• Quality Characteristics of Distilled Soju with Different Pretreatment of Rice

• Lee Seung-Eun

• Kang Ji-Eun, Lim Bo-Ra, Kang Heui-Yun

• Korean Journal of Food Culture   2022  Volume.37  No.6 555 ~ 563

• Physicochemical Characteristics and Antioxidant Activity of Cereal Bars Containing Apple Pomace

• Pyeon Ji-Ye

• Kim Yoon-Jeong, Jang Keum-Il, Jeong Jong-Youn, Kim Young-Hwa

• Korean Journal of Food Culture   2022  Volume.37  No.6 547 ~ 554

• Comparison of Vitamin B5 Content and True Retention in Commonly Consumed Vegetables by Different Coo...

• Park Jin-Ju

• Park A-Rin, Park Eun-Ji, Choi Young-Min

• Korean Journal of Food Culture   2022  Volume.37  No.6 540 ~ 546

• Quality Characteristics of Madeleines Made with the Addition of Roasted Black Soybean Flour

• Jeon Jae-Eun

• Lee In-Seon

• Korean Journal of Food Culture   2022  Volume.37  No.6 529 ~ 539

• Evaluation of the Antioxidant, Anti-inflammatory, and Anti-obesity Properties and Estrogen-like Acti...

• Jung Eun-Suk

• Kim Haeng-Ran, Jang Kyeong-A, Seo Mi-Kyung, Chu Han-Na

• Korean Journal of Food Culture   2022  Volume.37  No.6 519 ~ 528

• Quality Characteristics of Jeung-pyun Added with Rice Mash of Various Cultivars

• Jung In-Kyoung

• Jung Hyun-Sook

• Korean Journal of Food Culture   2022  Volume.37  No.6 510 ~ 518

• Antiglycation and Protective Effect of Juglans regia L. in MGO-induced Renal cell Death

• Choi Ji-Won

• Choi Sang-Yoon, Yoo Gui-Jae, Hur Jin-Young

• Korean Journal of Food Culture   2022  Volume.37  No.6 503 ~ 509

• Analysis of Needs for Dietary Education and Program among Korean Young Adults of Single-person House...

• Kim Eun-Kyung

• Kwon Yong-Seok, Lee Jin-Young, Park Young-Hee, Jang Hee-Jin, Kim Da-Sol

• Korean Journal of Food Culture   2022  Volume.37  No.6 495 ~ 502

• Research Trends in Dietary Factors Related to Obesity and Metabolic Syndrome in Koreans: A Scoping R...

• Lee Seung-Jae

• Shin Da-Yeon, Yoon Jin-A, Kim Haeng-Ran, Jang Kyeong-A, Kang Min-Sook, Lee Kyung-Won

• Korean Journal of Food Culture   2022  Volume.37  No.6 477 ~ 494

• Values and Concepts for the Establishment of Korean Vegetarianism: A Focus on the Historical Develop...

• Park Chae-Lin

• Korean Journal of Food Culture   2022  Volume.37  No.6 467 ~ 476