Sargassum Thunbergii Extracts Protect Cochlear Hair Cell-like Cells against Oxidative Stress-induced Damage via NRF2/HO-1 Antioxidant Pathway

Jung-Eun Lee, Seung Tae Im, Taeyeon Kim, Min-Cheol Kang, Yun-Tai Kim, Jaekwang Lee

Journal of The Korean Society of Food Culture :: Vol.41 No.3 pp.188-195

DOI:https://doi.org/10.7318/KJFC/2026.41.3.188 Download PDF Export Citation

A Cross-national Comparison of Consumer Perception Structures in a Global Bakery Franchise: An Online Review Text Analysis

Jieun Park, ChaiHyun Hur, Hee Jeong Kim, Gyobo Kim, Eunhye Park

Journal of The Korean Society of Food Culture :: Vol.41 No.2 pp.96-106

DOI:https://doi.org/10.7318/KJFC/2026.41.2.96 Download PDF Export Citation

Regulation of Brain Function by Bioactive Compounds from Foods and Natural Products: Molecular Mechanisms

Jiwon Choi, Jinyoung Hur

Journal of The Korean Society of Food Culture :: Vol.40 No.6 pp.294-301

DOI:https://doi.org/10.7318/KJFC/2025.40.6.294 Download PDF Export Citation

Cross-cultural Study on the Image and Emotional Components of Korean Food

Young Kyung Kim, Jieun Oh

Journal of The Korean Society of Food Culture :: Vol.40 No.5 pp.178-192

DOI:https://doi.org/10.7318/KJFC/2025.40.5.178 Download PDF Export Citation

Characteristics of Bread-making and Quality of Rice Bread with Different Percentages of Dietary Fiber, Enzymes and Egg

Sang Sook Kim, Hae Young Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.580-587

DOI:https://doi.org/10.7318/KJFC/2018.33.6.580 Download PDF Export Citation

Exploration of Cross-cultural Perception of Spicy Chicken Made Using Hot Sauces with Different Degrees of Flavor Familiarity in Korean and US Consumers

Soh Min Lee, Jean-Xavier Guinard, Kwang-Ok Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.1 pp.1-9

DOI:https://doi.org/10.7318/KJFC/2017.32.1.001 Download PDF Export Citation

Physical and Sensory Characteristics of Laver Bugak (Korean Traditional Fried Dishes) During Fermentation of Starch Batter

Jeong-Eun Yang, Ji-Hyeon Lee, Yeong Ok Song, Eunok Choe, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.250-260

DOI:https://doi.org/10.7318/KJFC/2016.31.3.250 Download PDF Export Citation

Cross-cultural Investigation on Chinese and Korean Consumers’ Reasons for Liking and Disliking for Bulgogi Using Check-all-that-apply Questionnaire

Nam-E Kang, Su-Kyung Jo, Soh Min Lee, Kwang-Ok Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.567-576

DOI:https://doi.org/10.7318/KJFC/2014.29.6.567 Download PDF Export Citation

Quality Characteristics of Yukwa Added with Various Sugar Alcohols

Mi Hye Lee, Myung Suk Oh

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.428-436

DOI:https://doi.org/10.7318/KJFC/2014.29.5.428 Download PDF Export Citation

Effects of Helianthus tuberosus Powder on the Quality Characteristics and Antioxidant Activity of Rice Sponge Cakes

Mee-Kyoung Kim, Eun-Ju Lee, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.195-204

DOI:https://doi.org/10.7318/KJFC/2014.29.2.195 Download PDF Export Citation

Processing Optimization and Quality Characteristics of Low-Fat Yogurt Prepared with Roselle

Nami Joo^*, Suhjung Hwang, Eunkyung Jung

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.392-400

DOI:https://doi.org/10.7318/KJFC/2013.28.4.392 Download PDF Export Citation