A study on the Selection Attributes and Purchasing Behavior of Protein Fortified Snack and Vegan Snack

Hee Ran Park, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.36 No.4 pp.373-381

DOI:https://doi.org/10.7318/KJFC/2021.36.4.373 Download PDF Export Citation

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 Download PDF Export Citation

Analysis of Dietary Lifestyle of Chinese Students in Gwangju

QIN LIN, Kyoung Yun Kim, Jung-Mi Yun

Journal of The Korean Society of Food Culture :: Vol.36 No.4 pp.392-400

DOI:https://doi.org/10.7318/KJFC/2021.36.4.392 Download PDF Export Citation

Diet and Metabolic Disease Risk Related to Sarcopenia in Pre- and Postmenopausal Adult Women: Based on the Korea National Health and Nutrition Examination Survey (2009-2011)

Mi Hyun Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.4 pp.401-411

DOI:https://doi.org/10.7318/KJFC/2021.36.4.401 Download PDF Export Citation

Dietary Behavior and Nutrition Quotient (NQ) Scores According to the Weight Status of Preschool Children in Gwangju Metropolitan City

Gyusang Han, Eunju Yang

Journal of The Korean Society of Food Culture :: Vol.36 No.4 pp.412-420

DOI:https://doi.org/10.7318/KJFC/2021.36.4.412 Download PDF Export Citation

The Development of Cereal Bars with Dried Anchovy for Chinese Customer Using Check All That Apply (CATA) Analysis for Liking and Disliking

Ji Eun Oh, Hei-Ryeo Yoon

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.247-255

DOI:https://doi.org/10.7318/KJFC/2021.36.3.247 Download PDF Export Citation

Effect of Education Experience (Home, School, and Mass Media) on Reducing Practice Behavior of Food-related Wastes

Kyoung Sook Choi, Ji Eun Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.256-264

DOI:https://doi.org/10.7318/KJFC/2021.36.3.256 Download PDF Export Citation

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 Download PDF Export Citation

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 Download PDF Export Citation

The Factors Affecting Dining-out Expenses by Generation X and Generation MZ Based on Tobit Model

Ji Eun Min, Kyung Soo Han

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.284-292

DOI:https://doi.org/10.7318/KJFC/2021.36.3.284 Download PDF Export Citation

Analysis of the Perception on the Foodservice’ Attributes and Price by Types of Kindergarten Establishment: An Application of Price Sensitivity Measurement (PSM) Technique

Moon-kyung Park, Seoyoung Shin, Hyeyoung Kim, Jinyoung Lee, Yoonji Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.293-299

DOI:https://doi.org/10.7318/KJFC/2021.36.3.293 Download PDF Export Citation

A Study on the Perception and Consumption Behavior of Blended Tea and Siberian Chrysanthemum

Ji-O Lee, Yeseul Na, Ji-eun Oh, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.300-307

DOI:https://doi.org/10.7318/KJFC/2021.36.3.300 Download PDF Export Citation

Effects of Roasting Temperature on Quality Characteristics and Biological Activity of Quinoa

Mingeun Jin, Ahyeong Jeon, Jihyun Kwon, Naeun Kim, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.308-316

DOI:https://doi.org/10.7318/KJFC/2021.36.3.308 Download PDF Export Citation

Flavoral Essential Oil Components in the Stems of Agastache rugosa for Aromatherapy

Jeong-Mee Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.317-324

DOI:https://doi.org/10.7318/KJFC/2021.36.3.317 Download PDF Export Citation

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 Download PDF Export Citation

A Scientific Quantitative Analysis on Vegetables of Joseon Dynasty using the Joseonwangjoshilrok based Data

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.143-157

DOI:https://doi.org/10.7318/KJFC/2021.36.2.143 Download PDF Export Citation

Harmony of Food Pairing with Korean Traditional Liquor

Seung Eun lee, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.158-167

DOI:https://doi.org/10.7318/KJFC/2021.36.2.158 Download PDF Export Citation

A Study on Fruits Characteristics of the Chosen Dynasty through the Analysis of Chosenwangjoeshirok Big Data

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.168-183

DOI:https://doi.org/10.7318/KJFC/2021.36.2.168 Download PDF Export Citation

Body Shape Awareness and Utilization Status of Processed Foods and Food-Labeling by Some University Students in Sejong City

Hae Bin Sung, Je-Hyuk Lee

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.184-197

DOI:https://doi.org/10.7318/KJFC/2021.36.2.184 Download PDF Export Citation

Evaluation of Dietary Habits and Nutrition Quotient Scores according to Leftover Food during School Meal Service among Middle School Students in Gyeonggi

Mihyang Um, Soyoung Park, Seunghee Kye

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.198-209

DOI:https://doi.org/10.7318/KJFC/2021.36.2.198 Download PDF Export Citation