Volume.31 No.1 February 2016

• Study on Jeok of Jong-ga Ancestral Ritual Food

  Changhyun Lee, Young Kim, Younghee Park, Yangsuk Kim

  Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.1-32

  DOI:https://doi.org/10.7318/KJFC/2016.31.1.001

  Open abstract

• An Analysis on Nutrition Knowledge Level and Food Preferenceaccording to the Food-related Lifestyle Tendency - Focus on Housewives in the Seoul and Gyeonggi area -

  In Ork Lee, So Yeoun Jung, Geum Ju Hong

  Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.33-41

  DOI:https://doi.org/10.7318/KJFC/2016.31.1.033

  Open abstract

• Qi-Flavor Theory’ Meaning, Nutrient Content and Anti-Oxidative Activity of Oriental Medicinal Materials with Clear Heat Effect

  Sung-Hye Park

  Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.42-50

  DOI:https://doi.org/10.7318/KJFC/2016.31.1.042

  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

• Effects of Food Styling Visual Elements in Tteok Café Menus on Consumer Buying Habits

  Su In Kim

  Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.64-72

  DOI:https://doi.org/10.7318/KJFC/2016.31.1.064

  Open abstract

• Effects of Attributes of Food Courts and Emotions on Customer Revisit Intention

  Hayoung Jo, Hyunjoo Lee, Jinkyung Choi

  Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.73-80

  DOI:https://doi.org/10.7318/KJFC/2016.31.1.073

  Open abstract

• Quality Properties of Sponge Cake with Added Spergularia marina griseb powder

  Seung-gyun Cho, Ho-Ki An, Geum-Ju Hong

  Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.81-87

  DOI:https://doi.org/10.7318/KJFC/2016.31.1.081

  Open abstract

• Quality Characteristics of Dried Noodle Prepared with Strawberry Powder

  Bock-Hee Park, Kyeong-Mi Koh, Min-hye Cha, Ok-Joo Kim, Eun-Raye Jeon

  Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.88-95

  DOI:https://doi.org/10.7318/KJFC/2016.31.1.088

  Open abstract

• Qualitative Elicitation of Multidimensional Korean Sensory Descriptors and Their Definitions Using Focus Group Interview

  Jae-Hee Hong

  Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.96-104

  DOI:https://doi.org/10.7318/KJFC/2016.31.1.096

  Open abstract

• Sensory Characteristics of Rice Confections by Descriptive Analysis

  Daeun Jung, Jeong Eun Yang, Lana Chung

  Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.105-110

  DOI:https://doi.org/10.7318/KJFC/2016.31.1.105

  Open abstract