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토사자의 첨가 방법을 달리한 약주의 품질특성Go to Link

조종원; 진소연

ArticleIssue Date2023Citation한국식품조리과학회지, v.39, no.6, pp 426 - 436Publisher한국식품조리과학회
한우 뼈 부위별 국물의 품질 특성 및 이화학적 특성 비교연구Go to Link

윤지영; 최순영; 정희선; 박영일; 김다솔; 주나미

ArticleIssue Date2015Citation한국식품영양학회지, v.28, no.3, pp 470 - 477Publisher한국식품영양학회
명월초 가루를 첨가한 우육 소시지의 최적화 연구Go to Link

박영일; 정희선; 주나미

ArticleIssue Date2015Citation한국식품조리과학회지, v.31, no.4, pp 395 - 404Publisher한국식품조리과학회
어머니 식문화 추구 성향에 따른 어린이 외식메뉴 선택 동기가 메뉴신뢰에 미치는 영향 - 경상북도 거주 어머니 대상-Go to Link

이윤지; 정희선

ArticleIssue Date2019Citation동아시아식생활학회지, v.29, no.1, pp 77 - 88Publisher동아시아식생활학회
식생활교육 프로그램의 중요도-만족도 분석 - 서울․경기 식생활교육 프로그램 참여자를 중심으로 -Go to Link

박숙현; 정희선

ArticleIssue Date2018Citation한국식품영양학회지, v.31, no.2, pp 284 - 292Publisher한국식품영양학회
스테비아 잎 분말 첨가 오미자편의 품질 특성 및 항산화 특성Go to Link

박숙현; 심기현

ArticleIssue Date2017Citation한국식품영양학회지, v.30, no.4, pp 653 - 664Publisher한국식품영양학회
국내산 아피오스 첨가 국수의 항산화 활성 및 품질 특성Go to Link

나세연; 심기현

ArticleIssue Date2018Citation한국식품영양학회지, v.31, no.6, pp 844 - 857Publisher한국식품영양학회
Antioxidant activity of ethanol extracts from the root and bark of Ulmus davidianaGo to Linkopen access

Sim, Ki Hyeon; Han, Young Sil

ArticleIssue Date2019Citation한국식품과학회지, v.51, no.2, pp 133 - 140Publisher한국식품과학회
Effects of adding ethanol extracts from Ulmus davidiana to Yackwa base as an antioxidant during storageGo to Linkopen access

Sim, Ki Hyeon

ArticleIssue Date2017CitationKorean Journal of Food Science and Technology, v.49, no.1, pp 63 - 71PublisherKorean Society of Food Science and Technology
발효비지 분말을 첨가한 비건 영양바의 품질 특성Go to Link

임지영; 진소연

ArticleIssue Date2021CitationJournal of the Korean Society of Food Science and Nutrition, v.50, no.8, pp 849 - 857PublisherKorean Society of Food Science and Nutrition
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