• Association of Dietary Intake with 10-Year Risk for Coronary Heart Disease Predicted from Framingham...

• Kim Mi-Hyun

• Korean Journal of Food Culture   2022  Volume.37  No.5 454 ~ 465

• Antioxidant and Antifungal Activities of Essential Oils against Contaminating Fungi Isolated from Fe...

• Lee Eun-Seon

• Kim Jong-Hui, Kim Bu-Min, Oh Mi-Hwa

• Korean Journal of Food Culture   2022  Volume.37  No.5 446 ~ 453

• Antioxidant and Immunomodulatory Effects of Laminaria japonica Water Extract

• Cui Jiamei

• Kim Eun-Young, Zhang Guiguo, Lee Yun-Kyoung

• Korean Journal of Food Culture   2022  Volume.37  No.5 438 ~ 445

• An Investigation of the Relative Importance of the Selection Attributes of School Milk Programs by C...

• Park Moon-Kyung

• Kim Hye-Young, Baek Hee-Joon, Jeong Yun-Hui

• Korean Journal of Food Culture   2022  Volume.37  No.5 429 ~ 437

• A Study on the Origin, Spread, and Universalization of the Name ¡®Chonggak kimchi¡¯: In Connection w...

• Kim Hong-Ryul

• Korean Journal of Food Culture   2022  Volume.37  No.5 418 ~ 428

• Value and Meaning of Dietary Management Based on the Agrifood Voucher in the Republic of Korea

• Kim Jung-Hyun

• Yoon Ji-Hyun, Choi Seul-Ki

• Korean Journal of Food Culture   2022  Volume.37  No.5 410 ~ 417

• A Study on the Trend of Research in Food Science and Nutrition: Published in Journal of the Korean S...

• Lee Yun-Kyoung

• Lee Kyung-Won, Kim Yu-Ri

• Korean Journal of Food Culture   2022  Volume.37  No.5 385 ~ 409