Volume.36 No.2 April 2021

• A Scientific Quantitative Analysis on Vegetables of Joseon Dynasty using the Joseonwangjoshilrok based Data

  Mi-Hye Kim

  Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.143-157

  DOI:https://doi.org/10.7318/KJFC/2021.36.2.143

  Open abstract

• Harmony of Food Pairing with Korean Traditional Liquor

  Seung Eun lee, Mi Sook Cho

  Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.158-167

  DOI:https://doi.org/10.7318/KJFC/2021.36.2.158

  Open abstract

• A Study on Fruits Characteristics of the Chosen Dynasty through the Analysis of Chosenwangjoeshirok Big Data

  Mi-Hye Kim

  Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.168-183

  DOI:https://doi.org/10.7318/KJFC/2021.36.2.168

  Open abstract

• Body Shape Awareness and Utilization Status of Processed Foods and Food-Labeling by Some University Students in Sejong City

  Hae Bin Sung, Je-Hyuk Lee

  Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.184-197

  DOI:https://doi.org/10.7318/KJFC/2021.36.2.184

  Open abstract

• Evaluation of Dietary Habits and Nutrition Quotient Scores according to Leftover Food during School Meal Service among Middle School Students in Gyeonggi

  Mihyang Um, Soyoung Park, Seunghee Kye

  Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.198-209

  DOI:https://doi.org/10.7318/KJFC/2021.36.2.198

  Open abstract

• Biological Activity and Hepatoprotective Effects of Guava Branch Extract

  Ahyeong Jeon, Naeun Kim, Wonyoung Cheon, Younghwa Kim

  Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.210-217

  DOI:https://doi.org/10.7318/KJFC/2021.36.2.210

  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

• Changes in Content of Functional Components and Antioxidant Activity in Cooked Rice and Porridge of Selected Grains

  Dagyeong Kim, Sang-Hoon Lee, Youngmin Choi, Younghwa Kim

  Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.226-234

  DOI:https://doi.org/10.7318/KJFC/2021.36.2.226

  Open abstract

• Anti-proliferative and Apoptotic Activity of Extracts of Lindera glauca Blume root in Human HCT116 Colorectal Cancer Cells

  Yeah-Un Kim, Ha-Rin Moon, Inhwa Han, Jung-Mi Yun

  Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.235-245

  DOI:https://doi.org/10.7318/KJFC/2021.36.2.235

  Open abstract