.162
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.81-89
DOI:https://doi.org/10.7318/KJFC/2022.37.1.81
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.622-632
DOI:https://doi.org/10.7318/KJFC/2021.36.6.622
Open abstract -
Antioxidant, Anti-inflammatory, Anti-obesity and Estrogen-like Activities of Soybean Pod Extracts
Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.649-660
DOI:https://doi.org/10.7318/KJFC/2021.36.6.649
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.522-529
DOI:https://doi.org/10.7318/KJFC/2021.36.5.522
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.36 No.4 pp.382-391
DOI:https://doi.org/10.7318/KJFC/2021.36.4.382
Open abstract -
Biological Activity and Hepatoprotective Effects of Guava Branch Extract
Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.210-217
DOI:https://doi.org/10.7318/KJFC/2021.36.2.210
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.226-234
DOI:https://doi.org/10.7318/KJFC/2021.36.2.226
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.590-596
DOI:https://doi.org/10.7318/KJFC/2020.35.6.590
Open abstract -
Quality Characteristics and Antioxidant Activity of Chocolate with Mugunghwa (Hibiscus syriacus L.)
Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.330-336
DOI:https://doi.org/10.7318/KJFC/2018.33.4.330
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.133-141
DOI:https://doi.org/10.7318/KJFC/2018.33.2.133
Open abstract -
Antioxidant Activities of Burdock Root (Arctium lappa L.) with Various Heat Treatment Conditions
Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.78-85
DOI:https://doi.org/10.7318/KJFC/2018.33.1.78
Open abstract -
Quality Characteristics of Salad Dressing Added with Acaiberry Powder
Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.446-452
DOI:https://doi.org/10.7318/KJFC/2017.32.5.446
Open abstract -
Antioxidant Activity and Quality Characteristics of Hibiscus syriacus Cultivars Powders
Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.295-302
DOI:https://doi.org/10.7318/KJFC/2017.32.4.295
Open abstract -
Quality Characteristics of Dried Noodle Prepared with Strawberry Powder
Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.88-95
DOI:https://doi.org/10.7318/KJFC/2016.31.1.088
Open abstract -
Quality Characteristics and Antioxidant Activities of Organically and Conventionally Grown Carrot
Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.778-782
DOI:https://doi.org/10.7318/KJFC/2015.30.6.778
Open abstract