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Author: Hae-Yeon Choi
6 Articles are founded.
Quality characteristics and antioxidant activities of jeungpyeon with Orostachys japonica (Maxim.) A. Berge powder
와송 분말을 첨가한 증편의 품질 특성 및 항산화 활성
와송 분말을 첨가한 증편의 품질 특성 및 항산화 활성
Jung-Min Hwang 
, Ye-Ji Kim , Soo-Bin Kim , Youn-Jin Kim , Hae-Yeon Choi
, Ye-Ji Kim , Soo-Bin Kim , Youn-Jin Kim , Hae-Yeon Choi
Food Sci. Preserv. 2025;32(2):313-327.
https://doi.org/10.11002/fsp.2025.32.2.313
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https://doi.org/10.11002/fsp.2025.32.2.313
Quality characteristics and antioxidant activity of rice muffins added with Orostachys japonicus powder
와송 분말을 첨가한 쌀머핀의 품질 특성 및 항산화 활성
와송 분말을 첨가한 쌀머핀의 품질 특성 및 항산화 활성
Ye-Ji Kim , Jin-Hee Choi , Soo-Bin Kim , Jung-Min Hwang , Hae-Yeon Choi
, Jin-Hee Choi , Soo-Bin Kim , Jung-Min Hwang , Hae-Yeon Choi
Food Sci. Preserv. 2024;31(4):660-672.
https://doi.org/10.11002/fsp.2024.31.4.660
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https://doi.org/10.11002/fsp.2024.31.4.660
Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins
Jin-Hee Choi , Hyun-Do Ahn , Jun-Min Hwang , Ye-ji Kim , Soo-bin Kim , In-beom Kim , Hae-Yeon Choi
, Hyun-Do Ahn , Jun-Min Hwang , Ye-ji Kim , Soo-bin Kim , In-beom Kim , Hae-Yeon Choi
Food Sci. Preserv. 2024;31(2):256-266.
https://doi.org/10.11002/fsp.2024.31.2.256
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https://doi.org/10.11002/fsp.2024.31.2.256
Effect of pretreatment conditions on quality characteristics and antioxidant activity in pak choi (Brassica rapa L. ssp. chinensis)
Jin-Hee Choi , Hyun-do Ahn , Hae-Yeon Choi
, Hyun-do Ahn , Hae-Yeon Choi
Korean J. Food Preserv. 2023;30(6):969-982.
https://doi.org/10.11002/kjfp.2023.30.6.969
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https://doi.org/10.11002/kjfp.2023.30.6.969
Quality characteristics of muffins prepared with different types of rice flour
쌀가루의 종류를 달리하여 제조한 머핀의 품질 특성
쌀가루의 종류를 달리하여 제조한 머핀의 품질 특성
Ji-Hye Chu , Jin-Hee Choi , Eun-Seong Go , Hae-Yeon Choi
, Jin-Hee Choi , Eun-Seong Go , Hae-Yeon Choi
Korean J. Food Preserv. 2023;30(4):630-641.
https://doi.org/10.11002/kjfp.2023.30.4.630
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https://doi.org/10.11002/kjfp.2023.30.4.630
Quality characteristics of jeungpyeon with different additions of won-ju (raw makgeolli)
원주의 첨가량을 달리한 증편의 품질 특성
원주의 첨가량을 달리한 증편의 품질 특성
Jin-Hee Choi , Ji-Hye Chu , Hae-Yeon Choi , Hee-Kyung Jeon , Jong-Dae Park , Jung-Min Sung
, Ji-Hye Chu , Hae-Yeon Choi , Hee-Kyung Jeon , Jong-Dae Park , Jung-Min Sung
Korean J. Food Preserv. 2022;29(6):965-975.
https://doi.org/10.11002/kjfp.2022.29.6.965
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https://doi.org/10.11002/kjfp.2022.29.6.965
