Quality Characteristics and Antioxidant Activity of Jeungpyeon Prepared with Cheese Pumpkin (Cucurbita moschata Duch.) Powder / 2023 / Journal of the Korean Society of Food Science and Nutrition / vol.52, no.4, pp.403 /

10.3746/jkfn.2023.52.4.403

Antioxidant Activity and Quality Characteristics of Cookies Prepared with Cacao Bean Husk (Theobroma cacao Linn.) Powder / 2021 / Journal of the Korean Society of Food Science and Nutrition / vol.50, no.1, pp.45 /

10.3746/jkfn.2021.50.1.45

Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins / 2024 / Food Science and Preservation / vol.31, no.2, pp.256 /

10.11002/fsp.2024.31.2.256

Antioxidant Activities and Quality Characteristics of Perilla Seed Meal and Plant-Based Rice Added Cookies Prepared with the Addition of Perilla Seed Meal Powder / 2022 / Journal of the Korean Society of Food Science and Nutrition / vol.51, no.9, pp.950 /

10.3746/jkfn.2022.51.9.950