Volume.38 No.2 April 2023

• Consumer Perceptions Related to “Delivery food” Using Big Data: Comparison before and after the outbreak of COVID-19

  Choon Mi Han, Jin Kyoung Paik, Gye Yeoun Jeoung, Wan Soo Hong

  Journal of The Korean Society of Food Culture :: Vol.38 No.2 pp.73-82

  DOI:https://doi.org/10.7318/KJFC/2023.38.2.73

  Open abstract

• Content Analysis of Previous Research to Examine Categorization and Methodology of Korean Food History Studies

  Chae-Lin Park

  Journal of The Korean Society of Food Culture :: Vol.38 No.2 pp.83-98

  DOI:https://doi.org/10.7318/KJFC/2023.38.2.83

  Open abstract

• Altered Perception of Industrial Food Service Quality before and after COVID-19: Focus on Customers in the Seoul·Gyeonggi area

  Eun-Young Kim, Young Woo Lee, Jinyoung Lee

  Journal of The Korean Society of Food Culture :: Vol.38 No.2 pp.99-111

  DOI:https://doi.org/10.7318/KJFC/2023.38.2.99

  Open abstract

• Comparative Analysis of Antioxidant Activity of Korean Seaweeds Extracts

  Kyong Kim, Kyung Ha Lee, Hye Won Yang, Chae Hyeon Woo, Woo-Hyuk Jung, Eun-Young Park, Yoon Sin Oh

  Journal of The Korean Society of Food Culture :: Vol.38 No.2 pp.112-118

  DOI:https://doi.org/10.7318/KJFC/2023.38.2.112

  Open abstract

• Comparison between Intake of Nutrition and Prevalence by Employment Types Using the Seventh (2016-2018) Korean National Health and Nutritional Examination Survey (KNHANES)

  Huijung Choi, Byungyong Ahn

  Journal of The Korean Society of Food Culture :: Vol.38 No.2 pp.119-127

  DOI:https://doi.org/10.7318/KJFC/2023.38.2.119

  Open abstract