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

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Anti-Inflammatory Effect of Freeze-Dried Broccoli Sprout Powder with Antioxidant Activity in RAW264.7 Cells

Hyun Jung Lim, Jong Soon Choi

Journal of The Korean Society of Food Culture :: Vol.39 No.3 pp.156-165

DOI:https://doi.org/10.7318/KJFC/2024.39.3.156
Open abstract
Anti-proliferative Efficacy of Xanthorrhizol on Cancer Cells via Activation of hTAS2R38 among 25 Human Bitter Taste Receptors

Yiseul Kim, Hyun-Jin Na, Min Jung Kim

Journal of The Korean Society of Food Culture :: Vol.39 No.3 pp.166-172

DOI:https://doi.org/10.7318/KJFC/2024.39.3.166
Open abstract
Association between Healthy Dietary Practices and Prediabetes in Korean Adolescents

Seung Jae Lee, Kyung Won Lee

Journal of The Korean Society of Food Culture :: Vol.39 No.1 pp.64-73

DOI:https://doi.org/10.7318/KJFC/2024.39.1.64
Open abstract
Association of Household Types with Healthy Dietary Practices in Korean Adults: Findings from the 2017-2021 Korea National Health and Nutrition Examination Survey

Yeseul Na, Kyung Won Lee

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.293-303

DOI:https://doi.org/10.7318/KJFC/2023.38.5.293
Open abstract
Ipomoea aquatic Extracts (IAE) Attenuated Microglial Inflammation via Nrf2 Signaling

Jiwon Choi, Sang Yoon Choi, Jinyoung Hur

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.365-372

DOI:https://doi.org/10.7318/KJFC/2023.38.5.365
Open abstract
Antiglycation and Protective Effect of Juglans regia L. in MGO-induced Renal cell Death

Ji-Won Choi, Sang Yoon Choi, Guijae Yoo, Jinyoung Hur

Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.503-509

DOI:https://doi.org/10.7318/KJFC/2022.37.6.503
Open abstract
Evaluation of the Antioxidant, Anti-inflammatory, and Anti-obesity Properties and Estrogen-like Activity of Cheonggukjang According to the Fermentation Period of Four Soybean Species

Eun-Suk Jung, Haeng-Ran Kim, Kyeong-A Jang, Mi-Kyung Seo, Han-na Chu

Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.519-528

DOI:https://doi.org/10.7318/KJFC/2022.37.6.519
Open abstract
Inhibitory Effects of 14 Plants from Mongolia and Myanmar on Lipid Accumulation in 3T3-L1 and HepG2 Cells

SukJin Kim, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.130-142

DOI:https://doi.org/10.7318/KJFC/2021.36.1.130
Open abstract
Qualitative Study on Dietary Practices of Hemodialysis Patients

Hee-Jung Park, Eun-Young Jang, Wookyoun Cho

Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.201-214

DOI:https://doi.org/10.7318/KJFC/2020.35.2.201
Open abstract
Toxicity Assessment of Abeliophyllum distichum Nakai Ethanol Extract Orally Administered to Sprague-Dawley Rats for Two Consecutive Weeks

Soon Bok Kwon

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.801-809

DOI:https://doi.org/10.7318/KJFC/2019.34.6.801
Open abstract
A Study on Joseon Royal Cuisine through Sachanbalgi of the Jangseogak Archives

Hae-Kyung Chung, Dayeon Shin, Nariyah Woo

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.508-533

DOI:https://doi.org/10.7318/KJFC/2019.34.5.508
Open abstract
A Study of North Korea’s Dietary Life through Joseon Nyeoseong

Eun Kyoung Choi, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.255-267

DOI:https://doi.org/10.7318/KJFC/2019.34.3.255
Open abstract
Life Cycle-based Dietary Guidelines for Koreans

Suyoun Kim, Kana Asano, Soh-Yoon Yun, Geumyang Lee, Boyoung Hur, Jihyun Yoon

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.23-33

DOI:https://doi.org/10.7318/KJFC/2019.34.1.23
Open abstract
BMI Characteristics and Food Preference of Taeeumin and Soeumin According to Sasang Constitution Analysis Method

Hyejin Choi, Soon Mi Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.512-522

DOI:https://doi.org/10.7318/KJFC/2018.33.6.512
Open abstract
School Foodservice Nutritionists’ Perception on the Standardization of Food Ingredients in the Procurement System

Jae-Min Kim, Chang-Sik Kim, Yoon-Joung Jang, Ji-Hee Han, Sunny Ham

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.427-433

DOI:https://doi.org/10.7318/KJFC/2018.33.5.427
Open abstract
Antioxidant Activity and Anti-inflammatory Effects of Salix Koreensis Andersson Branches Extracts

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.104-111

DOI:https://doi.org/10.7318/KJFC/2018.33.2.104
Open abstract
Analysis of BMI and Food Preference by Sasang Constitutional Typology classified by SCAT2 and a Specialist

Jin Sol Cheon, Dong Koo Yim, Soon Mi Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.186-198

DOI:https://doi.org/10.7318/KJFC/2018.33.2.186
Open abstract
Planning of Tangible and Intangible Foodservice Product Using Systematic Quality Function Deployment (QFD) Technique of the Dumpling Restaurant

Ji Eun Oh, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.199-205

DOI:https://doi.org/10.7318/KJFC/2018.33.2.199
Open abstract
Antioxidant Activities of Burdock Root (Arctium lappa L.) with Various Heat Treatment Conditions

Mi-Young Park, Ye-Oak Park, Young-Hyun Park

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.78-85

DOI:https://doi.org/10.7318/KJFC/2018.33.1.78
Open abstract
Phenolic Compounds from Antioxidant Plant Materials and their Protective Effect on PC12 cells

SoHyeon You, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.86-94

DOI:https://doi.org/10.7318/KJFC/2018.33.1.86
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