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

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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 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 Semi-dry Noodles with different Water Contents

Bock-Hee Park, Yang-Kyun Park, Kwang-Ho Jo, Eun-Raye Jeon, Kyeong-Mi Koh, Yong-Beom Choi

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.135-143

DOI:https://doi.org/10.7318/KJFC/2017.32.2.135
Open abstract
Study on Sensory Characteristics and Consumer Acceptance of Commercial Soy-meat Products

Mi Ra Kim, Jeong-Eun Yang, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.150-161

DOI:https://doi.org/10.7318/KJFC/2017.32.2.150
Open abstract
Changes in Color and Textural Properties of Acorn Bread According to Added Amount of Soymilk

Jeong-Mee Kim, Gye-Soon Yoon, Jung Im Joo

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.605-615

DOI:https://doi.org/10.7318/KJFC/2016.31.6.605
Open abstract
Quality Characteristics of Dried Noodle Prepared with doenjang Powder

Bock-Hee Park, Kyeong-Mi Koh, Min-hye Cha, Sol Kim, Eun-Raye Jeon

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.616-623

DOI:https://doi.org/10.7318/KJFC/2016.31.6.616
Open abstract
Sensory Properties and Drivers of Liking for Pizza Crust

Jisun Lee, Sungsoo Ahn, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.624-633

DOI:https://doi.org/10.7318/KJFC/2016.31.6.624
Open abstract
Sensory Characteristics of Chilled Buckwheat Noodle Soup (mulnaengmyun)

Hyun-Jee Kim, Seo-Jin Chung, Miran Kim, Jaehee Hong

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.506-514

DOI:https://doi.org/10.7318/KJFC/2016.31.5.506
Open abstract
Study on Sugar, Amino Acid, and Sensory Characteristics in Traditional Korean Gyupjang (Soy sauce) According to Different Methods

Kyungmin Kim, Jiyoon Lee, Rak Won Chung

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.348-356

DOI:https://doi.org/10.7318/KJFC/2016.31.4.348
Open abstract
Quality Characteristics of White pan bread with Led Ginseng powder

Seung-Heon Song, Gil-Man Shin

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.220-225

DOI:https://doi.org/10.7318/KJFC/2016.31.3.220
Open abstract
A Study on the Quality Characteristics of Makpyeon Prepared with Dry Milled Rice Powder

Yun Ju Jo, Hye Hyun Yoon

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.235-242

DOI:https://doi.org/10.7318/KJFC/2016.31.3.235
Open abstract
Physical and Sensory Characteristics of Laver Bugak (Korean Traditional Fried Dishes) During Fermentation of Starch Batter

Jeong-Eun Yang, Ji-Hyeon Lee, Yeong Ok Song, Eunok Choe, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.250-260

DOI:https://doi.org/10.7318/KJFC/2016.31.3.250
Open abstract
Effects of Chlorella Powder on Quality Characteristics of Yukwa

Hee-Sook Cho, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.178-187

DOI:https://doi.org/10.7318/KJFC/2016.31.2.178
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
The Study on Development of Processed Foods with Chestnut

Hyun-Sook Lee, Young-Joo Jang, Sun-Hyo Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.194-203

DOI:https://doi.org/10.7318/KJFC/2016.31.2.194
Open abstract
Quality Properties of Sponge Cake with Added Spergularia marina griseb powder

Seung-gyun Cho, Ho-Ki An, Geum-Ju Hong

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.81-87

DOI:https://doi.org/10.7318/KJFC/2016.31.1.081
Open abstract
Quality Characteristics of Dried Noodle Prepared with Strawberry Powder

Bock-Hee Park, Kyeong-Mi Koh, Min-hye Cha, Ok-Joo Kim, Eun-Raye Jeon

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.88-95

DOI:https://doi.org/10.7318/KJFC/2016.31.1.088
Open abstract
Qualitative Elicitation of Multidimensional Korean Sensory Descriptors and Their Definitions Using Focus Group Interview

Jae-Hee Hong

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.96-104

DOI:https://doi.org/10.7318/KJFC/2016.31.1.096
Open abstract
Sensory Characteristics of Rice Confections by Descriptive Analysis

Daeun Jung, Jeong Eun Yang, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.105-110

DOI:https://doi.org/10.7318/KJFC/2016.31.1.105
Open abstract
The Quality Characteristics of Pasteurized Ginseng Makgeolli Added with Different Concentration of Ginseng Powder

Jin Young Min, Na Young Kim, Up Sik Kim, Myung Joo Han

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.757-765

DOI:https://doi.org/10.7318/KJFC/2015.30.6.757
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