ScholarWorks@Sookmyung Women's University: Jin, So Yeon

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Jin, So Yeon (진소연)

Graduate School of K-Culture (Department of K-Food Studies)

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Tel 0220777473
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sensory evaluation:14||antioxidant activity:14||quality characteristics:14||Antioxidant activity:9||Yakju:6||.:5||Cedrela sinensis:4||Cheongju:3||Mugunghwa:3||Punica granatum L.:2||Etteum bell flower root:2||Traditional food quality certification:2||textual characteristics:2||Pomegranate:2||Hibiscus syriacus:2||Platycodon grandiflorum:2||Cuscuta chinensis Lamark:1||Double boiling:1||Dried pollack skin:1||Eogeultang:1||Fermented soybean curd residue:1||Functional component:1||GaeseongJuake:1||Gwahaju:1||Gynostemma pentaphyllum:1||Hibiscus cultivars:1||Hylocereus polyrhizus:1||Jehotang:1||Jeonbyeong:1||Jeungpyun:1||Kalopanax pictus:1||Key words: antioxidant activity:1||Key words: cuscuta seed:1||Key words: magnolia flower:1||Key words: unripe apple:1||Korean traditional fortified rice wine:1||Korean traditional rice wine:1||Liriope platyphlla powder:1||MSG (monosodium glutamast):1||Maejakgwa:1||Magnolia denudata:1||Magnolia denudata Desr.:1||Magnolia kobus:1||Magnolia liliiflora:1||Magnolia sieboldii:1||Majakgwa:1||Makgeolli:1||Nutritional bar:1||Nutritional bars:1||Orostachys japonicus:1||Pomegranate endocarp extracts:1||Pomegranate extracts:1||Portulaca oleracea L. quality characteristics:1||Quality characteristics:1||Quality characteristics.:1||Quality evaluation:1||Rice cookies:1||Ripeness:1||S. aureus:1||SEM:1||Salmonella:1||Sensory evaluation:1||Sulgidduk:1||Vegan:1||Vegans:1||Yeonmil:1||acetic acid fermentation:1||antimicrobial:1||antioxidant:1||antioxidative activity:1||apple:1||beet:1||bread:1||children of multicultural families:1||chocolate:1||cluster analysis:1||collagen:1||consumption behavior:1||cookie:1||dessert cafe:1||flower tea:1||foodrelated lifestyle:1||ginseng leaf powder:1||glutinous barley:1||hydroponiccultured ginseng:1||jelly:1||jeungpyun:1||kimchi:1||maejakgwa:1||mulberry leaf:1||pine leaf:1||pine needle:1||principal component analysis (PCA):1||redfleshed dragon fruit:1||response surface methodology:1||rice cake:1||rice noodle:1||satisfaction level of cooking activities:1||sensory evaluations:1||singleperson household:1||storability:1||storage:1||system:1||tofu:1||vinegar:1||wellbeing in diet:1||참죽나물:1||참죽분말:1||참죽전병:1||참죽품질특성:1||항산화 활성:1||항산화기능:1||Agricultural food accreditation:1||Akyang daebong persimmon:1||Aldehyde:1||Antidiabetic effect:1||Apple:1||Beef gristle:1||Boiling:1||Brassica oleracea var. gongyodes:1||Cedrela sinensis powder:1||Chinese artichoke powder:1||Collagenous connective tissue:1||Colorimetric sensor:1||Convenience food:1||Cooking activities program:1||Cuscuta Chinensis Lamark:1||

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Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea02-710-9127

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