ScholarWorks@Sookmyung Women's University: Joo, Na Mi

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Joo, Na Mi (주나미)

생활과학대학 (식품영양학과)

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optimization:47||response surface methodology:28||response surface methodology (RSM):22||sensory evaluation:19||sugar:12||Optimization:12||cookie:12||butter:10||muffin:9||response surface methodology(RSM):8||RSM:7||jelly:6||dietary style:6||Response Surface Methodology:5||pasta:5||SEM:5||Elderfriendly food:4||yam powder:4||quality of life:4||RSM(Response Surface Methodology).:4||Sweet pumpkin cookie:4||satisfaction:4||elderly:4||Response surface methodology:4||commercial kimchi:4||sucrose:4||easily chewable and swallowable foods:4||stress:3||Sensory evaluation:3||AMOS:3||gelification method:3||response surface design (RSM):3||sweet rice:3||texture:3||nutritional education program:3||rice cookie:3||Opuntia humifusa powder:3||egg:3||preference:3||pregnant women:3||Jinuni bean:3||spinach powder:3||Sacha inchi:3||sausage:3||recognition·countryoforigin·labeling·elementary school foodservice:2||convenience food satisfaction:2||.:2||response surface design(RSM):2||Foodservice facilities:2||home made pasta with chive:2||homemade:2||rice muffin:2||horse meat:2||agricultural products:2||salt:2||sanitation:2||cooking method:2||cooking methods:2||school foodservice:2||countermeasure for irregular employee:2||importance and performance analysis.:2||Response surface methodology (RSM):2||Behavior check list:2||current food labeling:2||Menu:2||internet shopping mall:2||Franchise:2||design expert:2||Roselle (Hibiscus sabdariffa L.):2||antioxidant:2||job characteristics:2||Middle &:2||Bifidobacteria longum:2||small black soybean:2||smoothie:2||SEM (Structural Equation Model):2||large quantity production:2||antioxidative activity:2||speciality in college or University:2||School contracted foodservice:2||Morinda citrifolia (Noni):2||ADHD (Attention Deficit Hyperactivity Disorder):2||bakery products:2||sugar intake:2||lozenge:2||ecommerce:2||mastication:2||basil:2||Education:2||Singles:2||the importance of cooking:2||beef patty:2||tomato powder:2||Snack intake:2||Korea:2||Gynura procumbens:2||Standard recipe:2||blueberry juice:2||vinegar:2||bread:2||mushroom (Agaricus bisporus):2||bread quality:2||website:2||Nutrition:2||nopal:2||elementary school teachers:2||employee:2||Hanwoo:2||High school meals:2||어머니의 견해(perceptions of mothers):2||brown rice:2||패스트푸드점 선호(patronage of quickservice restaurants):2||nutrition information:2||Chikhanwoo:2||nutrition label:2||Cookie:2||nutrition labeling system:2||fatty acids:2||nutrition teacher:2||nutritional education:2||nutritionalknowledge:2||candy:2||cauliflower pickle:2||chicken sausage:2||olive oil:2||food choice:2||oral dryness:2||organoleptic properties:2||food coordinator:2||Lactobacillus plantarum:2||Children:2||Takeout Food:2||paste:2||Fatty acids:2||Iced cookie:2||citric acid:2||perception:2||period of career:2||Thickening agent:2||Qsort methodology:2||pickle:2||Quality Characteristics:2||consumer:2||gelatin:2||preschool children:2||gelification:2||promotion:2||promotionpurchasing:2||Amino acids:2||purchasing:2||germinated brown rice:2||purchasing frequency:2||Viscosity:2||Industrial workers:2||contract foodservice:2||RSM.(Response Surface Methodology).:2||green tea jelly:2||caregivers:1||chiffon cake:1||childcare centers:1||children’s foodservice management:1||chocolate:1||chronic diseases:1||chungkukjang:1||cognitive ability:1||cold storage:1||constipation:1||consumer awareness:1||consumer demand:1||consumer loyalty:1||consumers’ awareness:1||consumption behavior:1||convenience food:1||convenience of purchase:1||convenienceprocessed food:1||convenient breakfast:1||cooking activities:1||cotyledon:1||countryoforigin:1||cream:1||current status of sugar intake:1||curriculum:1||development:1||dietary behavior of infants:1||dietary behaviors:1||dietary