• Perception of Food Allergy Labeling System of School Foodservice in Female Middle School Students in...

• Kim Duck-Hwa

• Park So-Hyun, Do Min-Hye, Chang Kyung-Ja

• Korean Journal of Food Culture   2016  Volume.31  No.6 675 ~ 681

• Analysis of Food and Nutrition Information of Diet-related Programs in Comprehensive Programming Cha...

• Kim Soon-Mi

• Lee Sun-Yong

• Korean Journal of Food Culture   2016  Volume.31  No.6 661 ~ 674

• Nutrition Knowledge, Dietary Attitudes, and Dietary Behaviors by Gender of High School Students in I...

• Erdenebileg Zolzaya

• Park So-Hyun, Park Su-Ji, Chang Kyung-Ja

• Korean Journal of Food Culture   2016  Volume.31  No.6 652 ~ 660

• Physico-chemical Properties of Fermented Soybean Roasted on Different Roasting Conditions

• You Min-Jung

• Choi Nam-Soon

• Korean Journal of Food Culture   2016  Volume.31  No.6 643 ~ 651

• Effect of Pallet-unit MAP Treatment on Freshness Extension of Spring Chinese Cabbage

• Lee Young-Joo

• Lee Hye-Ok, Kim Ji-Young, Kim Byeong-Sam

• Korean Journal of Food Culture   2016  Volume.31  No.6 634 ~ 642

• Sensory Properties and Drivers of Liking for Pizza Crust

• Lee Ji-Sun

• Ahn Sung-Soo, Chung La-Na

• Korean Journal of Food Culture   2016  Volume.31  No.6 624 ~ 633

• Quality Characteristics of Dried Noodle Prepared with Doenjang Powder

• Park Bock-Hee

• Koh Kyeong-Mi, Cha Min-Hye, Kim Sol, Jeon Eun-Raye

• Korean Journal of Food Culture   2016  Volume.31  No.6 616 ~ 623

• Changes in Color and Textural Properties of Acorn Bread According to Added Amount of Soymilk

• Kim Jeong-Mee

• Yoon Gye-Soon, Joo Jung-Im

• Korean Journal of Food Culture   2016  Volume.31  No.6 605 ~ 615

• Quality Characteristics of Lotus Root Tea added with Gardenia jasminoides Powder and Rubus coreanus ...

• Jo Su-Jin

• Lee Ji-Eun, Rho Jeong-Ok

• Korean Journal of Food Culture   2016  Volume.31  No.6 597 ~ 604

• Study on Health Consciousness and Eating Habits of Workers at Deluxe Hotels in Seoul and Gyonggi-do ...

• Kim Jae-Joong

• Lee Eun-Jung, Lee Kyung-Ran

• Korean Journal of Food Culture   2016  Volume.31  No.6 587 ~ 596

• Study on Food Sanitation Knowledge Levels and Practices of Open-kitchen Food Handlers in Seoul

• Park Su-Jin

• Kim Kyung-Hee

• Korean Journal of Food Culture   2016  Volume.31  No.6 573 ~ 586

• Study on Foods of ¡¸Jusikbangmun¡¹from National Central Library Possession in the late Period of Jos...

• Choi Young-Jin

• Korean Journal of Food Culture   2016  Volume.31  No.6 554 ~ 572

• Study on Use of Mung Bean Porridge Reported in Daily Records of Royal Secretariat of Joseon Dynasty

• Park Joo-Young

• Lee Hyang-Young, Lee Jin-Cheoul, Ahn Sang-Woo

• Korean Journal of Food Culture   2016  Volume.31  No.6 541 ~ 553

• Study for the Inheritance Food Case of the Head Family in Gyeonggi-do

• Kim Mi-Hye

• Chung Hae-Kyung

• Korean Journal of Food Culture   2016  Volume.31  No.6 515 ~ 540

• Sensory Characteristics of Chilled Buckwheat Noodle Soup (mulnaengmyun)

• Kim Hyun-Jee

• Chung Seo-Jin, Kim Mi-Ran, Hong Jae-Hee

• Korean Journal of Food Culture   2016  Volume.31  No.5 506 ~ 514

• Quality Characteristics of Muffin with Added Grape Powder

• Jeong Hyun-Chul

• Jeon Hyeon-Mo

• Korean Journal of Food Culture   2016  Volume.31  No.5 498 ~ 505

• Analysis of Metabolite and Sensory Evaluation on Kunrak, for Reproduced Manufacturing from Old Liter...

• Jung Jin-Kyoung

• Park Sun-Hyun, Han Young-Sook, Lim Sang-Dong, Lee Myung-Ki

• Korean Journal of Food Culture   2016  Volume.31  No.5 489 ~ 497

• Antioxidant and Anti-Inflammatory Activities of Extracts from Eugenia caryophyllata Thunb

• Oh Hee-Kyung

• Korean Journal of Food Culture   2016  Volume.31  No.5 481 ~ 488

• Quality Characteristics of Jeungpyun Added with Goji berry Powder for the Elderly

• Jang Hyun-Jung

• Kim Na-Young, Kim Up-Sik

• Korean Journal of Food Culture   2016  Volume.31  No.5 473 ~ 480

• Analysis of Perception and Satisfaction of Vinegar-Based Sauce: Focus on IPA Skills

• Jin Yang-Ho

• Kwon Hyeok-Sung, Bae Se-Jeong

• Korean Journal of Food Culture   2016  Volume.31  No.5 465 ~ 472