Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

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

식품영양 분야 연구동향: 지난 21년간 한국식생활문화학회지에 발표된 논문을 중심으로

  • Lee, Yunkyoung (Department of Food Science and Nutrition, Jeju National University) ;
  • Lee, Kyung Won (Department of Home Economics Education, Korea National University of Education) ;
  • Kim, Yuri (Department of Nutritional Science and Food Management, Ewha Womans University)
  • 이윤경 (제주대학교 식품영양학과) ;
  • 이경원 (한국교원대학교 가정교육과) ;
  • 김유리 (이화여자대학교 식품영양학과)
  • Received : 2022.08.25
  • Accepted : 2022.08.31
  • Published : 2022.10.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the trend of research on 'Food science and Nutrition' in previously published papers in the Journal of Korean Society of Food Culture (JKSFC) from 2000 to 2021. Total number of published papers in this category in the JKSFC was 693 which we classified into 7 main categories and 40 subcategories. Of these, 256 articles were on 'experimental cooking' which was the most studied field among 7 main categories. There was a total of 19 published papers under the category of 'microbiology and fermentation'. A total of 133 articles were published on 'functional foods' and provided essential data for discovering new materials under the theme of various physiological active functions of food materials. Furthermore, 107 articles were included in 'food processing and storage', which provided integrated knowledge of economy, stability and practicality based on various technologies. A total of 144 articles was included in the category of 'nutrition'. Under the category of 'nutrition', the most actively studied topic was 'eating behaviors and dietary habits,' and the trending topic was 'use of healthcare big data.' In conclusion, this review would provide trends of various categories of food science and nutrition area for recent 21 years and suggest directions for future research.

Keywords

References

  1. Ahn MS, Kim CH. 2007. A Study on the Physicochemical Properties and Antioxidative Activity of Whey Protein Isolate. J. Korean Soc. Food Cult., 22(1):97-103
  2. Ahn MS, Lim YH, Kim MW. 2003. The Antioxidative Activities of Mullberry leaves Extracts on Edible Soybean Oil. J. Korean Soc. Food Cult., 18(1):1-8
  3. An BJ, Choi HJ, Son JH, Woo HS, Han HS, Park JH, Son GM, Choi C. 2003. Identification of Biologically Effect and Chemical Structure of Polyphenol Compounds from the Leaves of Korea Persimmon (Diospyrus kaki L. Folium). J. Korean Soc. Food Cult., 18(5):443-456
  4. Chang MJ, Kim MH. 2003. Comparative growth performance and physiological function of physically modified rice starch and gelatinized rice starch in growing rats. Journal of the Korean Society of Food Culture, 18(6):592-600
  5. Chang MJ, Kim YJ, Kim WK, Lee HS. 2001a. The Monitoring for the Effects of Pesticide Exposure on Plasma Components and Nutrient Intakes in Female Agricultural Workers. J. Korean Soc. Food Cult., 16(1):13-19
  6. Chang NS, Cho WK, Lee JM. 2001b. A study on nutrient intake of college student in Seoul and Yanbian. J. Korean Soc. Food Cult., 16(5):492-503
  7. Cho MS, Na Y. 2020. The Effect of Temperature and Time on Physicochemical, Microbiological Properties and Sensory Analysis of Dongchimi during Fermentation and Storage. J. Korean Soc. Food Cult., 35(5):450-458
  8. Cho SD, Bang HY, Kim EH, You SH, Kim BS, Kim GH. 2017. Quality characteristics of spring kimchi cabbage by storage conditions and period. J. Korean Soc. Food Cult., 32(3):227-234
  9. Cho SG, An HK, Hong GJ. 2016. Quality properties of sponge cake with added Spergularia marina Griseb powder. J. Korean Soc. Food Cult., 31(1):81-87 https://doi.org/10.7318/KJFC/2016.31.1.081
  10. Cho JY, Bang MA. 2004. Hypoglycemic and antioxidative effects of dietary sea-tangle extracts supplementation in streptozotocin-induced diabetic rats. Korean J. Nutr., 5-14
  11. Choe JS, Kim EK, Park YH. 2011. Correlation of the rate of obesity and blood lipids according to obesity index in rural post-menopausal women. J. Korean Soc. Food Cult., 26(6):727-733
  12. Choi HJ, Han HS, Park JH, Bae JH, Woo HS, An BJ, Bae MJ, Kim HG, Choi C. 2003a. Effect of polyphenol compounds from Korean pear on immunofunctional activity. J. Korean Soc. Food Cult., 18(4):303-310
