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

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A Study on the Service Quality of Management Consulting of Traditional Korean Markets and This Affects the Management’s Performance

Sang Hoon An, Mi Ra Park, Yong Chul Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.401-410

DOI:https://doi.org/10.7318/KJFC/2019.34.4.401
Open abstract
Adoption Process of Chinese Students to Korean Food Based on Residence periods

Kyung Soo Han, Ji Eun Min

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.411-423

DOI:https://doi.org/10.7318/KJFC/2019.34.4.411
Open abstract
Quality Characteristics of Acorn Bread added with Milk

Jeong-Mee Kim, Jung-Im Joo

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.343-352

DOI:https://doi.org/10.7318/KJFC/2019.34.3.343
Open abstract
Optimization of Maca (Lepidium meyenii) Extraction for Natural Beverage Development using Enzyme Treatment

Jeong-Ah Kim, Moo-Hyeog Im

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.361-368

DOI:https://doi.org/10.7318/KJFC/2019.34.3.361
Open abstract
Effects of Addition of Mixed Gelling Agent on Quality of Peach (Prunus persica L. Batsch) Jelly

Ga-Yeong Park, Ha-Na Ra, Yong-Sik Cho, Ha-Yun Kim, Kyung-Mi Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.448-453

DOI:https://doi.org/10.7318/KJFC/2018.33.5.448
Open abstract
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
Study on the Relationship between the Eating Out Behavior of Family and a Low-Salt Management by Housewives in Jeonju Area

Hyungeun Song, Soyoung Lee, Jeongok Rho

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.95-103

DOI:https://doi.org/10.7318/KJFC/2018.33.2.95
Open abstract
Antioxidant Activity and Anti-inflammatory Effects of Salix Koreensis Andersson Branches Extracts

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.104-111

DOI:https://doi.org/10.7318/KJFC/2018.33.2.104
Open abstract
Change in the Quality Characteristics of Red Pepper Powder According to the Storage Method

Jeong In Choi, Hye In Oh, Mi Sook Cho, Ji Eun Oh

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.125-132

DOI:https://doi.org/10.7318/KJFC/2018.33.2.125
Open abstract
Sustainable Meal Practices of Middle Aged Women at Home According to Their Lifestyles

Hye-Ja Chang

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.1-10

DOI:https://doi.org/10.7318/KJFC/2018.33.1.1
Open abstract
Recognition, Image, Preference, Attributes, Satisfaction and Reuse Intention for Korean Food by Local Vietnamese

Mi Ock Lee

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.476-486

DOI:https://doi.org/10.7318/KJFC/2017.32.6.476
Open abstract
Development of the Contents of the Guideline for Dietitians’ Knowledge, Attitudes and Practices (KAP) for Sustainable Management at School Foodservice

Na-Young Yi

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.513-526

DOI:https://doi.org/10.7318/KJFC/2017.32.6.513
Open abstract
Dietary Attitudes, Dietary Behaviors, and Smartphone Usage-related Dietary Habits According to Risk Level of Smartphone Overdependence of Elementary School Students in the Siheung and Ansan Areas

So Hee Han, So Hyun Park, Eun Young Lee, Kyung Ja Chang

Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.437-445

DOI:https://doi.org/10.7318/KJFC/2017.32.5.437
Open abstract
Effect of Various Loading Methods on Freshness of Spring Kimchi Cabbage

Young-Joo Lee, Hye-Ok Lee, Ji-Young Kim, Byeong-Sam Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.303-310

DOI:https://doi.org/10.7318/KJFC/2017.32.4.303
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
Analysis of Beverages Usage Motives according to Selection Attributes of Beverage Shop

Eun Jung Lee, Kyung-Ran Lee, Ju-Yeon Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.118-127

DOI:https://doi.org/10.7318/KJFC/2017.32.2.118
Open abstract
Study on Beverage Select Behavior according to the Food-related Lifestyle focused on Behaviors in Seoul, and Gyeonggi Province

Kyung-Ran Lee, Eun Jung Lee, Ju-Yeon Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.1 pp.27-38

DOI:https://doi.org/10.7318/KJFC/2017.32.1.027
Open abstract
Survey on Status of Food Packaging and Design for Status of Small and Medium Domestic Food Enterprises

A-Young Kim, Eun-Mi Kim, Yoon-Je Chang, Seung-Weon Jeong, You-Shin Shim

Journal of The Korean Society of Food Culture :: Vol.32 No.1 pp.39-51

DOI:https://doi.org/10.7318/KJFC/2017.32.1.039
Open abstract
Effect of Pallet-unit MAP Treatment on Freshness Extension of Spring Chinese Cabbage

Young-Joo Lee, Hye-Ok Lee, Ji-Young Kim, Byeong-Sam Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.634-642

DOI:https://doi.org/10.7318/KJFC/2016.31.6.634
Open abstract
Study on the Relationship between Organizational Commitment and Job Satisfaction in Food & Beverage Department of Deluxe Hotel

Hyo Sun Jung, Hye Hyun Yoon

Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.141-148

DOI:https://doi.org/10.7318/KJFC/2016.31.2.141
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