Quality Characteristics of Distilled Soju with Different Pretreatment of Rice

Seung Eun Lee, Ji-Eun Kang, Bora Lim, Heui-Yun Kang

Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.555-563

DOI:https://doi.org/10.7318/KJFC/2022.37.6.555 Download PDF Export Citation

A Study on the Trend of Research in Food Science and Nutrition: Published in Journal of the Korean Society of Food Culture for last 21 years

Yunkyoung Lee, Kyung Won Lee, Yuri Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.385-409

DOI:https://doi.org/10.7318/KJFC/2022.37.5.385 Download PDF Export Citation

Value and Meaning of Dietary Management Based on the Agrifood Voucher in the Republic of Korea

Jung Hyun Kim, Jihyun Yoon, Seul Ki Choi

Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.410-417

DOI:https://doi.org/10.7318/KJFC/2022.37.5.410 Download PDF Export Citation

A Study on the Origin, Spread, and Universalization of the Name ‘Chonggak kimchi’: In Connection with the Food Culture Content Point of View

Hong Ryul Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.418-428

DOI:https://doi.org/10.7318/KJFC/2022.37.5.418 Download PDF Export Citation

An Investigation of the Relative Importance of the Selection Attributes of School Milk Programs by Conjoint Analysis

Moon-kyung Park, Hye-young Kim, Hee-joon Baek, Yun-hui Jeong

Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.429-437

DOI:https://doi.org/10.7318/KJFC/2022.37.5.429 Download PDF Export Citation

Antioxidant and Immunomodulatory Effects of Laminaria japonica Water Extract

Jiamei Cui, Eunyoung Kim, Guiguo Zhang, Yunkyoung Lee

Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.438-445

DOI:https://doi.org/10.7318/KJFC/2022.37.5.438 Download PDF Export Citation

Antioxidant and Antifungal Activities of Essential Oils against Contaminating Fungi Isolated from Fermented Sausages

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

Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.446-453

DOI:https://doi.org/10.7318/KJFC/2022.37.5.446 Download PDF Export Citation

Association of Dietary Intake with 10-Year Risk for Coronary Heart Disease Predicted from Framingham Risk Score in the Korean Adults: Korea National Health and Nutrition Examination Survey 2019-2020

Mi Hyun Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.454-465

DOI:https://doi.org/10.7318/KJFC/2022.37.5.454 Download PDF Export Citation

Analysis of Information about Food and Nutrition Presented through Various Television Programs

Mieun Yun, Hyesook Ryu, Haeyeon Choi

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.279-284

DOI:https://doi.org/10.7318/KJFC/2022.37.4.279 Download PDF Export Citation

Korean Food Culture of Cookbooks Related to Korean Food Issued in the U.S.

Park Soon Min, Hee Sun Jeong

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.285-299

DOI:https://doi.org/10.7318/KJFC/2022.37.4.285 Download PDF Export Citation

A Study on Food Poisoning during the Joseon Dynasty using the Veritable Records of the Joseon Dynasty based data

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.300-309

DOI:https://doi.org/10.7318/KJFC/2022.37.4.300 Download PDF Export Citation

Investigation of the Preparation and Cooking Methods of Eungi in the Eighteenth, Nineteenth, and Twentieth Centuries

Nam Soon Choi

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.310-323

DOI:https://doi.org/10.7318/KJFC/2022.37.4.310 Download PDF Export Citation

Home Meal Replacement (HMR) Consumption Behavior of Thai Consumers by Household Size

Ju Hyun Park, Seung Gyun Choi, Wan Soo Hong

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.324-334

DOI:https://doi.org/10.7318/KJFC/2022.37.4.324 Download PDF Export Citation

Analysis of Operational Meal Costs and Operator Perception of Optimal Price through an Application of the Price Sensitivity Measurement (PSM) Technique by the Size of Kindergartens

Moon-kyung Park, Seoyoung Shin, Hyeyoung Kim, Jinyoung Lee, Yoonji Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.335-344

DOI:https://doi.org/10.7318/KJFC/2022.37.4.335 Download PDF Export Citation

Comparison of the Physicochemical and Gelatinization Properties of Various Barley Cultivars

Eun Sook Tak, Hee Nam Jung

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.345-353

DOI:https://doi.org/10.7318/KJFC/2022.37.4.345 Download PDF Export Citation

Quality Characteristics of Sponge Cakes made with Air Potato (Dioscorea bulbifera) Powder

Myunghyun Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.354-362

DOI:https://doi.org/10.7318/KJFC/2022.37.4.354 Download PDF Export Citation

A Study on the Dietary Behaviors and Nutritional Statuses of Children with Galactosemia in Korea

Hye Ji Seo, Yeseung Jeong, Yuri Kim, Jieun Oh

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.363-375

DOI:https://doi.org/10.7318/KJFC/2022.37.4.363 Download PDF Export Citation

Correlation between Korean Food Pattern Index (K_diet-index) and Metabolic Disease

Hye Jeong Yang, Min Jung Kim, Haeng Jeon Hur, Dai Ja Jang, Ga-Hee Shin, Myung-Sunny Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.376-384

DOI:https://doi.org/10.7318/KJFC/2022.37.4.376 Download PDF Export Citation

Expanding Research Topics in Foodservice and Restaurant Management: Rethinking Two Decades Bibliometrics in the Journal of the Korean Society of Food Culture

Kyungsoo Han, Haeyoung Lee, Sunhwa Shin, Insuk Chai

Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.179-195

DOI:https://doi.org/10.7318/KJFC/2022.37.3.179 Download PDF Export Citation

A study on the Trend of Researches in Food and Culture

Kyou-Jin Lee, Se-Eun Jang, Yoon Sin Oh

Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.196-212

DOI:https://doi.org/10.7318/KJFC/2022.37.3.196 Download PDF Export Citation