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식품영양 분야 연구동향: 지난 21년간 한국식생활문화학회지에 발표된 논문을 중심으로
A Study on the Trend of Research in Food Science and Nutrition: Published in Journal of the Korean Society of Food Culture for last 21 years 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.37 no.5, 2022년, pp.385 - 409  

이윤경 (제주대학교 식품영양학과) ,  이경원 (한국교원대학교 가정교육과) ,  김유리 (이화여자대학교 식품영양학과)

Abstract ▼ AI-Helper 아이콘AI-Helper

This study investigated the trend of research on 'Food science and Nutrition' in previously published papers in the Journal of Korean Society of Food Culture (JKSFC) from 2000 to 2021. Total number of published papers in this category in the JKSFC was 693 which we classified into 7 main categories a...

주제어

#Food science functional food   #food processing   #experimental cooking   #nutrition   #content analysis  

표/그림 (8)

참고문헌 (182)

  1. Ahn MS, Kim CH. 2007. A Study on the Physicochemical Properties and Antioxidative Activity of Whey Protein Isolate. J. Korean Soc. Food Cult., 22(1):97-103 

  2. Ahn MS, Lim YH, Kim MW. 2003. The Antioxidative Activities of Mullberry leaves Extracts on Edible Soybean Oil. J. Korean Soc. Food Cult., 18(1):1-8 

  3. An BJ, Choi HJ, Son JH, Woo HS, Han HS, Park JH, Son GM, Choi C. 2003. Identification of Biologically Effect and Chemical Structure of Polyphenol Compounds from the Leaves of Korea Persimmon (Diospyrus kaki L. Folium). J. Korean Soc. Food Cult., 18(5):443-456 

  4. Chang MJ, Kim MH. 2003. Comparative growth performance and physiological function of physically modified rice starch and gelatinized rice starch in growing rats. Journal of the Korean Society of Food Culture, 18(6):592-600 

  5. Chang MJ, Kim YJ, Kim WK, Lee HS. 2001a. The Monitoring for the Effects of Pesticide Exposure on Plasma Components and Nutrient Intakes in Female Agricultural Workers. J. Korean Soc. Food Cult., 16(1):13-19 

  6. Chang NS, Cho WK, Lee JM. 2001b. A study on nutrient intake of college student in Seoul and Yanbian. J. Korean Soc. Food Cult., 16(5):492-503 

  7. Cho MS, Na Y. 2020. The Effect of Temperature and Time on Physicochemical, Microbiological Properties and Sensory Analysis of Dongchimi during Fermentation and Storage. J. Korean Soc. Food Cult., 35(5):450-458 

  8. Cho SD, Bang HY, Kim EH, You SH, Kim BS, Kim GH. 2017. Quality characteristics of spring kimchi cabbage by storage conditions and period. J. Korean Soc. Food Cult., 32(3):227-234 

  9. Cho SG, An HK, Hong GJ. 2016. Quality properties of sponge cake with added Spergularia marina Griseb powder. J. Korean Soc. Food Cult., 31(1):81-87 

  10. Cho JY, Bang MA. 2004. Hypoglycemic and antioxidative effects of dietary sea-tangle extracts supplementation in streptozotocin-induced diabetic rats. Korean J. Nutr., 5-14 

  11. Choe JS, Kim EK, Park YH. 2011. Correlation of the rate of obesity and blood lipids according to obesity index in rural post-menopausal women. J. Korean Soc. Food Cult., 26(6):727-733 

  12. Choi HJ, Han HS, Park JH, Bae JH, Woo HS, An BJ, Bae MJ, Kim HG, Choi C. 2003a. Effect of polyphenol compounds from Korean pear on immunofunctional activity. J. Korean Soc. Food Cult., 18(4):303-310 

  13. Choi HY, JS Kim, ES Go, HE Woo, JD Park, JM Sung. 2021. Quality Characteristics of Tteokbokki Tteok after Ethanol and Heat Moisture Treatments During the Storage Periods. J. Korean Soc. Food Cult., 36(3):325-332 

