Jeotgal Culture in Baekje and Silla from Archaeological Evidence

Yeonkwang Kim, Yookyung Kim

Journal of The Korean Society of Food Culture :: Vol.41 No.2 pp.87-95

DOI:https://doi.org/10.7318/KJFC/2026.41.2.87 Download PDF Export Citation

A Cross-national Comparison of Consumer Perception Structures in a Global Bakery Franchise: An Online Review Text Analysis

Jieun Park, ChaiHyun Hur, Hee Jeong Kim, Gyobo Kim, Eunhye Park

Journal of The Korean Society of Food Culture :: Vol.41 No.2 pp.96-106

DOI:https://doi.org/10.7318/KJFC/2026.41.2.96 Download PDF Export Citation

Household Health Functional Food Use and Purchasing According to the Presence of Minor Children: Analysis of The Consumer Behavior Survey for Food 2023

Jung-Hwa Choi, Kyung-Eun Lee

Journal of The Korean Society of Food Culture :: Vol.41 No.2 pp.107-118

DOI:https://doi.org/10.7318/KJFC/2026.41.2.107 Download PDF Export Citation

Domain-Specific Analysis of Foodservice Hygiene and Safety Inspection Levels in Child and Youth Foodservice Facilities

Hye Won Kim

Journal of The Korean Society of Food Culture :: Vol.41 No.2 pp.119-124

DOI:https://doi.org/10.7318/KJFC/2026.41.2.119 Download PDF Export Citation

Quality Characteristics of Fresh Pasta Noodle Added with Rice Bran Powder

Seok Hyun Ryu, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.41 No.2 pp.125-132

DOI:https://doi.org/10.7318/KJFC/2026.41.2.125 Download PDF Export Citation

Structural and Physicochemical Changes in Green Rice Flour Induced by Multi-Strain Fermentation

Eun-Bit Ma

Journal of The Korean Society of Food Culture :: Vol.41 No.2 pp.133-143

DOI:https://doi.org/10.7318/KJFC/2026.41.2.133 Download PDF Export Citation

Comparison of Physicochemical Properties of Indica and Japonica Rice Varieties with Different Amylose Contents

Eun-Bit Ma

Journal of The Korean Society of Food Culture :: Vol.41 No.2 pp.144-150

DOI:https://doi.org/10.7318/KJFC/2026.41.2.144 Download PDF Export Citation

Acute Oral Toxicity and Genotoxicity Evaluation of a Water Extract from Asparagus officinalis L. Roots

Jae Hee Lee, Ki Yeon Lee, Kyung Dae Kim, Hae Ju Kang, Tae Hyung Kwon, Eun Ha Jang

Journal of The Korean Society of Food Culture :: Vol.41 No.2 pp.151-159

DOI:https://doi.org/10.7318/KJFC/2026.41.2.151 Download PDF Export Citation

Research Trends in Extraction Methods of β-Glucan and Its Application Potential in Sparassis crispa

Seonho Khang, Hae Dong Park, Euijeong Shin, Nariyah Woo

Journal of The Korean Society of Food Culture :: Vol.41 No.2 pp.160-170

DOI:https://doi.org/10.7318/KJFC/2026.41.2.160 Download PDF Export Citation

Effects of Korean Food Perception Factors on Attitude and Behavioral Intentions among Indians Residing in Korea

Nariyah Woo, Seonghee Ko, Srushti Ashok Mane, Hye-Ran Lee

Journal of The Korean Society of Food Culture :: Vol.41 No.1 pp.1-12

DOI:https://doi.org/10.7318/KJFC/2026.41.1.1 Download PDF Export Citation

Introduction and interpretation of The GapjanyeonJubeop from the Songgang Gyedang Family in Damyang

Chae-Lin Park, Doo-Hyeon Paek, Hong-Ryul Kim

Journal of The Korean Society of Food Culture :: Vol.41 No.1 pp.13-25

DOI:https://doi.org/10.7318/KJFC/2026.41.1.13 Download PDF Export Citation

The Mediating Effect of Loyalty on the Relationship between Perceived Value and Repurchase Intention among Meal Kit Consumers

Min-Jae Chung, Nayoung Yi

Journal of The Korean Society of Food Culture :: Vol.41 No.1 pp.26-34

DOI:https://doi.org/10.7318/KJFC/2026.41.1.26 Download PDF Export Citation

Effect of Adolescents' Dietary Lifestyle on Satisfaction with School Meals: Based on the Dietary Education

Jeewon Koh, Jung Woo Lee

Journal of The Korean Society of Food Culture :: Vol.41 No.1 pp.35-43

DOI:https://doi.org/10.7318/KJFC/2026.41.1.35 Download PDF Export Citation

Salinity Distribution of Lunch Soups by Category and Between-Center Variability in Childcare Centers

Hye Won Kim

Journal of The Korean Society of Food Culture :: Vol.41 No.1 pp.44-50

DOI:https://doi.org/10.7318/KJFC/2026.41.1.44 Download PDF Export Citation

Quality and Antioxidant Characteristics of Rice Morning Bread Prepared with the Addition of Apple Peel Powder

Nam Hyun Lee, BokMi Jung, EunRaye Jeon

Journal of The Korean Society of Food Culture :: Vol.41 No.1 pp.51-59

DOI:https://doi.org/10.7318/KJFC/2026.41.1.51 Download PDF Export Citation

Quality Characteristics of Glutinous sorghum financier Using Cool-Storage Batter

Hyeon Sook Lim, Gyung Hee Cha

Journal of The Korean Society of Food Culture :: Vol.41 No.1 pp.60-67

DOI:https://doi.org/10.7318/KJFC/2026.41.1.60 Download PDF Export Citation

Effects of Heat-moisture Treatment and α-amylase Enzymatic Treatment on the Physical and Rheological Properties of Waxy Barley Flour

Eun Bit Ma

Journal of The Korean Society of Food Culture :: Vol.41 No.1 pp.68-76

DOI:https://doi.org/10.7318/KJFC/2026.41.1.68 Download PDF Export Citation

Quality Characteristics and Antioxidant Activity of Vegan Chocolate with Abeliophyllum distichum leaf

Young-Sun Park, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.41 No.1 pp.77-85

DOI:https://doi.org/10.7318/KJFC/2026.41.1.77 Download PDF Export Citation

Analysis of Online Food Consumption according to Dietary Lifestyle Groups Using Consumer Behavior Survey for Food

Meera Kim

Journal of The Korean Society of Food Culture :: Vol.40 No.6 pp.249-260

DOI:https://doi.org/10.7318/KJFC/2025.40.6.249 Download PDF Export Citation

Estimation of Measurement Uncertainty in the Analysis of Moisture and Vitamin C Content in Foods

Ga-Hyeon Jeong, Byung-Man Kwak, Ah-Hyun Kim, Ah-Jin Lim, Seon-Mi Yoo, Eunji Park

Journal of The Korean Society of Food Culture :: Vol.40 No.6 pp.261-272

DOI:https://doi.org/10.7318/KJFC/2025.40.6.261 Download PDF Export Citation