• Effect of Feeding with Different Source of Carbohydrate and Fiber on Carbohydrate and Lipid Metaboli...

• Kwon Sang-Hee

• Jeong Hye-Jin, Shim Jee-Ae, Son Young-Ae, Kim Mi-Kyung

• Korean Journal of Food Culture   2007  Volume.22  No.1 157 ~ 165

• Effect of Food Commodity Supplementary Program for Low Income Elderly People

• Park Hee-Jung

• Lim Bo-Kyung, Kim Wha-Young

• Korean Journal of Food Culture   2007  Volume.22  No.1 149 ~ 156

• Effect of Supplementation of Dietary Sea Tangle on the Renal Oxidative Stress in Diabetic Rats

• Park Min-Young

• Kim Kyung-Hee, Jeong Kyu-Shik, Kim Hyeon-A

• Korean Journal of Food Culture   2007  Volume.22  No.1 140 ~ 148

• The Effect of Follow-up Nutrition Intervention Programs Applied Aged Group of High Risk Undernutriti...

• Park Phil-Sook

• Chun Byung-Yeol, Jeong Gu-Beom, Huh Churl-Hyoi, Joo Soon-Jae, Park Mi-Yeon

• Korean Journal of Food Culture   2007  Volume.22  No.1 127 ~ 139

• Physicochemical and Sensory Characteristics of Gangjung Containing Sorbitol during Storage

• Baik Eun-Young

• Lee Hye-Seong, Lee Kyung-Sook, Lee Jin-Won, Kim Haeng-Ran, Kim Kwang-Ok

• Korean Journal of Food Culture   2007  Volume.22  No.1 115 ~ 126

• A Survey of Research Papers on Korean Kimchi and R&D Trends

• Lee Myung-Ki

• Rhee Kyoung-Kae, Kim Joong-Kwan, Kim Su-Mi, Jeong Jin-Woong, Jang Dai-Ja

• Korean Journal of Food Culture   2007  Volume.22  No.1 104 ~ 114

• A Study on the Physicochemical Properties and Antioxidative Activity of Whey Protein Isolate

• Ahn Myung-Soo

• Kim Chan-Hee

• Korean Journal of Food Culture   2007  Volume.22  No.1 97 ~ 103

• The Physico-Chemical Characteristics of Modified Starch Made by Chemical Treatment

• Song Eun-Seung

• Woo Na-Ri-Yah

• Korean Journal of Food Culture   2007  Volume.22  No.1 91 ~ 96

• Changes of Korean Traditional Yu-gwa Flavor and Characteristics during Storage

• Yoo Seung-Seok

• Korean Journal of Food Culture   2007  Volume.22  No.1 83 ~ 90

• Effects of Roots Powder of Balloonflowers on General Composition and Quality Characteristics of Sulg...

• Kim Jong-Wook

• Hwang Su-Jung

• Korean Journal of Food Culture   2007  Volume.22  No.1 77 ~ 82

• Measuring the Effects of Food Neophobia, Nausea, and Learned Food Aversion on Food Rejection and App...

• Ko Beom-Seok

• Kang Jong-Heon

• Korean Journal of Food Culture   2007  Volume.22  No.1 70 ~ 76

• A Study on the Recognition on Ethics Management of Employees in the Foodservice Industry

• Jung Hyo-Sun

• Yoon Hye-Hyun

• Korean Journal of Food Culture   2007  Volume.22  No.1 58 ~ 69

• A Study on the Ready-to-Eat Street-Foods Usage of Customers in a College-Town in Northern Part of Se...

• Kim Heh-Young

• Lim Yaung-Lee, Kim Hyun-Jin

• Korean Journal of Food Culture   2007  Volume.22  No.1 43 ~ 57

• Perceived Risk, Perceived Quality, Multi-dimensional Menu Value, Satisfaction and Loyalty - Antecede...

• Yoo Young-Jin

• Ha Dong-Hyun

• Korean Journal of Food Culture   2007  Volume.22  No.1 32 ~ 42

• A Study of Evaluation for Service Quality Importance of the Korean Cold Noodle Restaurant in Seoul ...

• Kim Tae-Hyoung

• Oh Yu-Jin, Lee Young-Mee

• Korean Journal of Food Culture   2007  Volume.22  No.1 22 ~ 31

• A Study on the Housewives¡¯ Consumption Pattern and Preference of the Korean Rice Cake as a Substitu...

• Noh Kwang-Seok

• Han Kee-Young, Yoon Sook-Ja

• Korean Journal of Food Culture   2007  Volume.22  No.1 10 ~ 21

• A Study on the Vegetables Mentioned in the Bible

• Woo Ja-Won

• Korean Journal of Food Culture   2007  Volume.22  No.1 1 ~ 9