  14. Choi JI, Oh HI, Cho MS, Oh JE. 2018. Change in the quality characteristics of red pepper powder according to the storage method. J. Korean Soc. Food Cult., 33(2):125-132 

  15. Choi MK, Kim JG, Kim JM. 2003b. A study on the dietary habit and health of office workers in Seoul. J. Korean Soc. Food Cult., 18(1):45-55 

  16. Choi NS, Oh JE, Lee JM. 2002. Quality characteristics of Nochaborijook changes according to the different type of thawing and storage. J. Korean Soc. Food Cult., 17(1):90-95 

  17. Choi SA, Cho MS. 2012. Changes in quality characteristics of eggplant pickles by salt content and drying time during storage. J. Korean Soc. Food Cult., 27(2):211-224 

  18. Choi SJ, Choi UK. 2014. Changes in Isoflavones Contents and Germination Characteristics of Germinated Soybeans [Glycine max.] under Light Condition. J. Korean Soc. Food Cult., 29(6):599-604 

  19. Choi SJ, Kim HY. 2014. Antioxidative Activities and Quality Characteristics of the Aster scaber Bibimbap for Home Meal Replacement with Varied Blanching Pre-treatment. J. Korean Soc. Food Cult., 29(5):444-453 

  20. Chu JH, Choi JH. 2021. Antioxidant and Antidiabetic Activities of Extracts from Quercus serrata Thunb and Q. acutissima Carruther. J. Korean Soc. Food Cult., 36(5):522-529 

  21. Chung CE, Lee KW, Cho MS. 2010. Effect of ramyen and noodles intake in diet & health Status of Koreans. J. Korean Soc. Food Cult., 25(2):109-116 

  22. Chung HJ. 2012. Physiological activity of acai berry (Euterpe oleracea Mart.) extracted with different solvents. J. Korean Soc. Food Cult., 27(1):75-81 

  23. Chung HJ, Ko BG. 2005. Antibacterial activities of bamboo sap against Salmonella typhimurium and inhibitory effects in a model food system. J. Korean Soc. Food Cult., 20(6):709-714 

  24. Chung MS. 2006. Compositional changes in essential oil of Zanthoxylum piperitum AP DC. during storage. J. Korean Soc. Food Cult., 21(4):433-438 

  25. Chung NY, Choi SN. 2006. Bone density and related factors of vegetarian and non-vegetarian university students in Seoul area. J. Korean Soc. Food Cult., 21(1):86-98 

  26. Chung YH, Shin MK, Han SH. 2002. Effects of Pueraria radix in Water Extract on the Detoxification in Rat administered with Cadmium. J. Korean Soc. Food Cult., 17(4):456-464 

  27. Gheyle N, T Jacobs. 2017. Content Analysis: a short overview. Intern. Res. Note, 1-17 

  28. Han G, Yang E. 2021. Nutrient Intake in Korean Adults Determined by Considering the Type of Lunch, Categorized as Home Meals, Eating out and Institutional Meals: Data from the 2019 Korea National Health and Nutrition Examination Survey. J. Korean Soc. Food Cult., 36(6):583-594 

  29. Han YS, Joo NM. 2005. An analysis on the factors of adolescence obesity. J. Korean Soc. Food Cult., 20(2):172-185 

  30. Hong KH, Kim IH, Choue EK, Ahn J, Ha TY. 2012. Brown rice phytosterol improves hypertension and lipid metabolism in spontaneously hypertensive rats. J. Korean Soc. Food Cult., 27(5):535-543 

  31. Hong WS, Kwon YS, Kwon YM, Yoo HK. 2011. Content analysis of dietary lifestyle-related resreach articles from 1990 to 2009. J. Korean Home Econ. Assoc., 49(2):13-26 

  32. Hur JY, Cho SY, Yeom MJ. 2021. Neuroprotective Effect of Wild Radish Extract on Scopolamine Induced Memory Impairment. J. Korean Soc. Food Cult., 36(6):633-639 

  33. Hur JY, Kim MJ, Hong SP, Yang HJ. 2020. Anticancer effects of Ganjang with different aging periods. J. Korean Soc. Food Cult., 35(2):215-223 

