Volume.35 No.2 April 2020

• Joseon Dynasty’s Food Culture Experienced by George C. Foulk in 1884

  Chae-Lin Park

  Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.127-142

  DOI:https://doi.org/10.7318/KJFC/2020.35.2.127

  Open abstract

• Dietary Habits and Snack Consumption Behaviors according to Level of Job Stress among 20- to 30-year old Office Workers in the Seoul Metropolitan Area

  So Hyun Park, Eun Ji Lee, Kyung Ja Chang

  Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.143-155

  DOI:https://doi.org/10.7318/KJFC/2020.35.2.143

  Open abstract

• Effect of Health Information Awareness on Desire for Healing According to Food Preferences of Night Shift Workers

  Yeo wool Kang, Hee Sun Jeong

  Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.156-166

  DOI:https://doi.org/10.7318/KJFC/2020.35.2.156

  Open abstract

• A Study on the Choice Attribute of Chocolate according to the Purchasing Purpose

  Do-Hyun Jeon, Seon-Hee Kim, Hyeon-Mo Jeon

  Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.167-172

  DOI:https://doi.org/10.7318/KJFC/2020.35.2.167

  Open abstract

• Analysis of Differences in School Support, Career Decision-Making Self-Efficacy, School Satisfaction and Learning Persistence Perceived by University Students

  In-Sook Ju, Chun-Young Sohn, Wan-Soo Hong

  Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.173-180

  DOI:https://doi.org/10.7318/KJFC/2020.35.2.173

  Open abstract

• Combined Effects of Physical Evidence and Functional Service at Bulgogi Restaurants on Customers’ Store Image and Purchase Behaviors: Application of Video Scenario Technique

  Daye Hwang, Hyeja Chang

  Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.181-192

  DOI:https://doi.org/10.7318/KJFC/2020.35.2.181

  Open abstract

• Sensory Characteristics and Consumer Acceptance of the Clear Broth for Noodle on the Market

  Dong-Yi Cho, Jeong-Eun Yang, Lana Chung

  Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.193-200

  DOI:https://doi.org/10.7318/KJFC/2020.35.2.193

  Open abstract

• Qualitative Study on Dietary Practices of Hemodialysis Patients

  Hee-Jung Park, Eun-Young Jang, Wookyoun Cho

  Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.201-214

  DOI:https://doi.org/10.7318/KJFC/2020.35.2.201

  Open abstract

• Anticancer Effects of Ganjang with Different Aging Periods

  Jinyoung Hur, Min Jung Kim, Sang Pil Hong, Hye Jeong Yang

  Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.215-223

  DOI:https://doi.org/10.7318/KJFC/2020.35.2.215

  Open abstract

• Fatty Acid Concentration of Serum Phospholipids in Normal and Glaucoma Patients

  Hae-Yun Chung

  Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.224-232

  DOI:https://doi.org/10.7318/KJFC/2020.35.2.224

  Open abstract