Comparison of Various Cooked Wheat Noodles from Four Countries in Terms of Texture and Sensory Characteristics

Eun Shim Son, Hee Sup Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.454-463

DOI:https://doi.org/10.7318/KJFC/2014.29.5.454 Download PDF Export Citation

Quality Characteristics of Dried Noodles Added with Ligularia fischeri Powder

Bock Hee Park, Ha Mi Joo, Hee Sook Cho

Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.205-211

DOI:https://doi.org/10.7318/KJFC/2014.29.2.205 Download PDF Export Citation

Effects of Dietary Education on Elementary Children in After-school Program in Seoul

Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.222-230

DOI:https://doi.org/10.7318/KJFC/2014.29.2.222 Download PDF Export Citation

A Study on the 16th Century Food Culture of Chosun Dynasty Nobility in “Miam’s Diary”

Mi-Hye Kim^*

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.425-437

DOI:https://doi.org/10.7318/KJFC/2013.28.5.425 Download PDF Export Citation

Quality Characteristics of Yanggaeng Supplemented with Freeze-dried Citrus Mandarin Powder

Hai-Jung Chung*, Min Ah Cha

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.488-494

DOI:https://doi.org/10.7318/KJFC/2013.28.5.488 Download PDF Export Citation

Comparison of Nutrient Intake in Obese and Non-obese Non-insulin-dependent Diabetes Mellitus Patients

Sook-Young Lee^*, Joung-Soon Park

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.547-552

DOI:https://doi.org/10.7318/KJFC/2013.28.5.547 Download PDF Export Citation

A Dialectical Perspective of Korean Food Culture Through Korean Literature

Yoon-Jun Cho^*, Yeong-Soo Kim, Sung-Won Moon^*

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.329-338

DOI:https://doi.org/10.7318/KJFC/2013.28.4.329 Download PDF Export Citation

A Study on the Damyang Area Restaurants in Bamboo food village

Hea Jin Chang^3*, Su In Kim, Yeon Jin Park, So Young Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.348-355

DOI:https://doi.org/10.7318/KJFC/2013.28.4.348 Download PDF Export Citation

An Organizational Diagnostic Model for Food Service Firms Using the Delphi Technique

Serin Choi^2*, Yu-Tae Paik, Kyu-Wan Choi

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.282-292

DOI:https://doi.org/10.7318/KJFC/2013.28.3.282 Download PDF Export Citation

Knowledge, Attitude and Educational Needs Regarding Breast Feeding of Women’s Mothers and Mother-in-laws

EunA Cho^2*, KyeHa Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.303-311

DOI:https://doi.org/10.7318/KJFC/2013.28.3.303 Download PDF Export Citation

Quality Characteristics of Dried Noodle with Added Lagocephalus lunaris Powder

Hee-Sook Cho^2*, Bock-Hee Park, Ji-Young Yoo

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.312-319

DOI:https://doi.org/10.7318/KJFC/2013.28.3.312 Download PDF Export Citation

Quality Characteristics of Omija (Schizandra chinesis Baillon) Extracts Under Various Conditions for Beverage Production

Sung Hee Min^*

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.320-327

DOI:https://doi.org/10.7318/KJFC/2013.28.3.320 Download PDF Export Citation

A Study on Health-related Lifestyles and Intention Toward Breast-Feeding in Korean University Students

Wha Jin Hyun^*, Jo Yoon Lee, Kang Wook Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.125-134

DOI:https://doi.org/10.7318/KJFC/2013.28.2.125 Download PDF Export Citation

A Literature Review of the Type and Cooking Methods for Gwapyeon during the Joseon Dynasty - with a focus on Euigwe and old literature -

Soon-Duk Oh^*

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.1-11

DOI:https://doi.org/10.7318/KJFC/2013.28.1.001 Download PDF Export Citation