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| 1 |
Analysis of Preference and Recognition of Korean Foods through Systematic Review
Chu, Han-Na;Kwon, Yong-Seog;Kim, Ki-Ok;Hwang, Yu-Jin;Cho, Soo-Muk;
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Korean Society of Food Culture
, v.35, no.6, pp.503-523,
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| 2 |
The Change of Masan's Restaurant Business from Liberation until the mid-1960s - Focused on Analysis of the 「MasanIlbo」 Advertisememts -
Lee, Kyou-Jin;
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Korean Society of Food Culture
, v.35, no.6, pp.524-537,
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| 3 |
A Study on Modern Korean Menu Food Styling through Web Image Analysis - Focusing on the Michelin Guide Seoul 2020 Star Restaurant -
Ryu, Moohee;
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Korean Society of Food Culture
, v.35, no.6, pp.538-552,
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| 4 |
Association between Intake of Food and Cognitive Impairment: A Systematic Review and Meta-analysis
Kim, Yoo-Gyeong;Kim, Kyung-Hee;
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Korean Society of Food Culture
, v.35, no.6, pp.553-568,
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| 5 |
Physico-chemical Properties of Chungyuk-jang on Different Roasting Conditions
You, Minjung;Choi, Nam-Soon;
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Korean Society of Food Culture
, v.35, no.6, pp.569-576,
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| 6 |
Quality Characteristics of Radish Pickle with Natural Preservatives
Park, Sung Jin;Choi, Yun-Jeong;Lee, Min Jung;Seo, Hye-Young;Yun, Ye-Rang;Min, Sung Gi;Lee, Hye Jin;Lee, Jae Hong;Kang, Seong Ran;Kim, Hyun Jung;Park, Sung Hee;
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Korean Society of Food Culture
, v.35, no.6, pp.577-581,
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| 7 |
Quality Changes in Jicama (Pachyrhizus erosus) Pickle Due to Variations in Soaking Solution Temperature During Storage
Jung, Hyun Sook;Jung, Hee Nam;
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Korean Society of Food Culture
, v.35, no.6, pp.582-589,
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| 8 |
Changes of Antioxidant Activity as affected by cultivation period in Buckwheat (Fagopyrum species) Sprouts
Kim, Hyun Young;Woo, So-Yeun;Seo, Woo Duck;Lee, Mi Ja;
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Korean Society of Food Culture
, v.35, no.6, pp.590-596,
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| 9 |
Antioxidant and Hepatoprotective Activities of Bitter Melon (Momordica charantia Linn.) Leaves against Oxidative Stress
Jeon, Ahyeong;Cheon, Wonyoung;Yoon, Jimin;Kim, Dae-Jung;Kim, Younghwa;
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Korean Society of Food Culture
, v.35, no.6, pp.597-604,
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| 10 |
Antioxidant and Anti-inflammatory Effects of Plant Extracts from Bangladesh
You, SoHyeon;Kim, Gun-Hee;
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Korean Society of Food Culture
, v.35, no.6, pp.605-612,
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| 11 |
Effect of Acidulant Treatment on the Quality and Storage Period of Topokkidduck
Ra, Ha-Na;Cho, Yong-Sik;Hwang, Young;Jang, Hyun-Wook;Kim, Kyung-Mi;
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Korean Society of Food Culture
, v.35, no.6, pp.613-618,
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