Theses_Master 659 Collection home page

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Issue DateTitleAuthor(s)Type
2020Investigating sweetness synergism of tertiary & quaternary low-calorie sweetener blends장유정Master's Thesis
2020Physicochemical Properties of Whole Wheat Dough and Noodle by Refrigerated Storage Times and Concentrations of Transglutaminase강민정Master's Thesis
2020섭취 환경 조건에 따른 나트륨 및 당 저감식품의 기호도김소현Master's Thesis
2020자폐범주성장애 아동의 식행동에 따른 식품기호도와 학부모의 영양교육 요구도 조사박혜진Master's Thesis
2020한ㆍ중 소비자 육류대체식품의 구매의도에 미치는 영향 관한 연구ZHAO, YAXINMaster's Thesis
2020맛 연상요소의 제품 포장 적용을 통한 교차 감각 대응 (Cross-modal correspondence) 연구박서은Master's Thesis
2018Depletion of Prohibitin 1 Maintains Low Glutathione Level Despite Treatments of S-adenosylmethionine and Its Combination with Taurine and/or Betaine김민형Master's Thesis
2020A role of AlkB homolog 5 (ALKBH5), an RNA demethylase, in early myogenesis최서윤Master's Thesis
2020Anti-obesity effect of Chrysanthemum morifolium in a high fat diet-induced obese rats이윤진Master's Thesis
2020Beta-carotene exerts anti-colon cancer stem cells effects by regulating DNA methylation and histone acetylation김다은Master's Thesis
2020Chrysanthemum morifolium extract improves energy expenditure and fatty liver in rats fed a high fat diet이재린Master's Thesis
2020RS4 (Resistant Starch)와 DRM (Digestion Resistant Maltodextrin)을 첨가한 배 파운드케이크의 개발 및 최적화 연구김영서Master's Thesis
2020당뇨환자용 고단백 스낵의 개발과 임상 및 기호도 연구양준영Master's Thesis
2020Food Neophobia Scale을 이용한 패키지 디자인의 시각적 정보에 따른 가정간편식 구매태도전은영Master's Thesis
2018Prohibitin 1 Deficiency Causes Impairment of Lipid Metabolism and the Disruption is Deteriorated by Excessive Palmitic Acids in HepatocytesWEN, YANRANMaster's Thesis
2019액티브 시니어의 면류에 대한 선택속성과 가치체계 연구오혜인Master's Thesis
2019Mulberry leaf extract ameliorates hepatic fat accumulation and inflammation in rats fed high-fat diet김채민Master's Thesis
2019Consumer acceptance for dried fruitsWONG, RUNROUMaster's Thesis
2019Anti-thrombotic and Pro-fibrinolytic Effect of Oriental Melon (Cucumis melo L . var makuwa) in a Rat Model of Platelet ActivationHENDRYANTI, DEA NATHANIAMaster's Thesis
2019주재료 및 RS4(Resistant starch)함량에 따른 마시는 죽의 기호도와 품질특성유수미Master's Thesis

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