• 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