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Current Issue
Volume 49 Number 9, September 2020

Original Articles
907 Metabolic Analysis and Neuroprotective Effect of Domestic and Imported Walnuts (Juglans regia L.)
Jong Hyun Moon1, Uk Lee2, Jong Min Kim1, Seon Kyeong Park1, Jin Yong Kang1, Eun Jin Shin1, Gil Han Kim1, Hyun-Jin Kim1, Chul-Woo Kim2, and Ho Jin Heo1
1Division of Applied Life Science (BK21 plus), Gyeongsang National University 2Division of Special Forest Products, National Institute of Forest Science
919 Isoeugenol Inhibits PCSK9 in HepG2 Cells
Hyo-Kyoung Choi and Min-Yu Chung
Research Division of Food Functionality, Korea Food Research Institute
925 Neuroprotective Effects of Extract of Panax ginseng Sprouts Cultivated by Hydroponics Using Desalinated Magma Seawater of Jeju Island (Korea) Against Neurotoxicity In Vitro
Yoon Pyo Choi1, Youn Bi Jang1, Ge Sun Choi1, Mee Hyang Kwon1, Da Yeon Lee1, Byung Woo Kang1, Jinseol Rhee1, Bo Seung Seo1, Dae Won Kim1, Jai Jun Choung1, Ji Youn Lee2, Won Guk Jang3, and Seung Woo Kang1
1Central Research Institute, ARIBIO Co., Ltd. 2JEJUBANNE Co., Ltd. 3JEJU TECHNOPARK, Lava Water Center
940 Antioxidant Activities of Fermented Ulva pertusa Kjellman
So-Yun Kang, Kyoung-Hee Kim, and Hong-Sun Yook
Department of Food and Nutrition, Chungnam National University
946 Quality Characteristics and Antioxidant Activity of Sikhye Made with Different Amount of Aronia Juice
Eun-Sun Hwang and EunMyoung Sohn
School of Wellness Industry Convergence, Food and Nutrition, Hankyong National University
953 Quality Characteristics and Antioxidant Activity of Sponge Cake Added with Tetragonia tetragonoides Powder
Jin A Yoon
Department of Food and Nutrition, KC University
961 Contents of Water-Soluble Vitamins as Thiamine, Riboflavin, and Niacin in Husked and Milled Rice of Korean New Bred Cultivars
Jinsoo Jeon1, Sang Hoon Lee2, Young Min Choi2, and Myoung-Gun Choung1
1Department of Herbal Medicine Resource, Kangwon National University 2Department Agrofood Resources, National Academy of Agricultural Sciences, Rural Development Administration
969 Comparison of Nutritional Components of Beets from Three Different Beta vulgaris L. Cultivars in Korea
Seo-Yeon Park1, Jong-Hun Lee1, Bo-Min Kim1, Su-Jeong Baik1, Sang-Hoon Lee2, and Jin-Sik Nam3
1Food Analysis Research Center and 3Department of Food and Nutrition, Suwon Women¡¯s University 2Department of Agrofood Resources, National Institute of Agricultural Sciences, RDA
977 Improved Preparation of para-Nitrophenyl Maltooligosaccharides Using Cyclodextrin Glucanotransferase
Yu-Jeong Shin, Seung-Hye Woo, Hyun-Mo Jeong, Ji-Soo Kim, and Jae-Hoon Shim
Department of Food Science and Nutrition and The Korean Institute of Nutrition, Hallym University
984 Physicochemical Properties of Dry Aged Chicken Breast Applicate Electric Field Super Cooling System
Han-Sol Kim, Sol-Hee Lee, and Hack-Youn Kim
Department of Animal Resources Science, Kongju National University
991 Quality Characteristics of American Waffle with Whole Wheat Flour
Mun-Yong Kim
Research Institute, SPCSamlip
1000 Quality Characteristics of Anchovy-Meju Fermented with Bacillus velezensis L2
Ji Sun Park1, Ho Woo Lee2, Ye-Seul Seo1, and Eun Ju Yang1
1Food Research Center, Jeonnam Bioindustry Foundation 2Chungwoo F&B Co.
1009 Quantitative Microbial Risk Assessment and Control Effects of Clostridium perfringens and Bacillus cereus in Ready-To-Eat Lunch Box
Su Jin Kim1, Jeong Yeon Lee1, Sang Do Ha2, Min Suk Rhee3, Yo Han Yoon4, and Ki Sun Yoon1
1Department of Food and Nutrition, Kyung Hee National University 2Department of Food Science and Technology, Chung Ang University 3Department of Biotechnology, Korea University 4Risk Analysis Research Center, Sookmyung Women¡¯s University
1023 Study on the Job Importance, Job Performance, Job Satisfaction, and Turnover Intention of Employees according to the Budget Size of Center for Children¡¯s Foodservice Management (CCFSM)
Won Kyung Seo1 and Jeong Ok Rho2
1Major of Nutrition Education, The Graduate School of Education, and 2Department of Food Science and Human Nutrition, Jeonbuk National University
1036 Coping with Hygiene under the COVID-19 and Perceptions of Food Service Quality as well as Revisit Intention of Restaurant Customer: A Scenario-Based Case Study
Tae-Hwan Jegal1, Seung-woo Lee1,2, and Ji-Yun Hwang2
1Andamiro Cooperative 2Major of Foodservice Management and Nutrition, Sangmyung University
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of Food Science and Nutrition
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