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

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A Comparative Study on Food-Related Behavioral Characteristics of Vegetarians and Non-Vegetarians: Using the 2023 Consumer Behavior Survey for Food

Seung Jae Lee, Kyung Won Lee

Journal of The Korean Society of Food Culture :: Vol.40 No.1 pp.1-12

DOI:https://doi.org/10.7318/KJFC/2025.40.1.1
Open abstract
Analysis of the Intake Status of Functional Food and Influencing Factors among Adults Using 2023 Consumer Behavior Survey for Food

Meera Kim

Journal of The Korean Society of Food Culture :: Vol.40 No.1 pp.46-57

DOI:https://doi.org/10.7318/KJFC/2025.40.1.46
Open abstract
Household Food Waste Practices and Factors Affecting Food Waste Reduction Intentions of Food Purchasers: Data from the 2022 Consumer Behavior Survey for Food

Junghwa Choi, Kyung-Eun Lee

Journal of The Korean Society of Food Culture :: Vol.40 No.1 pp.58-69

DOI:https://doi.org/10.7318/KJFC/2025.40.1.58
Open abstract
Consumer Perception and Market Trends of Korean Food on Amazon: A Keyword and Review Analysis

Hee Yoon Kwon, Hee Jin Um, Sung-Bum Kim, Eunhye Park

Journal of The Korean Society of Food Culture :: Vol.39 No.6 pp.299-308

DOI:https://doi.org/10.7318/KJFC/2024.39.6.299
Open abstract
Analysis of the Status and Influencing Factors of Agrifood Consumer Competencies among Korean Adults from Consumer Behavior Survey for Food

Meera Kim

Journal of The Korean Society of Food Culture :: Vol.39 No.6 pp.309-321

DOI:https://doi.org/10.7318/KJFC/2024.39.6.309
Open abstract
Importance-Satisfaction Analysis of Restaurant Selection Attributes for Dining Consumers

Do Yun Seo, Wan Soo Hong

Journal of The Korean Society of Food Culture :: Vol.39 No.5 pp.254-267

DOI:https://doi.org/10.7318/KJFC/2024.39.5.254
Open abstract
Consumer Perceptions Related to ‘Zero Sugar’ Using Text Network Analysis

Jeong Min Jang

Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.184-192

DOI:https://doi.org/10.7318/KJFC/2024.39.4.184
Open abstract
Two-Part Model Analysis of Artificially Sweetened Soda Purchase Behavior In Terms of the Food Health Stereotypes of “Vice” and “Virtue”

Eunjin Lee, Junghoon Moon

Journal of The Korean Society of Food Culture :: Vol.39 No.2 pp.96-105

DOI:https://doi.org/10.7318/KJFC/2024.39.2.96
Open abstract
Definition, Consumer Awareness, and Utilization of By-products from Food Supply Chain

Jung-In Kim, Seung-hyeon Jeong, Min-jae Kim, Yea-won Oh, Do-Kyun Kim, Sung Nim Han

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.191-202

DOI:https://doi.org/10.7318/KJFC/2023.38.4.191
Open abstract
A Study on the Perception of MZ Generation Consumers on HMR using Local Food

Jong-Youn Rha, Yunsun Chun, Jihye Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.3 pp.143-153

DOI:https://doi.org/10.7318/KJFC/2023.38.3.143
Open abstract
Consumer Perceptions Related to “Delivery food” Using Big Data: Comparison before and after the outbreak of COVID-19

Choon Mi Han, Jin Kyoung Paik, Gye Yeoun Jeoung, Wan Soo Hong

Journal of The Korean Society of Food Culture :: Vol.38 No.2 pp.73-82

DOI:https://doi.org/10.7318/KJFC/2023.38.2.73
Open abstract
Perception and Choice Attribute of Vegetarians and Omnivores toward Plant-based Foods

Ga-Hyun Kim, Jieun Oh, Mi-Sook Cho

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.99-108

DOI:https://doi.org/10.7318/KJFC/2022.37.2.99
Open abstract
Drivers for Liking Korean Traditional Drinks

Solji Lee, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.133-142

DOI:https://doi.org/10.7318/KJFC/2022.37.2.133
Open abstract
Quality Characteristics and Consumer Acceptability of Cookies Supplemented with Watermelon (Citrullus vulgaris Schrad) Powder

Ji-Ye Ock, Ji Eun Oh, Nam E Kang, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.73-80

DOI:https://doi.org/10.7318/KJFC/2022.37.1.73
Open abstract
Consumer Needs for HMR Product Development of Chinese Elderly Consumers

Sang-Myung Nam, Wan-Soo Hong

Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.441-454

DOI:https://doi.org/10.7318/KJFC/2021.36.5.441
Open abstract
Effect of Eating Environments on the Liking of Sodium or Sugar Reduced Foods

So Hyun Kim, Eui-Su Kim, Seo-Jin Chung

Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.351-362

DOI:https://doi.org/10.7318/KJFC/2020.35.4.351
Open abstract
The Study on Consumer Perception and Consumer Demand of Product with Aster Yomena

Min-Sung Kim, Wan-Soo Hong

Journal of The Korean Society of Food Culture :: Vol.35 No.3 pp.256-264

DOI:https://doi.org/10.7318/KJFC/2020.35.3.256
Open abstract
Sensory Characteristics and Consumer Acceptance of the Clear Broth for Noodle on the Market

Dong-Yi Cho, Jeong-Eun Yang, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.193-200

DOI:https://doi.org/10.7318/KJFC/2020.35.2.193
Open abstract
Factors Influencing Indonesian Consumers’ Intention to Purchase Korean Food

Jinyi Jeong, Young Min Choi

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.543-552

DOI:https://doi.org/10.7318/KJFC/2019.34.5.543
Open abstract
Determinants of Consumer Satisfaction in Fast Food Industry of Lahore Pakistan

Asma Ali, Jong-In Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.424-431

DOI:https://doi.org/10.7318/KJFC/2019.34.4.424
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