Effect of Germinated Brown Rice on LPS-Induced Inflammation in Adipocytes

Mi-Young Park

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.337-344

DOI:https://doi.org/10.7318/KJFC/2018.33.4.337 Download PDF Export Citation

Consumer Perception of GM Food: Factors that Influence Purchasing of GM Food in South Korea

Wooyoung Kim, Jinkyung Choi

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.345-353

DOI:https://doi.org/10.7318/KJFC/2018.33.4.345 Download PDF Export Citation

Effects of Selection Attributes on Satisfaction and Relationship Retention in Yaksun Cuisine

Dae Soon Park

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.354-362

DOI:https://doi.org/10.7318/KJFC/2018.33.4.354 Download PDF Export Citation

Study on the Acceptance Process of Milk and Dairy Products in Korea during the 19th Century and the Japanese Colonial Period (1884~1938)

HyoJin An, Se-Young Oh

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.363-373

DOI:https://doi.org/10.7318/KJFC/2018.33.4.363 Download PDF Export Citation

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 Download PDF Export Citation

A Study on Royal Cuisine Reported in Sangsikbalgi in Joseon Dynasty

Eunhye Park, Myunghee Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.382-393

DOI:https://doi.org/10.7318/KJFC/2018.33.4.382 Download PDF Export Citation

Selection Attributes and Purchasing Perceptions and Attitudes of Protein Snacks According to Individual Health Lifestyle

Ji Eon Hwang, Ji Eun Oh, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.394-401

DOI:https://doi.org/10.7318/KJFC/2018.33.4.394 Download PDF Export Citation

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 Download PDF Export Citation

Study on the Development of Food Tourism Products Based on the Local Food and Folktale

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.217-228

DOI:https://doi.org/10.7318/KJFC/2018.33.3.217 Download PDF Export Citation

Qualitative Exploration of the Changes at the Individual and Environmental Levels among High School Participants of the Breakfast Club

Suhyun OH, Kirang Kim, Ji-Yun Hwang

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.229-235

DOI:https://doi.org/10.7318/KJFC/2018.33.3.229 Download PDF Export Citation

Nutritional Knowledge and Dietary Behavior of Middle School Students According to Their Mother’s Employment Status

Seong Hee Kim, Myung-Hee Kim, Mi-Kyeong Choi, Mi-Hyun Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.236-242

DOI:https://doi.org/10.7318/KJFC/2018.33.3.236 Download PDF Export Citation

Effect of Experience-Value and Color Marketing of HMR Products on Consumers’ Repurchase Intention

Doogi Kim, Jinkyung Choi

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.243-249

DOI:https://doi.org/10.7318/KJFC/2018.33.3.243 Download PDF Export Citation

Study on the Effect of a Waiting Time Management and Menu Quality for Customer Satisfaction and Re-visit Intentions in Korean Buffet Restaurants

Jie won Guak, Ji Eun Oh, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.250-260

DOI:https://doi.org/10.7318/KJFC/2018.33.3.250 Download PDF Export Citation

Sensory and Microbial Characteristics of a Rice Processed Snack using Sweet Pumpkin Powder for Infants

Eunkyung Kim, Xiubao Wu, Kunyoung Choi, Haeyoung Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.261-267

DOI:https://doi.org/10.7318/KJFC/2018.33.3.261 Download PDF Export Citation

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 Download PDF Export Citation

Effect of Low-Temperature Conditions on Expansion of Choux

Myoung Ae Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.276-282

DOI:https://doi.org/10.7318/KJFC/2018.33.3.276 Download PDF Export Citation

Quality Characteristics and Anti-Oral microbial Activity of Jelly Using Bamboo (Phyllostachys nigra var. henonis) Leaves Extract

Kyung-Lan Park, Sung-Tae Kang, Min-Ju Kim, Hee-Kyung Oh

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.283-290

DOI:https://doi.org/10.7318/KJFC/2018.33.3.283 Download PDF Export Citation

Effect of Plums Produced in Gimcheon on Metabolism in Streptozotocin-induced Diabetic Rats

Ji-Woon Nam, Kwang-Ok Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.291-298

DOI:https://doi.org/10.7318/KJFC/2018.33.3.291 Download PDF Export Citation

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 Download PDF Export Citation

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 Download PDF Export Citation