Volume.33 No.1 February 2020

• Study on the Prevention of Spinach Softening Using Calcium Chloride

  Ying Huang, Sen Jin Kim

  The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.1-8

  DOI:https://doi.org/10.9799/ksfan.2020.33.1.001

  Open abstract

• Quality Characteristics of Chiffon Cake with Cabbage Powder

  Hi-Jung Kim, Young-Ju Lee, Soon-Sil Chun

  The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.9-16

  DOI:https://doi.org/10.9799/ksfan.2020.33.1.009

  Open abstract

• Effects of the Fermented Black Garlic Extract on Lipid Metabolism and Hepatoprotection in Mice

  Soo Yeon Chung, Kyung-Hoon Han, Song-Hwan Bae, Sung Hee Han, Yong Kwon Lee

  The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.17-26

  DOI:https://doi.org/10.9799/ksfan.2020.33.1.017

  Open abstract

• Study on the Usage of Smartphone Food Delivery Apps among University Students in Chungbuk Area

  Yun-Jung Bae, Heejin Park, Minhee Sung, Hongbi Jo

  The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.27-36

  DOI:https://doi.org/10.9799/ksfan.2020.33.1.027

  Open abstract

• Quality Characteristics of Wet Noodles Containing Different Amounts of Doraji Powder

  Hyeon-Hee Yu, Zhu RuiYu, Seon Hyo Kim, Jong Chul Oh

  The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.37-48

  DOI:https://doi.org/10.9799/ksfan.2020.33.1.037

  Open abstract

• Quality Characteristics of Jelly with Rhubarb (Rheum rhaponticum) Stem Juice

  Mun-Suk Ha, Ji-Hyun Kim, Young-Ju Lee, Soon-Sil Chun

  The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.49-57

  DOI:https://doi.org/10.9799/ksfan.2020.33.1.049

  Open abstract

• Antioxidant Activities of Hydropoic-cultured Ginseng Roots and Leaves

  Youn Ri Lee, Jeong Hyun Seo, Chae Young Hong, Kil Ho Kim, Junsoo Lee, Heon Sang Jeong

  The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.58-63

  DOI:https://doi.org/10.9799/ksfan.2020.33.1.058

  Open abstract

• Antioxidant Activity of Pleurotus ostreatus and Pleurotus eryngii Hot Water Extracts by Drying Methods

  NaMi Kim, Jong-Dae Park, Yun-Sang Choi, Myunghee Lee, Jung-Min Sung

  The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.64-73

  DOI:https://doi.org/10.9799/ksfan.2020.33.1.064

  Open abstract

• Effect of Restaurant Brand Trust on Brand Relationship Quality

  Hyo Yeon Kim

  The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.74-85

  DOI:https://doi.org/10.9799/ksfan.2020.33.1.074

  Open abstract

• Effects of Antioxidant and Quality Characteristics of Herb Soy Sauce

  Ki-Myong Kim, Ji-Sun Shin, Jae-Woo Lee

  The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.86-90

  DOI:https://doi.org/10.9799/ksfan.2020.33.1.086

  Open abstract

• Analysis of Nutritional Components and Physiological Activity of Butternut Squash (Cucurbita moschata) by Drying Methods

  Wan-Sup Sim, Ho-Joong Kim, Su-Bin Ku, Seon-Hee Chae, Yong-Won Choi, Xiao Men, Sung-Min Park, Ok-Hwan Lee

  The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.91-97

  DOI:https://doi.org/10.9799/ksfan.2020.33.1.091

  Open abstract

• A Cohort Analysis on Sodium and Sodium-calorie Intake with the Korean National Health and Nutrition Examination Survey

  Sung-Bum Yang

  The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.98-104

  DOI:https://doi.org/10.9799/ksfan.2020.33.1.098

  Open abstract

• Comparison of Antioxidant and Antimicrobial Activities of Fingerroot (Boesenbergia pandura) and Ginger (Zingiber officinale Roscoe)

  Kyung-Haeng Lee, Eun-Su Shin, Eun-Joo Sim, Yun-Jung Bae

  The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.105-110

  DOI:https://doi.org/10.9799/ksfan.2020.33.1.105

  Open abstract

• The Application of the Lee’s Menu Engineering Method for Italian Pizzas

  Sung-Ho Lee

  The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.111-115

  DOI:https://doi.org/10.9799/ksfan.2020.33.1.111

  Open abstract