Comparison of National Dysphagia Diet and International Dysphasia Diet Standardization Initiative Levels for Thickened Drinks Prepared with a Commercial Xanthan Gum-Based Thickener Used for Patients with Dysphagia

Subin An ,  Wonjae Lee ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2023 .03

Senior friendly jelly made from Coccinia grandis fruit puree with IDDSI level measurement

Yeo Wool Kang ,  In Young Lee ,  Nami Joo

한국식품영양과학회 학술대회발표집

2022 .10

Consistency Stability of Cold Thickened Beverages Used for Dysphagia Management: Comparison of Line Spread Test and IDDSI Flow Test

Seung-Eon Kim ,  Damhee Won ,  Juneha Bak 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Major royal jelly protein 2 acts as an antimicrobial agent and antioxidant in royal jelly

Min Ji Pa ,  k ,  Bo Yeon Kim 외 7명

한국농약과학회 학술발표대회 논문집

2018 .10

Quality Characteristics of Commercial Stick-Type Jelly

Hye-Yoon Yi ,  Sun Kang ,  Ji-Yeon Chun

한국식품영양과학회 학술대회발표집

2020 .10

지속가능한 연하곤란 식품 개발: 국제 기준(IDDSI framework) 및 3D 프린팅 기술을 적용한 병아리콩 템페

김정수 ,  김지윤 ,  김수현 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

A New Plum Cultivar ‘Jelly Heart’

Ju-Hyun Lee ,  Eun Young Nam ,  Ji Hae Jun 외 5명

한국원예학회 학술발표요지

2024 .11

Comparison of quality characteristics of asparagus jelly according to gelling agents

Ji-Seon Pa ,  k ,  Jin-Kwan Ham 외 8명

한국식품영양과학회 학술대회발표집

2020 .10

Quality and antioxidant properties of jelly incorporated with corn concentrate

Min Ji Cha ,  Jun Ho Lee

Food Science and Preservation

2018 .07

Development of Easily Chewable and Swallowable Mousse Typed Eel for the Elderly

Taenam Lee ,  Nami Joo

한국식품영양과학회 학술대회발표집

2021 .10

Optimization of processing mango jelly with response surface methodology

Hyeonbin Oh ,  Hyunjung Shim ,  Chae-Wan Baek 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Effect of Heat Processing of Royal Jelly at 52 and 72°C on the Growth and Development of Apis mellifera L. Honey Bee Larvae in vitro ( Hymenoptera, Apidea)

Olga F ,  unze ,  Pete 외 7명

Journal of Apiculture

2022 .11

Quality Characteristics of Citrus Peel Jelly for Improving Women"s Health

Jin Ju Baek ,  Soo In Ryu ,  Jean Kyung Paik

한국식품영양과학회 학술대회발표집

2022 .10

Quality characterization of wine jelly using various mixed gelling agents

Seo-Yeon Choi ,  Jong-Won Lee ,  Seung-Seok Yoo

한국식품영양과학회 학술대회발표집

2022 .10

The effect of chitosan on anti-corruption of the protein insect jelly

Eun Kyo Lee ,  Jin Young Choi

한국농약과학회 학술발표대회 논문집

2018 .10

Antioxidant Activities and Quality Characteristics of Jelly with Rhubarb Extract

Mun Suk Ha ,  Ji Hyun ,  Min A Pa 외 6명

한국식품영양과학회 학술대회발표집

2018 .10

The Study of Sensory and Physicochemical Characteristics of Pectin Jelly by Heating Time

Ahna Kim ,  Sung gil Choi

한국식품영양과학회 학술대회발표집

2015 .08

Enhancing Sensory Perception of Plant Based Nutraceutical Drinks by Combining Plants from Different Sources : A Preliminary Study of Tea and Ginger Blend

Solomon Akin ,  emi Makanjuola ,  Victo 외 1명

Preventive Nutrition and Food Science

2017 .12

대전 지역 남녀 고등학생의 에너지음료 섭취 실태 및 섭취 관련 요인

류시현

한국식품영양학회지

2016 .12

A Study on Displaying Color and Symbol of Ice Objects in ECDIS

Tu-Nam Luong ,  임남균

한국항해항만학회지

2019 .01