• Sensory Characteristics of Rice Confections by Descriptive Analysis

• Jung Da-Eun

• Yang Jeong-Eun, Chung La-Na

• Korean Journal of Food Culture   2016  Volume.31  No.1 105 ~ 110

• Qualitative Elicitation of Multidimensional Korean Sensory Descriptors and Their Definitions Using F...

• Hong Jae-Hee

• Korean Journal of Food Culture   2016  Volume.31  No.1 96 ~ 104

• Quality Characteristics of Dried Noodle Prepared with Strawberry Powder

• Park Bok-Hee

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

• Korean Journal of Food Culture   2016  Volume.31  No.1 88 ~ 95

• Quality Properties of Sponge Cake with Added Spergularia marina griseb powder

• Cho Seung-Gyun

• An Ho-Ki, Hong Geum-Ju

• Korean Journal of Food Culture   2016  Volume.31  No.1 81 ~ 87

• Effects of Attributes of Food Courts and Emotions on Customer Revisit Intention

• Jo Ha-Young

• Lee Hyun-Joo, Choi Jin-Kyung

• Korean Journal of Food Culture   2016  Volume.31  No.1 73 ~ 80

• Effects of Food Styling Visual Elements in Tteok Cafe Menus on Consumer Buying Habits

• Kim Su-In

• Korean Journal of Food Culture   2016  Volume.31  No.1 64 ~ 72

• Food Culture of Tomb of An-Ak No. 3 in Koguryo Dynasty

• Koh Kyung-Hee

• Korean Journal of Food Culture   2016  Volume.31  No.1 51 ~ 63

• Qi-Flavor Theory¡¯ Meaning, Nutrient Content and Anti-Oxidative Activity of Oriental Medicinal Mater...

• Park Sung-Hye

• Korean Journal of Food Culture   2016  Volume.31  No.1 42 ~ 50

• An Analysis on Nutrition Knowledge Level and Food Preference according to the Food-related Lifestyle...

• Lee In-Ork

• Jung So-Yeoun, Hong Geum-Ju

• Korean Journal of Food Culture   2016  Volume.31  No.1 33 ~ 41

• Study on Jeok of Jong-ga Ancestral Ritual Food

• Lee Chang-Hyun

• Kim Young, Park Young-Hee, Kim Yang-Suk

• Korean Journal of Food Culture   2016  Volume.31  No.1 1 ~ 32