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Issue DateTitleAuthor(s)Type
2021Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein조미숙; 오지은Article
2021Emotions Evoked by Colors and Health Functionality Information of Colored Rice: A Cross-Cultural Study조미숙; 오지은Article
2020Satisfaction and purchase intention of imported fresh fruits based on familiarity: a case of Korean pears in Taiwan서선희Article
2020Mimicking menu choices: Menu choice failure and blame attribution of Korean customer서선희Article
2020A Systems Biological Approach to Understanding the Mechanisms Underlying the Therapeutic Potential of Red Ginseng Supplements against Metabolic Diseases권오란; 임예니Article
2020Mulberry Fruit Extract Promotes Serum HDL-Cholesterol Levels and Suppresses Hepatic microRNA-33 Expression in Rats Fed High Cholesterol/Cholic Acid Diet김양하; 장유진Article
2020Terms and nomenclature used for plant-derived components in nutrition and related research: efforts toward harmonization권오란Review
2020The fruit of acanthopanax senticosus harms improves arterial stiffness and blood pressure: A randomized, placebo-controlled trial권오란; 김유진; 임예니Article
2020Association Between Diet Quality and Cardiorespiratory Fitness in Korean Adults: The 2014-2015 National Fitness Award Project권오란; 김유진Article
2020Two-stage clustering analysis to detect pattern change of biomarker expression between experimental conditions권오란; 김유진Article
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