Comparative Study on the Korean and Chinese Consumers’ Preference for Processed Foods using Korean Pears

Seo Eun Park, Young Seo Kim, Ji Eun Oh, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.296-307

DOI:https://doi.org/10.7318/KJFC/2019.34.3.296 Download PDF Export Citation

A Study of Method for Spreading Kimchi Culture in European Countries Based on Local Food Culture

Yong-min Kwon, Young-ju Ko, Chang-hyeon Lee, Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.184-200

DOI:https://doi.org/10.7318/KJFC/2019.34.2.184 Download PDF Export Citation

Technological Commercialization Strategy based on Consumer Preference Analysis of Low-sodium Instant noodle Ramen

Sang Ho Oh, Choon Seong Leem

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.523-530

DOI:https://doi.org/10.7318/KJFC/2018.33.6.523 Download PDF Export Citation

Effects of PPL Attributes on Consumers’ Brand Awareness and Brand Credibility

Eunju Choe, Jinkyung Choi

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.543-549

DOI:https://doi.org/10.7318/KJFC/2018.33.6.543 Download PDF Export Citation

Study on Consumers’ Perception of Edible Insect Foods

Ju-Hee Jung, Bae Gyun Lim, Se-Jeong Bae

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.558-566

DOI:https://doi.org/10.7318/KJFC/2018.33.6.558 Download PDF Export Citation

Effective Strategies to Reduce Sodium Intake among Consumers: Pork Cutlet Sauce as a Model Food System

Hyun Lee, Mi Young Lee, Eui-Su Kim, Seo-Jin Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.416-426

DOI:https://doi.org/10.7318/KJFC/2018.33.5.416 Download PDF Export Citation

Consumer Perception of GM Food: Factors that Influence Purchasing of GM Food in South Korea

Wooyoung Kim, Jinkyung Choi

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.345-353

DOI:https://doi.org/10.7318/KJFC/2018.33.4.345 Download PDF Export Citation

Awareness and Preference for Korean Food Products in Malaysia

Jinyi Jeong, Young Min Choi

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.207-216

DOI:https://doi.org/10.7318/KJFC/2018.33.3.207 Download PDF Export Citation

Imported Food Consumption in Malaysia: A Lifestyle Segmentation Study

Jinyi Jeong, Seung-Yong Oh

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.149-159

DOI:https://doi.org/10.7318/KJFC/2018.33.2.149 Download PDF Export Citation

The Relationship between the Characteristics of Retort Food and Consumer Perceptions

Seoung Ki Lee, Kyung Soo Han

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.160-168

DOI:https://doi.org/10.7318/KJFC/2018.33.2.160 Download PDF Export Citation

A Study on Dietary Behavior of Chinese Consumers Segmented by Dietary Lifestyle

Ji Eun Oh, Hei-Ryeo Yoon

Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.383-393

DOI:https://doi.org/10.7318/KJFC/2017.32.5.383 Download PDF Export Citation

A Comparative Analysis of the Perception of Vinegar-Based Sauce for Foreign Consumers

Yang-Ho Jin, Hyeok-Sung Kwon, Se-Jeong Bae

Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.412-420

DOI:https://doi.org/10.7318/KJFC/2017.32.5.412 Download PDF Export Citation

Acceptance of Korean Menu Items and Its Association with a Degree of Food Neophobia among South-east Asian Muslim Consumers in Korea

Hee-Jung Park, Hyun-Kyou Shim, Seong-Jun Chang, Jae-Hee Hong

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.175-184

DOI:https://doi.org/10.7318/KJFC/2017.32.3.175 Download PDF Export Citation

Consumer Perception Survey for the Improvement of Nutrition Labeling (Nutrition Comparative Claim) on Sodium Content

Eun- Jin Kang, Hwa Jung Lee, Kyung Mi Hwang, Yong Eui Koo, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.244-257

DOI:https://doi.org/10.7318/KJFC/2017.32.3.244 Download PDF Export Citation

Consumer Acceptance of Korean Jang Products Among Halal Food Consumers Using FGI Approach

Ryuri Song, Seo-jin Chung, Sun-a Cho

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.266-274

DOI:https://doi.org/10.7318/KJFC/2017.32.3.266 Download PDF Export Citation

Sensory Properties and Drivers of Liking for Pizza Crust

Jisun Lee, Sungsoo Ahn, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.624-633

DOI:https://doi.org/10.7318/KJFC/2016.31.6.624 Download PDF Export Citation

Quality Characteristics of Jeungpyun Added with Goji berry Powder for the Elderly

Hyun Jung Jang, Na Young Kim, Up Sik Kim, Myung Joo Han

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.473-480

DOI:https://doi.org/10.7318/KJFC/2016.31.5.473 Download PDF Export Citation

Wine Gustative Assessment Gap Analysis of College Student Wine Consumers and Wine Experts

Hyun-Wook Do

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.364-372

DOI:https://doi.org/10.7318/KJFC/2016.31.4.364 Download PDF Export Citation

Physical and Sensory Characteristics of Laver Bugak (Korean Traditional Fried Dishes) During Fermentation of Starch Batter

Jeong-Eun Yang, Ji-Hyeon Lee, Yeong Ok Song, Eunok Choe, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.250-260

DOI:https://doi.org/10.7318/KJFC/2016.31.3.250 Download PDF Export Citation

Effects of Food Styling Visual Elements in Tteok Café Menus on Consumer Buying Habits

Su In Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.64-72

DOI:https://doi.org/10.7318/KJFC/2016.31.1.064 Download PDF Export Citation