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

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Effects of Enzyme Treatment and Skin Contact Time on the Characteristics of Dae-hong Peach Wine

Bora Lim, Dahye Kim, Ji-Eun Kang, Gui-Jeong Han, Seok-Tae Jeong, Chan-Woo Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.442-455

DOI:https://doi.org/10.7318/KJFC/2023.38.6.442
Open abstract
Functional Components and Antioxidant Effects of Rice Bran by Fermentation Time

Bokkun Yoon, Eunshim Son

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.456-464

DOI:https://doi.org/10.7318/KJFC/2023.38.6.456
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
Quality Characteristics of Distilled Soju with Different Pretreatment of Rice

Seung Eun Lee, Ji-Eun Kang, Bora Lim, Heui-Yun Kang

Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.555-563

DOI:https://doi.org/10.7318/KJFC/2022.37.6.555
Open abstract
A Study on the Basis and Formation Process of Kimchi’s Uniqueness

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.265-273

DOI:https://doi.org/10.7318/KJFC/2021.36.3.265
Open abstract
The Background and Truth of the Controversy over Kimchi Suzerainty, And Countermeasures

Hong-Ryul Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.274-283

DOI:https://doi.org/10.7318/KJFC/2021.36.3.274
Open abstract
Antioxidant and Sensory Quality Characteristic of Muffin with Fermented Turmeric Powder

Name Kang, Xiu Bao Wu, Eunkyung Kim, Haeyoung Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.117-125

DOI:https://doi.org/10.7318/KJFC/2020.35.1.117
Open abstract
Changes in Nutritional Composition of Gryllus bimaculatus Fermented by Bacillus sp. and Mycelium of Basidiomycetes

Hyun Wook Jang, Ji Ho Choi, Shin Young Park, Bo Ram Park

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.785-792

DOI:https://doi.org/10.7318/KJFC/2019.34.6.785
Open abstract
Optimization of the Fermentation Period of Lightly Salted Oiji (Traditional Korean Cucumber Pickles)

Gumjung Kim, Jiwon Yang, Kyunghee Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.353-360

DOI:https://doi.org/10.7318/KJFC/2019.34.3.353
Open abstract
Kimchi and Its Functionality

Kun-Young Park, Geun-Hye Hong

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.142-158

DOI:https://doi.org/10.7318/KJFC/2019.34.2.142
Open abstract
Diversity and Role of Yeast on Kimchi Fermentation

Seong Eun Kang, Mi Ju Kim, Tae Woon Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.201-207

DOI:https://doi.org/10.7318/KJFC/2019.34.2.201
Open abstract
Comparison of Mcrobial and Physicochemical Properties between pogi kimchi and mat kimchi

Eun Woo Moon, Su-Yeon Kim, Yun-Mi Dang, Boyeon Park, Eun Jin Park, Hye Yeon Song, Jisu Yang, So Ra Yoon, Hye-Young Seo, Ji-Hyoung Ha

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.217-223

DOI:https://doi.org/10.7318/KJFC/2019.34.2.217
Open abstract
Fermentation Characteristics and Anti-Obesity Effects of Cheonnyuncho (Oputia Humifusa) Fruit Fermented with Lactobacillus plantarum in 3T3-L1 Cells

Hye-Jung Moon, Jung-Eun Park, Youn-Soo Cha, Jong-Hyuk Park

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.75-83

DOI:https://doi.org/10.7318/KJFC/2019.34.1.75
Open abstract
Preparation of Fermented Citrus Peels Extracts for Their Antimicrobial Activity against Campylobacter jejuni

Ji-Min Chun, Ji-Hyun Bae

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.475-480

DOI:https://doi.org/10.7318/KJFC/2015.30.4.475
Open abstract
Protective Effect of Fresh Ginseng Kkakdugi against LPS-induced Inflammation in RAW264.7 Macrophages

Se-Mi Kim, Young-Joo Jeon, Hyun-Ji Sim, Young-Eun Lee

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.197-205

DOI:https://doi.org/10.7318/KJFC/2015.30.2.197
Open abstract
Quality Characteristics of Bamboo Shoot Liquid Fermented by Bacillus subtilis Strain

Byeong-Gi Baeg, Jung-Il Cho, Eun-Woo Moon, Jung-Suk Park

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.233-240

DOI:https://doi.org/10.7318/KJFC/2015.30.2.233
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
Antioxidant Activity of Dropwort (Oenanthe javanica DC) Fermented Extract and its Hepatoprotective Effect against Alcohol in Rats

Hyun-Ji Sim, Se-Mi Kim, Young-Joo Jeon, Young-Eun Lee

Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.97-104

DOI:https://doi.org/10.7318/KJFC/2015.30.1.097
Open abstract