Volume.37 No.5 October 2022

• A Study on the Trend of Research in Food Science and Nutrition: Published in Journal of the Korean Society of Food Culture for last 21 years

  Yunkyoung Lee, Kyung Won Lee, Yuri Kim

  Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.385-409

  DOI:https://doi.org/10.7318/KJFC/2022.37.5.385

  Open abstract

• Value and Meaning of Dietary Management Based on the Agrifood Voucher in the Republic of Korea

  Jung Hyun Kim, Jihyun Yoon, Seul Ki Choi

  Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.410-417

  DOI:https://doi.org/10.7318/KJFC/2022.37.5.410

  Open abstract

• A Study on the Origin, Spread, and Universalization of the Name ‘Chonggak kimchi’: In Connection with the Food Culture Content Point of View

  Hong Ryul Kim

  Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.418-428

  DOI:https://doi.org/10.7318/KJFC/2022.37.5.418

  Open abstract

• An Investigation of the Relative Importance of the Selection Attributes of School Milk Programs by Conjoint Analysis

  Moon-kyung Park, Hye-young Kim, Hee-joon Baek, Yun-hui Jeong

  Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.429-437

  DOI:https://doi.org/10.7318/KJFC/2022.37.5.429

  Open abstract

• Antioxidant and Immunomodulatory Effects of Laminaria japonica Water Extract

  Jiamei Cui, Eunyoung Kim, Guiguo Zhang, Yunkyoung Lee

  Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.438-445

  DOI:https://doi.org/10.7318/KJFC/2022.37.5.438

  Open abstract

• Antioxidant and Antifungal Activities of Essential Oils against Contaminating Fungi Isolated from Fermented Sausages

  Eun-Seon Lee, Jong-Hui Kim, Bu-Min Kim, Mi-Hwa Oh

  Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.446-453

  DOI:https://doi.org/10.7318/KJFC/2022.37.5.446

  Open abstract

• Association of Dietary Intake with 10-Year Risk for Coronary Heart Disease Predicted from Framingham Risk Score in the Korean Adults: Korea National Health and Nutrition Examination Survey 2019-2020

  Mi Hyun Kim

  Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.454-465

  DOI:https://doi.org/10.7318/KJFC/2022.37.5.454

  Open abstract