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

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Quality Characteristics of Spring Kimchi Cabbage by Storage Conditions and Period

Sun-Duk Cho, Hye-Yeol Bang, Eunhyang Kim, SoHyeon You, Byeong-Sam Kim, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.227-234

DOI:https://doi.org/10.7318/KJFC/2017.32.3.227
Open abstract
Quality Characteristics of Spring Napa Cabbage Kimchi Harvested at Different Times

Sun-Duk Cho, Hye-Yeol Bang, Eun-Ji Lee, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.188-193

DOI:https://doi.org/10.7318/KJFC/2016.31.2.188
Open abstract
A Literature Study on the Amount of Red Pepper in Cabbage Kimchi between the Decades from 1920 to 2010 in Cookbooks, Newspapers and Magazines

Mo Ran Seo, Hee Sun Jeong

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.576-586

DOI:https://doi.org/10.7318/KJFC/2015.30.5.576
Open abstract
A Study on the Kimchi Consumption of Korean Adults: Using Korea National Health and Nutrition Examination Survey (2010~2012)

Eun-Kyung Kim, Yoo-Kyung Park, Se-Young Ju, Eun-Ok Choi

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.406-412

DOI:https://doi.org/10.7318/KJFC/2015.30.4.406
Open abstract
Contents and Value in Jasonbojeon Choi’s Recipe book of Shin-chang Maeng’s Family

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.137-149

DOI:https://doi.org/10.7318/KJFC/2015.30.2.137
Open abstract
Traditional Foods: Historical Perspectives and Future Prospects

Hee Sup Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.1-7

DOI:https://doi.org/10.7318/KJFC/2015.30.1.001
Open abstract
Growth of Lactic Acid Bacteria and Quality Characteristics of Baechu Kimchi Prepared with Various Salts and Concentration

Da-Mee Kim, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.286-297

DOI:https://doi.org/10.7318/KJFC/2014.29.3.286
Open abstract
Quality Characteristics of Low-Salt Kimchi with Salt Replaced by Salicornia herbacea L. Powder

Soon Mi Kim^*

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.674-683

DOI:https://doi.org/10.7318/KJFC/2013.28.6.674
Open abstract
A Study on Kimchi Consumption Pattern and Consumer’s Perception about the Functional Kimchi in Seoul and Gyeonggi-do Areas

Juhyeon Kim^*

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.480-487

DOI:https://doi.org/10.7318/KJFC/2013.28.5.480
Open abstract
Characteristics of Cabbage Juice Fermented by Lactic Acid Bacteria from Kimchi

Myung Joo Han^1*, Hye Eun Im, Yu Ri Oh, Na Young Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.401-408

DOI:https://doi.org/10.7318/KJFC/2013.28.4.401
Open abstract
Comparative Study on Awareness, Preference and Sensory Evaluation of Kimchi in Chinese and Korean Students Residing in Korea

Ryowon Choue^1,2*, Do Yeon Kim^1,2, Hansongyi Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.158-166

DOI:https://doi.org/10.7318/KJFC/2013.28.2.158
Open abstract
Quality Characteristics of Kimchi with Added Stevioside-containing Sweetener

Lee Ju Youn^*, Bae Hyo Ju

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.99-106

DOI:https://doi.org/10.7318/KJFC/2013.28.1.099
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