Quality Characteristics and Antioxidant Properties of Rice Cookies Amended with Hibiscus Powder

Jin-Ok Lee, Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.441-447

DOI:https://doi.org/10.7318/KJFC/2018.33.5.441 Download PDF Export Citation

Effect of Germinated Brown Rice on LPS-Induced Inflammation in Adipocytes

Mi-Young Park

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.337-344

DOI:https://doi.org/10.7318/KJFC/2018.33.4.337 Download PDF Export Citation

Sensory and Microbial Characteristics of a Rice Processed Snack using Sweet Pumpkin Powder for Infants

Eunkyung Kim, Xiubao Wu, Kunyoung Choi, Haeyoung Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.261-267

DOI:https://doi.org/10.7318/KJFC/2018.33.3.261 Download PDF Export Citation

Study on Quality and Sensory Characteristics of Seolgi Ttueok Added with Geuk

Eunhye Park, Myunghee Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.142-148

DOI:https://doi.org/10.7318/KJFC/2018.33.2.142 Download PDF Export Citation

Antioxidative and Physical Characteristics of Rice Germ added Sweet Pumpkin Rice Snack for Infants

Xiubao Wu, Eunkyung Kim, Kunyoung Choi, Haeyoung Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.62-69

DOI:https://doi.org/10.7318/KJFC/KJFC/2018.33.1.62 Download PDF Export Citation

Effects of Coffee Shop Brand Attributes and Price Fairness on the Purchasing Behavior

Mi Sun Choi, Ju Hee Jung, Ye Young Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.549-557

DOI:https://doi.org/10.7318/KJFC/2017.32.6.549 Download PDF Export Citation

Quality Characteristics and Optimization of Ingredients of Sweet Rice Paste as a Replacement of Red Bean Paste

Mi Jin Kim, Bo Young Lee, Young-Eun Lee

Journal of The Korean Society of Food Culture :: Vol.32 No.1 pp.58-65

DOI:https://doi.org/10.7318/KJFC/2017.32.1.058 Download PDF Export Citation

A Study on the Quality Characteristics of Makpyeon Prepared with Dry Milled Rice Powder

Yun Ju Jo, Hye Hyun Yoon

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.235-242

DOI:https://doi.org/10.7318/KJFC/2016.31.3.235 Download PDF Export Citation

Sensory Characteristics of Rice Confections by Descriptive Analysis

Daeun Jung, Jeong Eun Yang, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.105-110

DOI:https://doi.org/10.7318/KJFC/2016.31.1.105 Download PDF Export Citation

Evaluation for Anti-Inflammatory Activities of Rice and Rice Snack Extracts: An In-vitro Study

Hyun-Hwa Baek, Ok-Kyeong Yu, Moon-Sun Byun, Youn-Soo Cha

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.797-803

DOI:https://doi.org/10.7318/KJFC/2015.30.6.797 Download PDF Export Citation

The Effect on Behavior of Instant Rice Selected Attributes According to Food Lifestyle

Inja Youn, Sohyeong Myeong, Deokihn Yoon

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.804-812

DOI:https://doi.org/10.7318/KJFC/2015.30.6.804 Download PDF Export Citation

Quality Properties of Rice Cake Containing Bamboo Sprout Powder

Eun Woo Moon, Hun Jo Park, Hwan Sik Na, Jung Suk Park

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.650-655

DOI:https://doi.org/10.7318/KJFC/2015.30.5.650 Download PDF Export Citation

Quality Characteristics of Gastrodia elata Powder Jochung with Antioxidant Activity

Ki Won Lee, Mi Young Lee

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.656-666

DOI:https://doi.org/10.7318/KJFC/2015.30.5.656 Download PDF Export Citation

Analysis of Dietary Intake Status and Risk of Metabolic Syndrome According to White Rice Consumption in Korea: Basted on Data 1st (1998), 4th (2007~2009), 6th (2013) Korean National Health and Nutrition Examination Survey (KNHANES)

Fang-Fang Song, Jin-A Jang, Yang-suk Kim, Hei-ryeo Yoon, Mi-Sook Cho

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.682-694

DOI:https://doi.org/10.7318/KJFC/2015.30.5.682 Download PDF Export Citation

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 Download PDF Export Citation

The Development of a Taste Kit for Education and Research into Sensory Characteristics

Mi-Hye Kim^*, Hae-Kyung Chung

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.585-593

DOI:https://doi.org/10.7318/KJFC/2013.28.6.585 Download PDF Export Citation

Quality Characteristics of Baked Yackwa with Different Types and Amounts of Oils

So Young Jang^*, Mi Jung Park, Sook Young Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.525-532

DOI:https://doi.org/10.7318/KJFC/2013.28.5.525 Download PDF Export Citation