  34. Jang HW, Choi JH, Park SY, Park BR. 2019. Changes in Nutritional Composition of Gryllus bimaculatus Fermented by Bacillus sp. and Mycelium of Basidiomycetes. J. Korean Soc. Food Cult., 34(6):785-792 

  35. Jeon AR, Chung HJ. 2018. Quality characteristics of yanggaeng made with different concentration of mealworm powder. J. Korean Soc. Food Cult., 33(2):169-175 

  36. Jeon AY, Cheon WY, Yoon JM, Kim DJ, Kim YH. 2020. Antioxidant and Hepatoprotective Activities of Bitter Melon (Momordica charantia Linn.) Leaves against Oxidative Stress. J. Korean Soc. Food Cult., 35(6):597-604 

  37. Jeon JE, Lee IS. 2021. Quality Characteristics of Embryonic Rice Flour Substituted Yakgwa Cooked using Different Frying Methods. J. Korean Soc. Food Cult., 36(6):640-648 

  38. Jeong MK, Kim JW, Kim EM. 2007. The supplementary effect of milk in elementeary, middle & high school meal program. J. Korean Soc. Food Cult., 22(4):503-510 

  39. Jeong TY, Yu MN, Heo HJ, Yang JW, Jeong HS, Lee JS. 2020. Protective effect of Gryllus bimaculatus methanol extract on UVB-induced photoaging in human skin fibroblasts. J. Korean Soc. Food Cult., 35(5):478-482 

  40. Jeong YS, Lee HJ, Oh JE, Kim YR. 2021a. Major Food Groups and Dishes Contributing to Sugar Intake in Korea: Korea National Health and Nutrition Examination Survey 2016-2018. J. Korean Soc. Food Cult., 36(5):474-483 

  41. Jeong YS, Oh JE, Cho MS, Kim YR. 2021b. Calcium Intake and Its Major Food Groups and Dish Groups in Korean Adults Aged 50 Years or Older: Korea National Health and Nutrition Examination Survey 2015-2019. J. Korean Soc. Food Cult., 36(6):595-606 

  42. Ji J, Kim Y, Shin WK. 2020. Association Between Fruit and Vegetable Consumption and Mental Health According to Physical Activity among Korean Adult Women-Korea National Health and Nutrition Examination Survey 2014-2016. J. Korean Soc. Food Cult., 35(1):107-116 

  43. Jin YH. 2001. Dietary behaviors of adults in Kimcheon city. J. Korean Soc. Food Cult., 16(1):43-57 

  44. Jo YJ, Yoon HH. 2016. A study on the quality characteristics of Makpyeon prepared with dry milled rice powder. J. Korean Soc. Food Cult., 31(3):235-242 

  45. Joo NM, Kim SH, Park HN, Lee SY, Kim MJ, Jung KS. 2006. The effect of snack intake of preschoolers on ADHD. J. Korean Soc. Food Cult., 21(2):193-201 

  46. Joo SY, Chung HJ. 2005. Properties of Low-Fat Pork Patties Formulated with Carrageenan Alone or in Combination with Pectin or Potato Starch. J. Korean Soc. Food Cult., 20(3):360-366 

  47. Ju YJ, Kang JY, Chung JY. 2013. Characteristics of vegetarianism and its association with eating behavior in women living in Seoul. J. Korean Soc. Food Cult., 28(6):576-584 

  48. Jwa HJ, Chae IS. 2008. Body shape satisfaction, nutrition knowledge, dietary habits, and weight control attitude of Korean high school students. J. Korean Soc. Food Cult., 23(6):820-833 

  49. Kang MS, Kim MJ, Han MR, Shin SM, Kim AJ. 2018. Quality Characteristics of Functional Dasik Prepared with Mixture of Freeze-dried Mealworm (Tenebrio molitor) Powder and Dried Pollack Powder. J. Korean Soc. Food Cult., 33(1):48-54 

  50. Kang NE, Chu SK, Yoo JH, Yi SH. 2009. A study on the nutritional habit, nutritional knowledge, functional health status of the aged people in the hall for the aged in Sungnam area. J. Korean Soc. Food Cult., 24(6):778-783 

