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

Journal Search Engine

Research on Perception of Health Functional Foods and Preference of Desired Onion Peel Products

Hee-Ran Jeong, Eun-Jeong Jeong, Yong-Jun Cha

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.241-248

DOI:https://doi.org/10.7318/KJFC/2015.30.2.241
Open abstract
Traditional Foods: Historical Perspectives and Future Prospects

Hee Sup Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.1-7

DOI:https://doi.org/10.7318/KJFC/2015.30.1.001
Open abstract
Comparative Study of Cooking Methods in 「Suwoonjabbang」vs. 「Eumsikdimibang」

Hae Kyung Chung, Kyung Soo Yoon, Mi Hye Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.41-53

DOI:https://doi.org/10.7318/KJFC/2015.30.1.041
Open abstract
Effects of Local Food Value Perception on Purchasing and Experience

Mi-Keyoung Weon, Young-Hee Park, Yeon-Jung Lee

Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.54-63

DOI:https://doi.org/10.7318/KJFC/2015.30.1.054
Open abstract
Improvement of Food Habits and Eating Behavior of Children with Obesity and/or Precocious Puberty by Nutrition Education Monitoring

Jae Hee Kim, Yun Jin Choi, Hyun Sook Lim, Jong Hee Chyun

Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.129-136

DOI:https://doi.org/10.7318/KJFC/2015.30.1.129
Open abstract
Development of Mosim Dining Table’s Menu for Head House of Suwon Baek Clan and Injaegong Group in Jeonju

Mi-Hye Kim, Hae-Kyung Chung

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.477-487

DOI:https://doi.org/10.7318/KJFC/2014.29.6.477
Open abstract
Research of Head Family and Ancestral Ritual Food’s Conception Perceived by the Different Age Groups

Mi-Hye Kim, Hae-Kyung Chung

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.488-498

DOI:https://doi.org/10.7318/KJFC/2014.29.6.488
Open abstract
Food Culture of Koryo Dynasty from the Viewpoint of Marine relics of Taean Mado shipwrecks No. 1 and No. 2

Kyung-Hee Koh

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.499-510

DOI:https://doi.org/10.7318/KJFC/2014.29.6.499
Open abstract
A Comparison Between Consumers’ Perceptions of Korean and US Quality Certification Marks for Agricultural Products

Misun Park, BumJun Lee, Sunny Ham, Hanju Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.557-566

DOI:https://doi.org/10.7318/KJFC/2014.29.6.557
Open abstract
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
Open abstract
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
Open abstract
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
Open abstract
A Survey on the Recognition and the Preference of Bibimbab with Students in Bayreuther, Germany

Joo-Eun Song

Journal of The Korean Society of Food Culture :: Vol.29 No.4 pp.307-313

DOI:https://doi.org/10.7318/KJFC/2014.29.4.307
Open abstract
Study on Recognition and Attitudes towards Korean Food in Korean Food Culture Publicity Event

Jae Hee Kang, Eun Hee Ko

Journal of The Korean Society of Food Culture :: Vol.29 No.4 pp.314-325

DOI:https://doi.org/10.7318/KJFC/2014.29.4.314
Open abstract
Influencing Factors of Sales Process and Task Education on Sales of Health Functional Food in Door-to-door Saleswomen

Minyoung Nam, Sun Yoon, Hae-Young Lee, Hye-Kyung Chung

Journal of The Korean Society of Food Culture :: Vol.29 No.4 pp.326-335

DOI:https://doi.org/10.7318/KJFC/2014.29.4.326
Open abstract
Healthy Food Awareness, Behavioral Intention, and Actual Behavior toward Healthy Foods: Generation Y Consumers at University Foodservice

Hyun-Woo (David) Joung, Eun Kyong (Cindy) Choi, Joo Ahn, Hak-Seon Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.4 pp.336-341

DOI:https://doi.org/10.7318/KJFC/2014.29.4.336
Open abstract
The Upper Grade Elementary Student’s Parents’ Awareness and Preference of Korean Traditional Foods in ChungNam Area

Min Jeong Kang, OkHwa Jhee

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.240-249

DOI:https://doi.org/10.7318/KJFC/2014.29.3.240
Open abstract
The Impact of Korean Wave Cultural Contents on the Purchase of Han-Sik (Korean food) and Korean Product

Bong-Kyu Shin, Mi-Hyun Oh, Tack-Su Shin, Yoon-Sun Kim, Sang-Mi You, Gi-Youp Roh, Kyoung-Wan Jung

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.250-258

DOI:https://doi.org/10.7318/KJFC/2014.29.3.250
Open abstract
Effects of Viewing Motivations on Viewing Preferences and Viewing Intentions of Television Food Programs

Se-Kyung An, Bum-Jun Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.259-269

DOI:https://doi.org/10.7318/KJFC/2014.29.3.259
Open abstract
Study on Localization of Korean Food in Paraguay through In-depth Interviews with Korean Restaurant Owners and Foodies in Asuncion, Paraguay

Hae Kyung Chung, Mi Hye Kim, Nariyah Woo

Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.140-150

DOI:https://doi.org/10.7318/KJFC/2014.29.2.140
Open abstract

1 ▶|2 ▶|3 ▶|4 ▶|5 ▶|6 ▶|7 ▶|8 ▶|9▶|10 ▶