The Factors Affecting Dining-out Expenses by Generation X and Generation MZ Based on Tobit Model

Ji Eun Min, Kyung Soo Han

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.284-292

DOI:https://doi.org/10.7318/KJFC/2021.36.3.284 Download PDF Export Citation

Analysis of the Perception on the Foodservice’ Attributes and Price by Types of Kindergarten Establishment: An Application of Price Sensitivity Measurement (PSM) Technique

Moon-kyung Park, Seoyoung Shin, Hyeyoung Kim, Jinyoung Lee, Yoonji Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.293-299

DOI:https://doi.org/10.7318/KJFC/2021.36.3.293 Download PDF Export Citation

A Study on the Perception and Consumption Behavior of Blended Tea and Siberian Chrysanthemum

Ji-O Lee, Yeseul Na, Ji-eun Oh, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.300-307

DOI:https://doi.org/10.7318/KJFC/2021.36.3.300 Download PDF Export Citation

Effects of Roasting Temperature on Quality Characteristics and Biological Activity of Quinoa

Mingeun Jin, Ahyeong Jeon, Jihyun Kwon, Naeun Kim, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.308-316

DOI:https://doi.org/10.7318/KJFC/2021.36.3.308 Download PDF Export Citation

Flavoral Essential Oil Components in the Stems of Agastache rugosa for Aromatherapy

Jeong-Mee Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.317-324

DOI:https://doi.org/10.7318/KJFC/2021.36.3.317 Download PDF Export Citation

Quality Characteristics of Tteokbokki Tteok after Ethanol and Heat Moisture Treatments During the Storage Periods

Hae-Yeon Choi, Jin-Seong Kim, Eun-Seong Go, Hye-Eun Woo, Jong-Dae Park, Jung-Min Sung

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.325-332

DOI:https://doi.org/10.7318/KJFC/2021.36.3.325 Download PDF Export Citation

A Scientific Quantitative Analysis on Vegetables of Joseon Dynasty using the Joseonwangjoshilrok based Data

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.143-157

DOI:https://doi.org/10.7318/KJFC/2021.36.2.143 Download PDF Export Citation

Harmony of Food Pairing with Korean Traditional Liquor

Seung Eun lee, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.158-167

DOI:https://doi.org/10.7318/KJFC/2021.36.2.158 Download PDF Export Citation

A Study on Fruits Characteristics of the Chosen Dynasty through the Analysis of Chosenwangjoeshirok Big Data

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.168-183

DOI:https://doi.org/10.7318/KJFC/2021.36.2.168 Download PDF Export Citation

Body Shape Awareness and Utilization Status of Processed Foods and Food-Labeling by Some University Students in Sejong City

Hae Bin Sung, Je-Hyuk Lee

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.184-197

DOI:https://doi.org/10.7318/KJFC/2021.36.2.184 Download PDF Export Citation

Evaluation of Dietary Habits and Nutrition Quotient Scores according to Leftover Food during School Meal Service among Middle School Students in Gyeonggi

Mihyang Um, Soyoung Park, Seunghee Kye

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.198-209

DOI:https://doi.org/10.7318/KJFC/2021.36.2.198 Download PDF Export Citation

Biological Activity and Hepatoprotective Effects of Guava Branch Extract

Ahyeong Jeon, Naeun Kim, Wonyoung Cheon, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.210-217

DOI:https://doi.org/10.7318/KJFC/2021.36.2.210 Download PDF Export Citation

Physicochemical and Sensory Characteristics of Sugar-Reduced Green Tea Cookies

Yejin Choi, Haeyoung Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.218-225

DOI:https://doi.org/10.7318/KJFC/2021.36.2.218 Download PDF Export Citation

Changes in Content of Functional Components and Antioxidant Activity in Cooked Rice and Porridge of Selected Grains

Dagyeong Kim, Sang-Hoon Lee, Youngmin Choi, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.226-234

DOI:https://doi.org/10.7318/KJFC/2021.36.2.226 Download PDF Export Citation

Anti-proliferative and Apoptotic Activity of Extracts of Lindera glauca Blume root in Human HCT116 Colorectal Cancer Cells

Yeah-Un Kim, Ha-Rin Moon, Inhwa Han, Jung-Mi Yun

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.235-245

DOI:https://doi.org/10.7318/KJFC/2021.36.2.235 Download PDF Export Citation

A Study of the Food Culture in the Late Joseon Dynasty through Eumsikjeoljo (飮食節造)

Bok-Ryo Han, Rok-Dam Park, Gwi-Young Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.1-27

DOI:https://doi.org/10.7318/KJFC/2021.36.1.1 Download PDF Export Citation

Late 16^th Century Korean Rite of Passage Food Research based on Seoul Noble Ohhweemoon Family’s Case Study

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.28-39

DOI:https://doi.org/10.7318/KJFC/2021.36.1.28 Download PDF Export Citation

Mealtime Behavior and Food Preferences of Children with Autism Spectrum Disorder and Nutrition Education Needs Perceived by Special Education Teachers

Su Jin Choi, Ji Eun Oh, Yu-Ri Kim, Yuri Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.40-55

DOI:https://doi.org/10.7318/KJFC/2021.36.1.40 Download PDF Export Citation

Qualitative Study on Dietary Experience in South Korea for North Korean Defector Adolescents

Jieun Lee, Mihyang Um, Seunghee Kye

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.56-65

DOI:https://doi.org/10.7318/KJFC/2021.36.1.56 Download PDF Export Citation

Trends and Prospects of Microalgae used for Food

Ho Seok Kwak, Ji Soo Kim, Ja Hyun Lee, Dong Eun Sung

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.66-75

DOI:https://doi.org/10.7318/KJFC/2021.36.1.66 Download PDF Export Citation