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 Download PDF Export Citation

A Literature Review on the Type and Cooking Methods for Suksilkwa during the Joseon Dynasty, with a focus on Euigwe and old literature

Soon-Duk Oh^*

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.115-124

DOI:https://doi.org/10.7318/KJFC/2013.28.2.115 Download PDF Export Citation

A Study on Health-related Lifestyles and Intention Toward Breast-Feeding in Korean University Students

Wha Jin Hyun^*, Jo Yoon Lee, Kang Wook Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.125-134

DOI:https://doi.org/10.7318/KJFC/2013.28.2.125 Download PDF Export Citation

Study on the Semiotic Characteristics for Korean Food

Tae-Hee Kim^*, Dug-Young Lee, Eun-Joo Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.135-144

DOI:https://doi.org/10.7318/KJFC/2013.28.2.135 Download PDF Export Citation

Development of Local Food Content in Jinan-Gun and Gurye-Gun through Storytelling

Mi-Hye Kim^*, Hae-Kyung Chung

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.145-157

DOI:https://doi.org/10.7318/KJFC/2013.28.2.145 Download PDF Export Citation

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 Download PDF Export Citation

The Awareness and Satisfaction Regarding Korean Traditional Foods in Elementary, Middle, and High School Students

Young Kim*, Kyung Mi Kim, Yong Seok Kwon, Yang Suk Kim, Gi Chang Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.167-176

DOI:https://doi.org/10.7318/KJFC/2013.28.2.167 Download PDF Export Citation

Classification of Restaurant Table Settings with Gestalt’s Law of Visual Perception

Seon Hee Joo^*, Kyung Soo Han

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.177-185

DOI:https://doi.org/10.7318/KJFC/2013.28.2.177 Download PDF Export Citation

A Study on the Effects of Loyalty Program on Relationship Quality and Re-visit intention - A Focus on the Moderating Effects of Restaurant Type -

Hye Hyun Yoon^*, Sun Lyung Lee, Young Namkung

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.186-194

DOI:https://doi.org/10.7318/KJFC/2013.28.2.186 Download PDF Export Citation

IPA Analysis according to the Attributes of the Franchise Coffee Shop Selection of College Students in Busan

Kyung-Hee Kim^*

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.195-203

DOI:https://doi.org/10.7318/KJFC/2013.28.2.195 Download PDF Export Citation

Optimized Processing of Chicken Sausage Prepared with Turmeric (Curcuma longa L.)

Nami Joo^*, Eun A Yun, Eunkyung Jung

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.204-211

DOI:https://doi.org/10.7318/KJFC/2013.28.2.204 Download PDF Export Citation

A Literature Review of the Type and Cooking Methods for Gwapyeon during the Joseon Dynasty - with a focus on Euigwe and old literature -

Soon-Duk Oh^*

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.1-11

DOI:https://doi.org/10.7318/KJFC/2013.28.1.001 Download PDF Export Citation

An Exploratory Study of Foods Served to Guests of Head Families (Jong-ga)

Yangsuk Kim^*, Yong-Suk Kwon, Young Kim, Jin-Young Lee, Jeong-Sook Choe, Haeng-Ran Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.12-30

DOI:https://doi.org/10.7318/KJFC/2013.28.1.012 Download PDF Export Citation

Analyzing Tableware Arrangement in Korean Table Settings

Wookyoun Cho^3*, Hyewon Kim, Hyeran Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.31-40

DOI:https://doi.org/10.7318/KJFC/2013.28.1.031 Download PDF Export Citation

Coloration Analysis of Korean Table Settings

Wookyoun Cho^3*, Hyeran Lee, Hyewon Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.41-47

DOI:https://doi.org/10.7318/KJFC/2013.28.1.041 Download PDF Export Citation

Analysis of Dietary Habits of Boarding High School Students in Gangwon According to Gender and Stress Levels

Hae-Young Lee^2*, Mi-Nam Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.48-56

DOI:https://doi.org/10.7318/KJFC/2013.28.1.048 Download PDF Export Citation

Physicochemical and Antioxidant Properties of Broccoli Sprouts Cultivated in the Plant Factory System

Mi Hye Kim^1*, Eun Ji Kim, Tae Su Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.57-69

DOI:https://doi.org/10.7318/KJFC/2013.28.1.057 Download PDF Export Citation

Antioxidant Activity and Quality Characteristics of Chestnut Cookies

Shin Youn Joo^*

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.70-77

DOI:https://doi.org/10.7318/KJFC/2013.28.1.070 Download PDF Export Citation

The Physicochemical Characteristics of Marinated Beef Galbi under Different Cooking Conditions

Sang-Pil Hong^1*, Young-Ho Kim, Nam-Hyouck Lee, Yeong-Uk Heo

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.78-88

DOI:https://doi.org/10.7318/KJFC/2013.28.1.078 Download PDF Export Citation

Consumer Awareness and Institutionalization of Nutrition Labeling for Takju

Nami Joo^*, Sanghyun Park, Soo-Jeong Kim, Boram Kim, Hyunjoo Yoon, Jeong Mi Hong, Yong Seon Ahn, Jong Soo Kim, Sang Bae Han, Yohan Yoon

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.89-98

DOI:https://doi.org/10.7318/KJFC/2013.28.1.089 Download PDF Export Citation