|
| 1 |
Analysis of Regional Food Specialities Status in Korea during the Japanese colonial period through 『Specialities of Joseon (朝鮮の特産)』
Cha, Gyung-Hee;
/
Korean Society of Food Culture
, v.34, no.6, pp.651-670,
|
|
| 2 |
Study on the Historical Genealogy of Bulgogi - Focus on a literature review of Maekjeok, Seoryamyeok, and Neobiani -
Lee, Kyou-Jin;
/
Korean Society of Food Culture
, v.34, no.6, pp.671-682,
|
|
| 3 |
Study on the Dietary Behaviors of Some University Students in Gangwon-do using the Adult Nutrient Quotient (NQ) and Effect of Dietary Education
Choi, Young-Jin;
/
Korean Society of Food Culture
, v.34, no.6, pp.683-696,
|
|
| 4 |
Consumption Behaviors and Selective Attributes of Home Meal Replacement in Middle-aged Adults according to Gender
Park, So Hyun;Bae, Mi Ae;Han, So Hee;Seo, Young Deok;Chang, Kyung Ja;
/
Korean Society of Food Culture
, v.34, no.6, pp.697-706,
|
|
| 5 |
Nutrient Consumption of Children from Lunch at Child Day Care Centers and Kindergartens
Bae, Jeong-Sook;Lee, Kyung-Eun;
/
Korean Society of Food Culture
, v.34, no.6, pp.707-718,
|
|
| 6 |
Investigation of the Relative Importance and Optimal Utility on Choice Attributes of Fermented Milk
Park, Moon-kyung;
/
Korean Society of Food Culture
, v.34, no.6, pp.719-725,
|
|
| 7 |
Evaluation of Dietary Behaviors and Dietary Quality of High School Students in Incheon according to Breakfast Skipping
Lee, Hyun Jung;Kim, Eun-Mi;Kim, Mi-Hyun;
/
Korean Society of Food Culture
, v.34, no.6, pp.726-738,
|
|
| 8 |
Effect of Offering Eco-Friendly Fashion Items on Consumers' Perceived Image of Stores and Intention to Purchase Food in a Hybrid Cafe Setting
Kim, Suyoun;Yoon, Jihyun;
/
Korean Society of Food Culture
, v.34, no.6, pp.739-747,
|
|
| 9 |
Analysis on the Difference of Dietary Intake Behavior in Subjects with/without Various Types of Dyslipidemia from the Seventh (2016) Korea National Health and Nutrition Examination Survey (KNHANES)
Han, Inhwa;Chong, Min Young;
/
Korean Society of Food Culture
, v.34, no.6, pp.748-760,
|
|
| 10 |
Comparison of Sodium Contents in Nutrition Facts and Sodium Contents of HMR products by Salinity Meter and Mohr Method
Kim, Soon Mi;Pak, Hee Ok;
/
Korean Society of Food Culture
, v.34, no.6, pp.761-770,
|
|
| 11 |
Effect of Temperature Deviation on the Water-holding Capacity, Tenderness, Lipid Oxidation, and Color Stability of Korean Hanwoo (韓牛) Beef during Long-term Aging
Kang, Sun Moon;Ahn, Dalrae;Seong, Pil-Nam;Kim, Jin-Hyoung;Cho, Soohyun;Park, Beom-Young;Kim, Yunseok;
/
Korean Society of Food Culture
, v.34, no.6, pp.771-778,
|
|
| 12 |
Optimization of the High-Pressure Condition for Rice Protein Extracting Using Response Surface Methodology (RSM)
Ra, Ha-Na;Park, Sa-Ra;Kim, Ha-Yun;Cho, Yong-Sik;Kim, Kyung-Mi;
/
Korean Society of Food Culture
, v.34, no.6, pp.779-784,
|
|
| 13 |
Changes in Nutritional Composition of Gryllus bimaculatus Fermented by Bacillus sp. and Mycelium of Basidiomycetes
Jang, Hyun Wook;Choi, Ji Ho;Park, Shin Young;Park, Bo Ram;
/
Korean Society of Food Culture
, v.34, no.6, pp.785-792,
|
|
| 14 |
Physicochemical and Antioxidative Properties of Sponge Cake with Added Melissa officinalis
Kim, Eunkyung;Kang, Name;Park, Yein;Kim, Haeyoung;
/
Korean Society of Food Culture
, v.34, no.6, pp.793-800,
|
|
| 15 |
Toxicity Assessment of Abeliophyllum distichum Nakai Ethanol Extract Orally Administered to Sprague-Dawley Rats for Two Consecutive Weeks
Kwon, Soon Bok;
/
Korean Society of Food Culture
, v.34, no.6, pp.801-809,
|
|