Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Hee-Sook Cho"'
Autor:
Il-Hwan Kim, Minjoung Shin, Ae Kyung Park, Jin Su Song, Miyoung Kim, Yoojin Park, Sangjun Kim, Hee Sook Cho, Hye Myung Jeong, Jeong-Min Kim, Sae Jin Oh, Jeong-Ah Kim, Chae Young Lee, Ji Joo Lee, Seongjin Wang, Jee Eun Rhee, Young-Joon Park, Eun-Jin Kim
Publikováno v:
Journal of Infection and Public Health, Vol 15, Iss 9, Pp 966-969 (2022)
We report a cluster of 12 cases of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) reinfection in a long-term care facility in South Korea. There were two outbreaks of SARS-CoV-2 infection in the facility at the beginning and end of Octo
Externí odkaz:
https://doaj.org/article/0fde85349bd14a199a4a5b01ee04d7c0
Autor:
Hee-Sook Cho, Kyung Hee Kim
Publikováno v:
Journal of The Korean Society of Food Culture. 31:178-187
The principal objective of this study was to investigate the quality characteristics of Yukwa prepared with chlorella powder. The tested concentrations of chlorella powder were 0, 1, 2, and 3%. As more chlorella powder was added, spread ratio, moistu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83ca248ee0a64e199ea4ec3235a0a4d8
https://doi.org/10.7318/kjfc/2016.31.2.178
https://doi.org/10.7318/kjfc/2016.31.2.178
Autor:
Hee-Sook Cho, Kyung Hee Kim
Publikováno v:
Journal of The Korean Society of Food Culture. 30:667-673
This study was conducted to investigate the effects of chlorella powder on quality characteristics of maejakgwa (a Korean traditional cookies). Maejakgwa was prepared with different amounts of chlorella powder (in ratios 0, 1, 2, 3, and 4% of flour q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c01b22aaf1e0090692466aea23b4614f
https://doi.org/10.7318/kjfc/2015.30.5.667
https://doi.org/10.7318/kjfc/2015.30.5.667
Publikováno v:
Korean Journal of Food Preservation. 22:660-665
This study was conducted to evaluate the effects of peanut (Arachis hypogaea L.) powder on the physicochemical and sensory characteristics of Jook. The proximate composition of peanut powder was as follows: moisture, 1.8%; crude protein, 24.9%; crude
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c823190f413ca4bb3b0611c68d0bc74
https://doi.org/10.11002/kjfp.2015.22.5.660
https://doi.org/10.11002/kjfp.2015.22.5.660
Publikováno v:
Journal of The Korean Society of Food Culture. 30:213-219
This study was conducted to promote the utilization of fish paste containing four different amounts (0%: control, 2, 4, and 6%) of cheonggukjang powder. For Hunter color values, L values of samples decreased as concentration of cheonggukjang powder i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b097fe3e20f76450edbb3b7544a1ef81
https://doi.org/10.7318/kjfc/2015.30.2.213
https://doi.org/10.7318/kjfc/2015.30.2.213
Publikováno v:
Korean Journal of Food Preservation. 22:78-83
This study was conducted to promote the utilization of fish paste with 0, 2, 3, and 4% added Curcuma aromatica powder. The moisture, crude protein, crude lipid, and crude ash contents of the used Curcuma aromatica powder were 11.15, 6.25, 2.36, and 9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4bf26bd515e2a7e8386657dd69838524
https://doi.org/10.11002/kjfp.2015.22.1.78
https://doi.org/10.11002/kjfp.2015.22.1.78
Autor:
Kyung-Hee Kim, Hee-Sook Cho
Publikováno v:
Journal of The Korean Society of Food Culture. 29:577-584
The purpose of this study was to compare understanding of school foodservice management and environmentally friendly agricultural products between urban and rural elementary school children`s mothers. Subjects were 400 elementary school parentsliving
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::727059e2d256b11d4766269ca2c5b1fd
https://doi.org/10.7318/kjfc/2014.29.6.577
https://doi.org/10.7318/kjfc/2014.29.6.577
Autor:
Hee-Sook Cho, Kyung-Hee Kim
Publikováno v:
Journal of the Korean Society of Food Culture. 29:373-379
The purpose of this study was to investigate the relationships among snacking behaviors and depression in middle school students. A survey was conducted on 777 middle school students (491 boys and 286 girls). Using a self-reporting method, the partic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbbd377ef0f9858f3536a2c5309576b9
https://doi.org/10.7318/kjfc/2014.29.5.373
https://doi.org/10.7318/kjfc/2014.29.5.373
Publikováno v:
Journal of the Korean Society of Food Culture. 29:348-354
The purpose of this study was to investigate the effects of Curcuma aromatica powder on the functional and sensory characteristics of Mandupi. Various Mandupi samples were prepared with wheat flour along with addition of various amounts of Curcuma ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc916132b6c81bfae02d5d6700b2a69e
https://doi.org/10.7318/kjfc/2014.29.4.348
https://doi.org/10.7318/kjfc/2014.29.4.348
Publikováno v:
Korean Journal of Food Preservation. 21:328-333
The principal objective of this study was to determine the quality characteristics of Maejakgwa prepared with the addition of lotus leaf powder. The moisture, crude ash, crude protein, crude lipid, and carbohydrate contents of the used lotus leaf pow
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd66a8ea02e9bcaad970935d7d3521da
https://doi.org/10.11002/kjfp.2014.21.3.328
https://doi.org/10.11002/kjfp.2014.21.3.328