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

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Effects of Enzyme Treatment and Skin Contact Time on the Characteristics of Dae-hong Peach Wine

Bora Lim, Dahye Kim, Ji-Eun Kang, Gui-Jeong Han, Seok-Tae Jeong, Chan-Woo Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.442-455

DOI:https://doi.org/10.7318/KJFC/2023.38.6.442
Open abstract
Quality Characteristics of Convenient Chicken Porridge Made with Fresh Ginseng Powder

Hye-Min Ha, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.465-476

DOI:https://doi.org/10.7318/KJFC/2023.38.6.465
Open abstract
Quality Characteristics of Laver (Pyropia sp.) Soup Containing Different Ingredients by Region

Jae-Eun Jeon, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.345-355

DOI:https://doi.org/10.7318/KJFC/2023.38.5.345
Open abstract
Quality Characteristics of Jeung-pyun Added with Rice Mash of Various Cultivars

In-Kyoung Jung, Hyun-Sook Jung

Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.510-518

DOI:https://doi.org/10.7318/KJFC/2022.37.6.510
Open abstract
Quality Characteristics of Madeleines Made with the Addition of Roasted Black Soybean Flour

Jae-Eun Jeon, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.529-539

DOI:https://doi.org/10.7318/KJFC/2022.37.6.529
Open abstract
Quality Characteristics of Sponge Cakes made with Air Potato (Dioscorea bulbifera) Powder

Myunghyun Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.354-362

DOI:https://doi.org/10.7318/KJFC/2022.37.4.354
Open abstract
Antioxidant Activity and Quality Characteristics of Muffins Prepared with the Addition of Cirsium nipponicum Powder

Joo Young Jeon, Myung Hyun Kim, Young Sil Han

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.162-170

DOI:https://doi.org/10.7318/KJFC/2022.37.2.162
Open abstract
Microbiological and Physicochemical Quality Characteristics of Low-salted Sauerkraut (fermented cabbage)

Hye-In Ji, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.61-72

DOI:https://doi.org/10.7318/KJFC/2022.37.1.61
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
Physicochemical and Antioxidant Properties of Sponge Cake made using Barley Sprout and Green Tea

Eunkyung Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.90-98

DOI:https://doi.org/10.7318/KJFC/2022.37.1.90
Open abstract
Quality Characteristics of Embryonic Rice Flour Substituted Yakgwa Cooked using Different Frying Methods

Jae-Eun Jeon, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.640-648

DOI:https://doi.org/10.7318/KJFC/2021.36.6.640
Open abstract
Antioxidant Activity and Quality Characteristics of Rice cookies Prepared with Maca (Lepidium Meyenii) Powder

Jin-Seong Kim, Jin-Hee Choi

Journal of The Korean Society of Food Culture :: Vol.36 No.4 pp.382-391

DOI:https://doi.org/10.7318/KJFC/2021.36.4.382
Open abstract
Trends and Prospects of Microalgae used for Food

Ho Seok Kwak, Ji Soo Kim, Ja Hyun Lee, Dong Eun Sung

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.66-75

DOI:https://doi.org/10.7318/KJFC/2021.36.1.66
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
Quality Changes in Jicama (Pachyrhizus erosus) Pickle Due to Variations in Soaking Solution Temperature During Storage

Hyun Sook Jung, Hee Nam Jung

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.582-589

DOI:https://doi.org/10.7318/KJFC/2020.35.6.582
Open abstract
Physicochemical and Antioxidative Properties of Sponge Cake with Added Melissa officinalis

Eunkyung Kim, Name Kang, Yein Park, Haeyoung Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.793-800

DOI:https://doi.org/10.7318/KJFC/2019.34.6.793
Open abstract
Effects of Adding Glutinous Barley Flour on Quality Characteristics of Yakgwa

Ha-Na Ra, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.604-611

DOI:https://doi.org/10.7318/KJFC/2019.34.5.604
Open abstract
Quality Characteristics of Low-sodium Oiji (Traditional Korean Cucumber Pickles) based on Addition of Glasswort Powder

Gumjung Kim, Jiwon Yang, Kyunghee Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.620-628

DOI:https://doi.org/10.7318/KJFC/2019.34.5.620
Open abstract
Quality Characteristics of Low Salt, Low Sodium Oiji (Traditional Korean Cucumber Pickles) by the Addition of Sea Tangle Powder

Gumjung Kim, Jiwon Yang, Kyunghee Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.440-448

DOI:https://doi.org/10.7318/KJFC/2019.34.4.440
Open abstract
Effect of Rice Varieties on the Quality of Dry Milled Rice Flour and Jeolpyeon

Kyung-Mi Kim, Hee-sun Kim, Ha-Na Ra, Ha-Yun Kim, Gwi-Jung Han

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.334-342

DOI:https://doi.org/10.7318/KJFC/2019.34.3.334
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