Volume.35 No.6 December 2020

• Analysis of Preference and Recognition of Korean Foods through Systematic Review

  Han-Na Chu, Yong-Seog Kwon, Ki-Ok Kim, Yu-Jin Hwang, Soo-Muk Cho

  Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.503-523

  DOI:https://doi.org/10.7318/KJFC/2020.35.6.503

  Open abstract

• The Change of Masan’s Restaurant Business from Liberation until the mid-1960s

  Kyou-Jin Lee

  Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.524-537

  DOI:https://doi.org/10.7318/KJFC/2020.35.6.524

  Open abstract

• A Study on Modern Korean Menu Food Styling through Web Image Analysis

  Moohee Ryu

  Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.538-552

  DOI:https://doi.org/10.7318/KJFC/2020.35.6.538

  Open abstract

• Association between Intake of Food and Cognitive Impairment: A Systematic Review and Meta-analysis

  Yoo-Gyeong Kim, Kyung-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.553-568

  DOI:https://doi.org/10.7318/KJFC/2020.35.6.553

  Open abstract

• Physico-chemical Properties of Chungyuk-jang on Different Roasting Conditions

  Minjung You, Nam-Soon Choi

  Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.569-576

  DOI:https://doi.org/10.7318/KJFC/2020.35.6.569

  Open abstract

• Quality Characteristics of Radish Pickle with Natural Preservatives

  Sung Jin Park, Yun-Jeong Choi, Min Jung Lee, Hye-Young Seo, Ye-Rang Yun, Sung Gi Min, Hye Jin Lee, Jae Hong Lee, Seong Ran Kang, Hyun Jung Kim, Sung Hee Park

  Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.577-581

  DOI:https://doi.org/10.7318/KJFC/2020.35.6.577

  Open abstract

• Quality Changes in Jicama (Pachyrhizus erosus) Pickle Due to Variations in Soaking Solution Temperature During Storage

  Hyun Sook Jung, Hee Nam Jung

  Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.582-589

  DOI:https://doi.org/10.7318/KJFC/2020.35.6.582

  Open abstract

• Changes of Antioxidant Activity as affected by cultivation period in Buckwheat (Fagopyrum species) Sprouts

  Hyun Young Kim, So-Yeun Woo, Woo Duck Seo, Mi Ja Lee

  Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.590-596

  DOI:https://doi.org/10.7318/KJFC/2020.35.6.590

  Open abstract

• Antioxidant and Hepatoprotective Activities of Bitter Melon (Momordica charantia Linn.) Leaves against Oxidative Stress

  Ahyeong Jeon, Wonyoung Cheon, Jimin Yoon, Dae-Jung Kim, Younghwa Kim

  Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.597-604

  DOI:https://doi.org/10.7318/KJFC/2020.35.6.597

  Open abstract

• Antioxidant and Anti-inflammatory Effects of Plant Extracts from Bangladesh

  SoHyeon You, Gun-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.605-612

  DOI:https://doi.org/10.7318/KJFC/2020.35.6.605

  Open abstract

• Effect of Acidulant Treatment on the Quality and Storage Period of Topokkidduck

  Ha-Na Ra, Yong-Sik Cho, Young Hwang, Hyun-Wook Jang, Kyung-Mi Kim

  Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.613-618

  DOI:https://doi.org/10.7318/KJFC/2020.35.6.613

  Open abstract