Volume.35 No.4 August 2020

• Characteristics of Korean Employees’ Meal Structure on Working and Non-working Days: Analysis of the 2014 Korean Time Use Survey

  Suhua Jin, Jihyun Yoon, Kana Asano, Injoo Choi

  Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.323-332

  DOI:https://doi.org/10.7318/KJFC/2020.35.4.323

  Open abstract

• A Comparative Study on the Perception and Consumption Behaviors of Korean, Chinese, and US Consumers for Energy bars

  Ji Eun Oh, Hei-Ryeo Yoon

  Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.333-341

  DOI:https://doi.org/10.7318/KJFC/2020.35.4.333

  Open abstract

• Questionnaire Survey of the Methods Used in Household Doenjang Production in Korea

  So Young Ryu, Sang Yoo Lee, So Young Woo, Seung Yoon Kang, Jeonghun Song, A-Yeong Jeong, Hyang Sook Chun

  Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.342-350

  DOI:https://doi.org/10.7318/KJFC/2020.35.4.342

  Open abstract

• Effect of Eating Environments on the Liking of Sodium or Sugar Reduced Foods

  So Hyun Kim, Eui-Su Kim, Seo-Jin Chung

  Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.351-362

  DOI:https://doi.org/10.7318/KJFC/2020.35.4.351

  Open abstract

• Analysis of Dietary and Health Characteristics and Disease Correlation of Adult Men Aged 40 in Areas with High Levels of Fine Dust Pollution based on the 2013-2017 Korea National Health and Nutrition Examination Survey Data

  Da-Som Yu, Nam E Kang, Hee-Jung Lim, Se-Eun Jang, Yoon Sin Oh

  Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.363-370

  DOI:https://doi.org/10.7318/KJFC/2020.35.4.363

  Open abstract

• Evaluation of the Nutritional Status of High-Grade Elementary School Students in Gwangju using Nutrition Quotient

  Heeyoen Jo, Kyoung Yun Kim, Jung-Mi Yun

  Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.371-381

  DOI:https://doi.org/10.7318/KJFC/2020.35.4.371

  Open abstract

• Quality Characteristics of Nutritional Bar Supplemented with Freeze-Dried Natto

  Kyung-hee Kim, Ye-Rin Kim, Su-A Kim, Tae-In Han, Ro-Dong Park, Gyung-Deok Hong, Sang-Duk Hwang, Ju-Sun Yong, Jae-Suk Kim

  Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.382-386

  DOI:https://doi.org/10.7318/KJFC/2020.35.4.382

  Open abstract

• Quality Characteristics of Dressing with Freeze-Dried Natto

  Kyung-hee Kim, Ye-Rin Kim, Su-A Kim, Tae-In Han, Ro-Dong Park, Gyung-Deok Hong, Sang-Duk Hwang, Ju-Sun Yong, Jae-Suk Kim

  Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.387-391

  DOI:https://doi.org/10.7318/KJFC/2020.35.4.387

  Open abstract

• Evaluation of Bioactive Compounds Contents and Biological Activities of Okra Seeds Oils

  Dongyeon Seo, Ahyeong Jeon, Eui-Cheol Shin, Junsoo Lee, In Guk Hwang, Younghwa Kim

  Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.392-399

  DOI:https://doi.org/10.7318/KJFC/2020.35.4.392

  Open abstract

• Effect of Methanol Extract Concentration on the Anti-oxidative Activity and Toxicity of Evodiae Fructus to AGS Cells

  Ji Yeong Yang, Hwiyong Byeon, Jin Woo Kim, Sa Hyun Kim, Pyeongjae Lee

  Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.400-405

  DOI:https://doi.org/10.7318/KJFC/2020.35.4.400

  Open abstract