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신산업융합대학
식품영양학과
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Results 1-10 of 10 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
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2021
A study of customer perception of visual information in food stands through eye-tracking
조미숙; 오지은
Article
2021
Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract
조미숙; 오지은
Article
2021
Changes in the glucose and insulin responses according to high-protein snacks for diabetic patients
조미숙; 오지은
Article
2021
Mealtime Behaviors and Food Preferences of Students with Autism Spectrum Disorder
조미숙; 김유리; 오지은
Article
2021
Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein
조미숙; 오지은
Article
2021
Emotions Evoked by Colors and Health Functionality Information of Colored Rice: A Cross-Cultural Study
조미숙; 오지은
Article
2020
A 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; 오지은
Article
2020
A 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; 오지은
Article
2020
Food-related lifestyle segmentation and beverage attribute' selection: toward understanding of sugar-reduced beverages choice
조미숙; 오지은
Article
2020
Selection attributes of non-timber forest products and consumer attitudes among food-related lifestyle segmentation
조미숙; 오지은
Article
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autism spectrum disorder
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blood glucose
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confectionery
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-Date issued
6
2021
4
2020
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