Perception and Preference of Korean Food of University Students in Yanbian, China

Kyung Hee Hong

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.215-226

DOI:https://doi.org/10.7318/KJFC/2017.32.3.215 Download PDF Export Citation

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 Download PDF Export Citation

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 Download PDF Export Citation

Consumer Perception Survey for the Improvement of Nutrition Labeling (Nutrition Comparative Claim) on Sodium Content

Eun- Jin Kang, Hwa Jung Lee, Kyung Mi Hwang, Yong Eui Koo, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.244-257

DOI:https://doi.org/10.7318/KJFC/2017.32.3.244 Download PDF Export Citation

A Study of Health Communication Method for Reducing Sodium Intake bases on Theory of Planned Behavior

Tae-Shik Hahm, Tae-Yeon Lee

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.258-265

DOI:https://doi.org/10.7318/KJFC/2017.32.3.258 Download PDF Export Citation

Consumer Acceptance of Korean Jang Products Among Halal Food Consumers Using FGI Approach

Ryuri Song, Seo-jin Chung, Sun-a Cho

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.266-274

DOI:https://doi.org/10.7318/KJFC/2017.32.3.266 Download PDF Export Citation

Analysis of Trends in Research on Native Local Foods

Kyou-Jin Lee, Eunju Park, Jae-Hee Park

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.75-88

DOI:https://doi.org/10.7318/KJFC/2017.32.2.075 Download PDF Export Citation

Exploring Motivations of Koreans Towards Korean Foods: Application of Means-end Chain Theory Approach

Kyung Won Lee, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.89-98

DOI:https://doi.org/10.7318/KJFC/2017.32.2.089 Download PDF Export Citation

The Adaptation Process of Korean Food for Chinese

Kyung Soo Han

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.99-110

DOI:https://doi.org/10.7318/KJFC/2017.32.2.099 Download PDF Export Citation

Effect of Emotional-Utilitarian Motivation on Coffee Shop Selection Attribution

Seo Kyung Oh, Hyo Sil Yoon, Hye Hyun Yoon

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.111-117

DOI:https://doi.org/10.7318/KJFC/2017.32.2.111 Download PDF Export Citation

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 Download PDF Export Citation

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 Download PDF Export Citation

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 Download PDF Export Citation

Change in Icariin Contents and Antioxidant activity during Ripening Period of Epimedium Wine

Miran Jang, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.144-149

DOI:https://doi.org/10.7318/KJFC/2017.32.2.144 Download PDF Export Citation

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 Download PDF Export Citation

Evaluation of a Dietary Assessment Method Using Photography for Portion Size Estimation

Hye-Rin Son, Seung Min Lee, Jin Mo Khil

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.162-173

DOI:https://doi.org/10.7318/KJFC/2017.32.2.162 Download PDF Export Citation

Exploration of Cross-cultural Perception of Spicy Chicken Made Using Hot Sauces with Different Degrees of Flavor Familiarity in Korean and US Consumers

Soh Min Lee, Jean-Xavier Guinard, Kwang-Ok Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.1 pp.1-9

DOI:https://doi.org/10.7318/KJFC/2017.32.1.001 Download PDF Export Citation

Effects of Transformational Leadership on Trust, Perceived Support from Superiors, and Organizational Citizenship Behavior of Employees in Coffee Shop Industry

Woon-Joo Seong, Hye Hyun Yoon

Journal of The Korean Society of Food Culture :: Vol.32 No.1 pp.10-17

DOI:https://doi.org/10.7318/KJFC/2017.32.1.010 Download PDF Export Citation

Effects of Conspicuous Consumption of Restaurant Customers on Brand Attitude and Purchase Intention

Sang Jun Jang

Journal of The Korean Society of Food Culture :: Vol.32 No.1 pp.18-26

DOI:https://doi.org/10.7318/KJFC/2017.32.1.018 Download PDF Export Citation

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 Download PDF Export Citation