2009 | Food behavior and growth of cerebral palsy children - A study for the development of snack | 조미숙 | Article |
2016 | Food Group Intakes as Determinants of Iodine Status among US Adult Population | 조미숙 | Article |
2011 | Food neophobia and willingness to try non-traditional foods for Koreans | 조미숙 | Article |
2020 | Food-related lifestyle segmentation and beverage attribute' selection: toward understanding of sugar-reduced beverages choice | 조미숙; 오지은 | Article |
2021 | Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract | 조미숙; 오지은 | Article |
2015 | Frequent Consumption of Meals Prepared Outside Home Influence Dietary Adequacy and Diversity in Korean Adults | 조미숙 | Meeting Abstract |
2023 | Korean vegetarian values: ethics, sustainability and quality of life | 조미숙; 오지은 | Article |
2021 | Mealtime Behaviors and Food Preferences of Students with Autism Spectrum Disorder | 조미숙; 김유리; 오지은 | Article |
2023 | Newly developed care food enhances grip strength in older adults with dysphagia: a preliminary study | 조미숙; 김유리 | Article |
2010 | Noodle consumption patterns of american consumers: NHANES 2001-2002 | 조미숙 | Article |
2015 | Nutritional and health consequences are associated with food insecurity among Korean elderly: Based on the fifth (2010) Korea National Health and Nutrition Examination Survey (KNHANES V-1) | 조미숙; 오지은 | Article |
2010 | Occurrence of patulin in various fruit juices from south Korea: An exposure assessment | 조미숙 | Article |
2021 | Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein | 조미숙; 오지은 | Article |
2015 | Physicochemical Characteristics And Sensory Properties Of Commercial Mukeunji Products | 조미숙; 정서진 | Article |
2024 | Quality Characteristics of Dipping Sauce Containing Blended Kimchi; [혼합김치를 첨가한 디핑소스의 품질특성 원문보기 KCI 원문보기 인용] | 조미숙 | Article |
2014 | Relationships of adolescent's dietary habits with personality traits and food neophobia according to family meal frequency | 조미숙 | Article |
2016 | Roasting conditions for optimization of citri unshii pericarpium antioxidant activity using response surface methodology | 조미숙 | Article |
2010 | Salt Substitute Effect of flavorings and intensity Rating of Beef Soup in Different Test Settings | 조미숙 | Article |
2020 | Selection attributes of non-timber forest products and consumer attitudes among food-related lifestyle segmentation | 조미숙; 오지은 | Article |
2015 | Studies of nutrient composition of transitional human milk and estimated intake of nutrients by breast-fed infants in Korean mothers | 조미숙; 김유리 | Article |
2016 | Study on importance-performance analysis regarding selection attributes of rice-convenience foods | 조미숙 | Article |
2024 | Study on the Physicochemical Characteristics and Preference for Meat-Based Senior-Friendly Foods Treated with Saturated Vapor; [포화증기 기술을 적용한 육류 고령친화식품의 품질특성 및 기호도 연구] | 조미숙; 오지은 | Article |
2016 | Taste education reduces food neophobia and increases willingness to try novel foods in school children | 조미숙; 박보경 | Article |
2020 | Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits | 조미숙; 정서진 | Article |
2011 | The Development and Application of the Korean Dietary Pattern Score(KDPS) | 조미숙 | Meeting Abstract |
2016 | The effect of coffee consumption on food group intake, nutrition intake, and metabolic syndrome of Korean adults-2010 KNHANES (V-1) | 조미숙; 오지은 | Article |
2014 | The effect of LED irradiation on the quality of cabbage stored at a low temperature | 조미숙; 오지은 | Article |
2013 | The evolution of bulgogi over the past 100 years | 조미숙 | Article |
2014 | The traditional korean dietary pattern is associated with decreased risk of metabolic syndrome: Findings from the korean national health and nutrition examination survey, 1998-2009 | 조미숙 | Article |
2019 | Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean panels and consumers | 조미숙; 정서진 | Article |