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| 1 |
Nutrient modulation of viral infection-implications for COVID-19
Kim, Hye-Keong;Park, Chan Yoon;Han, Sung Nim;
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The Korean Nutrition Society
, v.15, no.sup1, pp.1-21,
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| 2 |
Food service industry in the era of COVID-19: trends and research implications
Lee, Seoki;Ham, Sunny;
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The Korean Nutrition Society
, v.15, no.sup1, pp.22-31,
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| 3 |
25-Hydroxyvitamin D level is associated with mortality in patients with critical COVID-19: a prospective observational study in Mexico City
Parra-Ortega, Israel;Alcara-Ramirez, Diana Guadalupe;Ronzon-Ronzon, Alma Angelica;Elias-Garcia, Fermin;Mata-Chapol, Jose Agustin;Cervantes-Cote, Alejandro Daniel;Lopez-Martinez, Briceida;Villasis-Keever, Miguel Angel;Zurita-Cruz, Jessie Nallely;
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The Korean Nutrition Society
, v.15, no.sup1, pp.32-40,
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| 4 |
Changes in eating habits and lifestyle during COVID-19 curfew in children in Saudi Arabia
Hanbazaza, Mahitab;Wazzan, Huda;
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The Korean Nutrition Society
, v.15, no.sup1, pp.41-52,
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| 5 |
Factors associated with the weight change trend in the first year of the COVID-19 pandemic: the case of Turkey
Onal, Hulya Yilmaz;Bayram, Banu;Yuksel, Aysun;
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The Korean Nutrition Society
, v.15, no.sup1, pp.53-69,
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| 6 |
Effect of a restaurant hygienic grade certificate program on consumer choices
Kim, Jae-il;Choi, Jinkyung;
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The Korean Nutrition Society
, v.15, no.sup1, pp.70-78,
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| 7 |
Determinants of restaurant consumers' intention to practice COVID-19 preventive behavior: an application of the theory of planned behavior
Jeong, Jin-Yi;Lee, Hojin;
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The Korean Nutrition Society
, v.15, no.sup1, pp.79-93,
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| 8 |
COVID-19 and changes in Korean consumers' dietary attitudes and behaviors
Rha, Jong-Youn;Lee, Bohan;Nam, Youngwon;Yoon, Jihyun;
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The Korean Nutrition Society
, v.15, no.sup1, pp.94-109,
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| 9 |
Major concerns regarding food services based on news media reports during the COVID-19 outbreak using the topic modeling approach
Yoon, Hyejin;Kim, Taejin;Kim, Chang-Sik;Kim, Namgyu;
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The Korean Nutrition Society
, v.15, no.sup1, pp.110-121,
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