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

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Quality Characteristics of Tteokbokki Tteok after Ethanol and Heat Moisture Treatments During the Storage Periods

Hae-Yeon Choi, Jin-Seong Kim, Eun-Seong Go, Hye-Eun Woo, Jong-Dae Park, Jung-Min Sung

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.325-332

DOI:https://doi.org/10.7318/KJFC/2021.36.3.325
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
Effect of Acidulant Treatment on the Quality and Storage Period of Topokkidduck

Ha-Na Ra, Yong-Sik Cho, Young Hwang, Hyun-Wook Jang, Kyung-Mi Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.613-618

DOI:https://doi.org/10.7318/KJFC/2020.35.6.613
Open abstract
Review of Literature on Food Preservation of the Early Joseon Dynasty

MyeongJun Kim, GyungHee Cha, HyeJung Chung

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.28-54

DOI:https://doi.org/10.7318/KJFC/2020.35.1.28
Open abstract
Quality Characteristics of Acorn Bread added with Milk

Jeong-Mee Kim, Jung-Im Joo

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.343-352

DOI:https://doi.org/10.7318/KJFC/2019.34.3.343
Open abstract
Change in the Quality Characteristics of Red Pepper Powder According to the Storage Method

Jeong In Choi, Hye In Oh, Mi Sook Cho, Ji Eun Oh

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.125-132

DOI:https://doi.org/10.7318/KJFC/2018.33.2.125
Open abstract
Effect of Various Loading Methods on Freshness of Spring Kimchi Cabbage

Young-Joo Lee, Hye-Ok Lee, Ji-Young Kim, Byeong-Sam Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.303-310

DOI:https://doi.org/10.7318/KJFC/2017.32.4.303
Open abstract
Effect of Pallet-unit MAP Treatment on Freshness Extension of Spring Chinese Cabbage

Young-Joo Lee, Hye-Ok Lee, Ji-Young Kim, Byeong-Sam Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.634-642

DOI:https://doi.org/10.7318/KJFC/2016.31.6.634
Open abstract
Food Culture of Tomb of An-Ak No. 3 in Koguryo Dynasty

Kyung-Hee Koh

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.51-63

DOI:https://doi.org/10.7318/KJFC/2016.31.1.051
Open abstract
Antioxidant Effect of Taraxacum officinale on Quality Characteristics of Yukwa containing Taraxacum officinale during Storage

Kyung-Mi Kim, Young-Eun Chang, Jae-Joon Lee, Hee-Kyung Oh

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.270-277

DOI:https://doi.org/10.7318/KJFC/2014.29.3.270
Open abstract
Effect of Biogenic Amines in Makgeolli on Hangovers

Soon Mi Kim^2*, Hyun Sook Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.533-538

DOI:https://doi.org/10.7318/KJFC/2013.28.5.533
Open abstract