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| 1 |
Values and Concepts for the Establishment of Korean Vegetarianism: A Focus on the Historical Development of the Vegetarian Movement
Chae-Lin, Park;
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Korean Society of Food Culture
, v.37, no.6, pp.467-476,
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| 2 |
Research Trends in Dietary Factors Related to Obesity and Metabolic Syndrome in Koreans: A Scoping Review of Studies using Data from the Korean National Health and Nutrition Examination Survey and the Korean Genome and Epidemiology Study
Seung Jae, Lee;Dayeon, Shin;Jina, Yoon;Haeng-Ran, Kim;Kyeong-A, Jang;Min-Sook, Kang;Kyung Won, Lee;
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Korean Society of Food Culture
, v.37, no.6, pp.477-494,
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| 3 |
Analysis of Needs for Dietary Education and Program among Korean Young Adults of Single-person Household in the Metropolitan Area
Eun-kyung, Kim;Yong-seok, Kwon;Jin-Young, Lee;Young Hee, Park;Hee Jin, Jang;Dasol, Kim;
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Korean Society of Food Culture
, v.37, no.6, pp.495-502,
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| 4 |
Antiglycation and Protective Effect of Juglans regia L. in MGO-induced Renal cell Death
Ji-Won, Choi;Sang Yoon, Choi;Guijae, Yoo;Jinyoung, Hur;
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Korean Society of Food Culture
, v.37, no.6, pp.503-509,
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| 5 |
Quality Characteristics of Jeung-pyun Added with Rice Mash of Various Cultivars
In-Kyoung, Jung;Hyun-Sook, Jung;
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Korean Society of Food Culture
, v.37, no.6, pp.510-518,
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| 6 |
Evaluation of the Antioxidant, Anti-inflammatory, and Anti-obesity Properties and Estrogen-like Activity of Cheonggukjang According to the Fermentation Period of Four Soybean Species
Eun-Suk, Jung;Haeng-Ran, Kim;Kyeong-A, Jang;Mi-Kyung, Seo;Han-na, Chu;
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Korean Society of Food Culture
, v.37, no.6, pp.519-528,
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| 7 |
Quality Characteristics of Madeleines Made with the Addition of Roasted Black Soybean Flour
Jae-Eun, Jeon;In-Seon, Lee;
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Korean Society of Food Culture
, v.37, no.6, pp.529-539,
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| 8 |
Comparison of Vitamin B5 Content and True Retention in Commonly Consumed Vegetables by Different Cooking Methods
Jin Ju, Park;Arin, Park;Eunji, Park;Youngmin, Choi;
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Korean Society of Food Culture
, v.37, no.6, pp.540-546,
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| 9 |
Physicochemical Characteristics and Antioxidant Activity of Cereal Bars Containing Apple Pomace
Jiye, Pyeon;Yoonjeong, Kim;Keum-Il, Jang;Jong Youn, Jeong;Younghwa, Kim;
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Korean Society of Food Culture
, v.37, no.6, pp.547-554,
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| 10 |
Quality Characteristics of Distilled Soju with Different Pretreatment of Rice
Seung Eun, Lee;Ji-Eun, Kang;Bora, Lim;Heui-Yun, Kang;
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Korean Society of Food Culture
, v.37, no.6, pp.555-563,
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