  51. Kang NE, Kim HY. 2005. Quality characteristics of health concerned funtional cookies using crude ingredients. J. Korean Soc. Food Cult., 20(3):331-336 

  52. Kim DH, Park SH, Hye DM, Chang KJ. 2016. Perception of food allergy labeling system of school foodservice in female middle school students in Incheon area. J. Korean Soc. Food Cult., 31(6):675-681 

  53. Kim DM, Kim KH. 2014. Growth of lactic acid bacteria and quality characteristics of Baechu Kimchi prepared with various salts and concentration. J. Korean Soc. Food Cult., 29(3):286-297 

  54. Kim DS, N Kozukue, Han JS, Kim MH. 2004a. The Changes of Components by Maturity Stage of Tomato I. J. Korean Soc. Food Cult., 19(6):598-604 

  55. Kim EB, Kim EJ, Lee HN, Lee HK, Oh JS, Kim SO, Lee SY. 2008a. The quality characteristics of soy cutlets using textured soy protein treated with different enzymes. J. Korean Soc. Food Cult., 23(4):507-513 

  56. Kim EJ, Hwang YA, Song YS. 2017a. Analysis of Research Trends on the Journal of Vocational Education Research: Application of Contents and Network Analysis Method. J. Vocat. Educ. Res., 36(6):1-27 

  57. Kim EK, Kang NE, Park YI, Kim HY. 2019a. Physicochemical and antioxidative properties of sponge cake with added melissa officinalis. J. Korean Soc. Food Cult., 34(6):793-800 Kim EK, Kim SN, Kwon YS, Park YH, Lee J. 2021a. 

  58. Nutritional Status of Young Adults by Food Security Level: Analysis of Data from the Korea National Health and Nutrition Examination Survey(2008-2018). J. Korean Soc. Food Cult., 36(5):455-463 

  59. Kim GJ, Yang JW, Lee KH. 2019b. Quality Characteristics of Low Salt, Low Sodium Oiji (Traditional Korean Cucumber Pickles) by the Addition of Sea Tangle Powder. J. Korean Soc. Food Cult., 34(4):440-448 

  60. Kim HN. 2017. Use of Healthcare Big Data. Korean J. Fam. Med., 7(3):307 

  61. Kim HR, Kim MR. 2010. Effects of traditional salt on the quality characteristics and growth of microorganisms from kimchi. J. Korean Soc. Food Cult., 25(1):61-69 

  62. Kim HY, Back SR. 2006. Development and Acceptance Test of Protein Enriched Menu for the Aged. J. Korean Soc. Food Cult., 21(3):262-269 

  63. Kim HY, Choi SJ, Ra HN, Lee JE. 2014a. Antioxidative Activities and Quality Characteristics of Gruel as a Home Meal Replacement with Angelica keiskei Powder Pretreated by Various Drying Methods. J. Korean Soc. Food Cult., 29(1):91-100 

  64. Kim HY, Kim SM. 2001. Effects of beta-cyclodextrin inclusion on the flavor of Doenjang. J. Korean Soc. Food Cult., 16(4):316-322 

  65. Kim HY, Kong HJ. 2006a. Development of calcium enriched menu for the aged. J. Korean Soc. Food Cult., 21(6):670-678 

  66. Kim HY, Kong HJ. 2006b. Development of Dietary Fiber Enriched Menu for the Aged and Analysis of Sensory and Physicochemical Characteristics. J. Korean Soc. Food Cult., 21(5):670-678 

  67. Kim JA, Cho MS. 2009. Quality changes of immature green cherry tomato pickles with different concentration of soy sauce and soaking temperature during storage. J. Korean Soc. Food Cult., 24(3):295-307 

  68. Kim JH, Jang JO. 1986. A Research on the Nutritional Status of Vegetarian Boys High School Students. J. Korean Soc. Food Cult., 1(2):157-162 

  69. Kim JH, Yoo SS. 2012. Quality characteristics and shelf-life of tomato sauce prepared by addition of fresh dill. J. Korean Soc. Food Cult., 27(2):193-201 

