Journal Archive

Journal of the East Asian Society of Dietary Life - Vol. 35, No. 6

1. p. 511 Review of the Potential Uses of Ginger ( Zingiber officinale ) as a Nutricosmetic Ingredient

Su-Hyeon Hwang, Tae-Eon Kim, Hee-Jin Kim, Ji-Hwan Hwang, Gyo-Nam Kim
DOI: https://doi.org/10.17495/easdl.2025.12.35.6.511

2. p. 523 Quality Characteristics of Bagels Added with Rice Bran Powder

Yu Jin Lee, Hye Hyun Yoon
DOI: https://doi.org/10.17495/easdl.2025.12.35.6.523

3. p. 534 Validation of the HPLC Analysis Method for Cyanidin-3-O-Glucoside as a Marker Compound of Purple Corn Husk Extract

Ki-Yeon Lee, Hyo-Young Lee, Jae-Gil Lim, Jae-Hee Lee, Du-Eun Kim, Hye-Jeong Kwon, Nam Yong Um, Min Namgung, Hee-Yeon Kim
DOI: https://doi.org/10.17495/easdl.2025.12.35.6.534

4. p. 544 Quality Characteristics of White Bread with the Addition of Cacao Bean Husk Powder

Eun Sung Kim, Hye Hyun Yoon
DOI: https://doi.org/10.17495/easdl.2025.12.35.6.544

5. p. 557 Effect of Satisfaction with the Selection Attributes of Adults in Jeonbuk Area on the Price Satisfaction and Revisit Intention According to the Type of Jeonju Bibimbap Restaurant

Sun A Choi, Yu Hyeon Jo, Jeong Ok Rho
DOI: https://doi.org/10.17495/easdl.2025.12.35.6.557

6. p. 571 Quality Characteristics of Makgeolli Brewed with Different Wheat Cultivars Using Y263 Yeast

Bo-Ram Kim, In-Seo Hwang, Ji-Ho Choi
DOI: https://doi.org/10.17495/easdl.2025.12.35.6.571

7. p. 586 Evaluation of the Usability of Rice Flour in Buchimgaru (Korean Pancake Premixes) Based on the Physicochemical Properties of ‘Baromi2’ and Wheat Flour Blends

Hye-Young Park, Jieun Kwak, Hyun-Joo Kim, Jiyoung Park, Chung-gun Lee, Mihyang Kim, Jin Young Lee, You-Geun Oh, Kang-Su Kwak, Su Young Hong, Yu-Young Lee
DOI: https://doi.org/10.17495/easdl.2025.12.35.6.586

8. p. 597 Eating Habits and Health Behaviors According to Long-Form and Short-Form Mukbang Viewing of Adults in Their 20s and 30s

Seogyong Go, Bok-Mi Jung, Yun-Jung Bae, Mi-Kyeong Choi
DOI: https://doi.org/10.17495/easdl.2025.12.35.6.597

9. p. 611 Effects of Pickled Ark Shell Containing Ginger or Lentinula edodes on IgE-Mediated Allergic Responses in RBL-2H3 Cells

Mi Ja Chung
DOI: https://doi.org/10.17495/easdl.2025.12.35.6.611

10. p. 621 Quality Characteristics and Antioxidant Effects of Madeleine Added with Vaccinium myrtillus L. Powder

Kyung-Ok Shin, Jin A Yoon
DOI: https://doi.org/10.17495/easdl.2025.12.35.6.621

11. p. 634 Safety and Functional Evaluation of Lactobacillus gasseri BG-6 Isolated from the Feces of a Breast-Fed Infant

Hyo-Leem Lee, Ki-Hyun Yoon, Kyung-Joo Kim, Se-Eun Jang
DOI: https://doi.org/10.17495/easdl.2025.12.35.6.634

12. p. 644 Optimization Culture and Freeze-Drying Conditions for High-Density Powder Production of Lacticaseibacillus rhamnosus L22-FR28

Ji Yeong Park, Youn-Gil Kwak, Mi-Ran Jang, So-Young Kim
DOI: https://doi.org/10.17495/easdl.2025.12.35.6.644

13. p. 655 Patent-Based Trend Analysis of Agricultural By-Product Upcycling Technologies and Applications

Hyojin Kim, Si Hyeon Lee, Hunjoo Lee
DOI: https://doi.org/10.17495/easdl.2025.12.35.6.655

14. p. 666 Physicochemical Quality Characteristics of Muffins with Added Giant Faba Bean ( Vicia faba L.) Powder

Jin A Yoon, Kyung-Ok Shin
DOI: https://doi.org/10.17495/easdl.2025.12.35.6.666

15. p. 676 Evaluation of Antioxidant and Antimelanogenic Activities of GABA-Enriched Tomato ( Solanum lycopersicum ) Hot-Water Extract

Yu-Jin Lee, Min-A Jung, Ji-Hwan Hwang, Gyo-Nam Kim
DOI: https://doi.org/10.17495/easdl.2025.12.35.6.676

16. p. 684 Optimization of Dried Noodles Prepared with Mealworm Powder Using Response Surface Methodology

Yu Hyeon Jo, Ji Eun Lee, Jeong Ok Rho
DOI: https://doi.org/10.17495/easdl.2025.12.35.6.684

17. p. 701 Study on Eating Behaviors of Bibimbap and the Preference of Bibimbap Ingredients of Elementary School Students in the Jeonbuk Area

Na Young Kim, Jeong Ok Rho
DOI: https://doi.org/10.17495/easdl.2025.12.35.6.701

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