Cross-cultural Investigation on Chinese and Korean Consumers’ Reasons for Liking and Disliking for Bulgogi Using Check-all-that-apply Questionnaire

Nam-E Kang, Su-Kyung Jo, Soh Min Lee, Kwang-Ok Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.567-576

DOI:https://doi.org/10.7318/KJFC/2014.29.6.567 Download PDF Export Citation

Perception of School Foodservice Using of Environmentally Friendly Agricultural Products of Elementary School Parents in Jeonnam

Hee-Sook Cho, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.577-584

DOI:https://doi.org/10.7318/KJFC/2014.29.6.577 Download PDF Export Citation

Effects of Physical Environment on Risk Perception in Customers at Raw-fish Restaurants

Tae-Hwan Yoon

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.585-592

DOI:https://doi.org/10.7318/KJFC/2014.29.6.585 Download PDF Export Citation

The Impact of Brand Diversification on Firm Performance: A Study Restaurant Firms

Ha-Na Min, In-Jung Kim, Kyu-Wan Choi

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.593-598

DOI:https://doi.org/10.7318/KJFC/2014.29.6.593 Download PDF Export Citation

Changes in Isoflavones Contents and Germination Characteristics of Germinated Soybeans [Glycine max.] under Light Condition

Seon-Jeong Choi, Ung-Kyu Choi

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.599-604

DOI:https://doi.org/10.7318/KJFC/2014.29.6.599 Download PDF Export Citation

Quality Characteristics of Sulgidduk Added with Makgeolli

Eun Kyoung Shim, Hyun Jeong Kim, Su Jin Lee, Mee Ree Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.605-614

DOI:https://doi.org/10.7318/KJFC/2014.29.6.605 Download PDF Export Citation

Antioxidant Activities and Quality Characteristics Sulgidduk Prepared with Yangha Buds (Zingiber Miogar R)

Hyun-Ju Lee, Naruyah- Woo, Ae-Jung Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.615-622

DOI:https://doi.org/10.7318/KJFC/2014.29.6.615 Download PDF Export Citation

Optimization of Muffin with Dropwort Powder Using Response Surface Methodology

Geum-Soon Park, Ji-Young Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.623-636

DOI:https://doi.org/10.7318/KJFC/2014.29.6.623 Download PDF Export Citation

Physicochemical Properties and Consumer Acceptability of Commercial Gang-jeong

Ji-Hye Ryu, Yong-Suk Kwon, Kyoung-Mi Kim, Jin-Young Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.637-647

DOI:https://doi.org/10.7318/KJFC/2014.29.6.637 Download PDF Export Citation

Associations of Eating Habits with Obesity and Nutrition Knowledge for Middle and High School Adolescents in Shanghai and Heze China

Yang Song, Hyo-Jin Ahn, Ji-Hye Choi, Se-Young Oh

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.648-658

DOI:https://doi.org/10.7318/KJFC/2014.29.6.648 Download PDF Export Citation

Analysis of Nutritional Index of Frequently Consumed Fruits in South Korea

Ji-Hyun Ryu, Jung-Eun Yim, Hyunjung Lim, Ryowon Choue

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.659-667

DOI:https://doi.org/10.7318/KJFC/2014.29.6.659 Download PDF Export Citation

Obesity Rate and Nutrient Intakes of 20- to 69-year-old Women Living in Rural Kampong Spue Province in Cambodia

Young-Nam Kim, Hye Hyun Lee, Eun Jin Kang, Keum Jee Kang, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.668-676

DOI:https://doi.org/10.7318/KJFC/2014.29.6.668 Download PDF Export Citation

Snacking Behaviors and Depression in Middle School students in Jeonnam Area

Kyung-Hee Kim, Hee-Sook Cho

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.373-379

DOI:https://doi.org/10.7318/KJFC/2014.29.5.373 Download PDF Export Citation

Comparison of Obesity Level and Eating Habits According to Intake Experience of Mother’s Milk and Eating Habits of Baby Foods by Elementary School Students

Hyung Joo Yoon, Myung Hee Kim, Ki-Hyo Jang, Je-Hyuk Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.380-389

DOI:https://doi.org/10.7318/KJFC/2014.29.5.380 Download PDF Export Citation

Comparison of Breakfast and Nutritional Attitudes in Elementary School Students by Obesity Level in Chungnam Area

Soen Yong Lee, Je-Hyuk Lee, Myung Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.390-405

DOI:https://doi.org/10.7318/KJFC/2014.29.5.390 Download PDF Export Citation

Effect of Brand Awareness of Coffee shops on Switching Intentions, Purchasing Behavior, and Revisiting Intention

Ji-Eung Kim, Won-Young Cho

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.406-414

DOI:https://doi.org/10.7318/KJFC/2014.29.5.406 Download PDF Export Citation

Establishment of Optimum Condition for the Coagulation and Antimicrobial Activity of Konjac Jelly

Jae-In Sim, Seon-Jeong Choi, Jae-Hyun Jeong, Ung-Kyu Choi

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.415-420

DOI:https://doi.org/10.7318/KJFC/2014.29.5.415 Download PDF Export Citation

Quality Properties of Fish Paste Containing Green Laver Powder

Hee-Sook Cho, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.421-427

DOI:https://doi.org/10.7318/KJFC/2014.29.5.421 Download PDF Export Citation

Quality Characteristics of Yukwa Added with Various Sugar Alcohols

Mi Hye Lee, Myung Suk Oh

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.428-436

DOI:https://doi.org/10.7318/KJFC/2014.29.5.428 Download PDF Export Citation

Quality Characteristics Of Noodles Made From Domestic Korean Wheat Flour Containing Cactus Chounnyuncho (Opuntia humifusa) Powder

Kyung Tae Kim, Kyung Seok Lee, Young Hwan Rho, Ki Young Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.437-443

DOI:https://doi.org/10.7318/KJFC/2014.29.5.437 Download PDF Export Citation