The Effect of Selection Attributes on Loyalty for Weak Line Flower Tea - The quality attributes are centered on the mediating effect -

Nosuk Park

Journal of The Korean Society of Food Culture :: Vol.40 No.2 pp.71-81

DOI:https://doi.org/10.7318/KJFC/2025.40.2.71 Download PDF Export Citation

The Importance of Primitive Pottery Culture in the Korean Foodways

Cherl-Ho Lee

Journal of The Korean Society of Food Culture :: Vol.40 No.2 pp.82-91

DOI:https://doi.org/10.7318/KJFC/2025.40.2.82 Download PDF Export Citation

Changes in the Sodium Content of Different Types of Kimchi During Storage: A Preliminary Study to Assess the Actual Sodium Intake and Improv the Food Composition Database

Jiyu Choi, So-young Kim

Journal of The Korean Society of Food Culture :: Vol.40 No.2 pp.92-103

DOI:https://doi.org/10.7318/KJFC/2025.40.2.92 Download PDF Export Citation

A Study on the Dietary Intake and Quality of Life (EQ-5D) of Elderly Single-Person and Multi-Person Households

Seung Jae Lee

Journal of The Korean Society of Food Culture :: Vol.40 No.2 pp.104-112

DOI:https://doi.org/10.7318/KJFC/2025.40.2.104 Download PDF Export Citation

A Comparative Study on Food-Related Behavioral Characteristics of Vegetarians and Non-Vegetarians: Using the 2023 Consumer Behavior Survey for Food

Seung Jae Lee, Kyung Won Lee

Journal of The Korean Society of Food Culture :: Vol.40 No.1 pp.1-12

DOI:https://doi.org/10.7318/KJFC/2025.40.1.1 Download PDF Export Citation

The Dietary Pattern of the Gentry Families of the 17^th Century in the 「Hyeonpung GwakssiEonganc」

Gyung Hee Cha

Journal of The Korean Society of Food Culture :: Vol.40 No.1 pp.13-35

DOI:https://doi.org/10.7318/KJFC/2025.40.1.13 Download PDF Export Citation

Exploring Customer Satisfaction and Dissatisfaction Attributes in Korean Restaurants: An Impact-Asymmetry Analysis Approach

Hee Jin Um, Hee Yoon Kwon, Sung-Bum Kim, Eunhye Park

Journal of The Korean Society of Food Culture :: Vol.40 No.1 pp.36-45

DOI:https://doi.org/10.7318/KJFC/2025.40.1.36 Download PDF Export Citation

Analysis of the Intake Status of Functional Food and Influencing Factors among Adults Using 2023 Consumer Behavior Survey for Food

Meera Kim

Journal of The Korean Society of Food Culture :: Vol.40 No.1 pp.46-57

DOI:https://doi.org/10.7318/KJFC/2025.40.1.46 Download PDF Export Citation

Household Food Waste Practices and Factors Affecting Food Waste Reduction Intentions of Food Purchasers: Data from the 2022 Consumer Behavior Survey for Food

Junghwa Choi, Kyung-Eun Lee

Journal of The Korean Society of Food Culture :: Vol.40 No.1 pp.58-69

DOI:https://doi.org/10.7318/KJFC/2025.40.1.58 Download PDF Export Citation

Consumer Perception and Market Trends of Korean Food on Amazon: A Keyword and Review Analysis

Hee Yoon Kwon, Hee Jin Um, Sung-Bum Kim, Eunhye Park

Journal of The Korean Society of Food Culture :: Vol.39 No.6 pp.299-308

DOI:https://doi.org/10.7318/KJFC/2024.39.6.299 Download PDF Export Citation

Analysis of the Status and Influencing Factors of Agrifood Consumer Competencies among Korean Adults from Consumer Behavior Survey for Food

Meera Kim

Journal of The Korean Society of Food Culture :: Vol.39 No.6 pp.309-321

DOI:https://doi.org/10.7318/KJFC/2024.39.6.309 Download PDF Export Citation

Different Toxicological Mechanisms of Advanced Glycation Endproduct (Methylglyoxal-lysine and Glyoxal-lysine Dimers) in Kidney Cells

Jiwon Choi, Do Moon Ho, Jinyoung Hur

Journal of The Korean Society of Food Culture :: Vol.39 No.6 pp.322-332

DOI:https://doi.org/10.7318/KJFC/2024.39.6.322 Download PDF Export Citation

Inhibitory Effects of Chrysanthemum coronarium L. on Ferroptosis in Vascular Smooth Muscle Cells

Sang Hee Lee, Mi Jeong Sung

Journal of The Korean Society of Food Culture :: Vol.39 No.6 pp.333-339

DOI:https://doi.org/10.7318/KJFC/2024.39.6.333 Download PDF Export Citation

Optimization of Manufacturing Conditions for Elderly-Friendly Jelly Added Rice Protein using Response Surface Methodology

Jae-Eun Jeon, Yong Sik Cho, Ha Yun Kim, Ji Young Park, Kyung-Mi Kim

Journal of The Korean Society of Food Culture :: Vol.39 No.6 pp.340-348

DOI:https://doi.org/10.7318/KJFC/2024.39.6.340 Download PDF Export Citation

Analysis of the Nutritional Composition and Changes in Korean Landrace Crop based on Cooking Methods

Eunji Park, Kwang-Sik Lee

Journal of The Korean Society of Food Culture :: Vol.39 No.6 pp.349-358

DOI:https://doi.org/10.7318/KJFC/2024.39.6.349 Download PDF Export Citation

A Study on the Primitive Pottery Culture of the Korea Strait littoral

Cherl-Ho Lee

Journal of The Korean Society of Food Culture :: Vol.39 No.5 pp.235-245

DOI:https://doi.org/10.7318/KJFC/2024.39.5.235 Download PDF Export Citation

A Study on Meal Kit Consumption Behavior and Selection Attributes of Single-person Household Consumers

Youngmin Choi, Ji Eun Oh, Hei-Ryeo Yoon

Journal of The Korean Society of Food Culture :: Vol.39 No.5 pp.246-253

DOI:https://doi.org/10.7318/KJFC/2024.39.5.246 Download PDF Export Citation

Importance-Satisfaction Analysis of Restaurant Selection Attributes for Dining Consumers

Do Yun Seo, Wan Soo Hong

Journal of The Korean Society of Food Culture :: Vol.39 No.5 pp.254-267

DOI:https://doi.org/10.7318/KJFC/2024.39.5.254 Download PDF Export Citation

The Antioxidant Activity and Protective Effects on Skin Cell Lines of Solvent Fractions from Gryllus bimaculatus

Kyong Kim, Yoon Sin Oh

Journal of The Korean Society of Food Culture :: Vol.39 No.5 pp.268-274

DOI:https://doi.org/10.7318/KJFC/2024.39.5.268 Download PDF Export Citation

Microbiological Changes in Various Cuts of Hanwoo Beef during Storage under Different Temperature and Packaging Conditions

Jong-Hui Kim, Eun-Seon Lee, Mi-Hwa Oh

Journal of The Korean Society of Food Culture :: Vol.39 No.5 pp.275-286

DOI:https://doi.org/10.7318/KJFC/2024.39.5.275 Download PDF Export Citation