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| 1 |
Alcohol Beverages and Food Culture in the Late Koryo Dynasty: - Focused on Celadon inscribed with Poetry and Government Office Name in the 12th-14th Centuries -
Koh, Kyung-Hee;
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Korean Society of Food Culture
, v.24, no.2, pp.117-125,
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| 2 |
Chinese Customers' Perception of Korean Foods and Satisfaction and Revisit Intentions to Korean Cuisine Restaurants - A Focus on Visiting Experience and Frequency of Visits -
Seo, Sun-Hee;Ryu, Kyung-Mi;
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Korean Society of Food Culture
, v.24, no.2, pp.126-136,
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| 3 |
A Case Study on Storytelling Application of Native Local Foods
Choe, Jeong-Sook;Park, Han-Sik;
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Korean Society of Food Culture
, v.24, no.2, pp.137-145,
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| 4 |
Vegetable Eating Behavior and Preference of Elementary School Students by Stage of Change for Vegetable Intake
Baek, Ji-Young;Kim, Hye-Young;
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Korean Society of Food Culture
, v.24, no.2, pp.146-154,
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| 5 |
A Survey of the Perception of the Superior Factors to of Korean Traditional Foods by College Students with Food Related Majors
Kang, Jae-Hee;Kim, Ji-Eung;
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Korean Society of Food Culture
, v.24, no.2, pp.155-163,
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| 6 |
An Attitude about Reduction of Environmental Pollution and School Lunch Leftovers in Middle School Students
Choi, Myung-Yoon;Han, Myung-Joo;
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Korean Society of Food Culture
, v.24, no.2, pp.164-171,
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| 7 |
A Study on Consumer Characteristics in Foodservice according to University Students' Lifestyles - A Focus on . Gyeongbuk Province
You, Doo-Ryon;
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Korean Society of Food Culture
, v.24, no.2, pp.172-180,
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| 8 |
Perception and Attitudes toward Green Tea and Green Tea Cafe Compared by Usage of Green Tea Cafe
Hong, Hye-Lee;Seo, Sun-Hee;
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Korean Society of Food Culture
, v.24, no.2, pp.181-190,
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| 9 |
Quality Characteristics and Storage Properties of Hobakpyeon with Different Amounts of Pumpkin (Cucurbita moschata D.) Powder
Jung, Kyoung-Wan;Kim, Yoo-Kyung;Lee, Gui-Chu;
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Korean Society of Food Culture
, v.24, no.2, pp.191-198,
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| 10 |
Assessment of Quality Characteristics of Cookies Prepared with Shrimp Powder for a Snack Served to Kindergarteners
Cho, Hee-Sook;Kim, Kyung-Hee;
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Korean Society of Food Culture
, v.24, no.2, pp.199-205,
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| 11 |
Quality Characteristics of Shrimp Flour Added Dumpling Shell
Kim, Kyung-Hee;Park, Bock-Hee;Cho, Young-Ja;Kim, Su-Ryoun;Cho, Hee-Sook;
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Korean Society of Food Culture
, v.24, no.2, pp.206-211,
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| 12 |
Quality Characteristics of Jeju Mandarin Orange Jellies with Sugar Derivative Sweeteners for Consumption by the Elderly
Choi, Eun-Jung;Lee, Mi-Hye;Oh, Myung-Suk;
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Korean Society of Food Culture
, v.24, no.2, pp.212-218,
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| 13 |
Effect of Korean Turbid Rice Wine (Takju) Lees Extract on Blood Glucose in the db/db Mouse
Lee, Hyun-Sook;Hong, Kyoung-Hee;Yoon, Cheol-Ho;Kim, Jae-Min;Kim, Soon-Mi;
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Korean Society of Food Culture
, v.24, no.2, pp.219-223,
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| 14 |
Comparison of UCP2 Polymorphism and Dietary Habits in University Students
Kim, Kyung-Hee;Park, Mi-Won;
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Korean Society of Food Culture
, v.24, no.2, pp.224-235,
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| 15 |
Effects of Aluminum Feedings on Aluminum, Phospholipid and Catecholamine Concentrations in Old Rat Brain Tissue
Han, Sung-Hee;Choi, Deck-Ho;
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Korean Society of Food Culture
, v.24, no.2, pp.236-243,
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