• Research on Lotus Root Eungi and Development of Beverage from Lotus Root Starch

• Kim Sung-Hae

• Suk Jung-Eun, Cho Mi-Sook, Choi Nam-Soon

• Korean Journal of Food Culture   2011  Volume.26  No.6 734 ~ 742

• Correlation of the Rate of Obesity and Blood Lipids According to Obesity Index in Rural Post-menopau...

• Choe Jeong-Sook

• Kim Eun-Kyung, Park Young-Hee

• Korean Journal of Food Culture   2011  Volume.26  No.6 727 ~ 733

• Optimization of Soybean Pudding Using Response Surface Methodology

• Jung Eun-Kyung

• Joo Na-Mi

• Korean Journal of Food Culture   2011  Volume.26  No.6 717 ~ 726

• Quality Characteristics of Dried Noodles with Added Loquat Leaf Powder

• Park In-Duck

• Cho Hee-Sook

• Korean Journal of Food Culture   2011  Volume.26  No.6 709 ~ 716

• Global Korean Food Marketing Communication of Government Agencies and Restaurant Companies

• Yang Il-Sun

• Kim Eun-Jung, Shin Seo-Young, Cha Sung-Mi

• Korean Journal of Food Culture   2011  Volume.26  No.6 698 ~ 708

• The Impact of Customer¡¯s Party Size on Restaurant Revenue

• Cho Me-Hee

• Lee Kyung-Hee

• Korean Journal of Food Culture   2011  Volume.26  No.6 692 ~ 697

• Effects of What Consumers Want in Brand Identification, Brand Attachment, and Customer Loyalty in Fa...

• Jeon Gwee-Yeon

• Lee Eun-Ju, Ha Dong-Hyun

• Korean Journal of Food Culture   2011  Volume.26  No.6 682 ~ 691

• Difference in Bakery Choice Attributes according to Consumers¡¯ Characteristics and Purchasing Behav...

• Ryu Si-Hyun

• Kim Sung-Ok, Seok Seung-Yeon

• Korean Journal of Food Culture   2011  Volume.26  No.6 673 ~ 681

• Consumer Awareness and Attitudes about Genetically Modified Foods - According to Area, Occupation, a...

• Kim Hye-Young

• Kim Mee-Jeong

• Korean Journal of Food Culture   2011  Volume.26  No.6 657 ~ 672

• The Effect of Job Embeddedness Constructs on Innovation-related Behaviors and Turnover Intention

• Yoo Young-Jin

• Korean Journal of Food Culture   2011  Volume.26  No.6 649 ~ 656

• The Effect of the Service Encounter Element in Korean Restaurants upon Customer¡¯s Emotion Feelings,...

• Lee Sun-Lyung

• Song Min-Kyung, Kwak Da-Young, Lee Kyung-Jin, Jung Hyo-Sun, Yoon Hye-Hyun

• Korean Journal of Food Culture   2011  Volume.26  No.6 641 ~ 648

• The Content Analysis of the Korean Food Menu Naming Standard

• Han Kyung-Soo

• Lee Jin-Young

• Korean Journal of Food Culture   2011  Volume.26  No.6 629 ~ 640

• Study on Jeonyak in the Bibliography

• Kang Yoo-Jung

• Yoo Maeng-Ja

• Korean Journal of Food Culture   2011  Volume.26  No.6 621 ~ 628

• Study on Japanese Consumers¡¯ Korean Food Consumption Behaviors and Market Segmentation Based on Foo...

• Kim Kyung-Hee

• Korean Journal of Food Culture   2011  Volume.26  No.6 614 ~ 620

• A Historical Study on Changes in a Roasted Beef Recipe through Sulhamyukjuk (Part I) - Focus on lite...

• Park Chae-Lin

• Kwon Yong-Suk, Chung Hea-jung

• Korean Journal of Food Culture   2011  Volume.26  No.6 599 ~ 613

• A Study on the Kyungsangnamdo Native Local Food Culture in the Novel ¡ºToji¡»

• Kim Mi-Hye

• Chung Hae-Kyung

• Korean Journal of Food Culture   2011  Volume.26  No.6 583 ~ 598

• Sushi Consumption Behavior of Koreans according to Food-related Lifestyle Type among Consumers

• Lee Kyung-Won

• Chung Hee-Chung, Cho Mi-Sook

• Korean Journal of Food Culture   2011  Volume.26  No.6 574 ~ 582

• Early History of Korean Restaurants in Manhattan, NY - Focused on 1960¡¯s~1970¡¯s -

• Lee Kyou-Jin

• Korean Journal of Food Culture   2011  Volume.26  No.6 562 ~ 573

• A Survey on the Use and Recognition of Various Salts in Kimchi Production

• Kim Ju-Hyeon

• Yoon Hei-Ryeo

• Korean Journal of Food Culture   2011  Volume.26  No.6 554 ~ 561

• Study on Food Culture During the Late Chosun dynasty and Japanese Colonial Period in the Novel ¡ºToj...

• Kim Mi-Hye

• Chung Hae-Kyung

• Korean Journal of Food Culture   2011  Volume.26  No.6 539 ~ 553