• Planning of Tangible and Intangible Foodservice Product Using Systematic Quality Function Deployment...

• Oh Ji-Eun

• Cho Mi-Sook

• Korean Journal of Food Culture   2018  Volume.33  No.2 199 ~ 205

• Analysis of BMI and Food Preference by Sasang Constitutional Typology classified by SCAT2 and a Spec...

• Cheon Jin-Sol

• Yim Dong-Koo, Kim Soon-Mi

• Korean Journal of Food Culture   2018  Volume.33  No.2 186 ~ 198

• Effect of Dietary Education of Health, Environment, and Consideration among Undergraduate Students

• An Soon-Hee

• Shin Woo-Kyoung, Kim Yoo-Kyeong

• Korean Journal of Food Culture   2018  Volume.33  No.2 176 ~ 185

• Quality Characteristics of Yanggaeng Made with Different Concentration of Mealworm Powder

• Jeon A-Reum

• Chung Hai-Jung

• Korean Journal of Food Culture   2018  Volume.33  No.2 169 ~ 175

• The Relationship between the Characteristics of Retort Food and Consumer Perceptions

• Lee Seoung-Ki

• Han Kyung-Soo

• Korean Journal of Food Culture   2018  Volume.33  No.2 160 ~ 168

• Imported Food Consumption in Malaysia: A Lifestyle Segmentation Study

• Jeong Jin-Yi

• Oh Seung-Yong

• Korean Journal of Food Culture   2018  Volume.33  No.2 149 ~ 159

• Study on Quality and Sensory Characteristics of Seolgi Ttueok Added with Geuk

• Park Eun-Hye

• Kim Myung-Hee

• Korean Journal of Food Culture   2018  Volume.33  No.2 142 ~ 148

• Quality Characteristics and Antioxidant Activities of Traditional Korean Rice Wine, Makgeolli, Ferme...

• Lee Yeon-Jin

• Byun Gwang-In, Jin So-Yeon

• Korean Journal of Food Culture   2018  Volume.33  No.2 133 ~ 141

• Change in the Quality Characteristics of Red Pepper Powder According to the Storage Method

• Choi Jeong-In

• Oh Hye-In, Cho Mi-Sook, Oh Ji-Eun

• Korean Journal of Food Culture   2018  Volume.33  No.2 125 ~ 132

• Study of the Dietary Behaviors and Adaptation for Korean Foods among International Students in Busan

• Hong Kyung-Hee

• Lee Hyun-Sook

• Korean Journal of Food Culture   2018  Volume.33  No.2 112 ~ 124

• Antioxidant Activity and Anti-inflammatory Effects of Salix Koreensis Andersson Branches Extracts

• Kim Mi-Hye

• Korean Journal of Food Culture   2018  Volume.33  No.2 104 ~ 111

• Study on the Relationship between the Eating Out Behavior of Family and a Low-Salt Management by Hou...

• Song Hyung-Eun

• Lee So-Young, Rho Jeong-Ok

• Korean Journal of Food Culture   2018  Volume.33  No.2 95 ~ 103