10 results  1 of 1 

1 Sodium content changes between 2015 and 2019 in restaurant menu items selected for sodium reduction in Daegu
Jian Ma, Yeon-Kyung Lee
Nutr Res Pract.2022;16(4):537-548.   Published online 2022 January 28     DOI: http://dx.doi.org/10.4162/nrp.2022.16.4.537
      
2 Current status of foodservice nutrition management and effects of welfare facility support for the elderly in Cheongju City
Joo-Eun Lee
Nutr Res Pract.2022;16(4):527-536.   Published online 2022 January 24     DOI: http://dx.doi.org/10.4162/nrp.2022.16.4.527
      
3 Comparison of Salinity and Sodium Content by the Salinity Measurement Frequency of Soups of Childcare Centers Enrolled in the Center for Children's Food Service Management in Daegu
Na-Yeong Lee, Yeon-Kyung Lee
Korean J Community Nutr.2020;25(1):13-20.   Published online 2020 January 20     DOI: http://dx.doi.org/10.5720/kjcn.2020.25.1.13
   
4 Current status, perception and practicability of restaurant staffs related to reducing sodium use in Seongnam, Korea
So-Hyun Ahn, Jong Sook Kwon, Kyungmin Kim, Yoonna Lee, Hye-Kyeong Kim
J Nutr Health.2019;52(5):475-487.   Published online 2019 October 30     DOI: http://dx.doi.org/10.4163/jnh.2019.52.5.475
      
5 Development of standards for reducing the sodium content and salinity of Korean fermented soybean sauces and representative Korean foods high in sodium∗
Lin Jiang, Eun-Kyung Shin, Jung-Sook Seo, Yeon-Kyung Lee
J Nutr Health.2019;52(2):185-193.   Published online 2019 January 19     DOI: http://dx.doi.org/10.4163/jnh.2019.52.2.185
   
6 Salinity of Representative Korean Foods High in Sodium from Home Meals, Foodservices, and Restaurants
Lin Jiang, Damin Shin, Yeon-Kyung Lee
Korean J Community Nutr.2018;23(4):333-340.   Published online 2018 August 31     DOI: http://dx.doi.org/10.5720/kjcn.2018.23.4.333
      
7 Comparison of sodium content of workplace and homemade meals through chemical analysis and salinity measurements
Eun-Kyung Shin, Yeon-Kyung Lee
Nutr Res Pract.2014;8(5):558-563.   Published online 2014 September 15     DOI: http://dx.doi.org/10.4162/nrp.2014.8.5.558
      
8 Measurements of Salinity and Salt Content by Menu Types Served at Industry Foodservice Operations in Daegu
Ji-Ae Kim, Yun-Hwa Kim, Moon-Young Ann, Yeon-Kyung Lee
Korean J Community Nutr.2012;17(5):637-651.   Published online 2012 October 31     DOI: http://dx.doi.org/10.5720/kjcn.2012.17.5.637
      
9 SmcR, the Quorum-sensing Master Regulator, Is Partially Involved in Temperature/Salinity-mediated Changes in Metalloprotease vvpE Expression in Vibrio vulnificus
Choon-Mee Kim, Sung-Heui Shin
J Bacteriol Virol.2012;42(1):29-39.   Published online 2012 March 23     DOI: http://dx.doi.org/10.4167/jbv.2012.42.1.29
      
10 Change of Vibrio vulnificus Metalloprotease VvpE Production by Temperature and Salinity
Choon-Mee Kim, Sung-Heui Shin
J Bacteriol Virol.2011;41(3):147-156.   Published online 2011 January 18     DOI: http://dx.doi.org/10.4167/jbv.2011.41.3.147
   

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