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| 1 |
Dietary Behavior, Nutrient Intake, and Mental Health of Middle-aged Single- and Multi-person Households in Korea: Using Data from the Korea National Health and Nutrition Examination Survey 2015-2019
Mi Sook Cho;Seung Jae Lee;
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Korean Society of Food Culture
, v.38, no.5, pp.283-292,
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| 2 |
Association of Household Types with Healthy Dietary Practices in Korean Adults: Findings from the 2017-2021 Korea National Health and Nutrition Examination Survey
Yeseul Na;Kyung Won Lee;
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Korean Society of Food Culture
, v.38, no.5, pp.293-303,
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| 3 |
Qualitative Study on the Related Factors of the Food Security and Food Variety in Yangpyeong-gun Elderly
Woo Kyoun Cho;Jae Young Lee;Hee Jung Park;
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Korean Society of Food Culture
, v.38, no.5, pp.304-313,
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| 4 |
Impact Education on Korean Diet and Diet Sustainability as Determined by the Food Preference Types of Elementary School Students
Jo Sung Suk;Hee Sun Jeong;
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Korean Society of Food Culture
, v.38, no.5, pp.314-325,
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| 5 |
Effect of Rice Varieties on the Sensory Characteristics of Cooked Rice
Seulgi Kim;Jae-Yeon Yoon;Suyeon Ha;Kwangho Jung;Chung-Hee Lee;Seo-Jin Chung;
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Korean Society of Food Culture
, v.38, no.5, pp.326-335,
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| 6 |
Quality Characteristics of Goat Meat Tteokgalbi Prepared with the Addition of Centella asiatica Powder
Jeong Ah Lee;Soo-Hyun Cho;Hyoun-Wook Kim;Yunseok Kim;In-Seon Bae;
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Korean Society of Food Culture
, v.38, no.5, pp.336-344,
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| 7 |
Quality Characteristics of Laver (Pyropia sp.) Soup Containing Different Ingredients by Region
Jae-Eun Jeon;In-Seon Lee;
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Korean Society of Food Culture
, v.38, no.5, pp.345-355,
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| 8 |
Physicochemical Properties of Soybean Curd Residue Powder by Different Soybean and Drying Methods
Eun Ji Kim;Hee Nam Jung;
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Korean Society of Food Culture
, v.38, no.5, pp.356-364,
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| 9 |
Ipomoea aquatic Extracts (IAE) Attenuated Microglial Inflammation via Nrf2 Signaling
Jiwon Choi;Sang Yoon Choi;Jinyoung Hur;
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Korean Society of Food Culture
, v.38, no.5, pp.365-372,
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