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

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Awareness and Preference for Korean Food Products in Malaysia

Jinyi Jeong, Young Min Choi

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.207-216

DOI:https://doi.org/10.7318/KJFC/2018.33.3.207
Open abstract
Imported Food Consumption in Malaysia: A Lifestyle Segmentation Study

Jinyi Jeong, Seung-Yong Oh

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.149-159

DOI:https://doi.org/10.7318/KJFC/2018.33.2.149
Open abstract
The Relationship between the Characteristics of Retort Food and Consumer Perceptions

Seoung Ki Lee, Kyung Soo Han

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.160-168

DOI:https://doi.org/10.7318/KJFC/2018.33.2.160
Open abstract
A Study on Dietary Behavior of Chinese Consumers Segmented by Dietary Lifestyle

Ji Eun Oh, Hei-Ryeo Yoon

Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.383-393

DOI:https://doi.org/10.7318/KJFC/2017.32.5.383
Open abstract
A Comparative Analysis of the Perception of Vinegar-Based Sauce for Foreign Consumers

Yang-Ho Jin, Hyeok-Sung Kwon, Se-Jeong Bae

Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.412-420

DOI:https://doi.org/10.7318/KJFC/2017.32.5.412
Open abstract
Acceptance of Korean Menu Items and Its Association with a Degree of Food Neophobia among South-east Asian Muslim Consumers in Korea

Hee-Jung Park, Hyun-Kyou Shim, Seong-Jun Chang, Jae-Hee Hong

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.175-184

DOI:https://doi.org/10.7318/KJFC/2017.32.3.175
Open abstract
Consumer Perception Survey for the Improvement of Nutrition Labeling (Nutrition Comparative Claim) on Sodium Content

Eun- Jin Kang, Hwa Jung Lee, Kyung Mi Hwang, Yong Eui Koo, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.244-257

DOI:https://doi.org/10.7318/KJFC/2017.32.3.244
Open abstract
Consumer Acceptance of Korean Jang Products Among Halal Food Consumers Using FGI Approach

Ryuri Song, Seo-jin Chung, Sun-a Cho

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.266-274

DOI:https://doi.org/10.7318/KJFC/2017.32.3.266
Open abstract
Sensory Properties and Drivers of Liking for Pizza Crust

Jisun Lee, Sungsoo Ahn, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.624-633

DOI:https://doi.org/10.7318/KJFC/2016.31.6.624
Open abstract
Quality Characteristics of Jeungpyun Added with Goji berry Powder for the Elderly

Hyun Jung Jang, Na Young Kim, Up Sik Kim, Myung Joo Han

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.473-480

DOI:https://doi.org/10.7318/KJFC/2016.31.5.473
Open abstract
Wine Gustative Assessment Gap Analysis of College Student Wine Consumers and Wine Experts

Hyun-Wook Do

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.364-372

DOI:https://doi.org/10.7318/KJFC/2016.31.4.364
Open abstract
Physical and Sensory Characteristics of Laver Bugak (Korean Traditional Fried Dishes) During Fermentation of Starch Batter

Jeong-Eun Yang, Ji-Hyeon Lee, Yeong Ok Song, Eunok Choe, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.250-260

DOI:https://doi.org/10.7318/KJFC/2016.31.3.250
Open abstract
Effects of Food Styling Visual Elements in Tteok Café Menus on Consumer Buying Habits

Su In Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.64-72

DOI:https://doi.org/10.7318/KJFC/2016.31.1.064
Open abstract
Wine Selection between ‘Engage Me’ Consumers and ‘Tell Me’ Consumers by Drinking Frequency of Wine

Hyun Mi Kim, Kyung Soo Han

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.611-620

DOI:https://doi.org/10.7318/KJFC/2015.30.5.611
Open abstract
A Study on the Consumption Behaviour of Coffee Product according to Monthly Income in Franchised Coffee Shop’s Consumer

Young-Wook Kim, Wan-Gu Song, Yeon-Jung Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.519-527

DOI:https://doi.org/10.7318/KJFC/2014.29.6.519
Open abstract
A Study on Consumer Satisfaction, Recommendation Intention, and Revisit Intention According to the Selection Attributes of Large Specialized Coffee Shops in Busan

Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.549-556

DOI:https://doi.org/10.7318/KJFC/2014.29.6.549
Open abstract
Cross-cultural Investigation on Chinese and Korean Consumers’ Reasons for Liking and Disliking for Bulgogi Using Check-all-that-apply Questionnaire

Nam-E Kang, Su-Kyung Jo, Soh Min Lee, Kwang-Ok Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.567-576

DOI:https://doi.org/10.7318/KJFC/2014.29.6.567
Open abstract
Physicochemical Properties and Consumer Acceptability of Commercial Gang-jeong

Ji-Hye Ryu, Yong-Suk Kwon, Kyoung-Mi Kim, Jin-Young Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.637-647

DOI:https://doi.org/10.7318/KJFC/2014.29.6.637
Open abstract
Comparison of Various Cooked Wheat Noodles from Four Countries in Terms of Texture and Sensory Characteristics

Eun Shim Son, Hee Sup Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.454-463

DOI:https://doi.org/10.7318/KJFC/2014.29.5.454
Open abstract
Analysis of Consumer Preferences for Branded and Imported Pork

Gyewoong Kim, Minjin Kim, Youngsoo Ok, Hackyoun Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.4 pp.342-347

DOI:https://doi.org/10.7318/KJFC/2014.29.4.342
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