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

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Effect of Rice Varieties on the Quality of Dry Milled Rice Flour and Jeolpyeon

Kyung-Mi Kim, Hee-sun Kim, Ha-Na Ra, Ha-Yun Kim, Gwi-Jung Han

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.334-342

DOI:https://doi.org/10.7318/KJFC/2019.34.3.334
Open abstract
Seasonal Change in the Quality Characteristics of Commercial Kimchi

Jae Yong Lee, Seon Hwa Cheon, Su-Ji Kim, Hee-Min Lee, Hae-Won Lee, Su-Yeon You, So Ra Yoon, In Min Hwang, Ji-Hye Jung, Sung Hyun Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.224-232

DOI:https://doi.org/10.7318/KJFC/2019.34.2.224
Open abstract
Quality Characteristics of Dumpling Shell made with Mulberry Leaf (Morus alba Linne) Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.61-67

DOI:https://doi.org/10.7318/KJFC/2019.34.1.61
Open abstract
Quality Characteristics of Jeung-pyun Using Dry-Milled Rice Flour Prepared from different Varieties with different Particle Sizes

Sa-Ra Park, Kyung-Mi Kim, Hee-Sun Kim, Ha-Na Ra, Gwi-Jung Han

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.588-596

DOI:https://doi.org/10.7318/KJFC/2018.33.6.588
Open abstract
Effect of Sugar Content on Quality Characteristics of Mushrooms (Pleurotus eryngii) jangachi

Eun-Raye Jeon, Lan-Hee Jung

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.434-440

DOI:https://doi.org/10.7318/KJFC/2018.33.5.434
Open abstract
Quality Characteristics and Antioxidant Activity of Chocolate with Mugunghwa (Hibiscus syriacus L.)

Mi-Jung Kim, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.330-336

DOI:https://doi.org/10.7318/KJFC/2018.33.4.330
Open abstract
Quality Characteristics of Wet Noodles added with Sword Bean Powder

Bock-Hee Park, Kyeong-Mi Koh, Eun-Raye Jeon

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.374-381

DOI:https://doi.org/10.7318/KJFC/2018.33.4.374
Open abstract
Quality Characteristics of Dumpling Shell Containing Boehmeria nivea Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.268-275

DOI:https://doi.org/10.7318/KJFC/2018.33.3.268
Open abstract
Quality Characteristics and Antioxidant Activities of Traditional Korean Rice Wine, Makgeolli, Fermented with Etteum Bell Flower Root Variety in Platycodon grandiflorum

Yeon-Jin Lee, Gwang-In Byun, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.133-141

DOI:https://doi.org/10.7318/KJFC/2018.33.2.133
Open abstract
Quality Characteristics of Functional Dasik Prepared with Mixture of Freeze-dried Mealworm (Tenebrio molitor) Powder and Dried Pollack Powder

Mi-Sook Kang, Min-Ju Kim, Mung-Ryun Han, Seung-Mee Shin, Ae-Jung Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.48-54

DOI:https://doi.org/10.7318/KJFC/2018.33.1.48
Open abstract
Quality Characteristics of Oat Bread with Wild Carrot (Daucus carota L.) Powder

Sun-Ye Park, Ae-Jung Kim, Myung-Ryun Han

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.55-61

DOI:https://doi.org/10.7318/KJFC/KJFC/2018.33.1.55
Open abstract
Quality Characteristics of Waffles Containing Added Coconut Extract

Sat-Byul Kim, Kyung-Hee Lee

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.70-77

DOI:https://doi.org/10.7318/KJFC/2018.33.1.70
Open abstract
Quality Characteristics of Cookies containing Mulberry Leaf (Morus alba Linne) Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.558-565

DOI:https://doi.org/10.7318/KJFC/2017.32.6.558
Open abstract
Quality Characteristics of Julpyun with Added Beet Powder

Seng-Hye Ko, Hyun-Chul Jeong

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.576-582

DOI:https://doi.org/10.7318/KJFC/2017.32.6.576
Open abstract
Quality Characteristics of Salad Dressing Added with Acaiberry Powder

Jeong-In Choi, Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.446-452

DOI:https://doi.org/10.7318/KJFC/2017.32.5.446
Open abstract
Antioxidant Activity and Quality Characteristics of Hibiscus syriacus Cultivars Powders

Mi-Jung Kim, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.295-302

DOI:https://doi.org/10.7318/KJFC/2017.32.4.295
Open abstract
Quality Characteristics of Jeung-pyun Added with Purple Sweet Potato

Eunsil Choi, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.323-331

DOI:https://doi.org/10.7318/KJFC/2017.32.4.323
Open abstract
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 Dried Type Sodium-Reduced bibimbap using Dandelion Complex Powder

Ji-Hyun Park, Ha-Na Ra, Hae-Young Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.235-243

DOI:https://doi.org/10.7318/KJFC/2017.32.3.235
Open abstract
Oxidative Stability of Peanut (Arachis hypogaea L.) Oil and Quality Characteristics of the Roasted Peanuts

Bock-Hee Park, Jung-Hee Lee, Sun-Hee Kim, Hee-Sook Cho

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.128-134

DOI:https://doi.org/10.7318/KJFC/2017.32.2.128
Open abstract

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