  13. Choi HY, JS Kim, ES Go, HE Woo, JD Park, JM Sung. 2021. Quality Characteristics of Tteokbokki Tteok after Ethanol and Heat Moisture Treatments During the Storage Periods. J. Korean Soc. Food Cult., 36(3):325-332
  14. Choi JI, Oh HI, Cho MS, Oh JE. 2018. Change in the quality characteristics of red pepper powder according to the storage method. J. Korean Soc. Food Cult., 33(2):125-132
  15. Choi MK, Kim JG, Kim JM. 2003b. A study on the dietary habit and health of office workers in Seoul. J. Korean Soc. Food Cult., 18(1):45-55
  16. Choi NS, Oh JE, Lee JM. 2002. Quality characteristics of Nochaborijook changes according to the different type of thawing and storage. J. Korean Soc. Food Cult., 17(1):90-95
  17. Choi SA, Cho MS. 2012. Changes in quality characteristics of eggplant pickles by salt content and drying time during storage. J. Korean Soc. Food Cult., 27(2):211-224 https://doi.org/10.7318/KJFC/2012.27.2.211
  18. Choi SJ, Choi UK. 2014. Changes in Isoflavones Contents and Germination Characteristics of Germinated Soybeans [Glycine max.] under Light Condition. J. Korean Soc. Food Cult., 29(6):599-604 https://doi.org/10.7318/KJFC/2014.29.6.599
  19. Choi SJ, Kim HY. 2014. Antioxidative Activities and Quality Characteristics of the Aster scaber Bibimbap for Home Meal Replacement with Varied Blanching Pre-treatment. J. Korean Soc. Food Cult., 29(5):444-453 https://doi.org/10.7318/KJFC/2014.29.5.444
  20. Chu JH, Choi JH. 2021. Antioxidant and Antidiabetic Activities of Extracts from Quercus serrata Thunb and Q. acutissima Carruther. J. Korean Soc. Food Cult., 36(5):522-529
  21. Chung CE, Lee KW, Cho MS. 2010. Effect of ramyen and noodles intake in diet & health Status of Koreans. J. Korean Soc. Food Cult., 25(2):109-116
  22. Chung HJ. 2012. Physiological activity of acai berry (Euterpe oleracea Mart.) extracted with different solvents. J. Korean Soc. Food Cult., 27(1):75-81 https://doi.org/10.7318/KJFC.2012.27.1.075
  23. Chung HJ, Ko BG. 2005. Antibacterial activities of bamboo sap against Salmonella typhimurium and inhibitory effects in a model food system. J. Korean Soc. Food Cult., 20(6):709-714
  24. Chung MS. 2006. Compositional changes in essential oil of Zanthoxylum piperitum AP DC. during storage. J. Korean Soc. Food Cult., 21(4):433-438
  25. Chung NY, Choi SN. 2006. Bone density and related factors of vegetarian and non-vegetarian university students in Seoul area. J. Korean Soc. Food Cult., 21(1):86-98
  26. Chung YH, Shin MK, Han SH. 2002. Effects of Pueraria radix in Water Extract on the Detoxification in Rat administered with Cadmium. J. Korean Soc. Food Cult., 17(4):456-464
  27. Gheyle N, T Jacobs. 2017. Content Analysis: a short overview. Intern. Res. Note, 1-17
  28. Han G, Yang E. 2021. Nutrient Intake in Korean Adults Determined by Considering the Type of Lunch, Categorized as Home Meals, Eating out and Institutional Meals: Data from the 2019 Korea National Health and Nutrition Examination Survey. J. Korean Soc. Food Cult., 36(6):583-594
  29. Han YS, Joo NM. 2005. An analysis on the factors of adolescence obesity. J. Korean Soc. Food Cult., 20(2):172-185
  30. Hong KH, Kim IH, Choue EK, Ahn J, Ha TY. 2012. Brown rice phytosterol improves hypertension and lipid metabolism in spontaneously hypertensive rats. J. Korean Soc. Food Cult., 27(5):535-543 https://doi.org/10.7318/KJFC/2012.27.5.535
  31. Hong WS, Kwon YS, Kwon YM, Yoo HK. 2011. Content analysis of dietary lifestyle-related resreach articles from 1990 to 2009. J. Korean Home Econ. Assoc., 49(2):13-26
  32. Hur JY, Cho SY, Yeom MJ. 2021. Neuroprotective Effect of Wild Radish Extract on Scopolamine Induced Memory Impairment. J. Korean Soc. Food Cult., 36(6):633-639
  33. Hur JY, Kim MJ, Hong SP, Yang HJ. 2020. Anticancer effects of Ganjang with different aging periods. J. Korean Soc. Food Cult., 35(2):215-223
  34. Jang HW, Choi JH, Park SY, Park BR. 2019. Changes in Nutritional Composition of Gryllus bimaculatus Fermented by Bacillus sp. and Mycelium of Basidiomycetes. J. Korean Soc. Food Cult., 34(6):785-792
  35. Jeon AR, Chung HJ. 2018. Quality characteristics of yanggaeng made with different concentration of mealworm powder. J. Korean Soc. Food Cult., 33(2):169-175
  36. Jeon AY, Cheon WY, Yoon JM, Kim DJ, Kim YH. 2020. Antioxidant and Hepatoprotective Activities of Bitter Melon (Momordica charantia Linn.) Leaves against Oxidative Stress. J. Korean Soc. Food Cult., 35(6):597-604
