ScholarWorks@Sookmyung Women's University: Sim, Ki Hyeon

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Sim, Ki Hyeon (심기현)

전통예술학과 (전통식생활문화전공)

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quality characteristics:15||antioxidant activity:13||sensory evaluation:4||Antioxidant activity:4||PCA:4||antioxidative activity:3||dietary life education:3||noodle:3||Ulmus davidiana:3||amino acid:3||economyseeking type:2||diabetic diet:2||cholesterol:2||elementary school teacher:2||recognition:2||Convenience&:2||triglyceride:2||HDLC:2||proximate composition:2||LDLC:2||blood glucose (FBG:2||HbAlC:2||purchasing attribute:2||PP2):2||quality characteristic:2||Jehotang:1||Jeolpyeon:1||Jeonyak:1||Kaempferol:1||Key words: Korean quinoa:1||Key words: wheat bran:1||Korean cuisine:1||Korean food:1||Korean guava leaf:1||Korean quinoa:1||Korean restaurant:1||Korean wave drama:1||Longanae Arillus:1||Lotus seed:1||Menu:1||Menu composition.:1||Mutagenicity:1||Nitirc oxide scavenging activity:1||Nutrition value:1||Olbyeossal:1||Omija(Schizandra chinensis Baillon):1||Omijapyun:1||Operational status:1||Phenolic:1||Probiotic fermented milk:1||Purchasing needs:1||Quercetin:1||Quinoa:1||Rubus coreanus:1||Safetyseeking type:1||Spergularia marina L. Griseb:1||Storage stability:1||Sulgidduk:1||Tasteseeking type:1||Total phenolic compounds:1||Tteokbokkidduk:1||Ulmus pumila Linne:1||Yackwa:1||Yakgwa:1||Yeonmil:1||adolescent:1||allergenic food:1||antioxdant:1||antioxiclant activity:1||antioxidant/antiradical activity:1||apple:1||attitudes:1||beef jerky:1||black quinoa:1||boiling:1||butterbur:1||catering:1||central kitchen:1||cluster analysis:1||conjoint analysis:1||consumer:1||consumer acceptability:1||consumption:1||convenience and economyseeking type:1||convenience and healthseeking type:1||cracker:1||cultivars:1||diet lunch box:1||dietary habit:1||dietary habits:1||dietary life:1||eating out:1||efficiency:1||egg white powder:1||factor analysis:1||fatty acid:1||food allergen labeling system:1||food consumer:1||food intake:1||food preservation:1||food safety:1||foodrelated lifestyle:1||free sugar:1||frying powder:1||garaedduk:1||gelatin:1||germination:1||gluten free:1||group home:1||healthseeking type:1||highcaffeine:1||hypoglycemia:1||image:1||imbalanced diet:1||importance:1||importancesatisfaction analysis:1||internet community:1||internet shopping mall:1||lipid peroxidation:1||longan arils/seed:1||macaron:1||meal skipping:1||mealworm:1||mineral:1||minerals:1||multiregression analysis:1||nutritional composition:1||oligosaccharide:1||onion peel:1||organic acid:1||overeat:1||oxidative stability:1||pericarp:1||phenolic and antioxidant activity:1||power blogs related to cooking:1||preference characteristics:1||premix frying powder:1||principal component analysis:1||productivity:1||pudding:1||purchase intention:1||purchase intentions:1||purchasing attributes:1||qualityseeking type:1||ramie leaf:1||recipe:1||red pepper:1||red pepper seed kimchi:1||regression analysis:1||religion:1||rice cookie:1||ritual food:1||ritual food preparation:1||ritual utensil:1||roasting:1||rural activity:1||salt:1||satisfaction:1||seed:1||selected attribute:1||single household:1||skipping meal:1||standardization:1||steaming:1||stevia leaf:1||storage:1||storage stability:1||tasteseeking type:1||tomato:1||total phenolic content.:1||university student:1||usage:1||variable extract conditions:1||yackwa:1||농촌체험활동:1||식생활교육:1||식습관:1||ABTS radical scavenging activity:1||청소년기:1||Ames test:1||Amino acids:1||Antidiabetic effect:1||Apios americana Medikus:1||Black lentil:1||Boiling:1||CSR:1||Constipation:1||Dasik:1||Dietary fiber:1||Dietary lifestyle:1||Double boiling:1||Economyseeking type:1||Egg white powder:1||Energy drink:1||Flavonoid:1||Flavonoid compounds:1||Food allergy:1||Free radical:1||Functional food:1||HPLC analysis:1||Herbal food:1||Irritable bowel syndrome:1||Jangajii: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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