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Journal of the East Asian Society of Dietary Life - Vol. 28 , No. 2

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1. p. 101 Quality Characteristics and Antioxidant Activities of Liquor Containing Rose, Camellia, and Cockscomb

Ea-Kyong Cho, Gye-Won Kim, Kun-Og Kang, Jong-Youn Son
DOI: https://doi.org/10.17495/easdl.2018.4.28.2.101

2. p. 112 Awareness, Knowledge, and Purchasing Behavior of Caffeine according to the Caffeine Intake Level of High School Students in the Yongin Region

Eun Jeong Park, Seong Yeong Kim
DOI: https://doi.org/10.17495/easdl.2018.4.28.2.112

3. p. 123 Body Image Perception and Eating Behaviors among Male Middle and High School Students according to Weight Status in Seoul

Bo-Mi Kim, Kyung-Hee Kim
DOI: https://doi.org/10.17495/easdl.2018.4.28.2.123

4. p. 136 Optimization of Acetic Acid Fermentation of Hardy Kiwi Vinegar using Low-pH Tolerant Acetobacter pasteurianus AFY-4

Ha-Yeon Lee, Yoon-Ji Goh, Ji-Seon Park, Mun-Seob Ahn, Hye-Jeong Kwon
DOI: https://doi.org/10.17495/easdl.2018.4.28.2.136

5. p. 145 Sensory Characteristics and Consumer Acceptance of Commercial Korean Cheongju

Soo Hyun Lee, In Soo Ryoo, Hye Hyun Yoon
DOI: https://doi.org/10.17495/easdl.2018.4.28.2.145

6. p. 156 Structural Relations of Dietary Lifestyle and Sugar Intake according to Stress from Daily Activities: Focusing on Female University Students in Seoul

You-Jeong Kim, Boram Kim, Ji-Young Yoon, Nami Joo
DOI: https://doi.org/10.17495/easdl.2018.4.28.2.156

7. p. 166 Quality Characteristics of Yanggaeng prepared with Osmanthus fragrans Powder

Xiaoli Fang, Aejeong Kim, Jeongok Rho
DOI: https://doi.org/10.17495/easdl.2018.4.28.2.166

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