  37. Jeon JE, Lee IS. 2021. Quality Characteristics of Embryonic Rice Flour Substituted Yakgwa Cooked using Different Frying Methods. J. Korean Soc. Food Cult., 36(6):640-648
  38. Jeong MK, Kim JW, Kim EM. 2007. The supplementary effect of milk in elementeary, middle & high school meal program. J. Korean Soc. Food Cult., 22(4):503-510
  39. Jeong TY, Yu MN, Heo HJ, Yang JW, Jeong HS, Lee JS. 2020. Protective effect of Gryllus bimaculatus methanol extract on UVB-induced photoaging in human skin fibroblasts. J. Korean Soc. Food Cult., 35(5):478-482
  40. Jeong YS, Lee HJ, Oh JE, Kim YR. 2021a. Major Food Groups and Dishes Contributing to Sugar Intake in Korea: Korea National Health and Nutrition Examination Survey 2016-2018. J. Korean Soc. Food Cult., 36(5):474-483
  41. Jeong YS, Oh JE, Cho MS, Kim YR. 2021b. Calcium Intake and Its Major Food Groups and Dish Groups in Korean Adults Aged 50 Years or Older: Korea National Health and Nutrition Examination Survey 2015-2019. J. Korean Soc. Food Cult., 36(6):595-606
  42. Ji J, Kim Y, Shin WK. 2020. Association Between Fruit and Vegetable Consumption and Mental Health According to Physical Activity among Korean Adult Women-Korea National Health and Nutrition Examination Survey 2014-2016. J. Korean Soc. Food Cult., 35(1):107-116
  43. Jin YH. 2001. Dietary behaviors of adults in Kimcheon city. J. Korean Soc. Food Cult., 16(1):43-57
  44. Jo YJ, Yoon HH. 2016. A study on the quality characteristics of Makpyeon prepared with dry milled rice powder. J. Korean Soc. Food Cult., 31(3):235-242 https://doi.org/10.7318/KJFC/2016.31.3.235
  45. Joo NM, Kim SH, Park HN, Lee SY, Kim MJ, Jung KS. 2006. The effect of snack intake of preschoolers on ADHD. J. Korean Soc. Food Cult., 21(2):193-201
  46. Joo SY, Chung HJ. 2005. Properties of Low-Fat Pork Patties Formulated with Carrageenan Alone or in Combination with Pectin or Potato Starch. J. Korean Soc. Food Cult., 20(3):360-366
  47. Ju YJ, Kang JY, Chung JY. 2013. Characteristics of vegetarianism and its association with eating behavior in women living in Seoul. J. Korean Soc. Food Cult., 28(6):576-584 https://doi.org/10.7318/KJFC/2013.28.6.576
  48. Jwa HJ, Chae IS. 2008. Body shape satisfaction, nutrition knowledge, dietary habits, and weight control attitude of Korean high school students. J. Korean Soc. Food Cult., 23(6):820-833
  49. Kang MS, Kim MJ, Han MR, Shin SM, Kim AJ. 2018. Quality Characteristics of Functional Dasik Prepared with Mixture of Freeze-dried Mealworm (Tenebrio molitor) Powder and Dried Pollack Powder. J. Korean Soc. Food Cult., 33(1):48-54
  50. Kang NE, Chu SK, Yoo JH, Yi SH. 2009. A study on the nutritional habit, nutritional knowledge, functional health status of the aged people in the hall for the aged in Sungnam area. J. Korean Soc. Food Cult., 24(6):778-783
  51. Kang NE, Kim HY. 2005. Quality characteristics of health concerned funtional cookies using crude ingredients. J. Korean Soc. Food Cult., 20(3):331-336
  52. Kim DH, Park SH, Hye DM, Chang KJ. 2016. Perception of food allergy labeling system of school foodservice in female middle school students in Incheon area. J. Korean Soc. Food Cult., 31(6):675-681 https://doi.org/10.7318/KJFC/2016.31.6.675
  53. Kim DM, Kim KH. 2014. Growth of lactic acid bacteria and quality characteristics of Baechu Kimchi prepared with various salts and concentration. J. Korean Soc. Food Cult., 29(3):286-297 https://doi.org/10.7318/KJFC/2014.29.3.286
  54. Kim DS, N Kozukue, Han JS, Kim MH. 2004a. The Changes of Components by Maturity Stage of Tomato I. J. Korean Soc. Food Cult., 19(6):598-604
  55. Kim EB, Kim EJ, Lee HN, Lee HK, Oh JS, Kim SO, Lee SY. 2008a. The quality characteristics of soy cutlets using textured soy protein treated with different enzymes. J. Korean Soc. Food Cult., 23(4):507-513
  56. Kim EJ, Hwang YA, Song YS. 2017a. Analysis of Research Trends on the Journal of Vocational Education Research: Application of Contents and Network Analysis Method. J. Vocat. Educ. Res., 36(6):1-27
  57. Kim EK, Kang NE, Park YI, Kim HY. 2019a. Physicochemical and antioxidative properties of sponge cake with added melissa officinalis. J. Korean Soc. Food Cult., 34(6):793-800 Kim EK, Kim SN, Kwon YS, Park YH, Lee J. 2021a.
