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Issue DateTitleAuthor(s)Type
2023Capturing consumers' visual attention toward sugar-reduction information – Focusing on sugar-reduced beverages using eye-tracking experiments조미숙; 오지은Article
2023Effect of 12-week intermittent calorie restriction compared to standard of care in patients with nonalcoholic fatty liver disease: a randomized controlled trial김유리; 김휘영; 이혜아; 이한아Article
2021Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract조미숙; 오지은Article
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
2022Consumer's Preference for Bibimnaengmyeon Sauce Supplemented with Different Amounts of Watermelon Powder조미숙; 오지은Article
2021Changes in the glucose and insulin responses according to high-protein snacks for diabetic patients조미숙; 오지은Article
2021Mealtime Behaviors and Food Preferences of Students with Autism Spectrum Disorder조미숙; 김유리; 오지은Article
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
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