Research Trends in Extraction Methods of β-Glucan and Its Application Potential in Sparassis crispa

Seonho Khang, Hae Dong Park, Euijeong Shin, Nariyah Woo

Journal of The Korean Society of Food Culture :: Vol.41 No.2 pp.160-170

DOI:https://doi.org/10.7318/KJFC/2026.41.2.160 Download PDF Export Citation

Effects of Korean Food Perception Factors on Attitude and Behavioral Intentions among Indians Residing in Korea

Nariyah Woo, Seonghee Ko, Srushti Ashok Mane, Hye-Ran Lee

Journal of The Korean Society of Food Culture :: Vol.41 No.1 pp.1-12

DOI:https://doi.org/10.7318/KJFC/2026.41.1.1 Download PDF Export Citation

Introduction and interpretation of The GapjanyeonJubeop from the Songgang Gyedang Family in Damyang

Chae-Lin Park, Doo-Hyeon Paek, Hong-Ryul Kim

Journal of The Korean Society of Food Culture :: Vol.41 No.1 pp.13-25

DOI:https://doi.org/10.7318/KJFC/2026.41.1.13 Download PDF Export Citation

The Mediating Effect of Loyalty on the Relationship between Perceived Value and Repurchase Intention among Meal Kit Consumers

Min-Jae Chung, Nayoung Yi

Journal of The Korean Society of Food Culture :: Vol.41 No.1 pp.26-34

DOI:https://doi.org/10.7318/KJFC/2026.41.1.26 Download PDF Export Citation

Effect of Adolescents' Dietary Lifestyle on Satisfaction with School Meals: Based on the Dietary Education

Jeewon Koh, Jung Woo Lee

Journal of The Korean Society of Food Culture :: Vol.41 No.1 pp.35-43

DOI:https://doi.org/10.7318/KJFC/2026.41.1.35 Download PDF Export Citation

Salinity Distribution of Lunch Soups by Category and Between-Center Variability in Childcare Centers

Hye Won Kim

Journal of The Korean Society of Food Culture :: Vol.41 No.1 pp.44-50

DOI:https://doi.org/10.7318/KJFC/2026.41.1.44 Download PDF Export Citation

Quality and Antioxidant Characteristics of Rice Morning Bread Prepared with the Addition of Apple Peel Powder

Nam Hyun Lee, BokMi Jung, EunRaye Jeon

Journal of The Korean Society of Food Culture :: Vol.41 No.1 pp.51-59

DOI:https://doi.org/10.7318/KJFC/2026.41.1.51 Download PDF Export Citation

Quality Characteristics of Glutinous sorghum financier Using Cool-Storage Batter

Hyeon Sook Lim, Gyung Hee Cha

Journal of The Korean Society of Food Culture :: Vol.41 No.1 pp.60-67

DOI:https://doi.org/10.7318/KJFC/2026.41.1.60 Download PDF Export Citation

Effects of Heat-moisture Treatment and α-amylase Enzymatic Treatment on the Physical and Rheological Properties of Waxy Barley Flour

Eun Bit Ma

Journal of The Korean Society of Food Culture :: Vol.41 No.1 pp.68-76

DOI:https://doi.org/10.7318/KJFC/2026.41.1.68 Download PDF Export Citation

Quality Characteristics and Antioxidant Activity of Vegan Chocolate with Abeliophyllum distichum leaf

Young-Sun Park, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.41 No.1 pp.77-85

DOI:https://doi.org/10.7318/KJFC/2026.41.1.77 Download PDF Export Citation

Analysis of Online Food Consumption according to Dietary Lifestyle Groups Using Consumer Behavior Survey for Food

Meera Kim

Journal of The Korean Society of Food Culture :: Vol.40 No.6 pp.249-260

DOI:https://doi.org/10.7318/KJFC/2025.40.6.249 Download PDF Export Citation

Estimation of Measurement Uncertainty in the Analysis of Moisture and Vitamin C Content in Foods

Ga-Hyeon Jeong, Byung-Man Kwak, Ah-Hyun Kim, Ah-Jin Lim, Seon-Mi Yoo, Eunji Park

Journal of The Korean Society of Food Culture :: Vol.40 No.6 pp.261-272

DOI:https://doi.org/10.7318/KJFC/2025.40.6.261 Download PDF Export Citation

Discrimination of Irradiation Treatment for Soybeans Using Metabolomic Analysis

Hye Jeong Yang, Jong-Heum Park, Min Jung Kim

Journal of The Korean Society of Food Culture :: Vol.40 No.6 pp.273-282

DOI:https://doi.org/10.7318/KJFC/2025.40.6.273 Download PDF Export Citation

Bavachinin from Seeds of Psoralea corylifolia Improves Metabolic Dysfunction via PPARγ Activation but Induces Skeletal Adverse Effects

Hyun-Jun Jang, Myung-Sunny Kim

Journal of The Korean Society of Food Culture :: Vol.40 No.6 pp.283-293

DOI:https://doi.org/10.7318/KJFC/2025.40.6.283 Download PDF Export Citation

Regulation of Brain Function by Bioactive Compounds from Foods and Natural Products: Molecular Mechanisms

Jiwon Choi, Jinyoung Hur

Journal of The Korean Society of Food Culture :: Vol.40 No.6 pp.294-301

DOI:https://doi.org/10.7318/KJFC/2025.40.6.294 Download PDF Export Citation

Development and Pilot Evaluation of “Soup and Bread” Type Meal for Dietary Management of Patients with Diabetes

Seul Gi Seok, Sohyun Kwon, Yoonji Jung, Minhee Lee, Yoo Kyoung Park

Journal of The Korean Society of Food Culture :: Vol.40 No.6 pp.302-312

DOI:https://doi.org/10.7318/KJFC/2025.40.6.302 Download PDF Export Citation

Study on the Utilization of Local Food Products by School Meal Service Support Centers

Minyeong Oh, Hei-Ryeo Yoon

Journal of The Korean Society of Food Culture :: Vol.40 No.5 pp.157-167

DOI:https://doi.org/10.7318/KJFC/2025.40.5.157 Download PDF Export Citation

Changes in the Structure of Consumer Perceptions of ‘Plant-Based Milk’ in Korea: A Text Network Comparison

Jeong Min Jang

Journal of The Korean Society of Food Culture :: Vol.40 No.5 pp.168-177

DOI:https://doi.org/10.7318/KJFC/2025.40.5.168 Download PDF Export Citation

Cross-cultural Study on the Image and Emotional Components of Korean Food

Young Kyung Kim, Jieun Oh

Journal of The Korean Society of Food Culture :: Vol.40 No.5 pp.178-192

DOI:https://doi.org/10.7318/KJFC/2025.40.5.178 Download PDF Export Citation

Effect of String Cheese Addition on the Quality Characteristics of Dry-Cured Sausages Based on Goat Meat

In-Seon Bae, VAN-BA HOA, Dong Gyun Kim, Sun-Moon Kang, Pil-Nam Seong, Hyoun-Wook Kim, Jun-Sang Ham, Won-Seo Park

Journal of The Korean Society of Food Culture :: Vol.40 No.5 pp.193-199

DOI:https://doi.org/10.7318/KJFC/2025.40.5.193 Download PDF Export Citation