• Physicochemical and Antioxidant Properties of Sponge Cake made using Barley Sprout and Green Tea

• Kim Eun-Kyung

• Korean Journal of Food Culture   2022  Volume.37  No.1 90 ~ 98

• Changes in the Functional Ingredient Content and Antioxidant Activity of Rice and Barley according t...

• Shin Hee-Yoon

• Choi Young-Min, Choi Jung-Min, Kim Young-Hwa

• Korean Journal of Food Culture   2022  Volume.37  No.1 81 ~ 89

• Quality Characteristics and Consumer Acceptability of Cookies Supplemented with Watermelon (Citrullu...

• Ock Ji-Ye

• Oh Ji-Eun, Kang Nam-E, Cho Mi-Sook

• Korean Journal of Food Culture   2022  Volume.37  No.1 73 ~ 80

• Microbiological and Physicochemical Quality Characteristics of Low-salted Sauerkraut (fermented cabb...

• Ji Hye-In

• Kim Kyung-Hee

• Korean Journal of Food Culture   2022  Volume.37  No.1 61 ~ 72

• Alterations in the Content and True Retention of Water-soluble Vitamins and Bioactive Compounds in V...

• Kim Yoon-Jeong

• Kim Min-Ju, Kang Min-Jung, Choi Jung-Min, Kim Young-Hwa

• Korean Journal of Food Culture   2022  Volume.37  No.1 47 ~ 60

• The Effects of the Five Senses Educational Activity Using Food Materials on the Dietary Behavior of ...

• Kim Young-Ha

• Kim Bo-Ram, Joo Na-Mi

• Korean Journal of Food Culture   2022  Volume.37  No.1 39 ~ 46

• Analysis of Current Status of Marine Products and Characteristics of Processed Products Seafood in J...

• Kim Mi-Hye

• Korean Journal of Food Culture   2022  Volume.37  No.1 26 ~ 38

• Comparative study of Byung-Kwa-Ryu (Korean rice cake and cookie) in the late Joseon Dynasty - focuse...

• Lee Seung-Min

• Yoon Hei-Ryeo

• Korean Journal of Food Culture   2022  Volume.37  No.1 13 ~ 25

• Changes in School Foodservice during COVID-19 Pandemic Lockdown based on Focus Group Interviews

• Ji Mi-Rim

• Um Mi-Hyang, Um Mi-Hyang

• Korean Journal of Food Culture   2022  Volume.37  No.1 1 ~ 12