Current Issue

Journal of the East Asian Society of Dietary Life - Vol. 35 , No. 1

1. p. 1 Antioxidant Activity and Oxidative Stress Inhibitory Effects of Panax ginseng Flower Ethanol Extracts in HepG2 Cells

Jong-Hee Kim, Ok-Sun Kim, Soo-Hyun Kim
DOI: https://doi.org/10.17495/easdl.2025.2.35.1.1

2. p. 9 Status of Use of Protein Supplement Products according to the Health Concerns of Adults in Their 20s and 30s

Cho-In Oh, Bok-Mi Jung
DOI: https://doi.org/10.17495/easdl.2025.2.35.1.9

3. p. 20 Analysis of the Texture and Preference for Senior-Friendly Foods using Protein Sources : Focus on Older Adults in Jellanam-do

Borham Yoon, A Young Han, Ji-bum Um, In Yong Kim
DOI: https://doi.org/10.17495/easdl.2025.2.35.1.20

4. p. 29 Inclusion of Food Culture Minorities on University Campuses : A Study on Experiences of Vegetarian and Muslim Students at a University in Seoul

Junga Kim, Yekyung Kwak, Su Yeon Park, SoYoung Lim, Jihyun Yoon, Youngmin Nam
DOI: https://doi.org/10.17495/easdl.2025.2.35.1.29

5. p. 46 Age-Based Differences in Consumer-Perceived Meal Kit Benefits and Concerns

Nayoung Yi, Min-Jae Chung
DOI: https://doi.org/10.17495/easdl.2025.2.35.1.46

6. p. 60 Study on the Optimization of Manufacturing Conditions for Traditional Potato Bugak Using Response Surface Methodology

Yu Hyeon Jo, Jeong Ok Rho
DOI: https://doi.org/10.17495/easdl.2025.2.35.1.60

7. p. 72 Physicochemical Quality Characteristics of Muffins Prepared with the Addition of Andrographis paniculata ( Burm. f .) Nees Powder

Do-Hui Kim, Kyung-Ok Shin
DOI: https://doi.org/10.17495/easdl.2025.2.35.1.72

8. p. 88 Quality Characteristics of Loaf Bread Prepared with the Addition of Onion Peel Powder

Chae Rin Jeong, Hye Hyun Yoon
DOI: https://doi.org/10.17495/easdl.2025.2.35.1.88

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