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| 1 |
Expanding Research Topics in Foodservice and Restaurant Management: Rethinking Two Decades Bibliometrics in the Journal of the Korean Society of Food Culture
Han, Kyungsoo;Lee, Haeyoung;Shin, Sunhwa;Chai, Insuk;
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Korean Society of Food Culture
, v.37, no.3, pp.179-195,
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| 2 |
A study on the Trend of Researches in Food and Culture - Focusing on published papers from 1986 to 2020 in the Journal of the Korean Society of Food Culture -
Lee, Kyou-Jin;Jang, Se-Eun;Oh, Yoon Sin;
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Korean Society of Food Culture
, v.37, no.3, pp.196-212,
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| 3 |
Protein Consumption Market Trends in Korea: Focusing on Meat, Fishery, and Plant-based Protein Foods
Cho, Seonghwan;Kim, Jooyoung;Lee, Eunjin;Moon, Junghoon;Eom, Haram;
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Korean Society of Food Culture
, v.37, no.3, pp.213-238,
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| 4 |
Quantitative Descriptive Analysis and Acceptance Test of Low-salted Sauerkraut (fermented cabbage)
Ji, Hye-In;Kim, Da-Mee;
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Korean Society of Food Culture
, v.37, no.3, pp.239-247,
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| 5 |
Inhibitory Effect of Fermented Spanish Extract on Inorganic phosphate-induced Vascular Calcification in ex vivo Aortic Rings
Lee, Sang Hee;Hong, Sun Mi;Sung, Mi Jeong;
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Korean Society of Food Culture
, v.37, no.3, pp.248-255,
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| 6 |
Body Image Distortion and Related Factors among Female Adolescents in Korea - Based on the 14th Korean Youth Health Behavior Survey -
Chung, Nak-Young;Kye, Senghee;
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Korean Society of Food Culture
, v.37, no.3, pp.256-264,
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| 7 |
Changes in the Health Behaviors and Eating Habits of University Students Due to the COVID-19 Pandemic
Kim, Jihyun;Chung, Yoosun;Jung, Hae Ok;Kye, Seunghee;
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Korean Society of Food Culture
, v.37, no.3, pp.265-277,
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