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

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A Survey of Awareness and Preference for MSG according to the Pursuit of Well-being in Diet

Ga Young Kil, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.481-490

DOI:https://doi.org/10.7318/KJFC/2015.30.5.481
Open abstract
Properties of jeonbyeong prepared with Artemisia annua L. powder

Eun Woo Moon, Hun Jo Park, Jung Suk Park

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.644-649

DOI:https://doi.org/10.7318/KJFC/2015.30.5.644
Open abstract
Quality Properties of Rice Cake Containing Bamboo Sprout Powder

Eun Woo Moon, Hun Jo Park, Hwan Sik Na, Jung Suk Park

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.650-655

DOI:https://doi.org/10.7318/KJFC/2015.30.5.650
Open abstract
Quality Characteristics of Maejakgwas with Chlorella Powder

Hee-Sook Cho, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.667-673

DOI:https://doi.org/10.7318/KJFC/2015.30.5.667
Open abstract
Analysis of Factors Affect Sensory Acceptance of Dak-jjim in School Aged Children

Solji Lee, Bokyung Ryu, Jisun Lee, Min-A Lee, Sang-Pil Hong, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.674-681

DOI:https://doi.org/10.7318/KJFC/2015.30.5.674
Open abstract
Antioxidative Activities and Quality Characteristics of the Aster scaber Bibimbap for Home Meal Replacement with Varied Blanching Pre-treatment

Su-Jin Choi, Hae-Young Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.444-453

DOI:https://doi.org/10.7318/KJFC/2014.29.5.444
Open abstract
Preferences of Koreans and Foreigners for Traditional Recipe Developed containing Deoduk

Seo Young Chang, Na Young Kim, Yujie Ma, Myung Joo Han

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.44-53

DOI:https://doi.org/10.7318/KJFC/2014.29.1.044
Open abstract
Antioxidant Activity and Quality Characteristics of Mung Bean Starch Gel Prepared with Ginkgo Nut Powder

Shin-Youn Joo, Hae-Yeon Choi

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.84-90

DOI:https://doi.org/10.7318/KJFC/2014.29.1.084
Open abstract
Antioxidative Activities and Quality Characteristics of Gruel as a Home Meal Replacement with Angelica keiskei Powder Pre-treated by Various Drying Methods

Hae Young Kim, Su-Jin Choi, Ha-Na Ra, Jong-Eun Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.91-100

DOI:https://doi.org/10.7318/KJFC/2014.29.1.091
Open abstract
Quality Characteristics and Antioxidant Activities of Bread Added with Cedrela sinensis Powder

Min-a Kim, Eun Ji Lee, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.111-118

DOI:https://doi.org/10.7318/KJFC/2014.29.1.111
Open abstract
The Development of a Taste Kit for Education and Research into Sensory Characteristics

Mi-Hye Kim^*, Hae-Kyung Chung

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.585-593

DOI:https://doi.org/10.7318/KJFC/2013.28.6.585
Open abstract
Sensory Characteristics of Different Types of Commercial Soy Sauce

Kwang-Ok Kim^1*, Da-Yeon Lee, Seo-Jin Chung

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.640-650

DOI:https://doi.org/10.7318/KJFC/2013.28.6.640
Open abstract
Quality Characteristics of Sponge Cake with Added Lotus Leaf Powder

Young-Kwang Song^*

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.651-656

DOI:https://doi.org/10.7318/KJFC/2013.28.6.651
Open abstract
Quality Characteristics of Tofu Added Ligularia fischeri Powder

Eun-Raye Jeon^2*, Bock-Hee Park, Mi Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.495-501

DOI:https://doi.org/10.7318/KJFC/2013.28.5.495
Open abstract
Quality Characteristics of Bread Supplemented with Sweet Pumpkin

Han Gyeong-Phil^*, Lee Gyeong-Sook

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.386-391

DOI:https://doi.org/10.7318/KJFC/2013.28.4.386
Open abstract
Characteristics of Cabbage Juice Fermented by Lactic Acid Bacteria from Kimchi

Myung Joo Han^1*, Hye Eun Im, Yu Ri Oh, Na Young Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.401-408

DOI:https://doi.org/10.7318/KJFC/2013.28.4.401
Open abstract
Quality Characteristics of Omija (Schizandra chinesis Baillon) Extracts Under Various Conditions for Beverage Production

Sung Hee Min^*

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.320-327

DOI:https://doi.org/10.7318/KJFC/2013.28.3.320
Open abstract
Comparative Study on Awareness, Preference and Sensory Evaluation of Kimchi in Chinese and Korean Students Residing in Korea

Ryowon Choue^1,2*, Do Yeon Kim^1,2, Hansongyi Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.158-166

DOI:https://doi.org/10.7318/KJFC/2013.28.2.158
Open abstract
Quality Characteristics of Kimchi with Added Stevioside-containing Sweetener

Lee Ju Youn^*, Bae Hyo Ju

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.99-106

DOI:https://doi.org/10.7318/KJFC/2013.28.1.099
Open abstract

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