Quality Characteristics and Antioxidant Activities of Cookies added with Gochujang

Do-Yeon Kim ,  Seung-Seok Yoo

Journal of the East Asian Society of Dietary Life

2017 .04

Study on nutritional property and use potential of Gochujang using Gongju chestnuts

Kim ,  Sun-Hyo

Journal of Nutrition and Health

2016 .10

Quality Characteristics of Bread added with Gochujang

Do-Yeon Kim ,  Seung-Seok Yoo

Journal of the East Asian Society of Dietary Life

2016 .04

Quality Characteristics of Gochujang Sauce Containing Various Amount of Laminaria japonica L. Water Extracts

Young-Hee Pa ,  k ,  Songmi Lee

Journal of the East Asian Society of Dietary Life

2019 .12

Selection and Genetic Analysis of Bacillus Strains with Potential Probiotics Activity from Traditionally Fermented Gochujang

Myeong Seon Ryu ,  Ji-Won Seo ,  Su-Ji Jeong and others 2

한국미생물학회 학술대회논문집

2021 .08

Physicochemical and Sensory Characteristics of Cucumber Salad Using Spicy Hot Flavor Graded Gochujang

Lee ,  In-Seon

한국식품조리과학회지

2015 .01

Comparison of Physicochemical Characteristics and Antioxidant Activities in Commercial Gochujang Products

Byeon ,  Jaeyoung ,  Choi

Korean Journal of Human Ecology

2018 .06

Physicochemical Properties and Antioxidant Activities of ‘Seolhyang’ and ‘Janghee’ Strawberries from Different Ripening Stages Grown in Korea

Sujin Lim ,  Hyesung Hwang ,  Youngjae Shin

Journal of the East Asian Society of Dietary Life

2016 .02

The Effect of Saccharina japonica on the Physicochemical Characteristics and Antioxidant Properties of Grain Nurungji

YeRim Jeong ,  HwaHyun Kim ,  YeRin Min and others 1

동아시아식생활학회 학술발표대회논문집

2022 .11

Pesticide Residue Monitoring in Commercial Agricultural Products by LC-MS/MS

Se Ra Won ,  Seong Cheol Kim ,  Nam Suk Kang and others 13

한국분석과학회 학술대회

2015 .11

Comparisons of Sugar Contents and Sweet Taste Characteristic of Commercial Children"s Beverages Products by Consumers

Rho ,  Jeongok ,  Ko and others 8

한국생활과학회 학술대회논문집

2019 .11

Antioxidant characteristics and consumer sensory acceptance of Nurungji, a traditional Korean grain food, fortified with barley

Hae ,  im Pa ,  k and others 1

한국생활과학회 학술대회논문집

2018 .05

Changes in bacterial communities during the aging of traditional Gochujang, a Korean fermented red pepper paste

Myeong Seon Ryu ,  Mee-Jin Shin ,  Hee-Jong Yang and others 2

Korean Journal of Microbiology

2022 .09

Physicochemical Characteristics and Antioxidant Effects of Red Mustard (Brassica juncea L.) Leaf Using Different Drying Methods

Joomin Lee

The Korean Journal of Community Living Science

2017 .11

The Physicochemical Characteristics and Antioxidant Properties of Nurungji Fortified with Brown Rice, Barley, and Oat

YoungMin Lee ,  Dayeun Pa ,  k and others 9

동아시아식생활학회 학술발표대회논문집

2022 .11