Antioxidative Capacity and Quality Characteristics of Yanggaeng using Fermented Red Ginseng for the Elderly

The Korean Journal of Food And Nutrition ◽

10.9799/ksfan.2012.25.1.083 ◽

2012 ◽

Vol 25 (1) ◽

pp. 83-89 ◽

Author(s):

Ae-Jung Kim ◽

Myung-Rhun Han ◽

Soo-Jeong Lee

Keyword(s):

The Elderly ◽

Quality Characteristics ◽

Antioxidative Capacity ◽

Download Full-text

Formulation and Quality Characteristics of Noni Beverages Mixed with Red Ginseng, Rubus Coreanus and Pomegranate Extracts

Culinary Science & Hospitality Research ◽

10.20878/cshr.2011.17.1.020020020 ◽

2011 ◽

Vol 17 (1) ◽

pp. 260-270 ◽

Author(s):

김은미

Keyword(s):

Quality Characteristics ◽

Red Ginseng ◽

Download Full-text

Formulation and Quality Characteristics of Noni Beverages Mixed with Red Ginseng, Rubus Coreanus and Pomegranate Extracts

Culinary Science & Hospitality Research ◽

10.20878/cshr.2011.17.1.020 ◽

2011 ◽

Vol 17 (1) ◽

pp. 260-270 ◽

Author(s):

김은미

Keyword(s):

Quality Characteristics ◽

Red Ginseng ◽

Download Full-text

Antioxidative Capacity and Quality Characteristics of Yanggaeng added with Beaknyuncho (Opuntia ficus-indica var. saboten) Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2017.23.4.004004004 ◽

2017 ◽

Vol 23 (4) ◽

pp. 33-42 ◽

Author(s):

이정애

Keyword(s):

Quality Characteristics ◽

Antioxidative Capacity ◽

Opuntia Ficus Indica

Download Full-text

Quality Characteristics and Potentialities of Sugar-snap Cookies with Red Ginseng Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2011.17.1.012 ◽

2011 ◽

Vol 17 (1) ◽

pp. 172-184

Author(s):

박향숙 ◽

이준열 ◽

이명호

Keyword(s):

Quality Characteristics ◽

Download Full-text

Quality Characteristics of Bulgogi Gochujang Sauce Seasoned with Red Ginseng Tail Root Extract Powder

FoodService Industry Journal ◽

10.22509/kfsa.2017.13.2.001 ◽

2017 ◽

Vol 13 (2) ◽

pp. 7-27 ◽

Author(s):

Lee, Se-Hee

Keyword(s):

Quality Characteristics ◽

Root Extract ◽

Download Full-text

Quality Characteristics and Potentialities of Sugar-snap Cookies with Red Ginseng Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2011.17.1.012012012 ◽

2011 ◽

Vol 17 (1) ◽

pp. 172-184 ◽

Author(s):

박향숙 ◽

이준열 ◽

이명호

Keyword(s):

Quality Characteristics ◽

Download Full-text

Quality Characteristics of Jeungpyun Added with Goji berry Powder for the Elderly

Journal of the Korean Society of Food Culture ◽

10.7318/kjfc/2016.31.5.473 ◽

2016 ◽

Vol 31 (5) ◽

pp. 473-480 ◽

Author(s):

Hyun Jung Jang ◽

◽

Na Young Kim ◽

Up Sik Kim ◽

Myung Joo Han

Keyword(s):

The Elderly ◽

Quality Characteristics ◽

Download Full-text

The Effects of Red-ginseng Intaking on Free Radical Produced During Aerobic Exercise in the Elderly

Journal of Ginseng Research ◽

10.5142/jgr.2004.28.1.027 ◽

2004 ◽

Vol 28 (1) ◽

pp. 27-32 ◽

Keyword(s):

Free Radical ◽

Aerobic Exercise ◽

The Elderly ◽

Download Full-text

Research Quality Characteristics of Sponge Cake added with Red Ginseng Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2015.21.2.011011 ◽

2015 ◽

Vol 21 (2) ◽

pp. 130-140 ◽

Author(s):

Seo Eun-ok ◽

정현철 ◽

Seng-Hye Ko

Keyword(s):

Quality Characteristics ◽

Research Quality ◽

Red Ginseng ◽

Download Full-text

Quality Characteristics of Cookies Added with Red Ginseng Marc Powder

The Table and Food Coordinate Society of Korea ◽

10.26433/tfck.2019.14.2.45 ◽

2019 ◽

Vol 14 (2) ◽

pp. 45-57

Author(s):

Eun-Jeong Lim

Keyword(s):

Quality Characteristics ◽

Download Full-text