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Journal of the East Asian Society of Dietary Life - Vol. 26 , No. 5

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1. p. 389 Hepatotoxicity Reducing Effect of Ethanol Extracts from Fermented Youngia denticulata Houtt Kitamura in Ethanol-treated Rats

Mee-Jung Kim, Hyun-Koo Lee
DOI: https://doi.org/10.17495/easdl.2016.10.26.5.389

2. p. 400 K-mean Cluster Analysis according to Consumption Behavior, Preference and Satisfaction of Naturally Fermented Bread Products

So-Young Lee, Kun-Og Kang
DOI: https://doi.org/10.17495/easdl.2016.10.26.5.400

3. p. 407 Study on Quality of Yukwa by Substitution with Resistant Starch

Mi Hye Lee, Myung Suk Oh
DOI: https://doi.org/10.17495/easdl.2016.10.26.5.407

4. p. 418 Study on Antioxidant Activity and Cytotoxicity in Cancer Cells of Extract from Waxy Sorghum fermented with Phellinus linteus Mycelium

Mei-Wei Zhang, Mi-Hye Park, Meera Kim
DOI: https://doi.org/10.17495/easdl.2016.10.26.5.418

5. p. 427 Quality Characteristics and Antioxidant Activity of Cream Soup prepared with Soybean Flour

Hyun Jo Kim, JinJoo Park, Joo Yeon Lee, Eun-Sun Hwang
DOI: https://doi.org/10.17495/easdl.2016.10.26.5.427

6. p. 435 Microbiological and Physicochemical Quality Characteristics of Raw Noodle with Natural Food Preservatives

Jeong-Eun Hyun, Jin-Ha Hwang, Yun-Sun Choi, Areum Han, Jae-Hyun Yoon, Young-Min Bae, Ho Lee, Chul Kim, Myunggu Lee, Myeungkuk Shim, Kyung-Hyun Im, Sun-Young Lee
DOI: https://doi.org/10.17495/easdl.2016.10.26.5.435

7. p. 445 Study on Wine Quality of Domestic Grape Cultivar ‘Cheonghyang’ classified by Ripening Stage

Hyo-Young Lee, Jin-A Jeon, Young-Sik Park, Jae-Hyoung Yi, Hye-Jeong Kwon, Seok-Tae Jeong
DOI: https://doi.org/10.17495/easdl.2016.10.26.5.445

8. p. 450 Study on Applicability of Allulose as a Sucrose Replacer in Cookie Making

Mikhail Young, Soojeong Jeon, Meera Kweon
DOI: https://doi.org/10.17495/easdl.2016.10.26.5.450

9. p. 457 Physicochemical and Structural Characteristics of Waxy Rice Flours and Starches during Soaking Time

Sara Park, Junhee No, Malshick Shin
DOI: https://doi.org/10.17495/easdl.2016.10.26.5.457

10. p. 466 Nutrient Analyses of Sustainable Ready-to-Use-Supplemental Food (RUSF) developed with East African Ethnic Plant Resources

Kyoung-Ae Lee, Ye-Jung Kim, Kwangoh Koh, Hee-Seon Kim
DOI: https://doi.org/10.17495/easdl.2016.10.26.5.466

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