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

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Research Trends in Quality Improvement with Functional Ingredients for White Bread

Youngsang Chun, Ho Seok Kwak

Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.202-217

DOI:https://doi.org/10.7318/KJFC/2024.39.4.202
Open abstract
Effect of Rice Varieties on the Sensory Characteristics of Cooked Rice

Seulgi Kim, Jae-Yeon Yoon, Suyeon Ha, Kwangho Jung, Chung-Hee Lee, Seo-Jin Chung

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.326-335

DOI:https://doi.org/10.7318/KJFC/2023.38.5.326
Open abstract
Physicochemical and Sensory Characteristics of Sugar-Reduced Green Tea Cookies

Yejin Choi, Haeyoung Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.218-225

DOI:https://doi.org/10.7318/KJFC/2021.36.2.218
Open abstract
Quality Characteristics of Nutritional Bar Supplemented with Freeze-Dried Natto

Kyung-hee Kim, Ye-Rin Kim, Su-A Kim, Tae-In Han, Ro-Dong Park, Gyung-Deok Hong, Sang-Duk Hwang, Ju-Sun Yong, Jae-Suk Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.382-386

DOI:https://doi.org/10.7318/KJFC/2020.35.4.382
Open abstract
Quality Characteristics of Dressing with Freeze-Dried Natto

Kyung-hee Kim, Ye-Rin Kim, Su-A Kim, Tae-In Han, Ro-Dong Park, Gyung-Deok Hong, Sang-Duk Hwang, Ju-Sun Yong, Jae-Suk Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.387-391

DOI:https://doi.org/10.7318/KJFC/2020.35.4.387
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
Antioxidant and Sensory Quality Characteristic of Muffin with Fermented Turmeric Powder

Name Kang, Xiu Bao Wu, Eunkyung Kim, Haeyoung Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.117-125

DOI:https://doi.org/10.7318/KJFC/2020.35.1.117
Open abstract
Effects of Adding Peach Powder on the Quality of a Peach (Prunus persica L. Batsch) Spread Premix

Ga-Yeong Park, Ha-Na Ra, Ha-Yun Kim, Yong-Sik Cho, Kyung-Mi Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.449-455

DOI:https://doi.org/10.7318/KJFC/2019.34.4.449
Open abstract
Optimization of the Fermentation Period of Lightly Salted Oiji (Traditional Korean Cucumber Pickles)

Gumjung Kim, Jiwon Yang, Kyunghee Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.353-360

DOI:https://doi.org/10.7318/KJFC/2019.34.3.353
Open abstract
Sensory and Antioxidative Characteristics of AF-343 Containing Salt-reduced Dried Bulgogi Bibimbap

Hae-Young Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.53-60

DOI:https://doi.org/10.7318/KJFC/2019.34.1.53
Open abstract
Quality Characteristics of Dumpling Shell made with Mulberry Leaf (Morus alba Linne) Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.61-67

DOI:https://doi.org/10.7318/KJFC/2019.34.1.61
Open abstract
Quality Changes of Smoked Duck Meat Amended with Curcuma longa L. during Storage

In Ok Lee, Hee Kyong Ro

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.68-74

DOI:https://doi.org/10.7318/KJFC/2019.34.1.68
Open abstract
Effect of Sugar Content on Quality Characteristics of Mushrooms (Pleurotus eryngii) jangachi

Eun-Raye Jeon, Lan-Hee Jung

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.434-440

DOI:https://doi.org/10.7318/KJFC/2018.33.5.434
Open abstract
Effects of Addition of Mixed Gelling Agent on Quality of Peach (Prunus persica L. Batsch) Jelly

Ga-Yeong Park, Ha-Na Ra, Yong-Sik Cho, Ha-Yun Kim, Kyung-Mi Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.448-453

DOI:https://doi.org/10.7318/KJFC/2018.33.5.448
Open abstract
Quality Characteristics and Antioxidant Activity of Chocolate with Mugunghwa (Hibiscus syriacus L.)

Mi-Jung Kim, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.330-336

DOI:https://doi.org/10.7318/KJFC/2018.33.4.330
Open abstract
Quality Characteristics of Wet Noodles added with Sword Bean Powder

Bock-Hee Park, Kyeong-Mi Koh, Eun-Raye Jeon

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.374-381

DOI:https://doi.org/10.7318/KJFC/2018.33.4.374
Open abstract
Sensory and Microbial Characteristics of a Rice Processed Snack using Sweet Pumpkin Powder for Infants

Eunkyung Kim, Xiubao Wu, Kunyoung Choi, Haeyoung Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.261-267

DOI:https://doi.org/10.7318/KJFC/2018.33.3.261
Open abstract
Quality Characteristics and Anti-Oral microbial Activity of Jelly Using Bamboo (Phyllostachys nigra var. henonis) Leaves Extract

Kyung-Lan Park, Sung-Tae Kang, Min-Ju Kim, Hee-Kyung Oh

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.283-290

DOI:https://doi.org/10.7318/KJFC/2018.33.3.283
Open abstract
Quality Characteristics of Waffles Containing Added Coconut Extract

Sat-Byul Kim, Kyung-Hee Lee

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.70-77

DOI:https://doi.org/10.7318/KJFC/2018.33.1.70
Open abstract
Development of Lentil Cheonggukjang Fermented by Bacillus subtilis Isolated from Traditional Soy Sauce

Yeon Jeong Lee, Na Young Kim, Up Sik Kim, Myung Joo Han

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.566-575

DOI:https://doi.org/10.7318/KJFC/2017.32.6.566
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