  70. Kim JY, Park EY, Kim YS. 2006. Characterization of Volatile Compounds in Low-Temperature and Long-Term Fermented Baechu Kimchi. J. Korean Soc. Food Cult., 21(3):319-324 

  71. Kim KH, Kim YR, Kim SA, Han TI, Park RD, Hong GD, Hwang SD, Yong JS, Kim JS. 2020. Quality characteristics of nutritional bar supplemented with freeze-dried natto. J. Korean Soc. Food Cult., 35(4):382-386 

  72. Kim KS, N Kouzkue, Han JS. 2004b. Comparison of the Ingredients at Powdered Green Teas Commercialized in Korea and Japan. J. Korean Soc. Food Cult., 19(2):177-183 

  73. Kim KY, Yun JM. 2020. Dietary Patterns and Nutrient Intakes of Individuals with Circulatory Diseases: Ansan-Ansung Cohort Data from the Korean Genome and Epidemiology Study. J. Korean Soc. Food Cult., 35(3):311-322 

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  74. Kim M. 2011. A Content analysis of journal articles on hotel employee's job satisfaction and organizational commitment. Int. J. Tour. Manag. Sci., 25(6):57-77 

  75. Kim MA. 2006a. The effect of hydrated soybean oil on quality of popped rice for preparing salyeotgangjung. J. Korean Soc. Food Cult., 21(6):679-684 

  76. Kim MA. 2008. Oxidative Stability of Hydrated Soybean Oil during Heating at High Temperature. J. Korean Soc. Food Cult., 23(1):26-32 

  77. Kim MH. 2012. Optimal conditions for extraction of anthocyan from Celosia cristata L., Brassica juncea czerniak et coss, Beta vulgaris L. for manufacture of color Dongchimi. J. Korean Soc. Food Cult., 27(6):686-694 

  78. Kim MH, Yeon JY. 2019. Development and evaluation of nutritional education program on nutrition labeling for adults. J. Korean Soc. Food Cult., 34(1):34-43 

  79. Kim NY, Shin WK, Kim YK. 2017b. Study on relevance of high-caffeine drink intake frequency to mental health of adolescents. J. Korean Soc. Food Cult., 32(1):66-74 

  80. Kim S. 2001. The recipe standardization and nutrient analysis of broiled black goat meat. J. Korean Soc. Food Cult., 16(4):269-275 

  81. Kim S, Ryu MH, Lee MK, Oh JS, Kim SO, Lee SY. 2008b. The quality characteristics of hamburger patties based on enzyme treated textured soy protein. J. Korean Soc. Food Cult., 23(4):514-520 

  82. Kim SH, Park SH, Lee AR, Chang KJ. 2017c. Nutrition knowledge, dietary habits, and food intake frequency according to hospitalization after breast cancer surgery and experience of breast cancer among female adults in Bucheon area. J. Korean Soc. Food Cult., 32(5):373-382 

  83. Kim SJ, Kim GH. 2021. Inhibitory Effects of 14 Plants from Mongolia and Myanmar on Lipid Accumulation in 3T3-L1 and HepG2 Cells. J. Korean Soc. Food Cult., 36(1):130-142 

  84. Kim SM. 2006b. Effects of Takju (Korean turbid rice wine) lees on the serum glucose levels in streptozotocin-induced diabetic rats. J. Korean Soc. Food Cult., 21(6):638-643 

  85. Kim SM, Jeon YJ, Sim HJ, Lee YE. 2015. Protective Effect of Fresh Ginseng Kkakdugi against LPS-induced Inflammation in RAW264. 7 Macrophages. J. Korean Soc. Food Cult., 30(2):197-205 

  86. Kim SM, Park HO. 2019. Comparison of Sodium Contents in Nutrition Facts and Sodium Contents of HMR products by Salinity Meter and Mohr Method. J. Korean Soc. Food Cult., 34(6):761-770 

  87. Kim SS, Chung HY. 2019. The Effects of the different percentages of HPMC and enzymes on making rice bread. J. Korean Soc. Food Cult., 34(4):456-462 

