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| 1 |
A Study on the Trend of Research in Food Science and Nutrition: Published in Journal of the Korean Society of Food Culture for last 21 years
Lee, Yunkyoung;Lee, Kyung Won;Kim, Yuri;
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Korean Society of Food Culture
, v.37, no.5, pp.385-409,
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| 2 |
Value and Meaning of Dietary Management Based on the Agrifood Voucher in the Republic of Korea
Kim, Jung Hyun;Yoon, Jihyun;Choi, Seul Ki;
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Korean Society of Food Culture
, v.37, no.5, pp.410-417,
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| 3 |
A Study on the Origin, Spread, and Universalization of the Name 'Chonggak kimchi': In Connection with the Food Culture Content Point of View
Kim, Hong Ryul;
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Korean Society of Food Culture
, v.37, no.5, pp.418-428,
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| 4 |
An Investigation of the Relative Importance of the Selection Attributes of School Milk Programs by Conjoint Analysis
Park, Moon-kyung;Kim, Hye-young;Baek, Hee-joon;Jeong, Yun-hui;
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Korean Society of Food Culture
, v.37, no.5, pp.429-437,
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| 5 |
Antioxidant and Immunomodulatory Effects of Laminaria japonica Water Extract
Cui, Jiamei;Kim, Eunyoung;Zhang, Guiguo;Lee, Yunkyoung;
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Korean Society of Food Culture
, v.37, no.5, pp.438-445,
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| 6 |
Antioxidant and Antifungal Activities of Essential Oils against Contaminating Fungi Isolated from Fermented Sausages
Lee, Eun-Seon;Kim, Jong-Hui;Kim, Bu-Min;Oh, Mi-Hwa;
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Korean Society of Food Culture
, v.37, no.5, pp.446-453,
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| 7 |
Association of Dietary Intake with 10-Year Risk for Coronary Heart Disease Predicted from Framingham Risk Score in the Korean Adults: Korea National Health and Nutrition Examination Survey 2019-2020
Kim, Mi Hyun;
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Korean Society of Food Culture
, v.37, no.5, pp.454-465,
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