• Anti-proliferative and Apoptotic Activity of Extracts of Lindera glauca Blume root in Human HCT116 C...

• Kim Yeah-Un

• Moon Ha-Rin, Han In-Hwa, Yun Jung-Mi

• Korean Journal of Food Culture   2021  Volume.36  No.2 235 ~ 245

• Changes in Content of Functional Components and Antioxidant Activity in Cooked Rice and Porridge of ...

• Kim Da-Gyeong

• Lee Sang-Hoon, Choi Yong-Min, Kim Young-Hwa

• Korean Journal of Food Culture   2021  Volume.36  No.2 226 ~ 234

• Physicochemical and Sensory Characteristics of Sugar-Reduced Green Tea Cookies

• Choi Ye-Jin

• Kim Hae-Young

• Korean Journal of Food Culture   2021  Volume.36  No.2 218 ~ 225

• Biological Activity and Hepatoprotective Effects of Guava Branch Extract

• Jeon Ah-Yeong

• Kim Na-Eun, Cheon Won-Young, Kim Young-Hwa

• Korean Journal of Food Culture   2021  Volume.36  No.2 210 ~ 217

• Evaluation of Dietary Habits and Nutrition Quotient Scores according to Leftover Food during School ...

• Um Mi-Hyang

• Park So-Young, Kye Seung-Hee

• Korean Journal of Food Culture   2021  Volume.36  No.2 198 ~ 209

• Body Shape Awareness and Utilization Status of Processed Foods and Food-Labeling by Some University ...

• Sung Hae-Bin

• Lee Je-Hyuk

• Korean Journal of Food Culture   2021  Volume.36  No.2 184 ~ 197

• A Study on Fruits Characteristics of the Chosen Dynasty through the Analysis of Chosenwangjoeshirok ...

• Kim Mi-Hye

• Korean Journal of Food Culture   2021  Volume.36  No.2 168 ~ 183

• Harmony of Food Pairing with Korean Traditional Liquor

• Lee Seung-Eun

• Cho Mi-Sook

• Korean Journal of Food Culture   2021  Volume.36  No.2 158 ~ 167

• A scientific quantitative analysis on vegetables of Joseon dynasty using the Joseonwangjoshilrok bas...

• Kim Mi-Hye

• Korean Journal of Food Culture   2021  Volume.36  No.2 143 ~ 157