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Issue DateTitleAuthor(s)Type
2023Korean vegetarian values: ethics, sustainability and quality of life조미숙; 오지은Article
2022Differences between Vegetarians and Omnivores in Food Choice Motivation and Dietarian Identity조미숙; 오지은Article
2021A study of customer perception of visual information in food stands through eye-tracking조미숙; 오지은Article
2022A Study on the Factors Affecting Customer Satisfaction with Institutional Foodservice during COVID-19조미숙; 오지은Article
2023Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults조미숙; 정서진; 오지은Article
2022Dietary Habits, Food Product Selection Attributes, Nutritional Status, and Depression in Middle-Aged and Older Adults with Dysphagia조미숙; 오지은Article
2022Comparison of CATA and napping to identify sensory properties and drivers of liking for novel blended teas using Dendranthema Zawadskii Var. Latilobum조미숙; 오지은Article
2023Capturing consumers' visual attention toward sugar-reduction information – Focusing on sugar-reduced beverages using eye-tracking experiments조미숙; 오지은Article
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
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