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Showing results 1 to 30 of 126

Issue DateTitleAuthor(s)Type
2014A study on dietary habits and food intakes in adults aged 50 or older according to depression status서선희; 조미숙; 김유리Article
2020A study on the Consumer's preference and purchasing behavior of high-protein bars with soy protein isolate [분리대두단백을 첨가한 고단백 바에 대한 소비자 기호도와 구매의도 연구]조미숙; 오지은Article
2020A study on the improvement of tangible and intangible foodservice facilities in complex cultural spaces [복합문화공간 내 식음시설의 유무형 외식상품 개선을 위한 중요도-수행도 분석]조미숙; 오지은Article
2012Acceptance of vegetable menus of a school lunch program by high school students in seoul and its association with health and dietary behavioral factors조미숙Article
2015Can Iodine Status be Predicted by Food Group Intake?조미숙Meeting Abstract
2017Changes in 4'-O-methylpyridoxine (ginkgotoxin) and antioxidant activity in ginkgo biloba seeds in different cooking conditions조미숙Article
2016Changes in iodine status among US adults, 2001-2012조미숙Article
2018Changes in the physicochemical and microbiological properties of dried anchovy Engraulis japonicus during storage조미숙; 오지은Article
2008Characterization of microorganisms in Eoyukjang오상석; 조미숙Article
2008Characterization of volatile components according to fermentation periods in Gamdongchotmoo kimchi이종미; 김영석; 조미숙; 이상미Article
2007Characterization of volatile components in Eoyuk-jang이종미; 김영석; 조미숙Article
2013Chinese consumer preference of chicken burgers cooked by sous-vide with korean-styled seasoning and available on the Chinese fast food market조미숙Article
2015Comfort Food Perceptions and Emotional Responses김정현Master's Thesis
2018Comparison of creatinine index and geriatric nutritional risk index for nutritional evaluation of patients with hemodialysis조미숙; 오지은Article
2019Consumer perception and attitudes towards sugar reduced beverages according to the food-related lifestyle: Focusing on the physical and environmental factors of sugar reduced beverage조미숙; 오지은Article
2013Consumers' attitude towards rice cooking processes in Korea, Japan, Thailand and France김광옥; 조미숙Article
2020Development and optimization of a pear pound cake with resistant starch and digestion resistant maltodextrin조미숙Article
2013Development of a Korean Diet Score (KDS) and its application assessing adherence to Korean healthy diet based on the Korean Food Guide Wheels조미숙Article
2019Development of yuja (Citrus junos) beverage based on antioxidant properties and sensory attributes using response surface methodology조미숙; 오지은Article
2016Dietary quality differs by consumption of meals prepared at home vs. outside in Korean adults조미숙Article
2011East Asian cuisine perceptions in New York City between 1997 and 2007조미숙Review
2016Effects of freezing storage temperature on the storage stability of beef조미숙Article
2009Food behavior and growth of cerebral palsy children - A study for the development of snack조미숙Article
2016Food Group Intakes as Determinants of Iodine Status among US Adult Population조미숙Article
2011Food neophobia and willingness to try non-traditional foods for Koreans조미숙Article
2020Food Neophobia Scale을 이용한 패키지 디자인의 시각적 정보에 따른 가정간편식 구매태도전은영Master's Thesis
2012Food Neophobia와 입맛 예민도가 여대생의 나물섭취 및 기호에 미치는 영향박선영Master's Thesis
2015Frequent Consumption of Meals Prepared Outside Home Influence Dietary Adequacy and Diversity in Korean Adults조미숙Meeting Abstract
2018ISP(Isolated soybean protein)와 WP(Whey protein) 배합비를 달리한 고단백 쿠키의 품질특성과 소비자 기호박혜린Master's Thesis
2013LED 광처리가 토마토의 저장기간에 따른 품질 및 항산화 성분에 미치는 영향여지윤Master's Thesis

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