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	Antioxidant Activity and Quality properties of Ginger Jocheong added with Gujeung-gupo Ginger Powder MiKyeong Kim, BokMi Jung, EunRaye Jeon Human Ecology Research. 2024;62(2):327-336. Published online May 23, 2024 DOI: https://doi.org/10.6115/her.2024.023

	Quality Characteristics of Butter Sponge Cakes Added with Whey Protein Concentrate (WPC) DaEun Choi, KyungHee Kim, EunRaye Jeon Human Ecology Research. 2024;62(1):59-68. Published online February 21, 2024 DOI: https://doi.org/10.6115/her.2024.005 Cited By 1

	Quality Characteristics of Kimchi Prepared with Dioscorea batatas Kyung-Mi Yang, Hyun-Joo Kong, Ji-Eun Kwon, In-Jeong Yun Fam. Environ. Res. 2021;59(2):275-286. Published online May 21, 2021 DOI: https://doi.org/10.6115/fer.2021.020 Cited By 2

	Quality Characteristics of Semi-Dry Noodles Prepared with Various Dry Rice Flours Bock-Hee Park, Kyeong-Mi Koh, Eun-Raye Jeon Fam. Environ. Res. 2020;58(1):121-130. Published online February 21, 2020 DOI: https://doi.org/10.6115/fer.2020.009 Cited By 3

	Antioxidative Activity of Sea Buckthorn and Quality Characteristics of Brown Rice Sulgidduk Gang-Sug Cho, Ae-Jung Kim Fam. Environ. Res. 2015;53(1):17-27. Published online February 16, 2015 DOI: https://doi.org/10.6115/fer.2015.002 Cited By 6

	Quality Characteristics of Bread with Added Angelica plant (Bakluncho) and Angelica Gigas (Senggumcho) Powders In-Duck Park, Jeon, Eun-Raye J. Korean Home Econ. Assoc. 2006;44(3):163-169.

	Changes in Quality Characteristics of Chopped Garlic with Various Storage Method 류현주, 최은정, 오명숙 J. Korean Home Econ. Assoc. 2004;42(1):167-180.

	A Comparison on the Quality Characteristics of Korean and Japanese Commercial Baechu Kimchi Jae-Sook Han, Cho, Yeon-Sook, Lee, Sin-Jung J. Korean Home Econ. Assoc. 2003;41(9):85-92.