Effect of Various Loading Methods on Freshness of Spring Kimchi Cabbage

Young-Joo Lee, Hye-Ok Lee, Ji-Young Kim, Byeong-Sam Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.303-310

DOI:https://doi.org/10.7318/KJFC/2017.32.4.303 Download PDF Export Citation

Quality Characteristics of Spring Kimchi Cabbage by Storage Conditions and Period

Sun-Duk Cho, Hye-Yeol Bang, Eunhyang Kim, SoHyeon You, Byeong-Sam Kim, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.227-234

DOI:https://doi.org/10.7318/KJFC/2017.32.3.227 Download PDF Export Citation

Quality Characteristics of Spring Napa Cabbage Kimchi Harvested at Different Times

Sun-Duk Cho, Hye-Yeol Bang, Eun-Ji Lee, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.188-193

DOI:https://doi.org/10.7318/KJFC/2016.31.2.188 Download PDF Export Citation

A Literature Study on the Amount of Red Pepper in Cabbage Kimchi between the Decades from 1920 to 2010 in Cookbooks, Newspapers and Magazines

Mo Ran Seo, Hee Sun Jeong

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.576-586

DOI:https://doi.org/10.7318/KJFC/2015.30.5.576 Download PDF Export Citation

A Study on the Kimchi Consumption of Korean Adults: Using Korea National Health and Nutrition Examination Survey (2010~2012)

Eun-Kyung Kim, Yoo-Kyung Park, Se-Young Ju, Eun-Ok Choi

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.406-412

DOI:https://doi.org/10.7318/KJFC/2015.30.4.406 Download PDF Export Citation

Contents and Value in Jasonbojeon Choi’s Recipe book of Shin-chang Maeng’s Family

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.137-149

DOI:https://doi.org/10.7318/KJFC/2015.30.2.137 Download PDF Export Citation

Traditional Foods: Historical Perspectives and Future Prospects

Hee Sup Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.1-7

DOI:https://doi.org/10.7318/KJFC/2015.30.1.001 Download PDF Export Citation

Growth of Lactic Acid Bacteria and Quality Characteristics of Baechu Kimchi Prepared with Various Salts and Concentration

Da-Mee Kim, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.286-297

DOI:https://doi.org/10.7318/KJFC/2014.29.3.286 Download PDF Export Citation

Quality Characteristics of Low-Salt Kimchi with Salt Replaced by Salicornia herbacea L. Powder

Soon Mi Kim^*

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.674-683

DOI:https://doi.org/10.7318/KJFC/2013.28.6.674 Download PDF Export Citation

A Study on Kimchi Consumption Pattern and Consumer’s Perception about the Functional Kimchi in Seoul and Gyeonggi-do Areas

Juhyeon Kim^*

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.480-487

DOI:https://doi.org/10.7318/KJFC/2013.28.5.480 Download PDF Export Citation

Characteristics of Cabbage Juice Fermented by Lactic Acid Bacteria from Kimchi

Myung Joo Han^1*, Hye Eun Im, Yu Ri Oh, Na Young Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.401-408

DOI:https://doi.org/10.7318/KJFC/2013.28.4.401 Download PDF Export Citation

Comparative Study on Awareness, Preference and Sensory Evaluation of Kimchi in Chinese and Korean Students Residing in Korea

Ryowon Choue^1,2*, Do Yeon Kim^1,2, Hansongyi Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.158-166

DOI:https://doi.org/10.7318/KJFC/2013.28.2.158 Download PDF Export Citation

Quality Characteristics of Kimchi with Added Stevioside-containing Sweetener

Lee Ju Youn^*, Bae Hyo Ju

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.99-106

DOI:https://doi.org/10.7318/KJFC/2013.28.1.099 Download PDF Export Citation