Dietary Factors Affecting the Control of Low-Density Lipoprotein Cholesterol Based on Cardiovascular Risk Factors in Postmenopausal Women

Mi Hyun Kim

Journal of The Korean Society of Food Culture :: Vol.39 No.5 pp.287-297

DOI:https://doi.org/10.7318/KJFC/2024.39.5.287 Download PDF Export Citation

A Study of the Ways that Koreans Pay for Meals: With Focus on Equality and Intimacy

Youngjae Park, Seohyeon Hong, Sihyeong Lee, Taeyun Jung

Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.173-183

DOI:https://doi.org/10.7318/KJFC/2024.39.4.173 Download PDF Export Citation

Consumer Perceptions Related to ‘Zero Sugar’ Using Text Network Analysis

Jeong Min Jang

Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.184-192

DOI:https://doi.org/10.7318/KJFC/2024.39.4.184 Download PDF Export Citation

Changes in the Quality Characteristics of Extracts (Quantum Energy) from Rehmannia Glutinosa, Ginseng, Balloonflower, Poria cocos, and Adenophora stricta Prepared Using Traditional Kyungokgo Methods During Aging

Yoonjeong Kim, Samuel Park, Jeehye Sung, Imjoung La, Dosang Lee, JoonHeum Park, Joohee Kim, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.193-201

DOI:https://doi.org/10.7318/KJFC/2024.39.4.193 Download PDF Export Citation

Research Trends in Quality Improvement with Functional Ingredients for White Bread

Youngsang Chun, Ho Seok Kwak

Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.202-217

DOI:https://doi.org/10.7318/KJFC/2024.39.4.202 Download PDF Export Citation

Effects of Honokiol on Regulation of Vascular Permeability and Inhibition of Macrophage Infiltration in Obese Mice

Ae Sin Lee

Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.218-225

DOI:https://doi.org/10.7318/KJFC/2024.39.4.218 Download PDF Export Citation

Quality Characteristics of Fried Chicken Using Pre-mix Made with the Addition of Floury Rice Powder

Hye-Min Ha, Yeon-Kyeong Lee, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.226-233

DOI:https://doi.org/10.7318/KJFC/2024.39.4.226 Download PDF Export Citation

Dietary Habits and Mental Health According to Generalized Anxiety Disorder and Caffeine Consumption in Adolescents: Using data from the 18th (2022) Korea Youth Risk Behavior Survey

Jin Oh Yang, Sun Hee Kim, Mieun Yun

Journal of The Korean Society of Food Culture :: Vol.39 No.3 pp.127-137

DOI:https://doi.org/10.7318/KJFC/2024.39.3.127 Download PDF Export Citation

Effect of University Student’s Awareness of Social Responsibility and Trust in Corporate Social Responsibility on a Sustainable Diet

Ji Eun Kim, Kyoung Sook Choi

Journal of The Korean Society of Food Culture :: Vol.39 No.3 pp.138-146

DOI:https://doi.org/10.7318/KJFC/2024.39.3.138 Download PDF Export Citation

Quality Analysis According to Nutritional Content and Storage Period of Pickled Cabbage by Cultivation Region

Min-Seo Jung, Seung-Lim Lee

Journal of The Korean Society of Food Culture :: Vol.39 No.3 pp.147-155

DOI:https://doi.org/10.7318/KJFC/2024.39.3.147 Download PDF Export Citation

Anti-Inflammatory Effect of Freeze-Dried Broccoli Sprout Powder with Antioxidant Activity in RAW264.7 Cells

Hyun Jung Lim, Jong Soon Choi

Journal of The Korean Society of Food Culture :: Vol.39 No.3 pp.156-165

DOI:https://doi.org/10.7318/KJFC/2024.39.3.156 Download PDF Export Citation

Anti-proliferative Efficacy of Xanthorrhizol on Cancer Cells via Activation of hTAS2R38 among 25 Human Bitter Taste Receptors

Yiseul Kim, Hyun-Jin Na, Min Jung Kim

Journal of The Korean Society of Food Culture :: Vol.39 No.3 pp.166-172

DOI:https://doi.org/10.7318/KJFC/2024.39.3.166 Download PDF Export Citation

Introduction and Interpretation of the 19th-century Jeollanam-do Cookbook 『Hasimdangga Umsikbeop (下心堂家 飮食法)』

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.39 No.2 pp.83-95

DOI:https://doi.org/10.7318/KJFC/2024.39.2.83 Download PDF Export Citation

Two-Part Model Analysis of Artificially Sweetened Soda Purchase Behavior In Terms of the Food Health Stereotypes of “Vice” and “Virtue”

Eunjin Lee, Junghoon Moon

Journal of The Korean Society of Food Culture :: Vol.39 No.2 pp.96-105

DOI:https://doi.org/10.7318/KJFC/2024.39.2.96 Download PDF Export Citation

Motivations for Healthy Eating Decreased after the COVID-19 Pandemic in the Daqing Area of China

Xiaoyu Ma, Seungwoo Lee, Ji-Yun Hwang

Journal of The Korean Society of Food Culture :: Vol.39 No.2 pp.106-118

DOI:https://doi.org/10.7318/KJFC/2024.39.2.106 Download PDF Export Citation

Effects of Various Temperatures and Packaging Methods on the Storage Properties of Hanwoo Tenderloin

Jong-Hui Kim, Eun-Seon Lee, Mi-Hwa Oh

Journal of The Korean Society of Food Culture :: Vol.39 No.2 pp.119-126

DOI:https://doi.org/10.7318/KJFC/2024.39.2.119 Download PDF Export Citation

A Comparative Study on the Preference and Purchase/Recommendation Intention of Korean Food Menu among Major Countries by Continent

Hyojae Jung, Youngkyung Kim, Youngsuk Kim, Jieun Oh

Journal of The Korean Society of Food Culture :: Vol.39 No.1 pp.1-12

DOI:https://doi.org/10.7318/KJFC/2024.39.1.1 Download PDF Export Citation

Development of Food Behavior Evaluation Items for the Elderly Based on Korean Dietary Guidelines

Young-Suk Lim, Ji Soo Oh, Ji-Yun Hwang, Jieun Oh, Sung-Min Yook, Min-Ah Kim, Hye Ji Seo, Jimin Lim, Hye-Young Kim

Journal of The Korean Society of Food Culture :: Vol.39 No.1 pp.13-29

DOI:https://doi.org/10.7318/KJFC/2024.39.1.13 Download PDF Export Citation

A Study on Vegetarian Market Segmentation by Vegetarian Selection Attributes

Do-Hyun Jeon, Myoung-Dae Jo, Seon-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.39 No.1 pp.30-37

DOI:https://doi.org/10.7318/KJFC/2024.39.1.30 Download PDF Export Citation

Effects of School Foodservice Dietitian’s Personality Types on Job Satisfaction and Job Performance

Jihye Park, Yoosun Chung, Senghee Kye

Journal of The Korean Society of Food Culture :: Vol.39 No.1 pp.38-52

DOI:https://doi.org/10.7318/KJFC/2024.39.1.38 Download PDF Export Citation