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| 1 |
A Survey on Dining-out Behaviors and Food habits of Housewives in Daejon
Lim, Young-Hee;Na, Myeung-In;
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Korean Society of Food Culture
, v.23, no.1, pp.1-9,
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| 2 |
The Relationship between the Introduction of Vegetables and Fruits into Korea and the Silk Road
Kim, Jeong-Ok;Shin, Mal-Shick;
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Korean Society of Food Culture
, v.23, no.1, pp.10-17,
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| 3 |
Satisfaction for Military Foodservice System of Korean Soldiers in Iraq
Jang, Myung-Sook;Kang, Yek-Mo;Lee, Jin-Mee;
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Korean Society of Food Culture
, v.23, no.1, pp.18-25,
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| 4 |
Oxidative Stability of Hydrated Soybean Oil during Heating at High Temperature
Kim, Myong-Ae;
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Korean Society of Food Culture
, v.23, no.1, pp.26-32,
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| 5 |
Variations of Serving Sizes and Composition of Manufactured Milk and Soymilk Products and Implications for Dietary Assessment
Noh, Hwa-Young;Jang, Eun-Joo;Shim, Jae-Eun;Park, Min-Kyung;Paik, Hee-Young;
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Korean Society of Food Culture
, v.23, no.1, pp.33-40,
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| 6 |
Menu Development and Evaluation using Food Intake Status of the Elerly in busy farming season of Damyang Jeonnam
Park, Chan-Eun;Joo, Min-Jung;Lee, Hye-Jin;Kim, Hae-Young;
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Korean Society of Food Culture
, v.23, no.1, pp.41-47,
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| 7 |
Measuring the Factors Influencing Customers' Value Perceptions of Foodservice in Namhaean Tourist Area's Restaurant
Kang, Jong-Heon;Ko, Beom-Seok;
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Korean Society of Food Culture
, v.23, no.1, pp.48-54,
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| 8 |
Effect of Raw versus Flavor, Browning and Caking reduced Onion (Allium cepa L.) on Blood Pressure of Spontaneously Hypertensive Rats
Choi, Pok-Su;Kwon, Ji-Youn;Han, Myung-Ryun;Han, Myung-Ryun;Kim, Sun-Hee;Chang, Moon-Jeong;
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Korean Society of Food Culture
, v.23, no.1, pp.55-61,
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| 9 |
Characteristics of Breadmaking According to the Addition of Fermented Rice Bran
Park, Hyun-Sil;Han, Gi-Dong;
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Korean Society of Food Culture
, v.23, no.1, pp.62-67,
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| 10 |
Effects of Extracts from the Mushroom Keumsa Sangwhang (Phellinus linteus) on Fasting Blood Glucose and Cholesterol Levels in Human
Kim, Yong-Dae;Kim, Nam-Sik;Eom, Sang-Yong;Kim, Sung-Hoon;Kang, Jong-Won;Lee, Sang-Won;Park, Soon-Young;Kim, Jeong-Su;Kim, Heon;Hong, Jang-Soo;
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Korean Society of Food Culture
, v.23, no.1, pp.68-72,
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| 11 |
Investigation on the History of the Muck (Traditional Starch Jelly) and Its Processing Methods Reviewed in the Ancient and the Modern Culinary Literatures
Cha, Jin-A;Cha, Gyung-Hee;Chung, La-Na;Kim, Soo-Youn;Chung, Yoo-Sun;Yang, Il-Sun;
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Korean Society of Food Culture
, v.23, no.1, pp.73-89,
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| 12 |
Effect of Freeze-Dried Korean-Style Dishes on Visceral Fats and Serum Lipid Concentrations in Rats Fed with High Fat Diet
Hong, Sang-Pil;Han, Chan-Kyu;Lee, Min-A;Yang, Ji-Na;Shin, Dong-Bum;
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Korean Society of Food Culture
, v.23, no.1, pp.90-96,
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| 13 |
Analyzing the Indirect Effect of Food Involvement on Vegetable Consumption among Adults in Jeonnam Area
Kang, Jong-Heon;Jeong, Hang-Jing;
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Korean Society of Food Culture
, v.23, no.1, pp.97-104,
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| 14 |
An Analysis on the Satisfaction with the Quality of School Foodservice in Chungbuk Province
Lee, Young-Eun;
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Korean Society of Food Culture
, v.23, no.1, pp.105-114,
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| 15 |
Development and Standardization of Dried Persimmons Gruel on Books
Cho, Mi-Sook;Lee, Eun-Young;Kim, Jan-Di;
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Korean Society of Food Culture
, v.23, no.1, pp.115-120,
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| 16 |
Nutritional Changes of Buckwheat During Germination
Lee, Eun-Hye;Kim, Chul-Jai;
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Korean Society of Food Culture
, v.23, no.1, pp.121-129,
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| 17 |
The Development of Nutrition Education Program for Improvement of body Perception of Middle School Girls (II);Development of Nutrition Education Program
Soh, Hye-Kyung;Lee, Eun-Ju;Choi, Bong-Soon;
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Korean Society of Food Culture
, v.23, no.1, pp.130-137,
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