  58. Nutritional Status of Young Adults by Food Security Level: Analysis of Data from the Korea National Health and Nutrition Examination Survey(2008-2018). J. Korean Soc. Food Cult., 36(5):455-463
  59. Kim GJ, Yang JW, Lee KH. 2019b. Quality Characteristics of Low Salt, Low Sodium Oiji (Traditional Korean Cucumber Pickles) by the Addition of Sea Tangle Powder. J. Korean Soc. Food Cult., 34(4):440-448
  60. Kim HN. 2017. Use of Healthcare Big Data. Korean J. Fam. Med., 7(3):307 https://doi.org/10.21215/kjfp.2017.7.3.307
  61. Kim HR, Kim MR. 2010. Effects of traditional salt on the quality characteristics and growth of microorganisms from kimchi. J. Korean Soc. Food Cult., 25(1):61-69
  62. Kim HY, Back SR. 2006. Development and Acceptance Test of Protein Enriched Menu for the Aged. J. Korean Soc. Food Cult., 21(3):262-269
  63. Kim HY, Choi SJ, Ra HN, Lee JE. 2014a. Antioxidative Activities and Quality Characteristics of Gruel as a Home Meal Replacement with Angelica keiskei Powder Pretreated by Various Drying Methods. J. Korean Soc. Food Cult., 29(1):91-100 https://doi.org/10.7318/KJFC/2014.29.1.091
  64. Kim HY, Kim SM. 2001. Effects of beta-cyclodextrin inclusion on the flavor of Doenjang. J. Korean Soc. Food Cult., 16(4):316-322
  65. Kim HY, Kong HJ. 2006a. Development of calcium enriched menu for the aged. J. Korean Soc. Food Cult., 21(6):670-678
  66. Kim HY, Kong HJ. 2006b. Development of Dietary Fiber Enriched Menu for the Aged and Analysis of Sensory and Physicochemical Characteristics. J. Korean Soc. Food Cult., 21(5):670-678
  67. Kim JA, Cho MS. 2009. Quality changes of immature green cherry tomato pickles with different concentration of soy sauce and soaking temperature during storage. J. Korean Soc. Food Cult., 24(3):295-307
  68. Kim JH, Jang JO. 1986. A Research on the Nutritional Status of Vegetarian Boys High School Students. J. Korean Soc. Food Cult., 1(2):157-162
  69. Kim JH, Yoo SS. 2012. Quality characteristics and shelf-life of tomato sauce prepared by addition of fresh dill. J. Korean Soc. Food Cult., 27(2):193-201 https://doi.org/10.7318/KJFC/2012.27.2.193
  70. Kim JY, Park EY, Kim YS. 2006. Characterization of Volatile Compounds in Low-Temperature and Long-Term Fermented Baechu Kimchi. J. Korean Soc. Food Cult., 21(3):319-324
  71. Kim KH, Kim YR, Kim SA, Han TI, Park RD, Hong GD, Hwang SD, Yong JS, Kim JS. 2020. Quality characteristics of nutritional bar supplemented with freeze-dried natto. J. Korean Soc. Food Cult., 35(4):382-386
  72. Kim KS, N Kouzkue, Han JS. 2004b. Comparison of the Ingredients at Powdered Green Teas Commercialized in Korea and Japan. J. Korean Soc. Food Cult., 19(2):177-183
  73. Kim KY, Yun JM. 2020. Dietary Patterns and Nutrient Intakes of Individuals with Circulatory Diseases: Ansan-Ansung Cohort Data from the Korean Genome and Epidemiology Study. J. Korean Soc. Food Cult., 35(3):311-322
  74. Kim M. 2011. A Content analysis of journal articles on hotel employee's job satisfaction and organizational commitment. Int. J. Tour. Manag. Sci., 25(6):57-77
  75. Kim MA. 2006a. The effect of hydrated soybean oil on quality of popped rice for preparing salyeotgangjung. J. Korean Soc. Food Cult., 21(6):679-684
  76. Kim MA. 2008. Oxidative Stability of Hydrated Soybean Oil during Heating at High Temperature. J. Korean Soc. Food Cult., 23(1):26-32
  77. Kim MH. 2012. Optimal conditions for extraction of anthocyan from Celosia cristata L., Brassica juncea czerniak et coss, Beta vulgaris L. for manufacture of color Dongchimi. J. Korean Soc. Food Cult., 27(6):686-694 https://doi.org/10.7318/KJFC/2012.27.6.686
  78. Kim MH, Yeon JY. 2019. Development and evaluation of nutritional education program on nutrition labeling for adults. J. Korean Soc. Food Cult., 34(1):34-43
  79. Kim NY, Shin WK, Kim YK. 2017b. Study on relevance of high-caffeine drink intake frequency to mental health of adolescents. J. Korean Soc. Food Cult., 32(1):66-74 https://doi.org/10.7318/KJFC/2017.32.1.066
  80. Kim S. 2001. The recipe standardization and nutrient analysis of broiled black goat meat. J. Korean Soc. Food Cult., 16(4):269-275
  81. Kim S, Ryu MH, Lee MK, Oh JS, Kim SO, Lee SY. 2008b. The quality characteristics of hamburger patties based on enzyme treated textured soy protein. J. Korean Soc. Food Cult., 23(4):514-520
  82. Kim SH, Park SH, Lee AR, Chang KJ. 2017c. Nutrition knowledge, dietary habits, and food intake frequency according to hospitalization after breast cancer surgery and experience of breast cancer among female adults in Bucheon area. J. Korean Soc. Food Cult., 32(5):373-382
