• 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