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Showing results 61 to 90 of 170

Issue DateTitleAuthor(s)Type
2014Relationships of adolescent's dietary habits with personality traits and food neophobia according to family meal frequency조미숙Article
2016Roasting conditions for optimization of citri unshii pericarpium antioxidant activity using response surface methodology조미숙Article
2020RS4 (Resistant Starch)와 DRM (Digestion Resistant Maltodextrin)을 첨가한 배 파운드케이크의 개발 및 최적화 연구김영서Master's Thesis
2010Salt Substitute Effect of flavorings and intensity Rating of Beef Soup in Different Test Settings조미숙Article
2020Selection attributes of non-timber forest products and consumer attitudes among food-related lifestyle segmentation조미숙; 오지은Article
2013Sous-vide 잡채에 대한 한국과 중국 소비자 기호도전여진Master's Thesis
2015Studies of nutrient composition of transitional human milk and estimated intake of nutrients by breast-fed infants in Korean mothers조미숙; 김유리Article
2016Study on importance-performance analysis regarding selection attributes of rice-convenience foods조미숙Article
2016Taste education reduces food neophobia and increases willingness to try novel foods in school children조미숙; 박보경Article
2020Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits조미숙; 정서진Article
2011The Development and Application of the Korean Dietary Pattern Score(KDPS)조미숙Meeting Abstract
2016The effect of coffee consumption on food group intake, nutrition intake, and metabolic syndrome of Korean adults-2010 KNHANES (V-1)조미숙; 오지은Article
2014The effect of LED irradiation on the quality of cabbage stored at a low temperature조미숙; 오지은Article
2013The evolution of bulgogi over the past 100 years조미숙Article
2014The traditional korean dietary pattern is associated with decreased risk of metabolic syndrome: Findings from the korean national health and nutrition examination survey, 1998-2009조미숙Article
2019Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean panels and consumers조미숙; 정서진Article
2014Understanding the effect of culture on food representations using word associations: The case of "rice" and "good rice"김광옥; 조미숙Article
2012가열조건과 조리법을 달리한 오징어의 품질특성최은주Master's Thesis
2017가족동반 식사가 성인의 식생활 및 건강 상태에 미치는 영향 연구오나래Master's Thesis
2011가족식사 참여도가 식습관, 인성특성 및 푸드 네오포비아에 미치는 영향김미선Master's Thesis
2009간장농도와 침지온도에 따른 미숙과 방울토마토장아찌의 저장 중 품질 특성변화김진아Master's Thesis
2017개인 가치에 따른 편의점 도시락의 선택속성 및 구매행동최정인Master's Thesis
2018건강 라이프스타일에 따른 고단백스낵의 선택속성과 구매행동황지언Master's Thesis
2023건강한 식사에 대한 인지구조 및 이에 따른 즉석섭취식품 선택속성 연구여가은Doctoral Thesis
2011고등학생의 식품 첨가물에 대한 인식과 가공식품 구매행동이영주Master's Thesis
2023고령친화 고단백 제육 무스의 겔화제 혼합 비율 최적화 연구김현경Master's Thesis
2023고령친화 고단백 젤리 개발 및 최적화 연구이주희Master's Thesis
2021구절초를 활용한 블렌딩티 개발과 기호도 연구이지오Master's Thesis
2010국가이미지가 한식이미지와 구매의도에 미치는 영향이순민Master's Thesis
2012국내 거주 외국인들의 식생활 라이프스타일에 따른 초밥의 선택속성 및 행동김정하Master's Thesis

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