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

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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
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
Effect of Eating Environments on the Liking of Sodium or Sugar Reduced Foods

So Hyun Kim, Eui-Su Kim, Seo-Jin Chung

Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.351-362

DOI:https://doi.org/10.7318/KJFC/2020.35.4.351
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
Study on the Sweet Taste Perception, Perception of Sugar Reduction, and Utilization of Nutrition Labeling according to the Awareness of the Self-perceived Sugar Intake Reduction of University Students in Chungbuk Area

Jee-Young Yeon

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.18-25

DOI:https://doi.org/10.7318/KJFC/10.7318/KJFC/2018.33.1.18
Open abstract
The Research of Sugar’s Application and Consumption Culture in the Modern Times’ Cooking Book (1910-1948)

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.185-203

DOI:https://doi.org/10.7318/KJFC/2017.32.3.185
Open abstract
Contents and Characteristics in The Dongchundang Eumsikbeop (Dongchundang’s Recipe Book) of Eun-jin Song’s Family

Yong-min Kwon, Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.411-429

DOI:https://doi.org/10.7318/KJFC/2016.31.5.411
Open abstract
Study on Sugar, Amino Acid, and Sensory Characteristics in Traditional Korean Gyupjang (Soy sauce) According to Different Methods

Kyungmin Kim, Jiyoon Lee, Rak Won Chung

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.348-356

DOI:https://doi.org/10.7318/KJFC/2016.31.4.348
Open abstract
Quality Characteristics of Yukwa Added with Various Sugar Alcohols

Mi Hye Lee, Myung Suk Oh

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.428-436

DOI:https://doi.org/10.7318/KJFC/2014.29.5.428
Open abstract
Quality Characteristic Changes during Storage of Bread Prepared by Addition of Yacon Concentrates as Sugar Substitute

Mi-Kyung Kim^1*, Gyu-Hee Lee, Won-Mo Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.107-113

DOI:https://doi.org/10.7318/KJFC/2013.28.1.107
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