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21 . Academic Journal
석류 껍질 분말을 첨가한 찐빵의 품질특성
Quality Characteristics of Steamed Bread Containing Pomegranate (Punica granatum L.) Peel Powder
저자
by
장양양
;
송가영
;
오현빈
;
정기영
;
신소연
, et al.
소스
한국식품조리과학회지, 33(1), 157, pp.54-64 Feb, 2017
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27 . Academic Journal
호박잎 분말을 첨가한 설기떡의 품질 특성, 항산화 활성 및 저장 기간에 따른 노화 억제 효과
Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Powder on Quality Characteristics, Antioxidant Activities, and Retarding Retrogradation by Shelf-Life of Sulgidduck (Rice Cake)
저자
by
송가영
;
오현빈
;
장양양
;
정기영
;
김영순
.
소스
한국식품영양과학회지, 45(12), pp.1792-1798 Dec, 2016
Full Text (DBPIA)
Scopus
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27 . Academic Journal
호박잎 분말을 첨가한 스폰지 케이크의 품질 특성, 항산화 활성 및 저장 기간에 따른 노화 억제 효과
Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Powder on Quality Characteristics,Antioxidant Activities, and Retarding Retrogradation by Shelf-life of Sponge Cake
저자
by
송가영
;
오현빈
;
장양양
;
정기영
;
김영순
.
소스
한국식품영양학회지, 29(6), pp.930-937 Dec, 2016
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27 . Academic Journal
비트 분말을 첨가한 스폰지 케이크의 품질특성 및 저장 기간에 따른 노화 억제 효과
Effects of Beetroot (Beta vulgaris) Powder on Quality Characteristics and Retarding Retrogradation by Shelf-life of Sponge Cake
저자
by
송가영
;
오현빈
;
장양양
;
정기영
;
김영순
.
소스
한국식품조리과학회지, 32(6), 156, pp.696-703 Dec, 2016
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27 . Academic Journal
홍국(Monascus nuruk) 분말을 첨가한 스폰지 케이크의 품질 특성 및 노화 억제 분석
Quality Characteristics and Retarding Retrogradation of Sponge Cakes containing Red Yeast Rice(Monascus nuruk) Flour
저자
by
송가영
;
김종희
;
오현빈
;
장양양
;
김영순
.
소스
Culinary Science & Hospitality Research, 22(3), 78, pp.11-21 Apr, 2016
Open Access (KCI)
Full Text (DBPIA)
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27 . Academic Journal
흑토마토 분말을 첨가한 냉동 쿠키의 품질 및 항산화 특성
Quality and Antioxidant Properties of Iced Cookie with Black Tomato (Lycopersicum esculentum) Powder
저자
by
오현빈
;
최병범
;
송가영
;
장양양
;
김영순
.
소스
한국식품영양학회지, 29(1), pp.65-72 Feb, 2016
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27 . Academic Journal
아스파라거스 분말을 첨가한 설기떡의 품질 특성 및 항산화 활성
Quality Characteristics and Antioxidant Activities of Sulgidduckwith Asparagus (Asparagus officinalis L.) Powder
저자
by
장양양
;
김영순
;
김종희
;
송가영
;
오현빈
.
소스
동아시아식생활학회지, 26(1), pp.63-72 Feb, 2016
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27 . Academic Journal
아스파라거스 분말을 첨가한 스펀지 케이크의 품질 특성 및 항산화 활성
Quality and Antioxidant Characteristics of Sponge Cake with Asparagus (Asparagus officinals L.) Powder
저자
by
장양양
;
송가영
;
오현빈
;
최병범
;
김영순
.
소스
한국식품조리과학회지, 31(5), 149, pp.642-651 Oct, 2015
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27 . Dissertation/ Thesis
韓·中 女性雜誌 色調化粧品廣告表現 比較硏究 : 한국ELLE와 중국ELLE잡지의 색조화장품광고를 대상으로 / The comparison of Artistic style of Ad issued in Magazine : 'ELLE' between Korea and China
저자
by
장양양 / Zhang yang-yang
.
소스
Full Text (dCollection)
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23 . Academic Journal
한·중 여성잡지 색조화장품 광고표현 비교 -한국ELLE와 중국ELLE의 색조화장품 광고를 대상으로-
A Comparison of the Artistic styles of Advertisements Represented in the issued in Magazine, 'ELLE' as published in between Korea and China
저자
by
장양양
;
명광주
.
소스
디자인학연구, 23(4), 90, pp.275-288 Aug, 2010
Full Text (DBPIA)
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