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Journal of the East Asian Society of Dietary Life - Vol. 33 , No. 5

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1. p. 365 Effect of Steaming and Ultrasound Treatment on Sulforaphane and Allyl Isothiocyanate Content of Brussels Sprouts ( Brassica oleracea var. gemmifera )

Ji-Sang Kim
DOI: https://doi.org/10.17495/easdl.2023.10.33.5.365

2. p. 375 Effect of Citrus ( Citrus unshiu Marcov.) Peel Extract on the Antioxidant and Antiadipogenic Activity in 3T3-L1 Adipocytes

Hee-Bin Ku, Gyo-Nam Kim
DOI: https://doi.org/10.17495/easdl.2023.10.33.5.375

3. p. 383 Optimization of Accelerated Solvent Extraction of Polar and Non-polar Ginsenosides from Red Ginseng Using the Response Surface Methodology

Ji-Sang Kim
DOI: https://doi.org/10.17495/easdl.2023.10.33.5.383

4. p. 395 Quality Evaluation of Gwapyeon Made with the Addition of Orange Juice

Kun-Ok Kang, Soo-In Ryu, Nam-Yong Chung
DOI: https://doi.org/10.17495/easdl.2023.10.33.5.395

5. p. 405 Quality Characteristics of Gwahaju (Korean Traditional Fortified Rice Wine) Prepared with Different Amounts of Red-Fleshed Dragon Fruit ( Hylocereus polyrhizus ) Powder

Eun-Jung Choo, So-Yeon Jin
DOI: https://doi.org/10.17495/easdl.2023.10.33.5.405

6. p. 415 Changes of Ginsenoside Compositions in Cultivated Wild Ginseng with Different Steaming Temperatures and Time

Gyo-Nam Kim
DOI: https://doi.org/10.17495/easdl.2023.10.33.5.415

7. p. 422 Optimization of Kimbugak Prepared with Waxy Black Rice Flour, Black Soybean Powder, and Garlic Juice using Response Surface Methodology

Ji Eun Lee, Young Sook Lee, Hyeon Hee Yu, Jeong Ok Rho
DOI: https://doi.org/10.17495/easdl.2023.10.33.5.422

8. p. 434 The Effects of the Day of the Week, Season, and Weather on Alcohol Consumptions by Types : Focused on Korean Traditional Liquor, Wine, Liquor, Soju, Beer

Hyung-Ann Jung, Kyeong-Jun Kim, Min-Hee Cho, Chang-jae Lee, Yun-Suk Lee
DOI: https://doi.org/10.17495/easdl.2023.10.33.5.434

9. p. 443 Association between Ultra-processed Food Intake and hs-CRP (High-Sensitivity C-Reactive Protein) in Korean Adults

Gyoung-Won Shin
DOI: https://doi.org/10.17495/easdl.2023.10.33.5.443

10. p. 456 Comparison of the Quality Characteristics of Commodity and Non-Commodity Tomatoes Based on Drying Conditions

Jun-Ho Yu, Seon-Joo Park, Hae-Jeung Lee
DOI: https://doi.org/10.17495/easdl.2023.10.33.5.456

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