• Nutrient Components and Physicochemical Properties of Korean Sweet Potato according to Cultivars

• Ra Ha-Na

• Kim Jin-Sook, Kim Gi-Chang, Choi Song-Yi, Han Seon-Kyeong, Chung Mi-Nam, Kim Kyung-Mi

• Korean Journal of Food Culture   2018  Volume.33  No.6 597 ~ 607

• Quality Characteristics of Jeung-pyun Using Dry-Milled Rice Flour Prepared from different Varieties ...

• Park Sa-Ra

• Kim Kyung-Mi, Kim Hee-Sun, Ra Ha-Na, Han Gwi-Jung

• Korean Journal of Food Culture   2018  Volume.33  No.6 588 ~ 596

• Characteristics of Bread-making and Quality of Rice Bread with Different Percentages of Dietary Fibe...

• Kim Sang-Sook

• Chung Hae-Young

• Korean Journal of Food Culture   2018  Volume.33  No.6 580 ~ 587

• Comparison of Perception on Probiotics and Dietary Behavior according to the Probiotics Ingestion Ex...

• Cho Woo-Kyoun

• Yeom Ok-Kyoung, Lee Kyung-Ran

• Korean Journal of Food Culture   2018  Volume.33  No.6 567 ~ 579

• Study on Consumers¡¯ Perception of Edible Insect Foods

• Jung Ju-Hee

• Lim Bae-Gyun, Bae Se-Jeong

• Korean Journal of Food Culture   2018  Volume.33  No.6 558 ~ 566

• Relationships among the Service Quality, Service Value, and Customer Satisfaction in a Fine Dining R...

• Park Min-Hyuk

• Korean Journal of Food Culture   2018  Volume.33  No.6 550 ~ 557

• Effects of PPL Attributes on Consumers¡¯ Brand Awareness and Brand Credibility

• Choe Eun-Ju

• Choi Jin-Kyung

• Korean Journal of Food Culture   2018  Volume.33  No.6 543 ~ 549

• Comparison of Solo Eating Perception and Dietary Behaviors According to Gender in the Seoul and Gyon...

• Lee Eun-Jung

• Lee Kyung-Ran

• Korean Journal of Food Culture   2018  Volume.33  No.6 531 ~ 542

• Technological Commercialization Strategy based on Consumer Preference Analysis of Low-sodium Instant...

• Oh Sang-Ho

• Leem Choon-Seong

• Korean Journal of Food Culture   2018  Volume.33  No.6 523 ~ 530

• BMI Characteristics and Food Preference of Taeeumin and Soeumin According to Sasang Constitution Ana...

• Choi Hye-Jin

• Kim Soon-Mi

• Korean Journal of Food Culture   2018  Volume.33  No.6 512 ~ 522

• A Study on the Effects of K-Wave, K-Drama, K-Pop and K-Friend Preference on Korean Food Preference, ...

• Lee Mi-Ok

• Korean Journal of Food Culture   2018  Volume.33  No.6 501 ~ 511

• Modernity in the Korean Diet Considering the Films during the Japanese Colonial Period

• Ahn Hyo-Jin

• Hwang Young-Mee, Oh Se-Young

• Korean Journal of Food Culture   2018  Volume.33  No.6 489 ~ 500

• A Literature Study on Dry-heat Cooking for Beef in Culinary Literature - Focusing on Culinary Litera...

• Lee Yun-Hwa

• Shin Jung-Kue, Byeon Yeong-Mi, Kim Myeong-Jun, Min Kyung-Jong, Park Soung-Jin, Song Jung-Mu,&nb...

• Korean Journal of Food Culture   2018  Volume.33  No.6 473 ~ 488

• The Effects of ¥á-Lipoic Acid in Adilution Solvents, Dose- and Time-dependent Manner on Cell Growth ...

• Seo Eun-Young

• Korean Journal of Food Culture   2018  Volume.33  No.5 454 ~ 461

• Effects of Addition of Mixed Gelling Agent on Quality of Peach (Prunus persica L. Batsch) Jelly

• Park Ga-Yeong

• Ra Ha-Na, Cho Yong-Sik, Kim Ha-Yun, Kim Kyung-Mi

• Korean Journal of Food Culture   2018  Volume.33  No.5 448 ~ 453

• Quality Characteristics and Antioxidant Properties of Rice Cookies Amended with Hibiscus Powder

• Lee Jin-Ok

• Chung Hai-Jung

• Korean Journal of Food Culture   2018  Volume.33  No.5 441 ~ 447

• Effect of Sugar Content on Quality Characteristics of Mushrooms (Pleurotus eryngii) jangachi

• Jeon Eun-Raye

• Jung Lan-Hee

• Korean Journal of Food Culture   2018  Volume.33  No.5 434 ~ 440

• School Foodservice Nutritionists¡¯ Perception on the Standardization of Food Ingredients in the Proc...

• Kim Jae-Min

• Kim Chang-Sik, Jang Yoon-Joung, Han Ji-Hee, Ham Sunny

• Korean Journal of Food Culture   2018  Volume.33  No.5 427 ~ 433

• Effective Strategies to Reduce Sodium Intake among Consumers: Pork Cutlet Sauce as a Model Food Syst...

• Lee Hyun

• Lee Mi-Young, Kim Eui-Su, Chung Seo-Jin

• Korean Journal of Food Culture   2018  Volume.33  No.5 416 ~ 426

• Development of Low Sodium Menu Applicable to Institutional Food Service

• Yang Yoon-Kyoung

• Shim Eu-Gene, Kim Ju-Hyeon

• Korean Journal of Food Culture   2018  Volume.33  No.5 411 ~ 425