• Content Analysis of the New York Times on Korean Food from 1980 to 2005

• Lee Kyou-Jin

• Cho Mi-Sook, Lee Jong-Mee

• Korean Journal of Food Culture   2007  Volume.22  No.2 289 ~ 298

• The Relationship among Perceived Benefits of Hotel F&B Loyalty Program, Relationship Quality and Loy...

• Ha Dong-Hyun

• Kim Seong-Min

• Korean Journal of Food Culture   2007  Volume.22  No.2 283 ~ 288

• A Study Cookery Utilization of Pimpinella brachycarpa N. for Developing as Functional Foods

• Chang Kyung-Mi

• Korean Journal of Food Culture   2007  Volume.22  No.2 274 ~ 282

• Antimicrobial Activity of Aqueous Ethanol Extracts of Perilla frutescens var. acuta Leaf

• Kim Mi-Hyang

• Lee Nan-Hee, Lee Myung-Hee, Kwon Dae-Jun, Choi Ung-Kyu

• Korean Journal of Food Culture   2007  Volume.22  No.2 266 ~ 273

• Development of Functional Tea Product Using Cirsium japonicum

• Chung Mi-Sook

• Um Hye-Jin, Kim Chi-Kwang, Kim Gun-Hee

• Korean Journal of Food Culture   2007  Volume.22  No.2 261 ~ 265

• Development of Low Fat Mayonnaise Made with Modified Starch

• Song Eun-Seung

• Kim Eun-Kyung, Woo Na-Ri-Yah

• Korean Journal of Food Culture   2007  Volume.22  No.2 254 ~ 260

• Analysis of Mineral and Volatile Flavor Compounds in Pimpinella brachycarpa N. by ICP-AES and SDE, H...

• Chang Kyung-Mi

• Chung Mi-Sook, Kim Mi-Kyung, Kim Gun-Hee

• Korean Journal of Food Culture   2007  Volume.22  No.2 246 ~ 253

• The Development of Web-based Nutrition Information Contents for Older Adults : Content Analysis and ...

• Chae In-Sook

• Yang Il-Sun, Lee Pil-Soon, Chung Yoo-Sun, Kim Young-Shin, Jang Yoon-Joung

• Korean Journal of Food Culture   2007  Volume.22  No.2 235 ~ 245

• Fruits Preference of Elementary Children for Fruits Consumption Promotion in School Lunch Program - ...

• Jang Jung-Hee

• Seo Sun-Hee

• Korean Journal of Food Culture   2007  Volume.22  No.2 225 ~ 234

• Measuring the Interaction Effects of Foodservice Qaulity, Value, and Satisfaction on Behavioral Inte...

• Ko Beom-Seok

• Kang Jong-Heon

• Korean Journal of Food Culture   2007  Volume.22  No.2 218 ~ 224

• A Study on the Relationships between Food-related Lifestyle of Undergraduates and the Restaurant Sel...

• Kim Mee-Jeong

• Jung Hyo-Sun, Yoon Hye-Hyun

• Korean Journal of Food Culture   2007  Volume.22  No.2 210 ~ 217

• Usage Frequency and Importance of Competencies Required to Restaurant Industry Professionals

• Choi Hyun-Joo

• Yang Il-Sun, Cha Jin-A, Shin Seo-Young

• Korean Journal of Food Culture   2007  Volume.22  No.2 201 ~ 209

• Relationship between TQM Performance and Organizational Culture of Dietitians in Institutional Foods...

• Cho Ki-Won

• Suh Euy-Hoon, Yoon Ji-Young

• Korean Journal of Food Culture   2007  Volume.22  No.2 191 ~ 200

• Recognition and Perception on Ge-Geol Radish in Icheon Area

• Lee Ji-Eun

• Kim Yang-Suk, Shin Soon-Ok, Kim Haeng-Ran

• Korean Journal of Food Culture   2007  Volume.22  No.2 185 ~ 190

• The Effect of Life Stress on Eating habit of University students in Chungcheongnam-do Province

• Chung Hae-Kyung

• Kim Mi-Hye, Woo Na-Ri-Yah

• Korean Journal of Food Culture   2007  Volume.22  No.2 176 ~ 184

• A Study on Purchasing Current Status and Promotion Facts for Commercial Kimchi of Women in Seoul Are...

• Joo Na-Mi

• Kim Ok-Sun

• Korean Journal of Food Culture   2007  Volume.22  No.2 167 ~ 175