Volume.37 No.3 June 2022

• Expanding Research Topics in Foodservice and Restaurant Management: Rethinking Two Decades Bibliometrics in the Journal of the Korean Society of Food Culture

  Kyungsoo Han, Haeyoung Lee, Sunhwa Shin, Insuk Chai

  Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.179-195

  DOI:https://doi.org/10.7318/KJFC/2022.37.3.179

  Open abstract

• A study on the Trend of Researches in Food and Culture

  Kyou-Jin Lee, Se-Eun Jang, Yoon Sin Oh

  Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.196-212

  DOI:https://doi.org/10.7318/KJFC/2022.37.3.196

  Open abstract

• Protein Consumption Market Trends in Korea: Focusing on Meat, Fishery, and Plant-based Protein Foods

  Seonghwan Cho, Jooyoung Kim, Eunjin Lee, Junghoon Moon, Haram Eom

  Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.213-238

  DOI:https://doi.org/10.7318/KJFC/2022.37.3.213

  Open abstract

• Quantitative Descriptive Analysis and Acceptance Test of Low-salted Sauerkraut (fermented cabbage)

  Hye-In Ji, Da-Mee Kim

  Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.239-247

  DOI:https://doi.org/10.7318/KJFC/2022.37.3.239

  Open abstract

• Inhibitory Effect of Fermented Spanish Extract on Inorganic phosphate-induced Vascular Calcification in ex vivo Aortic Rings

  Sang Hee Lee, Sun Mi Hong, Mi Jeong

  Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.248-255

  DOI:https://doi.org/10.7318/KJFC/2022.37.3.248

  Open abstract

• Body Image Distortion and Related Factors among Female Adolescents in Korea

  Nak-Young Chung, Senghee Kye

  Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.256-264

  DOI:https://doi.org/10.7318/KJFC/2022.37.3.256

  Open abstract

• Changes in the Health Behaviors and Eating Habits of University Students Due to the COVID-19 Pandemic

  Jihyun Kim, Yoosun Chung, Hae Ok Jung, Seunghee Kye

  Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.265-277

  DOI:https://doi.org/10.7318/KJFC/2022.37.3.265

  Open abstract