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

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Effect of University Student’s Awareness of Social Responsibility and Trust in Corporate Social Responsibility on a Sustainable Diet

Ji Eun Kim, Kyoung Sook Choi

Journal of The Korean Society of Food Culture :: Vol.39 No.3 pp.138-146

DOI:https://doi.org/10.7318/KJFC/2024.39.3.138
Open abstract
Quality Characteristics, Bioactive Compound Content, and Antioxidant Activity of Butter Cookies Supplemented with Burdock Powder

Eun-Sun Hwang, Yejin Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.425-433

DOI:https://doi.org/10.7318/KJFC/2023.38.6.425
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
Association between Dietary Quality Based on the Korean Healthy Eating Index and Nonalcoholic Fatty Liver Disease in Korean Adult Women: Using Data from the Sixth (2013-2015) Korea National Health and Nutrition Examination Survey

Mi Hyun Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.270-282

DOI:https://doi.org/10.7318/KJFC/2023.38.4.270
Open abstract
Comparative Analysis of Antioxidant Activity of Korean Seaweeds Extracts

Kyong Kim, Kyung Ha Lee, Hye Won Yang, Chae Hyeon Woo, Woo-Hyuk Jung, Eun-Young Park, Yoon Sin Oh

Journal of The Korean Society of Food Culture :: Vol.38 No.2 pp.112-118

DOI:https://doi.org/10.7318/KJFC/2023.38.2.112
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
Antioxidant and Immunomodulatory Effects of Laminaria japonica Water Extract

Jiamei Cui, Eunyoung Kim, Guiguo Zhang, Yunkyoung Lee

Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.438-445

DOI:https://doi.org/10.7318/KJFC/2022.37.5.438
Open abstract
Changes in the Functional Ingredient Content and Antioxidant Activity of Rice and Barley according to the Milling Process

Heeyoon Shin, Youngmin Choi, Jung-Min Choi, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.81-89

DOI:https://doi.org/10.7318/KJFC/2022.37.1.81
Open abstract
Effect of Consumers’ Perceived Creating Shared Value on Purchasing Behavior of Non-timber Forest Products in Jeongeup City, Korea

Ji eun Oh, Kyung Won Lee, Name Kang, Mi Sook Cho, Yeseul Na

Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.421-429

DOI:https://doi.org/10.7318/KJFC/2021.36.5.421
Open abstract
Diet and Metabolic Disease Risk Related to Sarcopenia in Pre- and Postmenopausal Adult Women: Based on the Korea National Health and Nutrition Examination Survey (2009-2011)

Mi Hyun Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.4 pp.401-411

DOI:https://doi.org/10.7318/KJFC/2021.36.4.401
Open abstract
Effects of Roasting Temperature on Quality Characteristics and Biological Activity of Quinoa

Mingeun Jin, Ahyeong Jeon, Jihyun Kwon, Naeun Kim, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.308-316

DOI:https://doi.org/10.7318/KJFC/2021.36.3.308
Open abstract
Flavoral Essential Oil Components in the Stems of Agastache rugosa for Aromatherapy

Jeong-Mee Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.317-324

DOI:https://doi.org/10.7318/KJFC/2021.36.3.317
Open abstract
Changes in Content of Functional Components and Antioxidant Activity in Cooked Rice and Porridge of Selected Grains

Dagyeong Kim, Sang-Hoon Lee, Youngmin Choi, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.226-234

DOI:https://doi.org/10.7318/KJFC/2021.36.2.226
Open abstract
Qualitative Study on Dietary Experience in South Korea for North Korean Defector Adolescents

Jieun Lee, Mihyang Um, Seunghee Kye

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.56-65

DOI:https://doi.org/10.7318/KJFC/2021.36.1.56
Open abstract
Effect of the Addition of Various Levels of Pig Head Meat as a Substitute for Rear Leg Meat on the Physico-chemical Quality Characteristics of Non-emulsified, Smoked, and Cooked Sausage during Refrigerated Storage

Sun Moon Kang, Yunseok Kim, Kuk-Hwan Seol, Pil-Nam Seong, Soohyun Cho, Jin-Hyoung Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.76-83

DOI:https://doi.org/10.7318/KJFC/2021.36.1.76
Open abstract
Anti-inflammatory and Anti-cancer Effects of Agricultural Produce Grown with Organic Germanium-enriched Water

Myeong-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.103-109

DOI:https://doi.org/10.7318/KJFC/2021.36.1.103
Open abstract
Physico-chemical Properties of Chungyuk-jang on Different Roasting Conditions

Minjung You, Nam-Soon Choi

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.569-576

DOI:https://doi.org/10.7318/KJFC/2020.35.6.569
Open abstract
Quality Characteristics of Radish Pickle with Natural Preservatives

Sung Jin Park, Yun-Jeong Choi, Min Jung Lee, Hye-Young Seo, Ye-Rang Yun, Sung Gi Min, Hye Jin Lee, Jae Hong Lee, Seong Ran Kang, Hyun Jung Kim, Sung Hee Park

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.577-581

DOI:https://doi.org/10.7318/KJFC/2020.35.6.577
Open abstract
Changes of Antioxidant Activity as affected by cultivation period in Buckwheat (Fagopyrum species) Sprouts

Hyun Young Kim, So-Yeun Woo, Woo Duck Seo, Mi Ja Lee

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.590-596

DOI:https://doi.org/10.7318/KJFC/2020.35.6.590
Open abstract
Antioxidant and Anti-inflammatory Effects of Plant Extracts from Bangladesh

SoHyeon You, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.605-612

DOI:https://doi.org/10.7318/KJFC/2020.35.6.605
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