• Changes in the Health Behaviors and Eating Habits of University Students Due to the COVID-19 Pandemi...

• Kim Ji-Hyun

• Chung Yoo-Sun, Jung Hae-Ok, Kye Seung-Hee

• Korean Journal of Food Culture   2022  Volume.37  No.3 265 ~ 277

• Body Image Distortion and Related Factors among Female Adolescents in Korea - Based on the 14th Kore...

• Chung Nak-Young

• Kye Seung-Hee

• Korean Journal of Food Culture   2022  Volume.37  No.3 256 ~ 264

• Inhibitory Effect of Fermented Spanish Extract on Inorganic phosphate-induced Vascular Calcification...

• Lee Sang-Hee

• Hong Sun-Mi, Sung Mi-Jung

• Korean Journal of Food Culture   2022  Volume.37  No.3 248 ~ 255

• Quantitative Descriptive Analysis and Acceptance Test of Low-salted Sauerkraut (fermented cabbage)

• Ji Hye-In

• Kim Da-Mee

• Korean Journal of Food Culture   2022  Volume.37  No.3 239 ~ 247

• Protein Consumption Market Trends in Korea: Focusing on Meat, Fishery, and Plant-based Protein Foods

• Cho Seong-Hwan

• Kim Joo-Young, Lee Eun-Jin, Moon Jung-Hoon, Eom Ha-Ram

• Korean Journal of Food Culture   2022  Volume.37  No.3 213 ~ 238

• A study on the Trend of Researches in Food and Culture - Focusing on published papers from 1986 to 2...

• Lee Kyou-Jin

• Jang Se-Eun, Oh Yoon-Sin

• Korean Journal of Food Culture   2022  Volume.37  No.3 196 ~ 212

• Expanding Research Topics in Foodservice and Restaurant Management: Rethinking Two Decades Bibliomet...

• Han Kyung-Soo

• Lee Hae-Young, Shin Sun-Hwa, Chae In-Sook

• Korean Journal of Food Culture   2022  Volume.37  No.3 179 ~ 195