• Changes of Antioxidant Activity as affected by cultivation period in Buckwheat (Fagopyrum species) S...

• Korean Journal of Food Culture   2020  Volume.35  No.8 590 ~ 596

• Effect of Acidulant Treatment on the Quality and Storage Period of Topokkidduck

• Ra Ha-Na

• Cho Yong-Sik, Hwang Young, Jang Hyun-Wook, Kim Kyung-Mi

• Korean Journal of Food Culture   2020  Volume.35  No.6 613 ~ 618

• Antioxidant and Anti-inflammatory Effects of Plant Extracts from Bangladesh

• You So-Hyeon

• Kim Gun-Hee

• Korean Journal of Food Culture   2020  Volume.35  No.6 605 ~ 612

• Antioxidant and Hepatoprotective Activities of Bitter Melon (Momordica charantia Linn.) Leaves again...

• Jeon Ah-Yeong

• Cheon Won-Young, Yoon Ji-Min, Kim Dae-Jung, Kim Young-Hwa

• Korean Journal of Food Culture   2020  Volume.35  No.6 597 ~ 604

• Changes of Antioxidant Activity as affected by cultivation period in Buckwheat (Fagopyrum species) S...

• Kim Hyun-Young

• Korean Journal of Food Culture   2020  Volume.35  No.6 590 ~ 596

• Quality Changes in Jicama (Pachyrhizus erosus) Pickle Due to Variations in Soaking Solution Temperat...

• Jung Hyun-Sook

• Jung Hee-Nam

• Korean Journal of Food Culture   2020  Volume.35  No.6 582 ~ 589

• Quality Characteristics of Radish Pickle with Natural Preservatives

• Park Sung-Jin

• Choi Yun-Jeong, Lee Min-Jung, Seo Hye-Young, Yun Ye-Rang, Min Sung-Gi, Lee Hye-Jin, Lee Ja...

• Korean Journal of Food Culture   2020  Volume.35  No.6 577 ~ 581

• Physico-chemical Properties of Chungyuk-jang on Different Roasting Conditions

• You Min-Jung

• Choi Nam-Soon

• Korean Journal of Food Culture   2020  Volume.35  No.6 569 ~ 576

• Association between Intake of Food and Cognitive Impairment: A Systematic Review and Meta-analysis

• Kim Yoo-Gyeong

• Kim Kyung-Hee

• Korean Journal of Food Culture   2020  Volume.35  No.6 553 ~ 568

• A Study on Modern Korean Menu Food Styling through Web Image Analysis - Focusing on the Michelin Gui...

• Ryu Moo-Hee

• Korean Journal of Food Culture   2020  Volume.35  No.6 538 ~ 552

• The Change of Masan¡¯s Restaurant Business from Liberation until the mid-1960s - Focused on Analysis...

• Lee Kyou-Jin

• Korean Journal of Food Culture   2020  Volume.35  No.6 524 ~ 537

• Analysis of Preference and Recognition of Korean Foods through Systematic Review

• Chu Han-Na

• Kwon Yong-Seog, Kim Ki-Ok, Hwang Yu-Jin, Cho Soo-Muk

• Korean Journal of Food Culture   2020  Volume.35  No.6 503 ~ 523

• Study on the Correlation between Dietary Vitamin B Intakes and Clinical Indices of Type 2 Diabetes P...

• Shim Eu-Gene

• Kwon Ji-Young, Chung Hae-Yun

• Korean Journal of Food Culture   2020  Volume.35  No.5 493 ~ 502

• Diet and Metabolic Disease Risk by Perceived Stress Level in Korean Adult Women

• Kim Mi-Hyun

• Korean Journal of Food Culture   2020  Volume.35  No.5 483 ~ 492

• Protective Effect of Gryllus Bimaculatus Methanol Extract on UVB-induced Photoaging in Human Skin Fi...

• Jeong Taek-Young

• Yu Myeong-Nam, Heo Hui-Jin, Yang Jin-Woo, Jeong Heon-Sang, Lee Jun-Soo

• Korean Journal of Food Culture   2020  Volume.35  No.5 478 ~ 482

• Anti-proliferative Effects of Traditional Korean Doenjang across Different Aging Periods on Cancer C...

• Yang Hye-Jeong

• Hur Jin-Young, Hong Sang-Pil

• Korean Journal of Food Culture   2020  Volume.35  No.5 467 ~ 477

• Physicochemical and Antioxidant Properties of Cookies prepared using Powders of Barley Sprout, Lemon...

• Choi Ye-Jin

• Kim Eun-Kyung, Kim Hae-Young

• Korean Journal of Food Culture   2020  Volume.35  No.5 459 ~ 466

• The Effect of Temperature and Time on Physicochemical, Microbiological Properties and Sensory Analys...

• Cho Mi-Sook

• Na Ye-Seul

• Korean Journal of Food Culture   2020  Volume.35  No.5 450 ~ 458

• A Cross-cultural Study of Influence Factors of Meat Substitutes between Korea and China

• Yaxin Zhao

• Oh Ji-Eun, Cho Mi-Sook

• Korean Journal of Food Culture   2020  Volume.35  No.5 440 ~ 449

• Purchase Behavior and IPA of HMR Products in China Elderly Consumers

• Lee Hyun-Sook

• Choi Hee-Ryong, Lee Na-Young, Kim Hyun-Ah, Kwon Phil-Yeo, Park Shin-Jeong, Hong Wan-Soo

• Korean Journal of Food Culture   2020  Volume.35  No.5 426 ~ 439