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

Journal Search Engine

Different Toxicological Mechanisms of Advanced Glycation Endproduct (Methylglyoxal-lysine and Glyoxal-lysine Dimers) in Kidney Cells

Jiwon Choi, Do Moon Ho, Jinyoung Hur

Journal of The Korean Society of Food Culture :: Vol.39 No.6 pp.322-332

DOI:https://doi.org/10.7318/KJFC/2024.39.6.322
Open abstract
Optimization of Manufacturing Conditions for Elderly-Friendly Jelly Added Rice Protein using Response Surface Methodology

Jae-Eun Jeon, Yong Sik Cho, Ha Yun Kim, Ji Young Park, Kyung-Mi Kim

Journal of The Korean Society of Food Culture :: Vol.39 No.6 pp.340-348

DOI:https://doi.org/10.7318/KJFC/2024.39.6.340
Open abstract
Microbiological Changes in Various Cuts of Hanwoo Beef during Storage under Different Temperature and Packaging Conditions

Jong-Hui Kim, Eun-Seon Lee, Mi-Hwa Oh

Journal of The Korean Society of Food Culture :: Vol.39 No.5 pp.275-286

DOI:https://doi.org/10.7318/KJFC/2024.39.5.275
Open abstract
Effects of Honokiol on Regulation of Vascular Permeability and Inhibition of Macrophage Infiltration in Obese Mice

Ae Sin Lee

Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.218-225

DOI:https://doi.org/10.7318/KJFC/2024.39.4.218
Open abstract
Quality Analysis According to Nutritional Content and Storage Period of Pickled Cabbage by Cultivation Region

Min-Seo Jung, Seung-Lim Lee

Journal of The Korean Society of Food Culture :: Vol.39 No.3 pp.147-155

DOI:https://doi.org/10.7318/KJFC/2024.39.3.147
Open abstract
Dietary Behavior, Nutrient Intake, and Mental Health of Middle-aged Single- and Multi-person Households in Korea: Using Data from the Korea National Health and Nutrition Examination Survey 2015-2019

Mi Sook Cho, Seung Jae Lee

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.283-292

DOI:https://doi.org/10.7318/KJFC/2023.38.5.283
Open abstract
A Study of Meal Kit Purchase Intention Using the Extended Theory of Planned Behavior (ETPB): Moderating Effect of Consumer Awareness on ESG Management

Yuting Han, Jieun Oh, Mi-sook Cho

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.246-257

DOI:https://doi.org/10.7318/KJFC/2023.38.4.246
Open abstract
Comparative Analysis of Korean Food Images and Emotions Recognized by Korean and Foreign Food Workers

Youngkyung Kim, Hyojae Jung, Jieun Oh

Journal of The Korean Society of Food Culture :: Vol.38 No.1 pp.48-60

DOI:https://doi.org/10.7318/KJFC/2023.38.1.48
Open abstract
Value and Meaning of Dietary Management Based on the Agrifood Voucher in the Republic of Korea

Jung Hyun Kim, Jihyun Yoon, Seul Ki Choi

Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.410-417

DOI:https://doi.org/10.7318/KJFC/2022.37.5.410
Open abstract
Antioxidant and Antifungal Activities of Essential Oils against Contaminating Fungi Isolated from Fermented Sausages

Eun-Seon Lee, Jong-Hui Kim, Bu-Min Kim, Mi-Hwa Oh

Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.446-453

DOI:https://doi.org/10.7318/KJFC/2022.37.5.446
Open abstract
Body Image Distortion and Related Factors among Female Adolescents in Korea

Nak-Young Chung, Senghee Kye

Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.256-264

DOI:https://doi.org/10.7318/KJFC/2022.37.3.256
Open abstract
Perception and Demand of Primary Caregivers and Clinical Experts for the Dietary Management of Children with Galactosemia in Korea

Seojeong Yim, Hyeji Seo, Yuri Kim, Jieun Oh

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.143-152

DOI:https://doi.org/10.7318/KJFC/2022.37.2.143
Open abstract
The Effects of the Five Senses Educational Activity Using Food Materials on the Dietary Behavior of Infants

Young Ha Kim, Boram Kim, Nami Joo

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.39-46

DOI:https://doi.org/10.7318/KJFC/2022.37.1.39
Open abstract
Quality Characteristics of Tteokbokki Tteok after Ethanol and Heat Moisture Treatments During the Storage Periods

Hae-Yeon Choi, Jin-Seong Kim, Eun-Seong Go, Hye-Eun Woo, Jong-Dae Park, Jung-Min Sung

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.325-332

DOI:https://doi.org/10.7318/KJFC/2021.36.3.325
Open abstract
Late 16^th Century Korean Rite of Passage Food Research based on Seoul Noble Ohhweemoon Family’s Case Study

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.28-39

DOI:https://doi.org/10.7318/KJFC/2021.36.1.28
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
Quality Characteristics and Antioxidant Activity of Puree Made with Plums Stored at Low Temperatures

Myeongbin Park, Samuel Park, Chaeeun Yeo, Keono Kim, Ik-Jo Chun, Young-Eun Cho, Jeehye Sung

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.84-91

DOI:https://doi.org/10.7318/KJFC/2021.36.1.84
Open abstract
Effect of Acidulant Treatment on the Quality and Storage Period of Topokkidduck

Ha-Na Ra, Yong-Sik Cho, Young Hwang, Hyun-Wook Jang, Kyung-Mi Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.613-618

DOI:https://doi.org/10.7318/KJFC/2020.35.6.613
Open abstract
A Study on the Productivity Measurement and Effect Factors of Management Evaluation in Public Firms with a Focus on the Port Authorities

Ki-Yong Eom, Ki-Myung Ahn

Journal of The Korean Society of Food Culture :: Vol.35 No.5 pp.400-406

DOI:https://doi.org/10.5394/KINPR.2020.44.5.400
Open abstract
Review of Literature on Food Preservation of the Early Joseon Dynasty

MyeongJun Kim, GyungHee Cha, HyeJung Chung

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.28-54

DOI:https://doi.org/10.7318/KJFC/2020.35.1.28
Open abstract

1|2|3