Changes of Antioxidant Activity as affected by cultivation period in Buckwheat (Fagopyrum species) Sprouts

Hyun Young Kim, So-Yeun Woo, Woo Duck Seo, Mi Ja Lee

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.590-596

DOI:https://doi.org/10.7318/KJFC/2020.35.6.590 Download PDF Export Citation

Antioxidant and Anti-inflammatory Effects of Plant Extracts from Bangladesh

SoHyeon You, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.605-612

DOI:https://doi.org/10.7318/KJFC/2020.35.6.605 Download PDF Export Citation

Design and Simulation of a Monorail Network for the Inter-terminal Transport

Ngoc Cuong Truong, Hwan-Seong Kim, In-Yong Kim, Duy Anh Nguyen, Long Le Ngoc Bao

Journal of The Korean Society of Food Culture :: Vol.35 No.5 pp.382-390

DOI:https://doi.org/10.5394/KINPR.2020.44.5.382 Download PDF Export Citation

Monitoring of Biotin Content in Frequently Consumed Foods in Korea

Jihyun Kwon, Wonyoung Cheon, Sang-Hoon Lee, Youngmin Choi, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.3 pp.278-284

DOI:https://doi.org/10.7318/KJFC/2020.35.3.278 Download PDF Export Citation

Dietary Patterns and Nutrient Intakes of Individuals with Circulatory Diseases: Ansan-Ansung Cohort Data from the Korean Genome and Epidemiology Study

Kyoung Yun Kim, Jung-Mi Yun

Journal of The Korean Society of Food Culture :: Vol.35 No.3 pp.311-322

DOI:https://doi.org/10.7318/KJFC/2020.35.3.311 Download PDF Export Citation

Sensory Characteristics and Consumer Acceptance of the Clear Broth for Noodle on the Market

Dong-Yi Cho, Jeong-Eun Yang, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.193-200

DOI:https://doi.org/10.7318/KJFC/2020.35.2.193 Download PDF Export Citation

Anticancer Effects of Ganjang with Different Aging Periods

Jinyoung Hur, Min Jung Kim, Sang Pil Hong, Hye Jeong Yang

Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.215-223

DOI:https://doi.org/10.7318/KJFC/2020.35.2.215 Download PDF Export Citation

Effects of Adding Glutinous Barley Flour on Quality Characteristics of Yakgwa

Ha-Na Ra, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.604-611

DOI:https://doi.org/10.7318/KJFC/2019.34.5.604 Download PDF Export Citation

The Skin-Related Biological Activities of Aerially Extract of Oenothera lamarckiana

Ji Yeong Yang, Jin Woo Kim, Pyeongjae Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.645-650

DOI:https://doi.org/10.7318/KJFC/2019.34.5.645 Download PDF Export Citation

Hierarchical Value Structure of Active Seniors for Noodles: Applying Soft Laddering Technique Based on the Means-end Chain Theory

Hye-In Oh, Ga-Hyun Kim, Ji-Eun Oh, Mi-Sook Cho

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.463-473

DOI:https://doi.org/10.7318/KJFC/2019.34.4.463 Download PDF Export Citation

A Study of North Korea’s Dietary Life through Joseon Nyeoseong

Eun Kyoung Choi, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.255-267

DOI:https://doi.org/10.7318/KJFC/2019.34.3.255 Download PDF Export Citation

Analysis of Service Quality Attributes in the CVS Premium Packed Meal Products Based on the Kano Model

Seung Hee Baek, Bumjun Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.308-315

DOI:https://doi.org/10.7318/KJFC/2019.34.3.308 Download PDF Export Citation

A Study on Dietary Behaviors and Nutritional Knowledge Related Sodium Intake of High School Students in Incheon

Ji-Hye Kim, Myung-Hee Kim, Mi-Kyeong Choi, Mi-Hyun Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.316-324

DOI:https://doi.org/10.7318/KJFC/2019.34.3.316 Download PDF Export Citation

A Qualitative Study of the Adaptation Process of Dietary Education Program for Marriage Immigrant Women using the Normalization Process Theory

In Seon Kim, Ji-Yun Hwang

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.325-333

DOI:https://doi.org/10.7318/KJFC/2019.34.3.325 Download PDF Export Citation

Strain-specific Detection of kimchi Starter Leuconostoc mesenteroides WiKim33 using Multiplex PCR

Moeun Lee, Jung Hee Song, Ji Min Park, Ji Yoon Chang

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.208-216

DOI:https://doi.org/10.7318/KJFC/2019.34.2.208 Download PDF Export Citation

Effects of ‘Dietary Education for Children’s Health UP’ on the Changes in Knowledge, Attitudes, and Practice of Nutrition and Food Safety in 5^th Grade Elementary School Students in Incheon

Mi Ae Bae, So Hyun Park, So Hee Han, Jeong Hee Chin, Kyung Ja Chang

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.14-22

DOI:https://doi.org/10.7318/KJFC/2019.34.1.14 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

Quality Characteristics of Wet Noodles added with Sword Bean Powder

Bock-Hee Park, Kyeong-Mi Koh, Eun-Raye Jeon

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.374-381

DOI:https://doi.org/10.7318/KJFC/2018.33.4.374 Download PDF Export Citation

Nutritional Knowledge and Dietary Behavior of Middle School Students According to Their Mother’s Employment Status

Seong Hee Kim, Myung-Hee Kim, Mi-Kyeong Choi, Mi-Hyun Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.236-242

DOI:https://doi.org/10.7318/KJFC/2018.33.3.236 Download PDF Export Citation

Quality Characteristics of Tongue Sole (Cynoglossus semilaevis) Jangajji with Different Types of Gochujang during Low Temperature Storage

In Seon Lee, Geum Ok Park

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.36-47

DOI:https://doi.org/10.7318/KJFC/2018.33.1.36 Download PDF Export Citation