  88. Kim TS, Kim GR, Kim HA, Lee KH. 2009. A study on sensory properties of the saury (Cololabis saira) fishmeat nuggets. J. Korean Soc. Food Cult., 24(6):770-777 

  89. Kim TY, Kim HS. 2009. Comparison of calcium intake status among elementary students by participation in the school milk program. J. Korean Soc. Food Cult., 24(1):106-115 

  90. Kim YG, Kim KH. 2020. Association between Intake of Food and Cognitive Impairment: A Systematic Review and Meta-analysis. J. Korean Soc. Food Cult., 35(6):553-568 

  91. Kim YH, Kim HY. 2003. Optimization of the reduced-calorie yellow layer cake preparations. J. Korean Soc. Food Cult., 18(1):37-44 

  92. Kim YH, Lee BH. 2006a. Effects of Leisure Type on Health Status and Obesity Index of Senior Citizens in Suwon Area. J. Korean Soc. Food Cult., 21(3):344-350 

  93. Kim YK, Chyun JH. 2001. Nutrition intakes and relations to the obesity and the prevalence of anemia in preschool children living in metropolitan area of Korea. J. Korean Soc. Food Cult., 16(5):451-462 

  94. Kim YN, Lee HH, Kang EJ, Kang KJ, Kim GH. 2014b. Obesity Rate and Nutrient Intakes of 20-to 69-year-old Women Living in Rural Kampong Spue Province in Cambodia. J. Korean Soc. Food Cult., 29(6):668-676 

  95. Kim Y, Han BG, K Group. 2017d. Cohort profile: the Korean genome and epidemiology study (KoGES) consortium. Int. J. Epidemiol., 46(2):e20-e20 

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  96. Kim YS, Lee GC. 2006b. A Survey on the Consumption and Satisfaction Degree of the Cooked Rice Mixed with Multi-Grain in Seoul·Kyeonggi and Kangwon Area. J. Korean Soc. Food Cult., 21(6):661-669 

  97. Kim YU, Moon HR, Han IH, Yun JM. 2021b. Anti-proliferative and Apoptotic Activity of Extracts of Lindera glauca Blume root in Human HCT116 Colorectal Cancer Cells. J. Korean Soc. Food Cult., 36(2):235-245 

  98. Koo BS, Kim JS. 2005. Effect of individual phospholipid components treating on storaging and frying stability in soybean oil. J. Korean Soc. Food Cult., 20(4):451-458 

  99. Koo NS, Koo KO, Chung JY. 2012. Study on dietary factors associated with characteristics of attention deficit hyperactivity disorder. J. Korean Soc. Food Cult., 27(5):544-551 

  100. Krippendorff K, Content analysis: An introduction to its methodology. 2018: Sage publications. 

  101. Kweon S, Kim Y, Jang MJ, Kim Y, Kim K, Choi S, Chun C, Khang YH, Oh K. 2014. Data resource profile: the Korea national health and nutrition examination survey (KNHANES). Int. J. Epidemiol., 43(1):69-77 

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  102. Kweon SY, Kim JM. 2012. Changes in the quality characteristics of Kongsulgidduk according to the amount of sugar added and the type of sweeteners used. J. Korean Soc. Food Cult., 27(6):695-701 

  103. Kwon JH, Cheon WY, Lee SH, Choi YM, Kim YH. 2020. Monitoring of biotin content in frequently consumed foods in Korea. J. Korean Soc. Food Cult., 35(3):278-284 

  104. Lee CH, Joo YJ, Ahn KO, Ryu SS. 1988. The changes in the dietary pattern and health and nutritional status of Korean during the last one century. J. Korean Soc. Food Cult., 3(4):397-406 

  105. Lee EH, Kim CJ. 2008. Nutritional Changes of Buckwheat During Germination. J. Korean Soc. Food Cult., 23(1):121-129 

  106. Lee HJ, Kim SM, Park YK, Yang JS, Kang MH. 2004a. Changes of DNA fragmentation by Irradiation Doses and Storage in Gamma-irradiated Meats and Poultry. J. Korean Soc. Food Cult., 19(2):129-138 