guideline:1||dietary improvement program:1||dietary lifestyle:1||dietary patterns:1||dietary service:1||dietetic students:1||dietitian:1||dietitian&apos:1||difficulties in dining out:1||disabled:1||drug:1||dysphagia:1||easily swallowable:1||eating habit:1||eating habits:1||eatingout selection attributes:1||ecofriendly dineout behavior:1||education awareness:1||education demand:1||educational method:1||educational system:1||elderfriendly food:1||elderly food:1||elderly foods:1||elderly people:1||environmental concern:1||enzyme:1||facilities.:1||factor analysis:1||familiarity:1||fatty acid:1||fermented and aged garlic extract:1||fibrous structure:1||fish sausage:1||flavonoids:1||food additives:1||food behavior:1||food habit:1||food hazards:1||food selection attribute:1||food waste:1||foodservice:1||foodservice management:1||foodservice quality:1||foot infusion:1||free school meal program:1||fresh cream:1||fruit ripening:1||functional yogurt NYYP901:1||generation MZ:1||ginger extract:1||ginger powder:1||good restaurant:1||green restaurant:1||green safety:1||hardness:1||health concerns:1||health promotion behaviors:1||hierarchical regression analysis:1||home care for the aged:1||hot pepper paste stir fried pork:1||housewives:1||iNOS:1||ice plant:1||immigrated housewives:1||importanceperformance:1||importancesatisfaction:1||indigestible maltodextrin:1||ingestion:1||internship program:1||irradiation:1||isoflavone:1||jinuni bean powder:1||job satisfaction:1||korean barbecue beef:1||labeling:1||lactating woman:1||late night snacking choice attributes:1||leaf:1||lean cut Hanwoo:1||leek powder:1||leg bone infusion:1||life habit:1||lipid oxidative stability:1||livestock farmer:1||loaf bread:1||lotus (Nelumbo nucifera Gaertn) seed powder:1||mandu:1||marriage immigrant women:1||meal assistance:1||meal service operation:1||menu development:1||metabolic syndrome:1||milk:1||minerals:1||mousse:1||mousse type of elderly food:1||mulberry:1||multivariate analysis of variance:1||mungbeanmook:1||namul:1||national examination:1||natural seasoning:1||natural seeds:1||nursing homes:1||nut:1||nutrient content:1||nutrition:1||nutrition education:1||nutrition education·media·breast cancer:1||nutrition knowledge:1||nutrition labeling:1||nutrition status:1||nutritional facts:1||nutritionists:1||oak mushroom:1||oatmeal cookie:1||okra:1||onion:1||optimization conditions:1||overall preference:1||paid school meal program:1||pan fried flat fish:1||parsnip:1||patronage intention:1||patty:1||perceived value:1||phenolic compounds:1||phytochemicals:1||phytohormones:1||pine leaf:1||polyphenols:1||postpurchase behavior intentions:1||potato:1||preschool foodservice establishments:1||procollagen type Ⅰ C peptide:1||pudding:1||purchasing attitude:1||purchasing selection:1||purple sweet potato powder:1||quality:1||radical scavenging activity:1||raw pasta:1||recipe:1||red ginseng cookie:1||response surface:1||restaurant style:1||reverse searing:1||rice cake:1||rice flour:1||rice gruel:1||s license:1||safety of food materials supply:1||sanitation management:1||sauce:1||school dietitian:1||school foodservice·commercial foodservice·sanitation education·sanitation knowledge:1||school meal service support center:1||sea tangle powder:1||searing:1||seasoned spinach:1||seatangle powder:1||senior citizens:1||sensory evaluation.:1||sesame seeds:1||silver food:1||skim milk:1||skin fibroblast (NHDFc):1||skin health:1||small black bean:1||small black bean (Rhynchosia nulubilis):1||smoking status:1||social emotion field:1||sousvide:1||soybean:1||soybean oil:1||soybean paste:1||steak:1||steamed stuffed dumpling:1||stir fried anchovy:1||structural equation model:1||stuffing:1||subjective health perception:1||subway station workers:1||sugar reducation:1||sugarrelated nutrition knowledge:1||sunsik:1||sustainable food consumption behavior:1||tail broth:1||tail infusion:1||tempeh:1||thickening agent:1||tomato sauce:1||total plate count:1||transformational