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Journal of the East Asian Society of Dietary Life - Vol. 35, No. 3

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1. p. 159 Nutritional and Health Status According to the Frequency of Carbonated Beverage Consumption among Adults in Their 20s : Based on the 2019-2021 Korea National Health and Nutrition Examination Survey (KNHANES) Data

You-Sin Lee
DOI: https://doi.org/10.17495/easdl.2025.6.35.3.159

2. p. 171 Understanding the Impact of Food Safety Knowledge on Food Label Checking Behavior : The Mediating Role of Interest in Food Safety

DongYoung Kim, HeeSun Park, Sunny Ham
DOI: https://doi.org/10.17495/easdl.2025.6.35.3.171

3. p. 181 Evaluation of the Antioxidant and Anti-inflammatory Activities of Wild and Cultivated Tetragonia tetragonoides as a Functional Food Resource

Jin A Yoon, Eun-Chae Cho, Jidam Yun, Yean Jung Choi
DOI: https://doi.org/10.17495/easdl.2025.6.35.3.181

4. p. 192 A Survey on the Consumption Patterns and HACCP Awareness of Dosirak Customers

Ji-Won Ma, Hye-Yeon Lee, Hyun-Joo Bae
DOI: https://doi.org/10.17495/easdl.2025.6.35.3.192

5. p. 205 Physicochemical Quality Characteristics and Sensory Evaluation of Muffins Containing Basil ( Ocimum basilicum L.) Powder

Jin A Yoon, Eun-Chae Cho, Do-Hui Kim, Won-Joong Lee, Kyung-Ok Shin
DOI: https://doi.org/10.17495/easdl.2025.6.35.3.205

6. p. 216 Sensory 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.2025.6.35.3.216

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