Comparison of Vitamin B₅ Content and True Retention in Commonly Consumed Vegetables by Different Cooking Methods

Jin Ju Park, Arin Park, Eunji Park, Youngmin Choi

Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.540-546

DOI:https://doi.org/10.7318/KJFC/2022.37.6.540 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

Alterations in the Content and True Retention of Water-soluble Vitamins and Bioactive Compounds in Vegetables, according to Different Cooking Methods

Yoonjeong Kim, Minju Kim, Min-Jung Kang, Jung-Min Choi, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.47-60

DOI:https://doi.org/10.7318/KJFC/2022.37.1.47 Download PDF Export Citation

A Literature Study on Dry-heat Cooking for Beef in Culinary Literature

Yun Hwa Lee, Jung-Kue Shin, Yeong Mi Byeon, Myeong jun Kim, Min kyung jong, soung jin Park, Jung mu song, Heajung Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.473-488

DOI:https://doi.org/10.7318/KJFC/2018.33.6.473 Download PDF Export Citation

The Study on Dietary Patterns of Korean food and the Level of Proper Eating Habits According to the Recognition of the Kimchi Cooking Method

Juhyeon Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.465-475

DOI:https://doi.org/10.7318/KJFC/2017.32.6.465 Download PDF Export Citation

A Study on Radio Cooking Program in Korea during the Japanese Colonial Period

Kyou-Jin Lee

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.487-497

DOI:https://doi.org/10.7318/KJFC/2017.32.6.487 Download PDF Export Citation

Effects of Conspicuous Consumption of Restaurant Customers on Brand Attitude and Purchase Intention

Sang Jun Jang

Journal of The Korean Society of Food Culture :: Vol.32 No.1 pp.18-26

DOI:https://doi.org/10.7318/KJFC/2017.32.1.018 Download PDF Export Citation

The Effect and Satisfaction Level of After-school Cooking Activities for the Children of Multicultural Families

Sun Hye Yoon, Shin Jin Park, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.491-501

DOI:https://doi.org/10.7318/KJFC/2015.30.5.491 Download PDF Export Citation

Effect of the Improvement of Eating Behavior and Satisfaction with Cooking Activity on Cooking Class for Children

Jeong-Min Jang, Kun-Og Kang

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.387-394

DOI:https://doi.org/10.7318/KJFC/2015.30.4.387 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

Literature Review on Berries and Their Cooking Methods in ancient (1400s~1800s) and Modern (1900s~1940s) Literature of Korea

Ji-won Yang, Young Ho Kim, Dong-June Park, Nam Hyouck Lee, Youngeon Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.26-43

DOI:https://doi.org/10.7318/KJFC/2014.29.1.026 Download PDF Export Citation

A Literature Review of Cooking Method in「Jusiksiui」 compared with「Eumsikdimibang」and「Gyuhapchongseo」

Hae-Kyung Chung^*

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.234-245

DOI:https://doi.org/10.7318/KJFC/2013.28.3.234 Download PDF Export Citation

The Physicochemical Characteristics of Marinated Beef Galbi under Different Cooking Conditions

Sang-Pil Hong^1*, Young-Ho Kim, Nam-Hyouck Lee, Yeong-Uk Heo

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.78-88

DOI:https://doi.org/10.7318/KJFC/2013.28.1.078 Download PDF Export Citation