Beneficial Effects of Riboflavin on Inflammatory Bowel Disease

Sang Hee Lee, Sun Mi Hong, Mi Jeong Sung

Journal of The Korean Society of Food Culture :: Vol.39 No.1 pp.74-81

DOI:https://doi.org/10.7318/KJFC/2024.39.1.74 Download PDF Export Citation

A Study on a Perception and Promotion Plan for Employees to Increase the Consumption of Low-Sodium Foods Using Importance Performance Analysis (IPA)

Jimin Lim, Suah Moon, Ga Eun Yeo, Eui Su Kim, Yuri Kim, Ji Eun Oh

Journal of The Korean Society of Food Culture :: Vol.38 No.3 pp.129-142

DOI:https://doi.org/10.7318/KJFC/2023.38.3.129 Download PDF Export Citation

Association between Demographic Factors and Sodium Intake, and Health-related Quality of Life: A Focus on Adults residing in Gyeongju Areas

Seung-Woo Lee, Ji-Yun Hwang, In Seon Kim, Sujin Lee, Kyungsik Jeong, Kwang-Pil Ko, Younghwa Beak

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.121-129

DOI:https://doi.org/10.7318/KJFC/2021.36.1.121 Download PDF Export Citation

Effect of Eating Environments on the Liking of Sodium or Sugar Reduced Foods

So Hyun Kim, Eui-Su Kim, Seo-Jin Chung

Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.351-362

DOI:https://doi.org/10.7318/KJFC/2020.35.4.351 Download PDF Export Citation

Comparative Analysis of Nutrients between HMR Products and TV Recipes: Focusing on Soup, Stew, and Broth

Hyeyun Kang, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.35 No.3 pp.233-240

DOI:https://doi.org/10.7318/KJFC/2020.35.3.233 Download PDF Export Citation

Comparison of Sodium Contents in Nutrition Facts and Sodium Contents of HMR products by Salinity Meter and Mohr Method

Soon Mi Kim, Hee Ok Pak

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.761-770

DOI:https://doi.org/10.7318/KJFC/2019.34.6.761 Download PDF Export Citation

Quality Characteristics of Low-sodium Oiji (Traditional Korean Cucumber Pickles) based on Addition of Glasswort Powder

Gumjung Kim, Jiwon Yang, Kyunghee Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.620-628

DOI:https://doi.org/10.7318/KJFC/2019.34.5.620 Download PDF Export Citation

Quality Characteristics of Low Salt, Low Sodium Oiji (Traditional Korean Cucumber Pickles) by the Addition of Sea Tangle Powder

Gumjung Kim, Jiwon Yang, Kyunghee Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.440-448

DOI:https://doi.org/10.7318/KJFC/2019.34.4.440 Download PDF Export Citation

A Study on Dietary Behaviors and Nutritional Knowledge Related Sodium Intake of High School Students in Incheon

Ji-Hye Kim, Myung-Hee Kim, Mi-Kyeong Choi, Mi-Hyun Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.316-324

DOI:https://doi.org/10.7318/KJFC/2019.34.3.316 Download PDF Export Citation

Technological Commercialization Strategy based on Consumer Preference Analysis of Low-sodium Instant noodle Ramen

Sang Ho Oh, Choon Seong Leem

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.523-530

DOI:https://doi.org/10.7318/KJFC/2018.33.6.523 Download PDF Export Citation

Development of Low Sodium Menu Applicable to Institutional Food Service

Yoon Kyoung Yang, Eugene Shim, Juhyeon Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.411-425

DOI:https://doi.org/10.7318/KJFC/2018.33.5.411 Download PDF Export Citation

Effective Strategies to Reduce Sodium Intake among Consumers: Pork Cutlet Sauce as a Model Food System

Hyun Lee, Mi Young Lee, Eui-Su Kim, Seo-Jin Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.416-426

DOI:https://doi.org/10.7318/KJFC/2018.33.5.416 Download PDF Export Citation

Quality Characteristics of Dried Type Sodium-Reduced bibimbap using Dandelion Complex Powder

Ji-Hyun Park, Ha-Na Ra, Hae-Young Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.235-243

DOI:https://doi.org/10.7318/KJFC/2017.32.3.235 Download PDF Export Citation

Consumer Perception Survey for the Improvement of Nutrition Labeling (Nutrition Comparative Claim) on Sodium Content

Eun- Jin Kang, Hwa Jung Lee, Kyung Mi Hwang, Yong Eui Koo, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.244-257

DOI:https://doi.org/10.7318/KJFC/2017.32.3.244 Download PDF Export Citation

A Study of Health Communication Method for Reducing Sodium Intake bases on Theory of Planned Behavior

Tae-Shik Hahm, Tae-Yeon Lee

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.258-265

DOI:https://doi.org/10.7318/KJFC/2017.32.3.258 Download PDF Export Citation

Effect of Combined Use of Sun-dried Salt and Monosodium Glutamate on Sodium Concentration in Vegetable Rice Porridge and Bean-sprout Soup

Dongeun Sung, Jae Young Park, Jiseok Han, Yooyoung Park, Mi Sook Cho, Sangsuk Oh

Journal of The Korean Society of Food Culture :: Vol.32 No.1 pp.52-57

DOI:https://doi.org/10.7318/KJFC/2017.32.1.052 Download PDF Export Citation

A Survey of Awareness and Preference for MSG according to the Pursuit of Well-being in Diet

Ga Young Kil, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.481-490

DOI:https://doi.org/10.7318/KJFC/2015.30.5.481 Download PDF Export Citation

The Study on Dietary Behavior and Health Related Behaviors of Self Perceived Sodium Intake Groups

Juhyeon Kim, Hei-Ryeo Yoon, Nam-E Kang

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.511-518

DOI:https://doi.org/10.7318/KJFC/2014.29.6.511 Download PDF Export Citation

A Study of Perception on the MSG Usage and Self Recognized MSG Symptom Complex After Eating Out

Up Sik Kim, Hyun Chung Chang, Myung Joo Han

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.539-548

DOI:https://doi.org/10.7318/KJFC/2014.29.6.539 Download PDF Export Citation

Effects of Dietary Education on Low-sodium Diet Adaptation

Hae Young Kim, Juhyeon Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.212-221

DOI:https://doi.org/10.7318/KJFC/2014.29.2.212 Download PDF Export Citation