  83. Kim SJ, Kim GH. 2021. Inhibitory Effects of 14 Plants from Mongolia and Myanmar on Lipid Accumulation in 3T3-L1 and HepG2 Cells. J. Korean Soc. Food Cult., 36(1):130-142
  84. Kim SM. 2006b. Effects of Takju (Korean turbid rice wine) lees on the serum glucose levels in streptozotocin-induced diabetic rats. J. Korean Soc. Food Cult., 21(6):638-643
  85. Kim SM, Jeon YJ, Sim HJ, Lee YE. 2015. Protective Effect of Fresh Ginseng Kkakdugi against LPS-induced Inflammation in RAW264. 7 Macrophages. J. Korean Soc. Food Cult., 30(2):197-205 https://doi.org/10.7318/KJFC/2015.30.2.197
  86. Kim SM, Park HO. 2019. Comparison of Sodium Contents in Nutrition Facts and Sodium Contents of HMR products by Salinity Meter and Mohr Method. J. Korean Soc. Food Cult., 34(6):761-770
  87. Kim SS, Chung HY. 2019. The Effects of the different percentages of HPMC and enzymes on making rice bread. J. Korean Soc. Food Cult., 34(4):456-462
  88. Kim TS, Kim GR, Kim HA, Lee KH. 2009. A study on sensory properties of the saury (Cololabis saira) fishmeat nuggets. J. Korean Soc. Food Cult., 24(6):770-777
  89. Kim TY, Kim HS. 2009. Comparison of calcium intake status among elementary students by participation in the school milk program. J. Korean Soc. Food Cult., 24(1):106-115
  90. Kim YG, Kim KH. 2020. Association between Intake of Food and Cognitive Impairment: A Systematic Review and Meta-analysis. J. Korean Soc. Food Cult., 35(6):553-568
  91. Kim YH, Kim HY. 2003. Optimization of the reduced-calorie yellow layer cake preparations. J. Korean Soc. Food Cult., 18(1):37-44
  92. Kim YH, Lee BH. 2006a. Effects of Leisure Type on Health Status and Obesity Index of Senior Citizens in Suwon Area. J. Korean Soc. Food Cult., 21(3):344-350
  93. Kim YK, Chyun JH. 2001. Nutrition intakes and relations to the obesity and the prevalence of anemia in preschool children living in metropolitan area of Korea. J. Korean Soc. Food Cult., 16(5):451-462
  94. Kim YN, Lee HH, Kang EJ, Kang KJ, Kim GH. 2014b. Obesity Rate and Nutrient Intakes of 20-to 69-year-old Women Living in Rural Kampong Spue Province in Cambodia. J. Korean Soc. Food Cult., 29(6):668-676 https://doi.org/10.7318/KJFC/2014.29.6.668
  95. Kim Y, Han BG, K Group. 2017d. Cohort profile: the Korean genome and epidemiology study (KoGES) consortium. Int. J. Epidemiol., 46(2):e20-e20 https://doi.org/10.1093/ije/dyv316
  96. Kim YS, Lee GC. 2006b. A Survey on the Consumption and Satisfaction Degree of the Cooked Rice Mixed with Multi-Grain in Seoul·Kyeonggi and Kangwon Area. J. Korean Soc. Food Cult., 21(6):661-669
  97. Kim YU, Moon HR, Han IH, Yun JM. 2021b. Anti-proliferative and Apoptotic Activity of Extracts of Lindera glauca Blume root in Human HCT116 Colorectal Cancer Cells. J. Korean Soc. Food Cult., 36(2):235-245
  98. Koo BS, Kim JS. 2005. Effect of individual phospholipid components treating on storaging and frying stability in soybean oil. J. Korean Soc. Food Cult., 20(4):451-458
  99. Koo NS, Koo KO, Chung JY. 2012. Study on dietary factors associated with characteristics of attention deficit hyperactivity disorder. J. Korean Soc. Food Cult., 27(5):544-551 https://doi.org/10.7318/KJFC/2012.27.5.544
  100. Krippendorff K, Content analysis: An introduction to its methodology. 2018: Sage publications.
  101. Kweon S, Kim Y, Jang MJ, Kim Y, Kim K, Choi S, Chun C, Khang YH, Oh K. 2014. Data resource profile: the Korea national health and nutrition examination survey (KNHANES). Int. J. Epidemiol., 43(1):69-77 https://doi.org/10.1093/ije/dyt228
  102. Kweon SY, Kim JM. 2012. Changes in the quality characteristics of Kongsulgidduk according to the amount of sugar added and the type of sweeteners used. J. Korean Soc. Food Cult., 27(6):695-701 https://doi.org/10.7318/KJFC/2012.27.6.695
  103. Kwon JH, Cheon WY, Lee SH, Choi YM, Kim YH. 2020. Monitoring of biotin content in frequently consumed foods in Korea. J. Korean Soc. Food Cult., 35(3):278-284
  104. Lee CH, Joo YJ, Ahn KO, Ryu SS. 1988. The changes in the dietary pattern and health and nutritional status of Korean during the last one century. J. Korean Soc. Food Cult., 3(4):397-406
  105. Lee EH, Kim CJ. 2008. Nutritional Changes of Buckwheat During Germination. J. Korean Soc. Food Cult., 23(1):121-129
  106. Lee HJ, Kim SM, Park YK, Yang JS, Kang MH. 2004a. Changes of DNA fragmentation by Irradiation Doses and Storage in Gamma-irradiated Meats and Poultry. J. Korean Soc. Food Cult., 19(2):129-138
  107. Lee HJ, Lee KH. 2012. Study of characteristics of Jeung-Pyun with leavening agent. J. Korean Soc. Food Cult., 27(6):751-758 https://doi.org/10.7318/KJFC/2012.27.6.751
