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

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Drivers for Liking Korean Traditional Drinks

Solji Lee, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.133-142

DOI:https://doi.org/10.7318/KJFC/2022.37.2.133
Open abstract
Comparative study of Byung-Kwa-Ryu (Korean rice cake and cookie) in the late Joseon Dynasty

Seungmin Lee, Hei-Ryeo Yoon

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.13-25

DOI:https://doi.org/10.7318/KJFC/2022.37.1.13
Open abstract
Association between Vitamin C and the Prevalence of Obesity among Korean Adults

Eunyoung Jang, Yookyung Kim, Woo-Kyoung Shin

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.571-582

DOI:https://doi.org/10.7318/KJFC/2021.36.6.571
Open abstract
Nutrient Intake in Korean Adults Determined by Considering the Type of Lunch, Categorized as Home Meals, Eating out and Institutional Meals: Data from the 2019 Korea National Health and Nutrition Examination Survey

Gyusang Han, Eunju Yang

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.583-594

DOI:https://doi.org/10.7318/KJFC/2021.36.6.583
Open abstract
Calcium Intake and Its Major Food Groups and Dish Groups in Korean Adults Aged 50 Years or Older: Korea National Health and Nutrition Examination Survey 2015-2019

Yeseung Jeong, Jieun Oh, Mi-Sook Cho, Yuri Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.595-606

DOI:https://doi.org/10.7318/KJFC/2021.36.6.595
Open abstract
Neuroprotective Effect of Wild Radish Extract on Scopolamine Induced Memory Impairment

Jinyoung Hur, Sang Yoon Choi, Mijung Yeom

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.633-639

DOI:https://doi.org/10.7318/KJFC/2021.36.6.633
Open abstract
Major Food Groups and Dishes Contributing to Sugar Intake in Korea: Korea National Health and Nutrition Examination Survey 2016-2018

Yeseung Jeong, Hyunju Lee, Jieun Oh, Yuri Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.474-483

DOI:https://doi.org/10.7318/KJFC/2021.36.5.474
Open abstract
A Study on the Adaptation to Korean Food and Satisfaction with University Foodservice by Residence Period of International Students in Busan

Kyung Hee Hong, Hyun Sook Lee

Journal of The Korean Society of Food Culture :: Vol.36 No.4 pp.349-361

DOI:https://doi.org/10.7318/KJFC/2021.36.4.349
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
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
Open abstract
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
Open abstract
A Study of the Food Culture in the Late Joseon Dynasty through Eumsikjeoljo (飮食節造)

Bok-Ryo Han, Rok-Dam Park, Gwi-Young Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.1-27

DOI:https://doi.org/10.7318/KJFC/2021.36.1.1
Open abstract
Qualitative Study on Dietary Experience in South Korea for North Korean Defector Adolescents

Jieun Lee, Mihyang Um, Seunghee Kye

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.56-65

DOI:https://doi.org/10.7318/KJFC/2021.36.1.56
Open abstract
Nutrient Intake Status of the Elderly in Metropolitan, Middle & Small Cities, and Rural Areas according to Income Level within the Same Region: Korea National Health and Nutrition Examination Survey (2016-2018)

Sangyeon Kim, Hye-Sook Hong, Hae-Jeung Lee

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.92-102

DOI:https://doi.org/10.7318/KJFC/2021.36.1.92
Open abstract
Analysis of Preference and Recognition of Korean Foods through Systematic Review

Han-Na Chu, Yong-Seog Kwon, Ki-Ok Kim, Yu-Jin Hwang, Soo-Muk Cho

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.503-523

DOI:https://doi.org/10.7318/KJFC/2020.35.6.503
Open abstract
A Study on Modern Korean Menu Food Styling through Web Image Analysis

Moohee Ryu

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.538-552

DOI:https://doi.org/10.7318/KJFC/2020.35.6.538
Open abstract
An Empirical Study on the Determinants of the Debt Repayment Capability of Shipping Firms in Recession

Dong-Hae Lee, Ki-Hwan Lee, Myoung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.5 pp.414-422

DOI:https://doi.org/10.5394/KINPR.2020.44.5.414
Open abstract
Analysis of Dietary and Health Characteristics and Disease Correlation of Adult Men Aged 40 in Areas with High Levels of Fine Dust Pollution based on the 2013-2017 Korea National Health and Nutrition Examination Survey Data

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

Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.363-370

DOI:https://doi.org/10.7318/KJFC/2020.35.4.363
Open abstract
Dietary Patterns and Nutrient Intakes of Individuals with Circulatory Diseases: Ansan-Ansung Cohort Data from the Korean Genome and Epidemiology Study

Kyoung Yun Kim, Jung-Mi Yun

Journal of The Korean Society of Food Culture :: Vol.35 No.3 pp.311-322

DOI:https://doi.org/10.7318/KJFC/2020.35.3.311
Open abstract
Study on the 16^th century Noble Lineage’s Rites and Seasonal Food Recorded in the Shaemirook

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.14-27

DOI:https://doi.org/10.7318/KJFC/2020.35.1.14
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