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| 1 |
Study on the Relationship between the Eating Out Behavior of Family and a Low-Salt Management by Housewives in Jeonju Area
Song, Hyungeun;Lee, Soyoung;Rho, Jeongok;
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Korean Society of Food Culture
, v.33, no.2, pp.95-103,
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| 2 |
Antioxidant Activity and Anti-inflammatory Effects of Salix Koreensis Andersson Branches Extracts
Kim, Mi-Hye;
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Korean Society of Food Culture
, v.33, no.2, pp.104-111,
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| 3 |
Study of the Dietary Behaviors and Adaptation for Korean Foods among International Students in Busan
Hong, Kyung Hee;Lee, Hyun Sook;
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Korean Society of Food Culture
, v.33, no.2, pp.112-124,
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| 4 |
Change in the Quality Characteristics of Red Pepper Powder According to the Storage Method
Choi, Jeong In;Oh, Hye In;Cho, Mi Sook;Oh, Ji Eun;
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Korean Society of Food Culture
, v.33, no.2, pp.125-132,
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| 5 |
Quality Characteristics and Antioxidant Activities of Traditional Korean Rice Wine, Makgeolli, Fermented with Etteum Bell Flower Root Variety in Platycodon grandiflorum
Lee, Yeon-Jin;Byun, Gwang-In;Jin, So-Yeon;
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Korean Society of Food Culture
, v.33, no.2, pp.133-141,
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| 6 |
Study on Quality and Sensory Characteristics of Seolgi Ttueok Added with Geuk
Park, Eunhye;Kim, Myunghee;
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Korean Society of Food Culture
, v.33, no.2, pp.142-148,
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| 7 |
Imported Food Consumption in Malaysia: A Lifestyle Segmentation Study
Jeong, Jinyi;Oh, Seung-Yong;
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Korean Society of Food Culture
, v.33, no.2, pp.149-159,
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| 8 |
The Relationship between the Characteristics of Retort Food and Consumer Perceptions
Lee, Ki Seoung;Han, Kyung Soo;
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Korean Society of Food Culture
, v.33, no.2, pp.160-168,
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| 9 |
Quality Characteristics of Yanggaeng Made with Different Concentration of Mealworm Powder
Jeon, A Reum;Chung, Hai-Jung;
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Korean Society of Food Culture
, v.33, no.2, pp.169-175,
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| 10 |
Effect of Dietary Education of Health, Environment, and Consideration among Undergraduate Students
An, Soon-Hee;Shin, Woo-kyoung;Kim, Yookyung;
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Korean Society of Food Culture
, v.33, no.2, pp.176-185,
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| 11 |
Analysis of BMI and Food Preference by Sasang Constitutional Typology classified by SCAT2 and a Specialist
Cheon, Jin Sol;Yim, Dong Koo;Kim, Soon Mi;
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Korean Society of Food Culture
, v.33, no.2, pp.186-198,
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| 12 |
Planning of Tangible and Intangible Foodservice Product Using Systematic Quality Function Deployment (QFD) Technique of the Dumpling Restaurant
Oh, Ji Eun;Cho, Mi Sook;
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Korean Society of Food Culture
, v.33, no.2, pp.199-205,
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