  108. Lee HJ, Lee YJ, Yi KO, Kim WY. 2009a. Effectiveness of nutrition education in a weight control program for female college students. J. Korean Soc. Food Cult., 24(5):570-580
  109. Lee HJ, Park YK, Yang JS, Kang MH. 2004b. Changes of DNA Fragmentation by Irradiation Doses and Storage in Gamma-irradiated Potato, Garlic and Ginger. J. Korean Soc. Food Cult., 19(3):251-258
  110. Lee HR, Nam SM, Lee JM. 2002. Optimization for pretreatment condition according to salt concentration and soaking time in the preparation of perilla jangachi. J. Korean Soc. Food Cult., 17(1):70-77
  111. Lee HS, Hong KH, Yoon CH, Cho WK, Kim SM. 2008. Glycemic index and oral glucose tolerance test of Takju (Korean turbid rice wine) lees extract. J. Korean Soc. Food Cult., 23(5):662-665
  112. Lee HS, Hong KH, Yoon CH, Kim JM, Kim SM. 2009b. Effect of Korean turbid rice wine (Takju) lees extract on blood glucose in the db/db mouse. J. Korean Soc. Food Cult., 24(2):219-223
  113. Lee HS, Kim SM. 2013. Effect of Biogenic Amines in Makgeolli on Hangovers. J. Korean Soc. Food Cult., 28(5):533-538 https://doi.org/10.7318/KJFC/2013.28.5.533
  114. Lee IS, Kim SM, Kim HY. 2001. Effects of beta-cyclodextrin Inclusion on the Flavor of Chungkookjang (Korean Traditional Fermented bean paste). J. Korean Soc. Food Cult., 16(4):310-315
  115. Lee J, Chang MS, Kim GH. 2015. Quality Characteristics and Antioxidant Activities of Organically and Conventionally Grown Carrot. J. Korean Soc. Food Cult., 30(6):778-782 https://doi.org/10.7318/KJFC/2015.30.6.778
  116. Lee JH, Woo JH, Chae HJ, Lee EH, Chyun JH. 2010. Study of dietary behaviors and snack intake patterns by weight of middle school students in Incheon. J. Korean Soc. Food Cult., 25(4):366-377
  117. Lee JK, Oh MS. 2010. Quality characteristics of sponge cakes with various sugar alcohols. J. Korean Soc. Food Cult., 25(5):615-624
  118. Lee JS, Kim SH, Lee HJ, Lee CB, Song BC, Kim EK. 2009c. Investigation of Weight Control and Nutritional Knowledge of Juvenile Delinquents. J. Korean Soc. Food Cult., 24(1):96-105
  119. Lee KW, Cho MS. 2010. The development and validation of the Korean Dietary Pattern Score (KDPS). J. Korean Soc. Food Cult., 25(6):652-660
  120. Lee KW, Lee HS, Lee MJ. 2005. A study on the eating behaviors of self-purchasing snack among elementary school students. J. Korean Soc. Food Cult., 20(5):594-602
  121. Lee MH, Oh MS. 2006. Quality characteristics of cookies with brown rice flour. J. Korean Soc. Food Cult., 21(6):685-694
  122. Lee SL, Seo EY. 2019. Effects of Rutin on Anti-inflammatory in Adipocyte 3T3-L1 and Colon Cancer Cell SW-480. J. Korean Soc. Food Cult., 34(1):84-92
  123. Lee SW, Hwang JY, Kim IS, Lee SJ, Jeong KS, Ko KP, Beak YH. 2021. Association between Demographic Factors and Sodium Intake, and Health-related Quality of Life: A Focus on Adults residing in Gyeongju Areas. J. Korean Soc. Food Cult., 36(1):121-129
  124. Lee SY, Kim M. 2002. Effect of sucrose fatty acid ester on Yackwa quality. J. Korean Soc. Food Cult., 17(3):260-266
  125. Lee SY, Lee JH, Kim MH. 2014. Comparison of breakfast and nutritional attitudes in elementary school students by obesity level in Chungnam area. J. Korean Soc. Food Cult., 29(5):390-405 https://doi.org/10.7318/KJFC/2014.29.5.390
  126. Lee YJ. 2004. A Study on Mineral and Alginic acid Contents by Different Parts of Sea Mustards (Undaria pinnatifida). J. Korean Soc. Food Cult., 19(6):691-700
  127. Lee YJ, Byun GI, Jin SY. 2018. Quality characteristics and antioxidant activities of traditional Korean rice wine, Makgeolli, fermented with Etteum bell flower root variety in Platycodon grandiflorum. J. Korean Soc. Food Cult., 33(2):133-141
  128. Lee YJ, Lee HO, Kim JY, Kim BS. 2017. Effect of various loading methods on freshness of spring kimchi cabbage. J. Korean Soc. Food Cult., 32(4):303-310
  129. Lim CL, Lee JM, Kim JW, You MJ, Kim YS, Noh BS. 2007. Comparison of Volatile Components in Oyuk-jang and Commercial Sauce. J. Korean Soc. Food Cult., 22(4):462-467
  130. Lim JY, Min SH, Lee MJ. 2015. Relationships between Children's Dietary Self-efficacy, General Characteristics and Mother's Parenting Self-efficacy among Elementary School Students in Seoul Area. J. Korean Soc. Food Cult., 30(6):703-713 https://doi.org/10.7318/KJFC/2015.30.6.703
  131. Lim SY, Lee HR, Lee JM. 2005. Quality changes of Nabak kimchi during storage with different levels of fermentation. J. Korean Soc. Food Cult., 20(4):468-475
  132. Lim YH, Kim SH. 2012. Survey on consumption of coffee beverages and energy contribution ratios of coffee beverages and accompanying snacks by college students in Daejeon city and Chungnam province in Korea. J. Korean Soc. Food Cult., 27(3):240-250 https://doi.org/10.7318/KJFC/2012.27.3.240
