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

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Comparison of Vitamin B₅ Content and True Retention in Commonly Consumed Vegetables by Different Cooking Methods

Jin Ju Park, Arin Park, Eunji Park, Youngmin Choi

Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.540-546

DOI:https://doi.org/10.7318/KJFC/2022.37.6.540
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Alterations in the Content and True Retention of Water-soluble Vitamins and Bioactive Compounds in Vegetables, according to Different Cooking Methods

Yoonjeong Kim, Minju Kim, Min-Jung Kang, Jung-Min Choi, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.47-60

DOI:https://doi.org/10.7318/KJFC/2022.37.1.47
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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
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A Scientific Quantitative Analysis on Vegetables of Joseon Dynasty using the Joseonwangjoshilrok based Data

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.143-157

DOI:https://doi.org/10.7318/KJFC/2021.36.2.143
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Association Between Fruit and Vegetable Consumption and Mental Health According to Physical Activity among Korean Adult Women

Jie Ji, Yookyung Kim, Woo-Kyoung Shin

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.107-116

DOI:https://doi.org/10.7318/KJFC/2020.35.1.107
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A Study on the Kimchi Recipe in the Early Joseon Dynasty through 「Juchochimjeobang」

Chae-Lin Park, Yong-min Kwon

Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.333-360

DOI:https://doi.org/10.7318/KJFC/2017.32.5.333
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Anti-cancer and Immuno-stimulatory Effects of Vegetable Soup on CT26 Cancer Cells

Hyun Jung Lim, Sang Min Park, Hyeong-Kwang Jun, Gi-Hyung Ryu, Youn-Je Park

Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.453-464

DOI:https://doi.org/10.7318/KJFC/2017.32.5.453
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