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

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Trends and Prospects of Microalgae used for Food

Ho Seok Kwak, Ji Soo Kim, Ja Hyun Lee, Dong Eun Sung

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.66-75

DOI:https://doi.org/10.7318/KJFC/2021.36.1.66
Open abstract
Quality Characteristics and Antioxidant Activity of Puree Made with Plums Stored at Low Temperatures

Myeongbin Park, Samuel Park, Chaeeun Yeo, Keono Kim, Ik-Jo Chun, Young-Eun Cho, Jeehye Sung

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.84-91

DOI:https://doi.org/10.7318/KJFC/2021.36.1.84
Open abstract
Association between Demographic Factors and Sodium Intake, and Health-related Quality of Life: A Focus on Adults residing in Gyeongju Areas

Seung-Woo Lee, Ji-Yun Hwang, In Seon Kim, Sujin Lee, Kyungsik Jeong, Kwang-Pil Ko, Younghwa Beak

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.121-129

DOI:https://doi.org/10.7318/KJFC/2021.36.1.121
Open abstract
Quality Changes in Jicama (Pachyrhizus erosus) Pickle Due to Variations in Soaking Solution Temperature During Storage

Hyun Sook Jung, Hee Nam Jung

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.582-589

DOI:https://doi.org/10.7318/KJFC/2020.35.6.582
Open abstract
Effect of Acidulant Treatment on the Quality and Storage Period of Topokkidduck

Ha-Na Ra, Yong-Sik Cho, Young Hwang, Hyun-Wook Jang, Kyung-Mi Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.613-618

DOI:https://doi.org/10.7318/KJFC/2020.35.6.613
Open abstract
Evaluation of Dietary Behaviors and Dietary Quality of High School Students in Incheon according to Breakfast Skipping

Lee Hyun Jung, Eun-Mi Kim, Mi-Hyun Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.726-738

DOI:https://doi.org/10.7318/KJFC/2019.34.6.726
Open abstract
Physicochemical and Antioxidative Properties of Sponge Cake with Added Melissa officinalis

Eunkyung Kim, Name Kang, Yein Park, Haeyoung Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.793-800

DOI:https://doi.org/10.7318/KJFC/2019.34.6.793
Open abstract
Analysis of the Importance-Satisfaction of the Grape Selection Attributes by Grape Consumption Level

Seung Gyun Choi, Tae Young Kim, Soo Min Kim, Jin Kyoung Paik, Hee Ryong Choi, Tae In Kim, Wan Soo Hong

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.595-603

DOI:https://doi.org/10.7318/KJFC/2019.34.5.595
Open abstract
Effects of Adding Glutinous Barley Flour on Quality Characteristics of Yakgwa

Ha-Na Ra, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.604-611

DOI:https://doi.org/10.7318/KJFC/2019.34.5.604
Open abstract
Quality Characteristics and Antioxidant Activity of Cookies Made with Black Carrot Powder

Mi Ra Cho, Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.612-619

DOI:https://doi.org/10.7318/KJFC/2019.34.5.612
Open abstract
Quality Characteristics of Low-sodium Oiji (Traditional Korean Cucumber Pickles) based on Addition of Glasswort Powder

Gumjung Kim, Jiwon Yang, Kyunghee Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.620-628

DOI:https://doi.org/10.7318/KJFC/2019.34.5.620
Open abstract
Nutritional Quality of Breakfast among Korean School-Aged Children and Adolescents Depending on Eating Together as a Family: Based on the Data from the 2013-2014 Korea National Health and Nutrition Survey

Jeongmin Hong, Meeyoung Kim, Jihyun Yoon, So-young Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.378-388

DOI:https://doi.org/10.7318/KJFC/2019.34.4.378
Open abstract
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
Quality Characteristics of Low Salt, Low Sodium Oiji (Traditional Korean Cucumber Pickles) by the Addition of Sea Tangle Powder

Gumjung Kim, Jiwon Yang, Kyunghee Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.440-448

DOI:https://doi.org/10.7318/KJFC/2019.34.4.440
Open abstract
Analysis of Service Quality Attributes in the CVS Premium Packed Meal Products Based on the Kano Model

Seung Hee Baek, Bumjun Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.308-315

DOI:https://doi.org/10.7318/KJFC/2019.34.3.308
Open abstract
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
Comparison of Mcrobial and Physicochemical Properties between pogi kimchi and mat kimchi

Eun Woo Moon, Su-Yeon Kim, Yun-Mi Dang, Boyeon Park, Eun Jin Park, Hye Yeon Song, Jisu Yang, So Ra Yoon, Hye-Young Seo, Ji-Hyoung Ha

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.217-223

DOI:https://doi.org/10.7318/KJFC/2019.34.2.217
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
Relationships among the Service Quality, Service Value, and Customer Satisfaction in a Fine Dining Restaurant

Min Hyuk Park

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.550-557

DOI:https://doi.org/10.7318/KJFC/2018.33.6.550
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