• Antioxidant and Sensory Quality Characteristic of Muffin with Fermented Turmeric Powder

• Kang Nam-E

• Xiu Bao Wu, Kim Eun-Kyung, Kim Hae-Young

• Korean Journal of Food Culture   2020  Volume.35  No.1 117 ~ 125

• Association Between Fruit and Vegetable Consumption and Mental Health According to Physical Activity...

• Ji Ji-E

• Kim Yoo-Kyeong, Shin Woo-Kyoung

• Korean Journal of Food Culture   2020  Volume.35  No.1 107 ~ 116

• Dietary Behaviors of Preschool Children and Food Allergy Prevalence of Preschool Childcare Facilitie...

• Yang Eun-Ju

• Korean Journal of Food Culture   2020  Volume.35  No.1 97 ~ 106

• Study of the Dietary Behaviors and Adaptation for Korean Foods among Central Asian Workers Living in...

• Lee Eun-Jung

• Lee Kyung-Ran

• Korean Journal of Food Culture   2020  Volume.35  No.1 86 ~ 96

• Analysis for the Need to Support Kindergartens based on Perception of Parent regarding Important Fac...

• Jeong Ji-Yeong

• Kim Yu-Ri, Kim Gun-Hee, Oh Ji-Eun

• Korean Journal of Food Culture   2020  Volume.35  No.1 79 ~ 85

• Analyzing Research Trends of Food Tourism Using Text Mining Techniques

• Shin Seo-Young

• Lee Bum-Jun

• Korean Journal of Food Culture   2020  Volume.35  No.1 65 ~ 78

• A Study on Importance and Satisfaction of Michelin Restaurant Selection Attributes - Starred Restaur...

• Do Hyun-Wook

• Korean Journal of Food Culture   2020  Volume.35  No.1 55 ~ 64

• Review of Literature on Food Preservation of the Early Joseon Dynasty

• Kim Myeong-Jun

• Cha Gyung-Hee, Chung Hea-Jung

• Korean Journal of Food Culture   2020  Volume.35  No.1 28 ~ 54

• Study on the 16th century Noble Lineage¡¯s Rites and Seasonal Food Recorded in the Shaemirook

• Kim Mi-Hye

• Korean Journal of Food Culture   2020  Volume.35  No.1 14 ~ 27

• A Literature Study on the Jang (Fermented Soybean Sauce) in the First Half of the Joseon Dynasty

• Han Bok-Ryo

• Kim Gwi-Young

• Korean Journal of Food Culture   2020  Volume.35  No.1 1 ~ 13