leadership· transactional leadership· dietitians.:1||turmeric (Curcuma longa L.):1||usage of nutrition dieticians:1||utilization of restaurant service:1||viscous beverage:1||visiting longterm care:1||volatile compounds:1||walnuts:1||weaning practice:1||welfare facilities for the aged:1||women. website. nutrition education. food information. menu.:1||yanggaeng:1||yogurt:1||관능평가:1||반응표면분석법:1||쌀 파운드케이크:1||최적화:1||:1||혼잎나물:1||Acacia dietary fiber:1||Agaricus blazei Murill powder:1||Alaska Pollack (Theragra chalcogramma):1||Allium victorialis var. platyphyllum:1||Allulose:1||Amaranthus cruentus L. cauline leaves:1||Antioxidant:1||Antioxidant activities:1||Antioxidants:1||Atractylodes macrocephala Koidzumi powder:1||BMI:1||Bifidobacterium lactis:1||Boehmeria nivea:1||Butter:1||COX2:1||CT26 cell:1||Capsicum annuum L:1||Care provider:1||Cassia tora L.:1||Chinese artichoke (Stachy sieboldii Miq) powder:1||Chinese artichoke (Stachys sieboldii MIQ) powder:1||Chinese beverage:1||Chinese singles:1||Chocolate:1||Coccinia grandis:1||Consumption of sugary processed food:1||Cooking method:1||Cooking parameters:1||DPPH radical scavenging activity:1||DangZo pepper:1||Danggue powder:1||Deodeokjangajji:1||Easily chewable:1||Elderly:1||Euonymus alatus:1||Fatty acid:1||Five senses educational activity:1||Food:1||Foodservice satisfaction:1||Galsu:1||Gammairradiation:1||Gochujangajji:1||Gugija (Lycii fructus) infusion:1||HT22 hippocampal brain neuron cell:1||High school students:1||IL1 beta:1||IL6:1||ISA:1||Importanceperformance analysis:1||Internet Shopping Mall:1||Irritable bowel syndrome:1||Ixeridium dentatum:1||JARS:1||Jelly:1||Key words: food value consumption type:1||Key words: school meal:1||Kkaennipjangajji:1||Korean beef:1||Korean cuisine:1||Korean food:1||Korean native cattle (Hanwoo):1||LDLcholestrol:1||LPS/H2O2treated RAW264.7 cells:1||Lentinus edodes:1||Letinus edodes:1||Lingonberry:1||Lotus root:1||MCF7 cells:1||MMP1:1||Macadamia:1||Maillard reaction:1||Mesembryanthemum crystallinum L:1||Mori Cortex Radicis powder:1||Mori cortex radicis powder:1||Muffin:1||Mulberry:1||Multicultural family:1||Multiple logistic regression.:1||Muscle longissimus dorsi:1||Nutrient intake:1||Nutrition fact labeling:1||Oak mushroom powder:1||Oijangajji:1||Omijapyun:1||Pork patty:1||Probiotics:1||Protaeia brevitarsis larvae:1||Purchasing Intentions:1||RSM(Response Surface Methodology:1||RSM(Response Surface Methodology):1||Ramie:1||Response surface design (RSM):1||Restaurant:1||Rice Powder:1||Rice pound cake:1||Roselle (Hibiscus sabdariffa) extract:1||Rubus coreanus:1||SVF (Street Vended Food):1||School foodservice:1||Sensory:1||Sensory properties:1||Sensory quality:1||Spergularia Marina L. Griseb:1||Spergularia marina L. Griseb:1||Starch degrading enzyme inhibition:1||Stevia rebaudiana leaf:1||Street food:1||Sugar:1||Sugar consumption:1||Sugar intake behavior:1||Sugarrelated nutrition knowledge:1||Sweet pumpkin powder:1||TNFalpha:1||Taiwan:1||Takju:1||Texture.:1||Tigernut:1||Turmeric:1||US:1||University student:1||Yogurt:1||Zophobas Atratus larvae:1||adolescence obesity:1||adult workers:1||agefriendly food:1||agingfriendly food:1||amino acid:1||an analysis on the factors:1||antiaging:1||antiinflammatory:1||antiinflammatory activities:1||antimicrobial activity:1||antioxidant (ROS):1||antioxidant activity:1||antioxidant properties:1||antioxidants:1||antioxidative:1||antioxidative effects:1||application:1||application service quality:1||arrowroot powder:1||avocado yoghurt:1||awareness:1||beef feet broth:1||beef leg bone broth:1||beef sausage:1||beet powder:1||better access:1||beverage selection attributes:1||breakfast:1||breastfeeding mother:1||brewerʼs yeast:1||broccoli powder:1||brown rice cookie:1||cabbage:1||cabbage powder:1||

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Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea 02-710-9127

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