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

Journal Search Engine

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
Effects of Enzyme Treatment and Skin Contact Time on the Characteristics of Dae-hong Peach Wine

Bora Lim, Dahye Kim, Ji-Eun Kang, Gui-Jeong Han, Seok-Tae Jeong, Chan-Woo Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.442-455

DOI:https://doi.org/10.7318/KJFC/2023.38.6.442
Open abstract
Quality Characteristics of Convenient Chicken Porridge Made with Fresh Ginseng Powder

Hye-Min Ha, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.465-476

DOI:https://doi.org/10.7318/KJFC/2023.38.6.465
Open abstract
Quality Characteristics of Laver (Pyropia sp.) Soup Containing Different Ingredients by Region

Jae-Eun Jeon, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.345-355

DOI:https://doi.org/10.7318/KJFC/2023.38.5.345
Open abstract
Association between Dietary Quality Based on the Korean Healthy Eating Index and Nonalcoholic Fatty Liver Disease in Korean Adult Women: Using Data from the Sixth (2013-2015) Korea National Health and Nutrition Examination Survey

Mi Hyun Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.270-282

DOI:https://doi.org/10.7318/KJFC/2023.38.4.270
Open abstract
Altered Perception of Industrial Food Service Quality before and after COVID-19: Focus on Customers in the Seoul·Gyeonggi area

Eun-Young Kim, Young Woo Lee, Jinyoung Lee

Journal of The Korean Society of Food Culture :: Vol.38 No.2 pp.99-111

DOI:https://doi.org/10.7318/KJFC/2023.38.2.99
Open abstract
Comparison between Intake of Nutrition and Prevalence by Employment Types Using the Seventh (2016-2018) Korean National Health and Nutritional Examination Survey (KNHANES)

Huijung Choi, Byungyong Ahn

Journal of The Korean Society of Food Culture :: Vol.38 No.2 pp.119-127

DOI:https://doi.org/10.7318/KJFC/2023.38.2.119
Open abstract
Quality Characteristics of Jeung-pyun Added with Rice Mash of Various Cultivars

In-Kyoung Jung, Hyun-Sook Jung

Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.510-518

DOI:https://doi.org/10.7318/KJFC/2022.37.6.510
Open abstract
Quality Characteristics of Madeleines Made with the Addition of Roasted Black Soybean Flour

Jae-Eun Jeon, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.529-539

DOI:https://doi.org/10.7318/KJFC/2022.37.6.529
Open abstract
Quality Characteristics of Sponge Cakes made with Air Potato (Dioscorea bulbifera) Powder

Myunghyun Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.354-362

DOI:https://doi.org/10.7318/KJFC/2022.37.4.354
Open abstract
Antioxidant Activity and Quality Characteristics of Muffins Prepared with the Addition of Cirsium nipponicum Powder

Joo Young Jeon, Myung Hyun Kim, Young Sil Han

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.162-170

DOI:https://doi.org/10.7318/KJFC/2022.37.2.162
Open abstract
Microbiological and Physicochemical Quality Characteristics of Low-salted Sauerkraut (fermented cabbage)

Hye-In Ji, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.61-72

DOI:https://doi.org/10.7318/KJFC/2022.37.1.61
Open abstract
Quality Characteristics and Consumer Acceptability of Cookies Supplemented with Watermelon (Citrullus vulgaris Schrad) Powder

Ji-Ye Ock, Ji Eun Oh, Nam E Kang, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.73-80

DOI:https://doi.org/10.7318/KJFC/2022.37.1.73
Open abstract
Physicochemical and Antioxidant Properties of Sponge Cake made using Barley Sprout and Green Tea

Eunkyung Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.90-98

DOI:https://doi.org/10.7318/KJFC/2022.37.1.90
Open abstract
A Study on the Analysis of Customer Satisfaction Factors in Institutional Foodservice according to the Changes of Foodservice’s External Environment Due to Covid-19

Jiewon Guak, Ji Eun Oh, Wookyoun Cho, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.542-554

DOI:https://doi.org/10.7318/KJFC/2021.36.6.542
Open abstract
Quality Characteristics of Embryonic Rice Flour Substituted Yakgwa Cooked using Different Frying Methods

Jae-Eun Jeon, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.640-648

DOI:https://doi.org/10.7318/KJFC/2021.36.6.640
Open abstract
Analysis of Nutrient Intake Status of Adult Men in Areas with High Levels of Fine Dust Pollution: Korea National Health and Nutrition Examination Survey (2013-2017)

Da-Som Yu, Nam E Kang, Se-Eun Jang, Yoon Sin Oh

Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.464-473

DOI:https://doi.org/10.7318/KJFC/2021.36.5.464
Open abstract
Effect of Different Slaughter Weights on Meat Quality, Fatty Acids and Flavor Component of Korean Woori Black Pig Loin and Belly

Van-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, Sun-Moon Kang, Yun-Seok Kim, Ye-Jin Min, Soo-Hyun Cho

Journal of The Korean Society of Food Culture :: Vol.36 No.4 pp.362-372

DOI:https://doi.org/10.7318/KJFC/2021.36.4.362
Open abstract
Antioxidant Activity and Quality Characteristics of Rice cookies Prepared with Maca (Lepidium Meyenii) Powder

Jin-Seong Kim, Jin-Hee Choi

Journal of The Korean Society of Food Culture :: Vol.36 No.4 pp.382-391

DOI:https://doi.org/10.7318/KJFC/2021.36.4.382
Open abstract
Quality Characteristics of Tteokbokki Tteok after Ethanol and Heat Moisture Treatments During the Storage Periods

Hae-Yeon Choi, Jin-Seong Kim, Eun-Seong Go, Hye-Eun Woo, Jong-Dae Park, Jung-Min Sung

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.325-332

DOI:https://doi.org/10.7318/KJFC/2021.36.3.325
Open abstract

1|2|3|4|5|6