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신산업융합대학
식품영양학과
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Results 131-140 of 175 (Search time: 0.0 seconds).
Item hits:
Issue Date
Title
Author(s)
Type
2020
Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits
조미숙; 정서진
Article
2023
Newly developed care food enhances grip strength in older adults with dysphagia: a preliminary study
조미숙; 김유리
Article
2023
Fabrication of Superhydrophobic Water-Pinning Surfaces through Integration of Silica Colloids into Cellulose Nanocrystals
김미경; 도한솔; 황혜림
Article
2023
Korean vegetarian values: ethics, sustainability and quality of life
조미숙; 오지은
Article
2022
Differences between Vegetarians and Omnivores in Food Choice Motivation and Dietarian Identity
조미숙; 오지은
Article
2021
A study of customer perception of visual information in food stands through eye-tracking
조미숙; 오지은
Article
2022
A Study on the Factors Affecting Customer Satisfaction with Institutional Foodservice during COVID-19
조미숙; 오지은
Article
2023
Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults
조미숙; 정서진; 오지은
Article
2022
Dietary Habits, Food Product Selection Attributes, Nutritional Status, and Depression in Middle-Aged and Older Adults with Dysphagia
조미숙; 오지은
Article
2022
Comparison of CATA and napping to identify sensory properties and drivers of liking for novel blended teas using Dendranthema Zawadskii Var. Latilobum
조미숙; 오지은
Article
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-Author
7
고광석
47
권오란
2
김미경
26
김양하
24
김유리
5
김유진
1
김지연
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김혜숙
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김휘영
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도한솔
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-Subject
7
AMPK
7
obesity
6
inflammation
6
Obesity
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microRNA
4
diet
4
oxidative stress
3
Consumer acceptance
3
Dietary Reference Intake
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food
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2024
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2023
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2022
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2021
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