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

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Analysis of the Nutritional Composition and Changes in Korean Landrace Crop based on Cooking Methods

Eunji Park, Kwang-Sik Lee

Journal of The Korean Society of Food Culture :: Vol.39 No.6 pp.349-358

DOI:https://doi.org/10.7318/KJFC/2024.39.6.349
Open abstract
Physicochemical Properties of Soybean Curd Residue Powder by Different Soybean and Drying Methods

Eun Ji Kim, Hee Nam Jung

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.356-364

DOI:https://doi.org/10.7318/KJFC/2023.38.5.356
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
Antioxidant, Anti-inflammatory, Anti-obesity and Estrogen-like Activities of Soybean Pod Extracts

Eun-Suk Jung, Haeng-Ran Kim, Yu-Jin Hwang, Kyeong-A Jang, Mi-Kyung Seo, Han-na Chu

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.649-660

DOI:https://doi.org/10.7318/KJFC/2021.36.6.649
Open abstract
A Literature Study on the Jang (Fermented Soybean Sauce) in the First Half of the Joseon Dynasty

Bok-Ryo Han, Gwi-Young Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.1-13

DOI:https://doi.org/10.7318/KJFC/2020.35.1.1
Open abstract
Study on the Consumption Status of Beans and the Soybean Food Culture in the Mid-Joseon Period According to Shamirok

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.241-254

DOI:https://doi.org/10.7318/KJFC/2019.34.3.241
Open abstract
Changes in the Nutritional Compositions of Soybean Sprouts Cultivated with Bamboo Ash

Jin Young Kim, Jong Soo Park, Yang Joon An, Soo In Yang, Jung Suk Park, Hwan Sik Na

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.213-219

DOI:https://doi.org/10.7318/KJFC/2016.31.3.213
Open abstract
Changes in Isoflavones Contents and Germination Characteristics of Germinated Soybeans [Glycine max.] under Light Condition

Seon-Jeong Choi, Ung-Kyu Choi

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.599-604

DOI:https://doi.org/10.7318/KJFC/2014.29.6.599
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