Quality Characteristics and Antioxidant Activities of Pork Patties added with Spergularia marina L. Griseb Powder / 2017 / Journal of the East Asian Society of Dietary Life / vol.27, no.6, pp.635 /

10.17495/easdl.2017.12.27.6.635

Quality characteristics of fried fish paste with squeezed Aronia melanocarpa juice / 2017 / Korean Journal of Food Preservation / vol.24, no.1, pp.13 /

10.11002/kjfp.2017.24.1.13

Antioxidant Activity and Quality Characteristics of Pork Patties with the Addition of Cedrela sinensis Powder / 2022 / Journal of the Korean Society of Food Science and Nutrition / vol.51, no.2, pp.141 /

10.3746/jkfn.2022.51.2.141

Effect of Red Cabbage on the Quality and Storage Characteristics of Emulsion-Type Pork Sausage / 2021 / Journal of the Korean Society of Food Science and Nutrition / vol.50, no.11, pp.1218 /

10.3746/jkfn.2021.50.11.1218

Antioxidant Activity and Quality Characteristics of Pork Patties with added Wasabia koreana Nakai Leaf Powder / 2022 / The Korean Journal of Community Living Science / vol.33, no.3, pp.429 /

10.7856/kjcls.2022.33.3.429

Changes in Physicochemical Properties of Pork Patty with Dandelion Extract during Refrigerated Storage / 2015 / Korean journal of food and cookery science / vol.31, no.4, pp.423 /

10.9724/kfcs.2015.31.4.423

Physicochemical Properties of Pork Patties with Tangerine (Citrus unshiu) during Refrigeration Storage / 2016 / Journal of the East Asian Society of Dietary Life / vol.26, no.3, pp.250 /

10.17495/easdl.2016.6.26.3.250

Physicochemical characteristics and consumer acceptance of puddings fortified with Cudrania tricuspidata and Aronia melanocarpa extracts / 2020 / Food Science & Nutrition / vol.8, no.9, pp.4936 /

10.1002/fsn3.1790

Quality Properties of HMR-type Pork Tteokgalbi Added with Red Chinese Cabbage Powder During Cold Storage / 2020 / The Korean Journal of Community Living Science / vol.31, no.3, pp.375 /

10.7856/kjcls.2020.31.3.375

Effects of Addition of Strawberry and Red Beet Powder on the Antioxidant Activity and Quality Characteristics of Beef Patty / 2020 / Resources Science Research / vol.2, no.1, pp.1 /

10.52346/rsr.2020.2.1.1

Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties / 2018 / Korean journal for food science of animal resources / vol.38, no.5, pp.1019 /

10.5851/kosfa.2018.e35

Effect of Grape Skin on Physicochemical and Sensory Characteristics of Ground Pork Meat / 2016 / Korean Journal of Food & Cookery Science / vol.32, no.3, pp.290 /

10.9724/kfcs.2016.32.3.290