• The Development of Nutrition Education Program for Improvement of body Perception of Middle School G...

• Soh Hye-Kyung

• Lee Eun-Ju, Choi Bong-Soon

• Korean Journal of Food Culture   2008  Volume.23  No.1 130 ~ 137

• Nutritional Changes of Buckwheat During Germination

• Lee Eun-Hye

• Kim Chul-Jai

• Korean Journal of Food Culture   2008  Volume.23  No.1 121 ~ 129

• Development and Standardization of Dried Persimmons Gruel on Books

• Lee Eun-Young

• Kim Jan-Di, Cho Mi-Sook

• Korean Journal of Food Culture   2008  Volume.23  No.1 115 ~ 120

• An Analysis on the Satisfaction with the Quality of School Foodservice in Chungbuk Province

• Lee Young-Eun

• Korean Journal of Food Culture   2008  Volume.23  No.1 105 ~ 114

• Analyzing the Indirect Effect of Food Involvement on Vegetable Consumption among Adults in Jeonnam A...

• Jeong Hang-Jing

• Kang Jong-Heon

• Korean Journal of Food Culture   2008  Volume.23  No.1 97 ~ 104

• Effect of Freeze-Dried Korean-Style Dishes on Visceral Fats and Serum Lipid Concentrations in Rats F...

• Han Chan-Kyu

• Lee Min-A, Yang Ji-Na, Shin Dong-Bum, Hong Sang-Pil

• Korean Journal of Food Culture   2008  Volume.23  No.1 90 ~ 96

• Investigation on the History of the Muck (Traditional Starch Jelly) and Its Processing Methods Revie...

• Cha Gyung-Hee

• Chung La-Na, Kim Soo-Youn, Chung Yoo-Sun, Yang Il-Sun, Cha Jin-A

• Korean Journal of Food Culture   2008  Volume.23  No.1 73 ~ 89

• Effects of Extracts from the Mushroom Keumsa Sangwhang (Phellinus linteus) on Fasting Blood Glucose ...

• Kim Yong-Dae

• Kim Nam-Sik, Eom Sang-Yong, Kim Sung-Hoon, Kang Jong-Won, Lee Sang-Won, Park Soon-Young, K...

• Korean Journal of Food Culture   2008  Volume.23  No.1 68 ~ 72

• Characteristics of Breadmaking According to the Addition of Fermented Rice Bran

• Park Hyun-Sil

• Han Gi-Dong

• Korean Journal of Food Culture   2008  Volume.23  No.1 62 ~ 67

• Effect of Raw versus Flavor, Browning and Caking reduced Onion (Allium cepa L.) on Blood Pressure of...

• Choi Pok-Su

• Kwon Ji-Youn, Han Myung-Ryun, Kim Myung-Hwan, Kim Sun-Hee, Chang Moon-Jeong

• Korean Journal of Food Culture   2008  Volume.23  No.1 55 ~ 61

• Measuring the Factors Influencing Customers¡¯ Value Perceptions of Foodservice in Namhaean Tourist A...

• Ko Beom-Seok

• Kang Jong-Heon

• Korean Journal of Food Culture   2008  Volume.23  No.1 48 ~ 54

• Menu Development and Evaluation using Food Intake Status of the Elerly in busy farming season of Dam...

• Park Chan-Eun

• Joo Min-Jung, Lee Hye-Jin, Kim Hye-Young

• Korean Journal of Food Culture   2008  Volume.23  No.1 41 ~ 47

• Variations of Serving Sizes and Composition of Manufactured Milk and Soymilk Products and Implicatio...

• Noh Hwa-Young

• Jang Eun-Joo, Shim Jae-Eun, Park Min-Kyung, Paik Hee-Young

• Korean Journal of Food Culture   2008  Volume.23  No.1 33 ~ 40

• Oxidative Stability of Hydrated Soybean Oil during Heating at High Temperature

• Kim Myoung-Ae

• Korean Journal of Food Culture   2008  Volume.23  No.1 26 ~ 32

• Satisfaction for Military Foodservice System of Korean Soldiers in Iraq

• Jang Myung-Sook

• Kang Yek-Mo, Lee Jin-Mee

• Korean Journal of Food Culture   2008  Volume.23  No.1 18 ~ 25

• The Relationship between the Introduction of Vegetables and Fruits into Korea and the Silk Road

• Kim Jeong-Ok

• Shin Mal-Shick

• Korean Journal of Food Culture   2008  Volume.23  No.1 10 ~ 17

• A Survey on Dining-out Behaviors and Food habits of Housewives in Daejon

• Lim Young-Hee

• Na Myeung-In

• Korean Journal of Food Culture   2008  Volume.23  No.1 1 ~ 9