• Coping with Hygiene under the COVID-19 and Perceptions of Food Service Quality as well as Revisit In...

• Jegal Tae-Hwan

• Lee Seung-Woo, Hwang Ji-Yun

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.9 1036 ~ 1043

• Study on the Job Importance, Job Performance, Job Satisfaction, and Turnover Intention of Employees ...

• Seo Won-Kyung

• Rho Jeong-Ok

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.9 1023 ~ 1035

• Quantitative Microbial Risk Assessment and Control Effects of Clostridium perfringens and Bacillus c...

• Kim Su-Jin

• Lee Jeong-Yeon, Ha Sang-Do, Rhee Min-Suk, Yoon Yo-Han, Yoon Ki-Sun

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.9 1009 ~ 1022

• Quality Characteristics of Anchovy-Meju Fermented with Bacillus velezensis L2

• Park Ji-Sun

• Lee Ho-Woo, Seo Ye-Seul, Yang Eun-Ju

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.9 1000 ~ 1008

• Quality Characteristics of American Waffle with Whole Wheat Flour

• Kim Mun-Yong

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.9 991 ~ 999

• Physicochemical Properties of Dry Aged Chicken Breast Applicate Electric Field Super Cooling System

• Kim Han-Sol

• Lee Sol-Hee, Kim Hack-Youn

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.9 984 ~ 990

• Improved Preparation of para-Nitrophenyl Maltooligosaccharides Using Cyclodextrin Glucanotransferase

• Shin Yu-Jeong

• Woo Seung-Hye, Jeong Hyun-Mo, Kim Ji-Soo, Shim Jae-Hoon

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.9 977 ~ 983

• Comparison of Nutritional Components of Beets from Three Different Beta vulgaris L. Cultivars in Kor...

• Park Seo-Yeon

• Lee Jong-Hun, Kim Bo-Min, Baik Su-Jeong, Lee Sang-Hoon, Nam Jin-Sik

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.9 969 ~ 976

• Contents of Water-Soluble Vitamins as Thiamine, Riboflavin, and Niacin in Husked and Milled Rice of ...

• Jeon Jin-Soo

• Lee Sang-Hoon, Choi Young-Min, Choung Myoung-Gun

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.9 961 ~ 968

• Quality Characteristics and Antioxidant Activity of Sponge Cake Added with Tetragonia tetragonoides ...

• Yoon Jin-A

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.9 953 ~ 960

• Quality Characteristics and Antioxidant Activity of Sikhye Made with Different Amount of Aronia Juic...

• Hwang Eun-Sun

• Sohn Eun-Myoung

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.9 946 ~ 952

• Antioxidant Activities of Fermented Ulva pertusa Kjellman

• Kang So-Yun

• Kim Kyoung-Hee, Yook Hong-Sun

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.9 940 ~ 945

• Neuroprotective Effects of Extract of Panax ginseng Sprouts Cultivated by Hydroponics Using Desalina...

• Choi Yoon-Pyo

• Jang Youn-Bi, Choi Ge-Sun, Kwon Mee-Hyang, Lee Da-Yeon, Kang Byung-Woo, Rhee Jin-Seol, Seo...

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.9 925 ~ 939

• Isoeugenol Inhibits PCSK9 in HepG2 Cells

• Choi Hyo-Kyoung

• Chung Min-Yu

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.9 919 ~ 924

• Metabolic Analysis and Neuroprotective Effect of Domestic and Imported Walnuts (Juglans regia L.)

• Moon Jong-HYun

• Lee Uk, Kim Jong-Min, Park Seon-Kyeong, Kang Jin-Yong, Shin Eun-Jin, Kim Gil-Han, Kim Hyun...

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.9 907 ~ 918