Volume.39 No.3 June 2024

• 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

  Open abstract

• 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

  Open abstract

• 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

  Open abstract

• 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

  Open abstract

• 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

  Open abstract