:: Journal of The Korean Society of Food Culture ::

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Evaluation of Accuracy and Adequacy of kimchi Information in Major Foreign Online Encyclopedias

Sung Hoon Park, Chang Hyeon Lee

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.203-216

DOI:https://doi.org/10.7318/KJFC/2023.38.4.203
Open abstract
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
Open abstract
A Study on the Basis and Formation Process of Kimchi’s Uniqueness

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.265-273

DOI:https://doi.org/10.7318/KJFC/2021.36.3.265
Open abstract
The Background and Truth of the Controversy over Kimchi Suzerainty, And Countermeasures

Hong-Ryul Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.274-283

DOI:https://doi.org/10.7318/KJFC/2021.36.3.274
Open abstract
Comprehensive Study on the Origins and Changes in Kimchi Recipe

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.93-111

DOI:https://doi.org/10.7318/KJFC/2019.34.2.93
Open abstract
Etymology of Kimchi: Philological Approach and Historical Perspective

Doo-Hyeon Paek

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.112-128

DOI:https://doi.org/10.7318/KJFC/2019.34.2.112
Open abstract
Modernization and Kimchi culture

Jeong Won Kang, Ju Young An, Ha Yan Lee, Hak Rak Choi

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.129-141

DOI:https://doi.org/10.7318/KJFC/2019.34.2.129
Open abstract
Kimchi and Its Functionality

Kun-Young Park, Geun-Hye Hong

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.142-158

DOI:https://doi.org/10.7318/KJFC/2019.34.2.142
Open abstract
A Study on the Differences of Kimchi Consumption according to Household Characteristics

Sung Hoon Park

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.159-167

DOI:https://doi.org/10.7318/KJFC/2019.34.2.159
Open abstract
Analysis of the Consumer’s Intentions and Effects on the Introduction of Kimchi into a Geographical Indication System in Major Export Markets

Ki-Hwan Park, Hong-Seok Seo, Sung-Chul Shin

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.168-175

DOI:https://doi.org/10.7318/KJFC/2019.34.2.168
Open abstract
Perception and Purchasing Behavior for Kimchi among Chinese Individuals

Sung-Hee Park, Mi-Ai Lee, Hye-Young Seo

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.176-183

DOI:https://doi.org/10.7318/KJFC/2019.34.2.176
Open abstract
A Study of Method for Spreading Kimchi Culture in European Countries Based on Local Food Culture

Yong-min Kwon, Young-ju Ko, Chang-hyeon Lee, Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.184-200

DOI:https://doi.org/10.7318/KJFC/2019.34.2.184
Open abstract
Diversity and Role of Yeast on Kimchi Fermentation

Seong Eun Kang, Mi Ju Kim, Tae Woon Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.201-207

DOI:https://doi.org/10.7318/KJFC/2019.34.2.201
Open abstract
Strain-specific Detection of kimchi Starter Leuconostoc mesenteroides WiKim33 using Multiplex PCR

Moeun Lee, Jung Hee Song, Ji Min Park, Ji Yoon Chang

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.208-216

DOI:https://doi.org/10.7318/KJFC/2019.34.2.208
Open abstract
Comparison of Mcrobial and Physicochemical Properties between pogi kimchi and mat kimchi

Eun Woo Moon, Su-Yeon Kim, Yun-Mi Dang, Boyeon Park, Eun Jin Park, Hye Yeon Song, Jisu Yang, So Ra Yoon, Hye-Young Seo, Ji-Hyoung Ha

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.217-223

DOI:https://doi.org/10.7318/KJFC/2019.34.2.217
Open abstract
Seasonal Change in the Quality Characteristics of Commercial Kimchi

Jae Yong Lee, Seon Hwa Cheon, Su-Ji Kim, Hee-Min Lee, Hae-Won Lee, Su-Yeon You, So Ra Yoon, In Min Hwang, Ji-Hye Jung, Sung Hyun Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.224-232

DOI:https://doi.org/10.7318/KJFC/2019.34.2.224
Open abstract
Critical review on Active Technologies to Regulate the Levels of Carbon Dioxide and Oxygen for Kimchi Packaging

Suyeon Jeong, Hyun-Gyu Lee, Jung-Soo Lee, SeungRan Yoo

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.233-239

DOI:https://doi.org/10.7318/KJFC/2019.34.2.233
Open abstract
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
Open abstract
A Study on the Kimchi Recipe in the Early Joseon Dynasty through 「Juchochimjeobang」

Chae-Lin Park, Yong-min Kwon

Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.333-360

DOI:https://doi.org/10.7318/KJFC/2017.32.5.333
Open abstract
Effect of Various Loading Methods on Freshness of Spring Kimchi Cabbage

Young-Joo Lee, Hye-Ok Lee, Ji-Young Kim, Byeong-Sam Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.303-310

DOI:https://doi.org/10.7318/KJFC/2017.32.4.303
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