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

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A Study on the Origin, Spread, and Universalization of the Name ‘Chonggak kimchi’: In Connection with the Food Culture Content Point of View

Hong Ryul Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.418-428

DOI:https://doi.org/10.7318/KJFC/2022.37.5.418
Open abstract
Calcium Intake and Its Major Food Groups and Dish Groups in Korean Adults Aged 50 Years or Older: Korea National Health and Nutrition Examination Survey 2015-2019

Yeseung Jeong, Jieun Oh, Mi-Sook Cho, Yuri Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.595-606

DOI:https://doi.org/10.7318/KJFC/2021.36.6.595
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Neuroprotective Effect of Wild Radish Extract on Scopolamine Induced Memory Impairment

Jinyoung Hur, Sang Yoon Choi, Mijung Yeom

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.633-639

DOI:https://doi.org/10.7318/KJFC/2021.36.6.633
Open abstract
Major Food Groups and Dishes Contributing to Sugar Intake in Korea: Korea National Health and Nutrition Examination Survey 2016-2018

Yeseung Jeong, Hyunju Lee, Jieun Oh, Yuri Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.474-483

DOI:https://doi.org/10.7318/KJFC/2021.36.5.474
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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
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Literature Review of Spices Used in Cookbooks Published in 1400~1700s

Soyeong Kim, Jihye Yang, Seungmin Lee, Youngmi Lee

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.267-283

DOI:https://doi.org/10.7318/KJFC/2015.30.3.267
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