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| 1 |
Exploration of Cross-cultural Perception of Spicy Chicken Made Using Hot Sauces with Different Degrees of Flavor Familiarity in Korean and US Consumers
Lee, Soh Min;Guinard, Jean-Xavier;Kim, Kwang-Ok;
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Korean Society of Food Culture
, v.32, no.1, pp.1-9,
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| 2 |
Effects of Transformational Leadership on Trust, Perceived Support from Superiors, and Organizational Citizenship Behavior of Employees in Coffee Shop Industry - Moderating Role of Locus of Control -
Seong, Woon-Joo;Yoon, Hye Hyun;
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Korean Society of Food Culture
, v.32, no.1, pp.10-17,
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| 3 |
Effects of Conspicuous Consumption of Restaurant Customers on Brand Attitude and Purchase Intention - Focusing on University Students Majoring in Cooking and Food Service Industry -
Jang, Sang Jun;
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Korean Society of Food Culture
, v.32, no.1, pp.18-26,
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| 4 |
Study on Beverage Select Behavior according to the Food-related Lifestyle focused on Behaviors in Seoul, and Gyeonggi Province
Lee, Kyung-Ran;Lee, Eun Jung;Kim, Ju-Yeon;
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Korean Society of Food Culture
, v.32, no.1, pp.27-38,
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| 5 |
Survey on Status of Food Packaging and Design for Status of Small and Medium Domestic Food Enterprises
Kim, A-Young;Kim, Eun-Mi;Chang, Yoon-Je;Jeong, Seung-Weon;Shim, You-Shin;
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Korean Society of Food Culture
, v.32, no.1, pp.39-51,
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| 6 |
Effect of Combined Use of Sun-dried Salt and Monosodium Glutamate on Sodium Concentration in Vegetable Rice Porridge and Bean-sprout Soup
Sung, Dongeun;Park, Jae Young;Han, Jiseok;Park, Yooyoung;Cho, Mi Sook;Oh, Sangsuk;
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Korean Society of Food Culture
, v.32, no.1, pp.52-57,
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| 7 |
Quality Characteristics and Optimization of Ingredients of Sweet Rice Paste as a Replacement of Red Bean Paste
Kim, Mi Jin;Lee, Bo Young;Lee, Young-Eun;
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Korean Society of Food Culture
, v.32, no.1, pp.58-65,
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| 8 |
Study on Relevance of High-Caffeine Drink Intake Frequency to Mental Health of Adolescents
Kim, Nayeon;Shin, Woo-kyoung;Kim, Yookyung;
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Korean Society of Food Culture
, v.32, no.1, pp.66-74,
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