• Toxicity Assessment of Abeliophyllum distichum Nakai Ethanol Extract Orally Administered to Sprague-...

• Kwon Soon-Bok

• Korean Journal of Food Culture   2019  Volume.34  No.6 801 ~ 809

• Physicochemical and Antioxidative Properties of Sponge Cake with Added Melissa officinalis

• Kim Eun-Kyung

• Kang Nam-E, Park Ye-In, Kim Hae-Young

• Korean Journal of Food Culture   2019  Volume.34  No.6 793 ~ 800

• Changes in Nutritional Composition of Gryllus bimaculatus Fermented by Bacillus sp. and Mycelium of ...

• Jang Hyun-Wook

• Choi Ji-Ho, Park Shin-Young, Park Bo-Ram

• Korean Journal of Food Culture   2019  Volume.34  No.6 785 ~ 792

• Optimization of the High-Pressure Condition for Rice Protein Extracting Using Response Surface Metho...

• Ra Ha-Na

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

• Korean Journal of Food Culture   2019  Volume.34  No.6 779 ~ 784

• Effect of Temperature Deviation on the Water-holding Capacity, Tenderness, Lipid Oxidation, and Colo...

• Kang Sun-Moon

• Ahn Dal-Rae, Seong Pil-Nam, Kim Jin-Hyoung, Cho Soo-Hyun, Park Beom-Young, Kim Yun-Seok

• Korean Journal of Food Culture   2019  Volume.34  No.6 771 ~ 778

• Comparison of Sodium Contents in Nutrition Facts and Sodium Contents of HMR products by Salinity Met...

• Kim Soon-Mi

• Park Hee-Ok

• Korean Journal of Food Culture   2019  Volume.34  No.6 761 ~ 770

• Analysis on the Difference of Dietary Intake Behavior in Subjects with/without Various Types of Dysl...

• Han In-Hwa

• Chong Min-Young

• Korean Journal of Food Culture   2019  Volume.34  No.6 748 ~ 760

• Effect of Offering Eco-Friendly Fashion Items on Consumers¡¯ Perceived Image of Stores and Intention...

• Kim Su-Youn

• Yoon Ji-Hyun

• Korean Journal of Food Culture   2019  Volume.34  No.6 739 ~ 747

• Evaluation of Dietary Behaviors and Dietary Quality of High School Students in Incheon according to ...

• Lee Hyun-Jung

• Kim Eun-Mi, Kim Mi-Hyun

• Korean Journal of Food Culture   2019  Volume.34  No.6 726 ~ 738

• Investigation of the Relative Importance and Optimal Utility on Choice Attributes of Fermented Milk

• Park Moon-Kyung

• Korean Journal of Food Culture   2019  Volume.34  No.6 719 ~ 725

• Nutrient Consumption of Children from Lunch at Child Day Care Centers and Kindergartens

• Bae Jeong-Sook

• Lee Kyung-Eun

• Korean Journal of Food Culture   2019  Volume.34  No.6 707 ~ 718

• Consumption Behaviors and Selective Attributes of Home Meal Replacement in Middle-aged Adults accord...

• Park So-Hyun

• Bae Mi-Ae, Han So-Hee, Seo Young-Deok, Chang Kyung-Ja

• Korean Journal of Food Culture   2019  Volume.34  No.6 697 ~ 706

• Study on the Dietary Behaviors of Some University Students in Gangwon-do using the Adult Nutrient Qu...

• Choi Young-Jin

• Korean Journal of Food Culture   2019  Volume.34  No.6 683 ~ 696

• Study on the Historical Genealogy of Bulgogi - Focus on a literature review of Maekjeok, Seoryamyeok...

• Lee Kyou-Jin

• Korean Journal of Food Culture   2019  Volume.34  No.6 671 ~ 682

• Analysis of Regional Food Specialities Status in Korea during the Japanese colonial period through

• Cha Gyung-Hee

• Korean Journal of Food Culture   2019  Volume.34  No.6 651 ~ 670