• Antioxidant and Neuronal Cell Protective Effects of Eugenia caryophyllata Thunb. by Extraction Solve...

• Oh Hee-Kyung

• Korean Journal of Food Culture   2017  Volume.32  No.6 583 ~ 588

• Quality Characteristics of Julpyun with Added Beet Powder

• Ko Seung-Hye

• Jeong Hyun-Chul

• Korean Journal of Food Culture   2017  Volume.32  No.6 576 ~ 582

• Development of Lentil Cheonggukjang Fermented by Bacillus subtilis Isolated from Traditional Soy Sau...

• Lee Yeon-Jeong

• Kim Na-Young, Kim Up-Sik, Han Myung-Joo

• Korean Journal of Food Culture   2017  Volume.32  No.6 566 ~ 575

• Quality Characteristics of Cookies containing Mulberry Leaf (Morus alba Linne) Powder

• Park In-Duck

• Korean Journal of Food Culture   2017  Volume.32  No.6 558 ~ 565

• Effects of Coffee Shop Brand Attributes and Price Fairness on the Purchasing Behavior - Focus on the...

• Choi Mi-Sun

• Jung Ju-Hee, Kim Ye-Young

• Korean Journal of Food Culture   2017  Volume.32  No.6 549 ~ 557

• Foodservices Satisfaction and Food Preference According to the Types and Cooking methods of the Elde...

• Bae Mi-Ae

• Kim Min-Ji, Chang Kyung-Ja

• Korean Journal of Food Culture   2017  Volume.32  No.6 534 ~ 538

• Qualitative Analysis of the Usage Characteristics of Domestic Fine Dining Restaurant

• Do Hyun-Wook

• Korean Journal of Food Culture   2017  Volume.32  No.6 527 ~ 533

• Development of the Contents of the Guideline for Dietitians¡¯ Knowledge, Attitudes and Practices (KA...

• Yi Na-Young

• Korean Journal of Food Culture   2017  Volume.32  No.6 513 ~ 526

• Significance and Content of ¡¸Bongjeopyoram¡¹Based on the Cookbook of Jongga in Hangeul

• Han Bok-Ryo

• Chung Hae-Kyung, Chung La-Na, Lee So-Young

• Korean Journal of Food Culture   2017  Volume.32  No.6 498 ~ 512

• A Study on Radio Cooking Program in Korea during the Japanese Colonial Period

• Lee Kyou-Jin

• Korean Journal of Food Culture   2017  Volume.32  No.6 487 ~ 497

• Recognition, Image, Preference, Attributes, Satisfaction and Reuse Intention for Korean Food by Loca...

• Lee Mi-Ok

• Korean Journal of Food Culture   2017  Volume.32  No.6 476 ~ 486

• The Study on Dietary Patterns of Korean food and the Level of Proper Eating Habits According to the ...

• Kim Ju-Hyeon

• Korean Journal of Food Culture   2017  Volume.32  No.6 465 ~ 475

• Anti-cancer and Immuno-stimulatory Effects of Vegetable Soup on CT26 Cancer Cells

• Lim Hyun-Jung

• Park Sang-Min, Jun Hyeong-Kwang, Ryu Gi-Hyung, Park Youn-Je

• Korean Journal of Food Culture   2017  Volume.32  No.5 453 ~ 464

• Quality Characteristics of Salad Dressing Added with Acaiberry Powder

• Choi Jeong-In

• Chung Hai-Jung

• Korean Journal of Food Culture   2017  Volume.32  No.5 446 ~ 452

• Dietary Attitudes, Dietary Behaviors, and Smartphone Usage-related Dietary Habits According to Risk ...

• Han So-Hee

• Park So-Hyun, Lee Eun-Young, Chang Kyung-Ja

• Korean Journal of Food Culture   2017  Volume.32  No.5 437 ~ 445

• Effects of Chinese Resident's Perceptions of Quality Attributes on Customer Satisfaction, Revisit In...

• Li Miao Miao

• Lee Young-Eun, Youn Do-Kyung

• Korean Journal of Food Culture   2017  Volume.32  No.5 421 ~ 436

• A Comparative Analysis of the Perception of Vinegar-Based Sauce for Foreign Consumers - with a Focus...

• Jin Yang-Ho

• Kwon Hyeok-Sung, Bae Se-Jeong

• Korean Journal of Food Culture   2017  Volume.32  No.5 412 ~ 420

• Effects of Brand Attitude and Purchase Intention on Consumption Values of Fair Trade Coffee

• Jung Ju-Hee

• Choi Mi-Sun, Kim Ye-Young

• Korean Journal of Food Culture   2017  Volume.32  No.5 403 ~ 411

• Effects of Cognition Toward Fresh Pear on the Purchase of Pear and Processed Pear Products

• Ahn Se-Eun

• Oh Ji-Eun, Cho Mi-Sook

• Korean Journal of Food Culture   2017  Volume.32  No.5 394 ~ 402

• A Study on Dietary Behavior of Chinese Consumers Segmented by Dietary Lifestyle

• Oh Ji-Eun

• Yoon Hei-Ryeo

• Korean Journal of Food Culture   2017  Volume.32  No.5 383 ~ 393