• 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

• An Analysis of Consumers¡¯ Internal Perception of Soup and Sauce using ZMET

• Ryoo Jae-Yoon

• Choi Ji-Hye, Lee Seo-Hyun, Lee Min-A

• Korean Journal of Food Culture   2020  Volume.35  No.5 417 ~ 425

• Qualitative Study on attributes of Food Tourism in Italy, France and Japan

• Na Ye-Seul

• Cho Mi-Sook

• Korean Journal of Food Culture   2020  Volume.35  No.5 407 ~ 416