Browsing by Author 오지은

Jump to:
All A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
  • Sort by:
  • In order:
  • Results/Page
  • Authors/Record:

Showing results 1 to 29 of 29

Issue DateTitleAuthor(s)Type
2021A study of customer perception of visual information in food stands through eye-tracking조미숙; 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
2021Changes in the glucose and insulin responses according to high-protein snacks for diabetic patients조미숙; 오지은Article
2018Changes in the physicochemical and microbiological properties of dried anchovy Engraulis japonicus during storage조미숙; 오지은Article
2016Characterization of volatile metabolites in fermented oat by Lactobacillus paracasei or Lactobacillus plantarum오지은Master's Thesis
2018Comparison of creatinine index and geriatric nutritional risk index for nutritional evaluation of patients with hemodialysis조미숙; 오지은Article
2019Consumer perception and attitudes towards sugar reduced beverages according to the food-related lifestyle: Focusing on the physical and environmental factors of sugar reduced beverage조미숙; 오지은Article
2019Development of yuja (Citrus junos) beverage based on antioxidant properties and sensory attributes using response surface methodology조미숙; 오지은Article
2022Differences between Vegetarians and Omnivores in Food Choice Motivation and Dietarian Identity조미숙; 오지은Article
2018Effect of food-related lifestyle on beverage selection attributes of adolescents오지은Article
2021Emotions Evoked by Colors and Health Functionality Information of Colored Rice: A Cross-Cultural Study조미숙; 오지은Article
2020Food-related lifestyle segmentation and beverage attribute' selection: toward understanding of sugar-reduced beverages choice조미숙; 오지은Article
2021Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract조미숙; 오지은Article
2021Mealtime Behaviors and Food Preferences of Students with Autism Spectrum Disorder조미숙; 김유리; 오지은Article
2015Nutritional 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; 오지은Article
2019OECD 8개국 국가수준 유아 언어교육과정 비교분석오지은Master's Thesis
2021Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein조미숙; 오지은Article
2020Selection attributes of non-timber forest products and consumer attitudes among food-related lifestyle segmentation조미숙; 오지은Article
2016The effect of coffee consumption on food group intake, nutrition intake, and metabolic syndrome of Korean adults-2010 KNHANES (V-1)조미숙; 오지은Article
2014The effect of LED irradiation on the quality of cabbage stored at a low temperature조미숙; 오지은Article
2016공공도서관장의 리더십 역량모델 개발 및 측정에 관한 연구오지은Doctoral Thesis
2015구조화된 목소리 활용 프로그램을 통한 호스피스 환자의 심리적 안정감에 관한 사례오지은Master's Thesis
2015국내 성인지적장애인 음악치료 현황 및 중재 실행 조사오지은Master's Thesis
2001녹차보리죽의 개발 및 저장기간과 해동방법에 따른 죽의 품질 특성오지은Master's Thesis
2004무상증자, 주식배당, 주식분할의 정보효과에 대한 실증분석오지은Master's Thesis
2020자폐범주성장애 아동의 식행동에 따른 식품기호도와 학부모의 영양교육 요구도 조사박혜진Master's Thesis
2009제브라피쉬 피부조직의 탄력섬유에 대한 연구오지은Master's Thesis
2014품질기능전개(Quality Function Deployment)기법을 활용한 외식 상품 기획오지은Doctoral Thesis