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Showing results 1 to 30 of 173

Issue DateTitleAuthor(s)Type
20221인 가구와 다인 가구의 식이 섭취와 건강상태 연구이승재Doctoral Thesis
2021A study of customer perception of visual information in food stands through eye-tracking조미숙; 오지은Article
2014A study on dietary habits and food intakes in adults aged 50 or older according to depression status서선희; 조미숙; 김유리Article
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
2022A Study on the Factors Affecting Customer Satisfaction with Institutional Foodservice during COVID-19조미숙; 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
2012Acceptance of vegetable menus of a school lunch program by high school students in seoul and its association with health and dietary behavioral factors조미숙Article
2021Association of food insecurity with nutrient intake and depression among korean and us adults: Data from the 2014 korea and the 2013–2014 us national health and nutrition examination surveys조미숙Article
2024Association of ultra-processed food with diabetes and impaired fasting glucose in elderly populations (urban and rural): a cross-sectional study조미숙Article
2015Can Iodine Status be Predicted by Food Group Intake?조미숙Meeting Abstract
2023Capturing consumers' visual attention toward sugar-reduction information – Focusing on sugar-reduced beverages using eye-tracking experiments조미숙; 오지은Article
2017Changes in 4'-O-methylpyridoxine (ginkgotoxin) and antioxidant activity in ginkgo biloba seeds in different cooking conditions조미숙Article
2016Changes in iodine status among US adults, 2001-2012조미숙Article
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
2008Characterization of microorganisms in Eoyukjang오상석; 조미숙Article
2008Characterization of volatile components according to fermentation periods in Gamdongchotmoo kimchi이종미; 김영석; 조미숙; 이상미Article
2007Characterization of volatile components in Eoyuk-jang이종미; 김영석; 조미숙Article
2013Chinese consumer preference of chicken burgers cooked by sous-vide with korean-styled seasoning and available on the Chinese fast food market조미숙Article
2015Comfort Food Perceptions and Emotional Responses김정현Master's Thesis
2022Comparison of CATA and napping to identify sensory properties and drivers of liking for novel blended teas using Dendranthema Zawadskii Var. Latilobum조미숙; 오지은Article
2018Comparison of creatinine index and geriatric nutritional risk index for nutritional evaluation of patients with hemodialysis조미숙; 오지은Article
2023Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults조미숙; 정서진; 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
2022Consumer's Preference for Bibimnaengmyeon Sauce Supplemented with Different Amounts of Watermelon Powder조미숙; 오지은Article
2013Consumers' attitude towards rice cooking processes in Korea, Japan, Thailand and France김광옥; 조미숙Article
2020Development and optimization of a pear pound cake with resistant starch and digestion resistant maltodextrin조미숙Article
2013Development of a Korean Diet Score (KDS) and its application assessing adherence to Korean healthy diet based on the Korean Food Guide Wheels조미숙Article
2020Development of a tool for food literacy assessment for young adults: findings from a Korean validation study조미숙Article
2019Development of yuja (Citrus junos) beverage based on antioxidant properties and sensory attributes using response surface methodology조미숙; 오지은Article