  133. Lyu ES. 2003. The standardized recipe and nutrient analysis of stir-fried whip-arm octopus in Busan. J. Korean Soc. Food Cult., 18(1):9-16
  134. Moon JY, Shin J, Kim JH. 2021. Cost of Illness of Chronic Disease by Region in Korea. Health Policy Manag., 31(1):65-73
  135. Nam SM, Lee HR, Lee JM. 2003. Removal Efficiency of Residual Pesticides During Processing of Perilla Jangachi preparation. J. Korean Soc. Food Cult., 18(6):562-568
  136. Oh HS. 2011. Alcohol consumption rates and the perception of drinking cultures among college students in the Wonju area. J. Korean Soc. Food Cult., 26(2):101-112
  137. Oh IK. 2000. Content Analysis: Applications to Tourism Research. J. Tour. Sci., 24(1):317-322
  138. Oh S, Kim K, Hwang JY. 2018. Qualitative Exploration of the Changes at the Individual and Environmental Levels among High School Participants of the Breakfast Club. J. Korean Soc. Food Cult., 33(3):229-235
  139. Papadakis S, Pipe AL, Moroz IA, Reid RD, Blanchard CM, Cote DF, Mark AE. 2010. Knowledge, attitudes and behaviours related to dietary sodium among 35-to 50-year-old Ontario residents. Can. J. Cardiol., 26(5):e164-e169 https://doi.org/10.1016/S0828-282X(10)70384-6
  140. Park BH, Cho HS, Jeon ER, Kim SD, Koh KM. 2009. Quality Characteristics of Soybean Curd Prepared with Lotus Leaf Powder. J. Korean Soc. Food Cult., 24(3)315-320
  141. Park BH, Lee JH, Kim SH, Cho HS. 2017. Oxidative stability of peanut (Arachis hypogaea L.) oil and quality characteristics of the roasted peanuts. J. Korean Soc. Food Cult., 32(2):128-134
  142. Park CE, Joo MJ, Lee HJ, Kim HY. 2008. Menu development and evaluation using food intake status of the elerly in busy farming season of Damyang Jeonnam. J. Korean Soc. Food Cult., 23(1):41-47
  143. Park EJ, An SH. 2006. Quality characteristics of cuttlefish inky tofu prepared with various coagulants. J. Korean Soc. Food Cult., 21(6):653-660
  144. Park EM, Ye EJ, Kim SJ, Choi HI, Bae MJ. 2006. Eliminatory effect of health drink containing Hovenia dulcis Thunb extract on ethanol-induced hangover in rats. J. Korean Soc. Food Cult., 21(1):71-75
  145. Park HJ, Choi SJ, Kim YR, Park JY, Kim YR, Lee SH, Jung SJ, Cho MS, Oh JE. 2020a. Dietary behavior and food preferences according to age and the parents' nutrition education needs of children with autism spectrum disorder. J. Korean Soc. Food Cult., 35(3):241-255
  146. Park HJ, Lim BK, Kim WY. 2007. Effect of food commodity supplementary program for low income elderly people. J. Korean Soc. Food Cult., 22(1):149-156
  147. Park HJ, Park SM, Lee JM. 2003. A survey on eating behaviors of preschool children for development snack. J. Korean Soc. Food Cult., 18(2):151-159
  148. Park HS, Han GD. 2008. Characteristics of breadmaking according to the addition of fermented rice bran. J. Korean Soc. Food Cult., 23(1):62-67
  149. Park HS, Han GD. 2010. Effect of fermented rice bran on rheological properties of white bread dough. J. Korean Soc. Food Cult., 25(1):82-90
  150. Park JY, Koo NS. 2001. Health status and health-related life style of middle-aged people in Daejon. J. Korean Soc. Food Cult., 16(2):137-146
  151. Park KL, Kang ST, Kim MJ, Oh HK. 2018. Quality characteristics and anti-oral microbial activity of jelly using Bamboo (Phyllostachys nigra var. henonis) leaves extract. J. Korean Soc. Food Cult., 33(3):283-290
  152. Park SJ, Choi YJ, Lee MJ, Seo HY, Yun YR, Min SG, Lee HJ, Lee JH, Kang SR, Kim HJ. 2020b. Quality Characteristics of Radish Pickle with Natural Preservatives. J. Korean Soc. Food Cult., 35(6):577-581
  153. Park YJ, Lee SM, Lee JM. 2001. Sensory and physicochemical attributes of glutinous rice dduk added cham-chwi. J. Korean Soc. Food Cult., 16(2):180-186
  154. Pirouznia M. 2001. The association between nutrition knowledge and eating behavior in male and female adolescents in the US. Int. J. Food Sci. Nutr., 52(2):127-132 https://doi.org/10.1080/09637480020027000-8
  155. Ro HK, Jeong E. 2008. Nutrient Intake and Effects of Isoflavone Supplementation on Bone Mineral Density in Female College Students with Osteopenia. J. Korean Soc. Food Cult., 23(6):801-811
  156. Ryu JH, Kwon YS, Kim KM, Lee JY. 2014a. Physicochemical Properties and Consumer Acceptability of Commercial Gang-jeong. J. Korean Soc. Food Cult., 29(6):637-647 https://doi.org/10.7318/KJFC/2014.29.6.637
  157. Ryu JH, Yim JE, Lim HJ, Choue RW. 2014b. Analysis of Nutritional Index of Frequently Consumed Fruits in South Korea. J. Korean Soc. Food Cult., 29(6):659-667 https://doi.org/10.7318/KJFC/2014.29.6.659
