WPRIM Management System> DCMS> Nutrition Research and Practice> 2023> 17> 3

Volume: 17 Issue: 3

1. Highly water-soluble diacetyl chrysin ameliorates diabetes-associated renal fibrosis and retinal microvascular abnormality in db/db mice Page:421—437
2. Korean consumers’ use and concerns about food delivery service Page:583—596
3. Evaluation of medical nutrition therapy using the food-based index of dietary inflammatory potential (FBDI) in diabetes mellitus patients Page:529—540
4. Comparison of participant and nonparticipant perceptions on healthy restaurant for sodium reduction: a qualitative study Page:503—515
5. Factors affecting the willingness to pay extra for safe food Page:565—582
6. Association between diet quality and type of meal companion: the 2013–2015Korea National Health and Nutrition Examination Survey (KNHANES) Page:553—564
7. Dopamine and serotonin alterations by Hizikia fusiformis extracts under in vitro cortical primary neuronal cell cultures Page:408—420
8. Role of heat shock protein 70 in regulation of anti-inflammatory response to curcumin in 3T3-L1 adipocytes Page:397—407
9. Effects of dietary salt intake restriction on blood glucose levels:a meta-analysis of crossover study Page:387—396
10. Analysis of the factors that influence preschool children eating behavior by applying the health belief model: Seoul and Gyeonggi Province Page:541—552
11. Sodium intake trend and current intake level by meal provision place among the citizens of Seoul Page:516—528
12. Effect of preoperative immunonutrition on fecal microbiota in colon cancer patients: a secondary analysis of a randomized controlled trial Page:475—486
13. Quercetin inhibits body weight gain and adipogenesis via matrix metalloproteinases in mice fed a highfat diet Page:438—450
14. Resting energy expenditure in Korean type 2 diabetes patients: comparison between measured and predicted values Page:464—474
15. The effects of cigarette smoking and alcohol drinking on salty taste preferences based on Korean Community Health Survey data Page:487—502
16. Estimated dietary vitamin D intake and major vitamin D food sources of Koreans: based on the Korea National Health and Nutrition Examination Survey 2016–2019 Page:451—463

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