| |
original article |
Journal |
Date |
Title |
Authors All Authors |
| 1 |
[GO] |
Journal of the Korean Society of Food Science and Nutrition |
2023―Jun―29 |
A Study on Diet Perceptions and Trends Before and After COVID-19 Using Big Data Analysis |
Eunjung Lee, Hyosun Jung, Jina Jang |
| 2 |
[GO] |
Journal of the Korean Society of Food Science and Nutrition |
2023―Jun―29 |
Dietary Life among Korean Adolescents Before COVID-19 (2018~2019) and During COVID-19 (2020~2021): Data Analysis of the 2018~2021 Youth Consumer Behavior Survey for Food |
Bae Jeong Kim, Sun A Choi, Jeong Ok Rho |
| 3 |
[GO] |
Preventive Nutrition and Food Science |
2022―Jul―04 |
The Role of Diet and Supplements in the Prevention and Progression of COVID-19: Current Knowledge and Open Issues |
Roberta Elisa Rossi, Jie Chen, Martyn Evan Caplin |
| 4 |
[GO] |
Preventive Nutrition and Food Science |
2021―Oct―01 |
Carotenoids: Therapeutic Strategy in the Battle against Viral Emerging Diseases, COVID-19: An Overview |
Ayman Khalil, Diana Tazeddinova, Khaled Aljoumaa, Zhumayeva Araigul Kazhmukhanbetkyzy, Ayan Orazov, Abduvali Djabarovich Toshev |
| 5 |
[GO] |
Preventive Nutrition and Food Science |
2021―Apr―01 |
Positive Therapeutic Role of Selected Foods and Plant on Ailments with a Trend Towards COVID-19: A Review |
Beatrice Mofoluwaso Fasogbon, Oluwaseun Hannah Ademuyiwa, Oluwaseun Peter Bamidele, Ibukunoluwa Elizabeth Wahab, Abimbola Theresa Ola-Adedoyin, Oluwabukunmi Alakija |
| 6 |
[GO] |
Journal of the Korean Society of Food Science and Nutrition |
2020―Oct―12 |
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 Jegal, Seung-woo Lee, Ji-Yun Hwang |
