Association Between Fruit and Vegetable Consumption and Mental Health According to Physical Activity among Korean Adult Women

Jie Ji, Yookyung Kim, Woo-Kyoung Shin

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.107-116

DOI:https://doi.org/10.7318/KJFC/2020.35.1.107 Download PDF Export Citation

Antioxidant and Sensory Quality Characteristic of Muffin with Fermented Turmeric Powder

Name Kang, Xiu Bao Wu, Eunkyung Kim, Haeyoung Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.117-125

DOI:https://doi.org/10.7318/KJFC/2020.35.1.117 Download PDF Export Citation

Analysis of Regional Food Specialities Status in Korea during the Japanese colonial period through 『Specialities of Joseon (朝鮮の特産)』

Gyung-Hee Cha

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.651-670

DOI:https://doi.org/10.7318/KJFC/2019.34.6.651 Download PDF Export Citation

Study on the Historical Genealogy of Bulgogi

Kyou-Jin Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.671-682

DOI:https://doi.org/10.7318/KJFC/2019.34.6.671 Download PDF Export Citation

Study on the Dietary Behaviors of Some University Students in Gangwon-do using the Adult Nutrient Quotient (NQ) and Effect of Dietary Education

Young-Jin Choi

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.683-696

DOI:https://doi.org/10.7318/KJFC/2019.34.6.683 Download PDF Export Citation

Consumption Behaviors and Selective Attributes of Home Meal Replacement in Middle-aged Adults according to Gender

So Hyun Park, Mi Ae Bae, So Hee Han, Young Deok Seo, Kyung Ja Chang

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.697-706

DOI:https://doi.org/10.7318/KJFC/2019.34.6.697 Download PDF Export Citation

Nutrient Consumption of Children from Lunch at Child Day Care Centers and Kindergartens

Jeong-Sook Bae, Kyung-Eun Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.707-718

DOI:https://doi.org/10.7318/KJFC/2019.34.6.707 Download PDF Export Citation

Investigation of the Relative Importance and Optimal Utility on Choice Attributes of Fermented Milk

Moon-kyung Park

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.719-725

DOI:https://doi.org/10.7318/KJFC/2019.34.6.719 Download PDF Export Citation

Evaluation of Dietary Behaviors and Dietary Quality of High School Students in Incheon according to Breakfast Skipping

Lee Hyun Jung, Eun-Mi Kim, Mi-Hyun Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.726-738

DOI:https://doi.org/10.7318/KJFC/2019.34.6.726 Download PDF Export Citation

Effect of Offering Eco-Friendly Fashion Items on Consumers’ Perceived Image of Stores and Intention to Purchase Food in a Hybrid Cafe Setting

Suyoun Kim, Jihyun Yoon

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.739-747

DOI:https://doi.org/10.7318/KJFC/2019.34.6.739 Download PDF Export Citation

Analysis on the Difference of Dietary Intake Behavior in Subjects with/without Various Types of Dyslipidemia from the Seventh (2016) Korea National Health and Nutrition Examination Survey (KNHANES)

Inhwa Han, Min Young Chong

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.748-760

DOI:https://doi.org/10.7318/KJFC/2019.34.6.748 Download PDF Export Citation

Comparison of Sodium Contents in Nutrition Facts and Sodium Contents of HMR products by Salinity Meter and Mohr Method

Soon Mi Kim, Hee Ok Pak

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.761-770

DOI:https://doi.org/10.7318/KJFC/2019.34.6.761 Download PDF Export Citation

Effect of Temperature Deviation on the Water-holding Capacity, Tenderness, Lipid Oxidation, and Color Stability of Korean Hanwoo (韓牛) Beef during Long-term Aging

Sun Moon Kang, Dalrae Ahn, Pil-Nam Seong, Jin-Hyoung Kim, Soohyun Cho, Beom-Young Park, Yunseok Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.771-778

DOI:https://doi.org/10.7318/KJFC/2019.34.6.771 Download PDF Export Citation

Optimization of the High-Pressure Condition for Rice Protein Extracting Using Response Surface Methodology (RSM)

Ha-Na Ra, Sa-Ra Park, Ha-Yun Kim, Yong-Sik Cho, Kyung-Mi Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.779-784

DOI:https://doi.org/10.7318/KJFC/2019.34.6.779 Download PDF Export Citation

Changes in Nutritional Composition of Gryllus bimaculatus Fermented by Bacillus sp. and Mycelium of Basidiomycetes

Hyun Wook Jang, Ji Ho Choi, Shin Young Park, Bo Ram Park

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.785-792

DOI:https://doi.org/10.7318/KJFC/2019.34.6.785 Download PDF Export Citation

Physicochemical and Antioxidative Properties of Sponge Cake with Added Melissa officinalis

Eunkyung Kim, Name Kang, Yein Park, Haeyoung Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.793-800

DOI:https://doi.org/10.7318/KJFC/2019.34.6.793 Download PDF Export Citation

Toxicity Assessment of Abeliophyllum distichum Nakai Ethanol Extract Orally Administered to Sprague-Dawley Rats for Two Consecutive Weeks

Soon Bok Kwon

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.801-809

DOI:https://doi.org/10.7318/KJFC/2019.34.6.801 Download PDF Export Citation

Analytical Review of Korean Royal Cuisine as Viewed through the Darye for Princess Bokon and Recorded in Gabo Jaedong Jemuljeongnyechaek

So-Young Lee, Bok-Ryo Han

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.495-507

DOI:https://doi.org/10.7318/KJFC/2019.34.5.495 Download PDF Export Citation

A Study on Joseon Royal Cuisine through Sachanbalgi of the Jangseogak Archives

Hae-Kyung Chung, Dayeon Shin, Nariyah Woo

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.508-533

DOI:https://doi.org/10.7318/KJFC/2019.34.5.508 Download PDF Export Citation

Study on Vitalization Awareness of Traditional Markets

Yong-Sook Kim, Wan-Soo Hong

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.534-542

DOI:https://doi.org/10.7318/KJFC/2019.34.5.534 Download PDF Export Citation