  107. Lee HJ, Lee KH. 2012. Study of characteristics of Jeung-Pyun with leavening agent. J. Korean Soc. Food Cult., 27(6):751-758 

  108. Lee HJ, Lee YJ, Yi KO, Kim WY. 2009a. Effectiveness of nutrition education in a weight control program for female college students. J. Korean Soc. Food Cult., 24(5):570-580 

  109. Lee HJ, Park YK, Yang JS, Kang MH. 2004b. Changes of DNA Fragmentation by Irradiation Doses and Storage in Gamma-irradiated Potato, Garlic and Ginger. J. Korean Soc. Food Cult., 19(3):251-258 

  110. Lee HR, Nam SM, Lee JM. 2002. Optimization for pretreatment condition according to salt concentration and soaking time in the preparation of perilla jangachi. J. Korean Soc. Food Cult., 17(1):70-77 

  111. Lee HS, Hong KH, Yoon CH, Cho WK, Kim SM. 2008. Glycemic index and oral glucose tolerance test of Takju (Korean turbid rice wine) lees extract. J. Korean Soc. Food Cult., 23(5):662-665 

  112. Lee HS, Hong KH, Yoon CH, Kim JM, Kim SM. 2009b. Effect of Korean turbid rice wine (Takju) lees extract on blood glucose in the db/db mouse. J. Korean Soc. Food Cult., 24(2):219-223 

  113. Lee HS, Kim SM. 2013. Effect of Biogenic Amines in Makgeolli on Hangovers. J. Korean Soc. Food Cult., 28(5):533-538 

  114. Lee IS, Kim SM, Kim HY. 2001. Effects of beta-cyclodextrin Inclusion on the Flavor of Chungkookjang (Korean Traditional Fermented bean paste). J. Korean Soc. Food Cult., 16(4):310-315 

  115. Lee J, Chang MS, Kim GH. 2015. Quality Characteristics and Antioxidant Activities of Organically and Conventionally Grown Carrot. J. Korean Soc. Food Cult., 30(6):778-782 

  116. Lee JH, Woo JH, Chae HJ, Lee EH, Chyun JH. 2010. Study of dietary behaviors and snack intake patterns by weight of middle school students in Incheon. J. Korean Soc. Food Cult., 25(4):366-377 

  117. Lee JK, Oh MS. 2010. Quality characteristics of sponge cakes with various sugar alcohols. J. Korean Soc. Food Cult., 25(5):615-624 

  118. Lee JS, Kim SH, Lee HJ, Lee CB, Song BC, Kim EK. 2009c. Investigation of Weight Control and Nutritional Knowledge of Juvenile Delinquents. J. Korean Soc. Food Cult., 24(1):96-105 

  119. Lee KW, Cho MS. 2010. The development and validation of the Korean Dietary Pattern Score (KDPS). J. Korean Soc. Food Cult., 25(6):652-660 

  120. Lee KW, Lee HS, Lee MJ. 2005. A study on the eating behaviors of self-purchasing snack among elementary school students. J. Korean Soc. Food Cult., 20(5):594-602 

  121. Lee MH, Oh MS. 2006. Quality characteristics of cookies with brown rice flour. J. Korean Soc. Food Cult., 21(6):685-694 

  122. Lee SL, Seo EY. 2019. Effects of Rutin on Anti-inflammatory in Adipocyte 3T3-L1 and Colon Cancer Cell SW-480. J. Korean Soc. Food Cult., 34(1):84-92 

  123. Lee SW, Hwang JY, Kim IS, Lee SJ, Jeong KS, Ko KP, Beak YH. 2021. Association between Demographic Factors and Sodium Intake, and Health-related Quality of Life: A Focus on Adults residing in Gyeongju Areas. J. Korean Soc. Food Cult., 36(1):121-129 

  124. Lee SY, Kim M. 2002. Effect of sucrose fatty acid ester on Yackwa quality. J. Korean Soc. Food Cult., 17(3):260-266 

  125. Lee SY, Lee JH, Kim MH. 2014. Comparison of breakfast and nutritional attitudes in elementary school students by obesity level in Chungnam area. J. Korean Soc. Food Cult., 29(5):390-405 

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