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| 1 |
Recognition and Use of Nutrition Labeling According to Age Groups of Housewives in Siheung, Gyeonggi Province
Keum-Ok Lee;Wookyoun Cho;
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Korean Society of Food Culture
, v.38, no.6, pp.373-380,
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| 2 |
Dietary Habits and Factors Associated with Depression in Yangpyeong-gun Elderly
Hee Jung Park;Jae Young Lee;Wookyoun Cho;
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Korean Society of Food Culture
, v.38, no.6, pp.381-391,
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| 3 |
Dietary Changes among Adults Living Alone during the COVID-19 Pandemic in the Republic of Korea
Jungmi Kim;Youngmin Nam;Sung Ok Kwon;Cho-il Kim;Jihyun Yoon;
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Korean Society of Food Culture
, v.38, no.6, pp.392-401,
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| 4 |
Importance-Performance Analysis of Restaurant Meal Replacement (RMR) Selection Attributes According to Food Involvement Type
Seung Gyun Choi;Wan Soo Hong;
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Korean Society of Food Culture
, v.38, no.6, pp.402-414,
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| 5 |
IPA and Purchasing Behavior Analysis on the Consumption Values of Rice Cakes
Min Sung Kim;Hee Reong Choi;Chun Young Sohn;Wan Soo Hong;
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Korean Society of Food Culture
, v.38, no.6, pp.415-424,
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| 6 |
Quality Characteristics, Bioactive Compound Content, and Antioxidant Activity of Butter Cookies Supplemented with Burdock Powder
Eun-Sun Hwang;Yejin Kim;
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Korean Society of Food Culture
, v.38, no.6, pp.425-433,
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| 7 |
Effect of Blanching Treatment on Quality Characteristics and Antioxidant Activity of Beetroots
Hae Yeon Choi;Soo Bin Kim;Eun Seong Go;Ji Hye Chu;Hee-Kyung Jeon;Jin Hee Choi;
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Korean Society of Food Culture
, v.38, no.6, pp.434-441,
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| 8 |
Effects of Enzyme Treatment and Skin Contact Time on the Characteristics of Dae-hong Peach Wine
Bora Lim;Dahye Kim;Ji-Eun Kang;Gui-Jeong Han;Seok-Tae Jeong;Chan-Woo Kim;
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Korean Society of Food Culture
, v.38, no.6, pp.442-455,
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| 9 |
Functional Components and Antioxidant Effects of Rice Bran by Fermentation Time - Using Lactobacillus brevis -
Bokkun Yoon;Eunshim Son;
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Korean Society of Food Culture
, v.38, no.6, pp.456-464,
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| 10 |
Quality Characteristics of Convenient Chicken Porridge Made with Fresh Ginseng Powder
Hye-Min Ha;In-Seon Lee;
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Korean Society of Food Culture
, v.38, no.6, pp.465-476,
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