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Journal of the Korean Society of Food Culture  

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1 A Survey of Awareness and Preference for MSG according to the Pursuit of Well-being in Diet
Kil, Ga Young;Jin, So-Yeon; / Korean Society of Food Culture , v.30, no.5, pp.481-490,
2 The Effect and Satisfaction Level of After-school Cooking Activities for the Children of Multicultural Families
Yoon, Sun Hye;Park, Shin Jin;Jin, So-Yeon; / Korean Society of Food Culture , v.30, no.5, pp.491-501,
3 Study on Pyeon (tteok) of Jong-ga Ancestral Ritual Food
Lee, Changhyun;Kim, Young;Park, Younghee;Kim, Yangsuk; / Korean Society of Food Culture , v.30, no.5, pp.502-544,
4 Korean Food Acculturation Phenomena of Married Immigrant Women and Their Children's Eating Habits
Lee, Jisun;Lee, Solji;Ryu, Bokyung;Chung, Lana; / Korean Society of Food Culture , v.30, no.5, pp.545-551,
5 Review of Dietary Culture through Choi's Recipe (「Choi's Eumsikbeop」) in scrapbook (「Jasonbojeon」) of Shin-chang Maeng's Cran - Focus on the Korean Traditional Steamed dish (Jjim Ryu), Noodles, Rice cake & Confectionary (Myeon-Byeon-gwa Ryu) -
Park, Chae-Lin;Lee, Jin-Young; / Korean Society of Food Culture , v.30, no.5, pp.552-561,
6 Development of Native Local Foods in Sangju by Storytelling-combined - A Case of 'General Jeong's Table' -
Moon, Hey-Kyung;Lee, Yonug-Ja;Park, Mo-Ra;Kim, Gwi-Young; / Korean Society of Food Culture , v.30, no.5, pp.562-575,
7 A Literature Study on the Amount of Red Pepper in Cabbage Kimchi between the Decades from 1920 to 2010 in Cookbooks, Newspapers and Magazines
Seo, Mo Ran;Jeong, Hee Sun; / Korean Society of Food Culture , v.30, no.5, pp.576-586,
8 Difference in Additional Marketing Satisfaction by Lifestyle of Korean Restaurant Customers - Focus on Foreign Students at University in Gangwon Province -
Yoon, Tae-Hwan; / Korean Society of Food Culture , v.30, no.5, pp.587-595,
9 Alcohol Beverage Utensils Represented on the Tomb Mural Paintings of Foreign Exchange Countries with Koryo Dynasty
Koh, Kyung-Hee; / Korean Society of Food Culture , v.30, no.5, pp.596-610,
10 Wine Selection between 'Engage Me' Consumers and 'Tell Me' Consumers by Drinking Frequency of Wine
Kim, Hyun Mi;Han, Kyung Soo; / Korean Society of Food Culture , v.30, no.5, pp.611-620,
11 Qualitative Research to Understand Environmental Factors of Customer, Foodservice Management, and Competitor and Factors that Improve Customer Quality of Life
Lee, Jin Young;Han, Kyung Soo; / Korean Society of Food Culture , v.30, no.5, pp.621-628,
12 Influence of Customer, Foodservice Management and Competitor Environment on Quality of Customer's Life in Contract Foodservice
Lee, Jin Young;Han, Kyung Soo; / Korean Society of Food Culture , v.30, no.5, pp.629-643,
13 Properties of jeonbyeong prepared with Artemisia annua L. powder
Moon, Eun Woo;Park, Hun Jo;Park, Jung Suk; / Korean Society of Food Culture , v.30, no.5, pp.644-649,
14 Quality Properties of Rice Cake Containing Bamboo Sprout Powder
Moon, Eun Woo;Park, Hun Jo;Na, Hwan Sik;Park, Jung Suk; / Korean Society of Food Culture , v.30, no.5, pp.650-655,
15 Quality Characteristics of Gastrodia elata Powder Jochung with Antioxidant Activity
Lee, Ki Won;Lee, Mi Young; / Korean Society of Food Culture , v.30, no.5, pp.656-666,
16 Quality Characteristics of Maejakgwas with Chlorella Powder
Cho, Hee-Sook;Kim, Kyung-Hee; / Korean Society of Food Culture , v.30, no.5, pp.667-673,
17 Analysis of Factors Affect Sensory Acceptance of Dak-jjim in School Aged Children
Lee, Solji;Ryu, Bokyung;Lee, Jisun;Lee, Min-A;Hong, Sang-Pil;Chung, Lana; / Korean Society of Food Culture , v.30, no.5, pp.674-681,
18 Analysis of Dietary Intake Status and Risk of Metabolic Syndrome According to White Rice Consumption in Korea: Basted on Data 1st (1998), 4th (2007~2009), 6th (2013) Korean National Health and Nutrition Examination Survey (KNHANES)
Song, Fang-Fang;Jang, Jin-A;Kim, Yang-suk;Yoon, Hei-ryeo;Cho, Mi-Sook; / Korean Society of Food Culture , v.30, no.5, pp.682-694,
19 School Dieticians' Awareness of Necessity for Nutrition Education and Need for Better Working Environment: In-Depth Interview
Park, Mi-Young;Kim, Joungmin; / Korean Society of Food Culture , v.30, no.5, pp.695-702,