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| 1 |
Consumer Perceptions Related to "Delivery food" Using Big Data: Comparison before and after the outbreak of COVID-19
Choon Mi Han;Jin Kyoung Paik;Gye Yeoun Jeoung;Wan Soo Hong;
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Korean Society of Food Culture
, v.38, no.2, pp.73-82,
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| 2 |
Content Analysis of Previous Research to Examine Categorization and Methodology of Korean Food History Studies
Chae-Lin Park;
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Korean Society of Food Culture
, v.38, no.2, pp.83-98,
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| 3 |
Altered Perception of Industrial Food Service Quality before and after COVID-19: Focus on Customers in the Seoul·Gyeonggi area
Eun-Young Kim;Young Woo Lee;Jinyoung Lee;
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Korean Society of Food Culture
, v.38, no.2, pp.99-111,
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| 4 |
Comparative Analysis of Antioxidant Activity of Korean Seaweeds Extracts
Kyong Kim;Kyung Ha Lee;Hye Won Yang;Chae Hyeon Woo;Woo-Hyuk Jung;Eun-Young Park;Yoon Sin Oh;
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Korean Society of Food Culture
, v.38, no.2, pp.112-118,
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| 5 |
Comparison between Intake of Nutrition and Prevalence by Employment Types Using the Seventh (2016-2018) Korean National Health and Nutritional Examination Survey (KNHANES)
Huijung Choi;Byungyong Ahn;
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Korean Society of Food Culture
, v.38, no.2, pp.119-127,
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