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

Journal Search Engine

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
Change in Icariin Contents and Antioxidant activity during Ripening Period of Epimedium Wine

Miran Jang, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.144-149

DOI:https://doi.org/10.7318/KJFC/2017.32.2.144
Open abstract
Wine Gustative Assessment Gap Analysis of College Student Wine Consumers and Wine Experts

Hyun-Wook Do

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.364-372

DOI:https://doi.org/10.7318/KJFC/2016.31.4.364
Open abstract
Wine Selection between ‘Engage Me’ Consumers and ‘Tell Me’ Consumers by Drinking Frequency of Wine

Hyun Mi Kim, Kyung Soo Han

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.611-620

DOI:https://doi.org/10.7318/KJFC/2015.30.5.611
Open abstract
Monitoring of Wine Quality by using Environmentally friendly Tomato Concentrate and Commercial Wines

Seul Lee, Hey-Kyung Moon, Su-Won Lee, Jae-Nam Moon, Dong-Hwan Kim, Gwi-Young Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.278-285

DOI:https://doi.org/10.7318/KJFC/2014.29.3.278
Open abstract
Core Managing Points in a Wine Training Program Deduced by Loyalty

Hye-Young Kim^2*, In-Soon Lee, Hae-Young Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.371-385

DOI:https://doi.org/10.7318/KJFC/2013.28.4.371
Open abstract