  158. Schnoll R, Zimmerman B. 2001. Self-regulation training enhances dietary self-efficacy and dietary fiber consumption. J. Am. Diet. Assoc., 101(9):1006-1011 https://doi.org/10.1016/S0002-8223(01)00249-8
  159. Seo JY, Lee IS, Choi BS. 2008. Food habit and nutrient intake in preschool children-Daegu and its Environs. J. Korean Soc. Food Cult., 23(6):793-800
  160. Shim E, Hwang JA, Yang YK. 2020. Gastric Mucosal Fatty Acid Composition of Phospholipids in Gastric Cancer. J. Korean Soc. Food Cult., 35(3):302-310
  161. Shin DJ, Jung KW, Lee GC, Kwon KI, Kim JY, Kim JW, Moon GI, Park HK, Cho YM, Kim YK. 2010a. Understanding and use of nutrition labeling based on one serving size among female consumers in Seoul area. J. Korean Soc. Food Cult., 25(6):725-733
  162. Shin JH, Yeon RS, Lee SM, Jeong HS, Paik JE, Joo NM. 2008. Optimization of Formulation Condition for Muffins with Added Broccoli Powder. J. Korean Soc. Food Cult., 23(5):621-628
  163. Shin KO, Yoon JA, Lee JS, Chung KH, Choi SN. 2010b. A comparison study on interest of dietary life behavior, nutrient intake and health between full-time and working housewives. J. Korean Soc. Food Cult., 25(3):285-295
  164. Shin MK, Lee SB, Han SH. 2003. Effects of Extracts of Shanshuyu (Cornus officinalis sieb) on Removal of Lead in Rat. J. Korean Soc. Food Cult., 18(6):544-550
  165. Son ES, Oh SS, Han DS, Lee JM. 2001. Contents of total flavonoid and biological activities of edible plants. J. Korean Soc. Food Cult., 16(5):504-514
  166. Son HR, Lee SM, Khil JM. 2017. Evaluation of a dietary assessment method using photography for portion size estimation. J. Korean Soc. Food Cult., 32(2):162-173
  167. Suh BS, Oh KS, Kim KS, Choi SH. 2006. Ginsenosides contents of Korean ginseng and ginseng products. J. Korean Soc. Food Cult., 21(5):559-564
  168. Suh YS, Kang HJ, Chung YJ. 2011. Difference in weight control status and eating behavior between dissatisfied and satisfied female high school students regarding their own body shape. J. Korean Soc. Food Cult., 26(4):354-363
  169. Sul MS, Lee HJ, Park SH, Kim JG, Hwang SY. 2004. The physico-chemical changes of the mashed red pepper during frozen storage. J. Korean Soc. Food Cult., 19(2):p. 209-216.
  170. Videon TM, Manning CK. 2003. Influences on adolescent eating patterns: the importance of family meals. J. Adolesc. Health, 32(5):365-373 https://doi.org/10.1016/S1054-139X(02)00711-5
  171. Woo SS, Kim SH. 2009. Relationships between intakes of soybean food, dietary isoflavone and osteoporosis incidence among postmenopausal women in Daejeon city. J. Korean Soc. Food Cult., 24(6):588-596
  172. Yang HJ, Hur J, Hong SP. 2020. Anti-proliferative Effects of Traditional Korean Doenjang across Different Aging Periods on Cancer Cell Lines. J. Korean Soc. Food Cult., 35(5):467-477
  173. Yang JH, Park SH, Yoo JH, Lim HS, Hwang SY, Jo JS. 2003. Effect of freezing methods for kimchi storage stability on physical properties of chinese cabbage. J. Korean Soc. Food Cult., 18(2):105-110
  174. Yeon JY. 2018. Study on the sweet taste perception, perception of sugar reduction, and utilization of nutrition labeling according to the awareness of the self-perceived sugar intake reduction of university students in Chungbuk area. J. Korean Soc. Food Cult., 33(1):18-25
  175. Yi NY, Lee KE, Kwak TK. 2006. Food habits and nutrient intakes by self-reported food consumption of middle and high school students in Seoul, Gyeonggi, and Gyeongnam area. J. Korean Soc. Food Cult., 21(5):473-480
  176. Yim KS. 2008. Nutrient intake assessment of Korean elderly living in Inje area, according to food group intake frequency. J. Korean Soc. Food Cult., 23(6):779-792
  177. Yoo KA, Kang MY. 2005. Studies on bread-making quality of bread mixed with wheat flour and several functional rice flour. J. Korean Soc. Food Cult., 20(3):299-304
  178. Yoo SS. 2007. Changes of Korean traditional yu-gwa flavor and characteristics during storage. J. Korean Soc. Food Cult., 22(1):83-90
  179. Yu OK, Park SH, Cha YS. 2007. Eating habits, eating behaviors and nutrition knowledge of higher grade elementary school students in Jeonju area. J. Korean Soc. Food Cult., 22(6):665-672
  180. Yun GY, Kim MA. 2006. The Effect of Red Ginseng Powder on Quality of Dasik. J. Korean Soc. Food Cult., 21(3):325-329
  181. Yun HJ. 2020. Effect of Body Image Distortion on Health Behaviors Practice in High School Students. Stress, 28(2):98-105 https://doi.org/10.17547/kjsr.2020.28.2.98
  182. Yun J. 2022. Research Trends in Education Related to Jeju Region: Applying content analysis and semantic network analysis. Stud. Urban Humanit., 14(1):57-91