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| 1 |
Measuring the Effects of Trust, Knowledge, Optimism, Risk and Benefits on Consumer Attitudes toward Genetically Modified Foods in the Jeonnam Area
Kang, Jong-Heon;Jeong, Hang-Jin;
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Korean Society of Food Culture
, v.23, no.4, pp.421-426,
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| 2 |
A Literature Review Examining the Ingredients and Cooking Methods of the Side Dishes in "Chosunmusangsinsikyorijebub" (I);Tang (guk), Changguk, Gigimi, Chigye, Chim, Chorim.Cho, Baeksuk, Hoei, Pyunyook
Kim, Up-Sik;Han, Myung-Joo;
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Korean Society of Food Culture
, v.23, no.4, pp.427-437,
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| 3 |
A Literature Review Examining the Ingredients and Cooking Methods of the Side Dishes in "Gyuhapchongseo"
Kim, Up-Sik;Han, Myung-Joo;
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Korean Society of Food Culture
, v.23, no.4, pp.438-447,
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| 4 |
Measuring the Moderating Effect of Food Involvement in the Relationship between Food Choice Motives and Fruit Consumption
Kang, Jong-Heon;Jeong, Hang-Jin;
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Korean Society of Food Culture
, v.23, no.4, pp.448-454,
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| 5 |
Research on the Educational Effect and Satisfaction of Cooking Activities for Children
Park, Hee-Na;Jeong, Hee-Sun;Joo, Na-Mi;
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Korean Society of Food Culture
, v.23, no.4, pp.455-461,
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| 6 |
Analysis of Consumption Values of a Seaweed Functional Food
Cha, Myeong-Hwa;Kim, Yoo-Kyeong;
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Korean Society of Food Culture
, v.23, no.4, pp.462-468,
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| 7 |
Measurement of Trans Fatty Acid formation and Degree of Rancidity in Fat and Oils According to Heating Conditions
Ahn, Myung-Soo;Suh, Mi-Sook;Kim, Hyun-Jung;
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Korean Society of Food Culture
, v.23, no.4, pp.469-478,
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| 8 |
The Development of Functional Cold Buckwheat Noodles Using Biological Activities of Hot Water Extracts of Ligularia fischeri and Angelica gigas Nakai
Chang, Sang-Keun;Kim, Jun-Ho;Oh, Hae-Sook;
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Korean Society of Food Culture
, v.23, no.4, pp.479-488,
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| 9 |
Changes in the Content of Individual Phenolic Compounds in Apple Slices during Cold Storage
Ahn, Sun-Choung;
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Korean Society of Food Culture
, v.23, no.4, pp.489-498,
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| 10 |
Quality Characteristics of Grape Jellies with Sugar Derivative Sweeteners for the Elderly
Lee, Mi-Hye;Choi, Eun-Jung;Oh, Myung-Suk;
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Korean Society of Food Culture
, v.23, no.4, pp.499-506,
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| 11 |
The Quality Characteristics of Soy Cutlets Using Textured Soy Protein Treated with Different Enzymes
Kim, Eun-Bi;Kim, Eun-Joo;Lee, Han-Na;Lee, Min-Kyoung;Oh, Jong-Shin;Kim, Sun-Ok;Lee, Sook-Young;
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Korean Society of Food Culture
, v.23, no.4, pp.507-513,
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| 12 |
The Quality Characteristics of Hamburger Patties Based on Enzyme Treated Textured Soy Protein
Kim, Sin-Ae;Ryu, Myung-Hyun;Lee, Min-Kyoung;Oh, Jong-Shin;Kim, Sun-Ok;Lee, Sook-Young;
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Korean Society of Food Culture
, v.23, no.4, pp.514-520,
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| 13 |
Effect of Lycii Fructus Powder on Lipid Metabolism in 1% Cholesterol Fed Rats
Han, Sung-Hee;Park, Sung-Hyee;
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Korean Society of Food Culture
, v.23, no.4, pp.521-528,
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| 14 |
Relationships among Obesity, Food Behavior, and Personality Traits in Elementary School Children
Choi, Kyoung-Mee;Nah, Ji-Hye;Lee, Eun-Hee;Chyun, Jong-Hee;
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Korean Society of Food Culture
, v.23, no.4, pp.529-537,
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| 15 |
A Study of the Nutritional Knowledge and Diet Practice Behavior of College Students
Song, Byeng-Chun;Cho, Ji-Hyun;Lee, In-Yul;Kim, Mi-Kyung;
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Korean Society of Food Culture
, v.23, no.4, pp.538-542,
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