취반기의 가열 방식별 취반미의 특성 비교 분석

김상숙 ,  정혜영

한국식품영양학회지

2017 .06

In vitro Antioxidant Activity of Cooked Rice Containing Various Seaweeds

Soo Min Kim ,  Seogyeong Lee ,  Youngjin Choi 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Effects of Hyaluronic Acid Addition on Quality and Texture Properties of Cooked Rice

Jang-Ho Shin ,  Jung-Ah Han

한국식품영양과학회 학술대회발표집

2020 .10

Physicochemical Properties of Rice Cooked along with Various Mixed Grains and by Different Cooking Method

Hyun-Joo Kim ,  Koan Sik Woo ,  Jin Young Lee 외 5명

한국식품영양과학회 학술대회발표집

2019 .10

Sensory and Chemical Property Changes of Cooked Onions with Various Vaporization Conditions

Seung-Beum Ha ,  Jong-Uk You ,  Myung-Gon Shin 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Comparative study on the bioactive compound contents and antioxidant activity of broccoli cooked with different methods

Eun-Sun Hwang ,  SiA Lee

Food Science and Preservation

2024 .08

Processing Optimization of Concentrated Octopus-Cooked Liquid Using Response Surface Methodology

Do Youb Kim ,  Jeong Ju Lee ,  U-Cheol Jeong 외 4명

한국수산과학회 양식분과 학술대회

2019 .05

Calcium Alginate Gels을 이용한 Cooked Rice Analog의 제조에 대한 물리화학적 인자의 영향

노혜진 ,  조은희 ,  김홍덕 외 1명

한국수산과학회지

2016 .02

Textural quality of Korean cooked rice is controlled by compositional and starch structural characteristics of its leachate

Min-Gyo Ha ,  Duyeon Jeong ,  Hyun-Jung Chung

한국식품영양과학회 학술대회발표집

2022 .10

A study on the arsenic removal using boil-cooked of edible seaweed

Seo Yun Jung ,  Seul Ah Lee ,  Sook Young Lee 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Nutrient Composition in Raw and Cooked Retail Pork Cuts Consumed in South of Korea

Se-Na Kim ,  Haeng ,  an Kim 외 5명

한국식품영양과학회 학술대회발표집

2015 .08

Changes in cooked rice volatiles as affected by pressurized and overheated cooking conditions

Kanphasso ,  n Wimonmuang ,  Young-Sang Lee

한국식품영양과학회 학술대회발표집

2024 .10

국내 쌀귀리 첨가 밥의 이화학적 특성 및 항산화활성

이미자 ,  김양길 ,  이유영 외 6명

산업식품공학

2016 .01

Effect of milling degrees on volatile profiles of raw and cooked black rice (Oryza sativa L. cv. Sintoheugmi)

Choi ,  Sehun ,  Seo 외 7명

Applied Biological Chemistry

2018 .01

Inhibitory Effect of Acid Treatment on the Growth of Bacillus cereus in Cooked Rice Cake

Won Byong Yoon ,  Timilehin Ma ,  tins Oyinloye 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Change in Physical Properties of Cooked Rice Stored in Electric Rice Cooker

Eun Ji Lee ,  Jun Hyeon Cho ,  Ji Yoon Lee 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Analysis of Microbial Contamination of Composite and Cooked Meat Foods Sold in Restaurants among Food Service Establishments

Min-Jung Ha ,  Ahn-Soo Jeong ,  Joy Lim 외 5명

한국식품영양과학회 학술대회발표집

2023 .10

쌀밥의 기기적 조직감 측정방법 및 조건에 관한 고찰

최웅규 ,  최원석

식품산업과 영양

2015 .06

Changes of nutritional contents and antioxidant activities in cooked oat rices after application of an in vitro digestion model

Han-Na Chu ,  Ki-Ok Kim ,  Soo-Muk Cho

한국식품영양과학회 학술대회발표집

2019 .10

재가열에 따른 벼 품종별 밥의 물리적 품질 특성

김현주 ,  우관식 ,  이석기 외 4명

한국식품영양학회지

2018 .01