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

• Lee Sung-Ho

• Korean Journal of Food and Nutrition   2020  Volume.33  No.1 111 ~ 115

• Comparison of Antioxidant and Antimicrobial Activities of Fingerroot (Boesenbergia pandura) and Ging...

• Lee Kyung-Haeng

• Shin Eun-Su, Sim Eun-Joo, Bae Yun-Jung

• Korean Journal of Food and Nutrition   2020  Volume.33  No.1 105 ~ 110

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

• Yang Sung-Bum

• Korean Journal of Food and Nutrition   2020  Volume.33  No.1 98 ~ 104

• Analysis of Nutritional Components and Physiological Activity of Butternut Squash (Cucurbita moschat...

• Sim Wan-Sup

• Kim Ho-Joong, Ku Su-Bin, Chae Seon-Hee, Choi Young-Won, Men Xiao, Park Sung-MIn, Lee Ok-Hw...

• Korean Journal of Food and Nutrition   2020  Volume.33  No.1 91 ~ 97

• Effects of Antioxidant and Quality Characteristics of Herb Soy Sauce

• Kim Ki-Myong

• Shin Ji-Sun, Lee Jae-Woo

• Korean Journal of Food and Nutrition   2020  Volume.33  No.1 86 ~ 90

• Effect of Restaurant Brand Trust on Brand Relationship Quality - Focused on the Mediating Effect of ...

• Kim Hyo-Yeon

• Korean Journal of Food and Nutrition   2020  Volume.33  No.1 74 ~ 85

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

• Kim Na-Mi

• Park Jong-Dae, Choi Yun-Sang, Lee Myung-Hee, Sung Jung-Min

• Korean Journal of Food and Nutrition   2020  Volume.33  No.1 64 ~ 73

• Antioxidant Activities of Hydropoic-cultured Ginseng Roots and Leaves

• Lee Youn-Ri

• Seo Jeong-Hyeon, Hong Chae-Young, Kim Kil-Ho, Lee Jun-Soo, Jeong Heon-Sang

• Korean Journal of Food and Nutrition   2020  Volume.33  No.1 58 ~ 63

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

• Ha Mun-Suk

• Kim Ji-Hyun, Lee Young-Ju, Chun Soon-Sil

• Korean Journal of Food and Nutrition   2020  Volume.33  No.1 49 ~ 57

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

• Yu Hyeon-Hee

• Zhu RuiYu, Kim Seon-Hyo, Oh Jong-Chul

• Korean Journal of Food and Nutrition   2020  Volume.33  No.1 37 ~ 48

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

• Bae Yun-Jung

• Park Hee-Jin, Sung Min-Hee, Jo Hong-Bi

• Korean Journal of Food and Nutrition   2020  Volume.33  No.1 27 ~ 36

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

• Chung Soo-Yeon

• Han Kyung-Hoon, Bae Song-Hwan, Han Sung-Hee, Lee Yong-Kwon

• Korean Journal of Food and Nutrition   2020  Volume.33  No.1 17 ~ 26

• Quality Characteristics of Chiffon Cake with Cabbage Powder

• Kim Hee-Jung

• Lee Young-Ju, Chun Soon-Sil

• Korean Journal of Food and Nutrition   2020  Volume.33  No.1 9 ~ 16

• Study on the Prevention of Spinach Softening Using Calcium Chloride

• Huang Ying

• Kim Se-Jin

• Korean Journal of Food and Nutrition   2020  Volume.33  No.1 1 ~ 8