• Standardization of Tangpyeongchae Recipe and Development of Obangsaek Cheongpomuk (Mungbean gel)

• Choi Ga-Ram

• Lee Sol, Lee Kyong-Ae, Shin Mal-Shick, Kim Hyang-Sook

• Korean Journal of Food Culture   2014  Volume.29  No.1 119 ~ 128

• Quality Characteristics and Antioxidant Activities of Bread Added with Cedrela sinensis Powder

• Kim Min-A

• Lee Eun-Ji, Jin So-Yeon

• Korean Journal of Food Culture   2014  Volume.29  No.1 111 ~ 118

• Optimization of Muffin preparation upon Addition of Jerusalem Artichoke Powder and Oligosaccharide b...

• Park Geum-Soon

• Korean Journal of Food Culture   2014  Volume.29  No.1 101 ~ 110

• Antioxidative Activities and Quality Characteristics of Gruel as a Home Meal Replacement with Angeli...

• Kim Hye-Young

• Choi Su-Jin, Ra Ha-Na, Lee Jong-Eun

• Korean Journal of Food Culture   2014  Volume.29  No.1 91 ~ 100

• Antioxidant Activity and Quality Characteristics of Mung Bean Starch Gel Prepared with Ginkgo Nut Po...

• Ju Shin-Yoon

• Choi Hae-Yeon

• Korean Journal of Food Culture   2014  Volume.29  No.1 84 ~ 90

• A Study on the Recipe of Byung-Kwa-Ryu (Korean rice cake and cookie) in the Old Cookbooks of Jong-Ga...

• Kwon Yong-Seok

• Kim Young, Choe Jeong-Sook, Lee Jin-Young

• Korean Journal of Food Culture   2014  Volume.29  No.1 61 ~ 83

• A Study on How Barista¡¯s Ethical-Consumption Consciousness Effects to Sale of Fair-Trading Coffee

• Kim Ji-Eung

• Jeon Hyo-Jin, Cho Won-Young

• Korean Journal of Food Culture   2014  Volume.29  No.1 54 ~ 60

• Preferences of Koreans and Foreigners for Traditional Recipe Developed containing Deoduk

• Chang Suh-Young

• Kim Na-Young, Ma Yujie, Han Myung-Joo

• Korean Journal of Food Culture   2014  Volume.29  No.1 44 ~ 53

• Literature Review on Berries and Their Cooking Methods in ancient (1400s~1800s) and Modern (1900s~19...

• Yang Ji-Won

• Kim Young-Ho, Park Dong-June, Lee Nam-Hyouck, Kim Young-Eon

• Korean Journal of Food Culture   2014  Volume.29  No.1 26 ~ 43

• The Effects of Employees¡¯ Social Intelligence and Positive Psychology Capital in Foodservice Indust...

• Jung Hyo-Sun

• Yoon Hye-Hyun

• Korean Journal of Food Culture   2014  Volume.29  No.1 18 ~ 25

• Development of Han-sik Database Utilizing an Expert Focus Group and Assessment of Han-sik Effects on...

• Kang Min-Ji

• Jung Hyun-Ju, Joung Hyo-Jee, Shim Jae-Eun, Lee Sang-Eun, Park Young-Hee, Paik Hee-Young

• Korean Journal of Food Culture   2014  Volume.29  No.1 9 ~ 17

• Consumption Behaviors and Satisfaction Levels of Consumer towards Environmentally-Friendly Agricultu...

• Kim Gye-Woong

• Kim Min-Jin

• Korean Journal of Food Culture   2014  Volume.29  No.1 1 ~ 8