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Journal of the East Asian Society of Dietary Life - Vol. 25 , No. 3

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1. p. 387 Study on Importance-Performance Analysis regarding Purchase Behaviors and Attributes of Hangwa (Korean Traditional Cookies)

Eun Song
DOI: https://doi.org/10.17495/easdl.2015.6.25.3.387

2. p. 396 Consumer Awareness on Omija using Qualitative Consumer Research

Mina K. Kim
DOI: https://doi.org/10.17495/easdl.2015.6.25.3.396

3. p. 405 Comparison of Dietary Habits, Nutritional Knowledge, and Health-related Behaviors between Academic and Specialized Male High School Students in Gyeongnam

Seung-Ran Kim, Sung-Hee Kim
DOI: https://doi.org/10.17495/easdl.2015.6.25.3.405

4. p. 417 Comparison of Nutrient Intakes, Serum Minerals and Lipids between Physical Education Major and Non-major Students

Myung-Hee Kim, Mi-Kyeong Choi
DOI: https://doi.org/10.17495/easdl.2015.6.25.3.417

5. p. 425 Reducing Effects of Black Rice ( Oryza sativa L.) Extract on Body Fat Weight in Ovariectomized Rats

Young Min Lee, Song Yee Nam, Hwan Hee Jang, Jung Bong Kim, Haeng Ran Kim, Hae-Jeung Lee, Sung-Joon Lee, Kye Won Park, Sung Hyen Lee
DOI: https://doi.org/10.17495/easdl.2015.6.25.3.425

6. p. 432 The Effects of the Obesity and Physical Activity on the Prevalence of Hypertension in Korean Adults

Seon-Joo Park, Gun-Soon Lee, Hae-Jeung Lee
DOI: https://doi.org/10.17495/easdl.2015.6.25.3.432

7. p. 440 The Effects on the Rheological Properties of the Bread Flour containing Doenjang and Chunggukjang

Kun-Og Kang, Seong-Yun Hwang
DOI: https://doi.org/10.17495/easdl.2015.6.25.3.440

8. p. 451 Evaluation of Useful Biological Activities of Hot-Water Extracts of Raw-Red Bean and Boiled-Red Bean ( Phaseolus radiatus L.)

In-Chang Jung, Ye-Seul Lee, Dong-Kyoon Kang, Ho-Yong Sohn
DOI: https://doi.org/10.17495/easdl.2015.6.25.3.451

9. p. 460 Quality Characteristics of Low-sodium Tomato Jangajii according to Storage Time by Cultivars

Yeon Sook Park, Hae Jeong Gweon, Ki Hyeon Sim
DOI: https://doi.org/10.17495/easdl.2015.6.25.3.460

10. p. 474 Quality Characteristics of White Bread added Modified Starch

Hyo Suk Kim, Seung Joo Lee, Seung Ju Lee
DOI: https://doi.org/10.17495/easdl.2015.6.25.3.474

11. p. 484 Changes in Physicochemical, Microbiological and Sensory Quality Characteristics of Ssamjang containing Cheongkukjang during Storage

Eun Ji Yum, Seon Ok Bang, Kum-Suk Kim
DOI: https://doi.org/10.17495/easdl.2015.6.25.3.484

12. p. 492 Quality Characteristics of Baked Yugwabandagi with Different Additives

Kyoung-Ok Cha, Eun-Ju Han
DOI: https://doi.org/10.17495/easdl.2015.6.25.3.492

13. p. 502 Quality Characteristics of Sponge Cakes with Radish Leaf Powder

Chan-Hee Kim
DOI: https://doi.org/10.17495/easdl.2015.6.25.3.502

14. p. 513 Effect of Oligosaccharides on Retrogradation of Sulgidduk

Young-A Kim, Hye-Ryoun Shim, Jeonghae Rho
DOI: https://doi.org/10.17495/easdl.2015.6.25.3.513

15. p. 525 Study on Recognition, Acceptance, and Satisfaction of Dessert Menus on Elementary School Food Services in Seoul Province

So-Yeon Kim, Il Sook Choi, Young Soon Lee
DOI: https://doi.org/10.17495/easdl.2015.6.25.3.525

16. p. 539 Isoflavones Intake and Preference for Soybean Foods in Elementary School Students Living in the Daegu Region

Dong-Hwa Kang, Yun-Jung Jung, Mi-Ja Choi
DOI: https://doi.org/10.17495/easdl.2015.6.25.3.539

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