연구실적

• Capturing consumers' visual attention toward sugar-reduction information – Focusing on sugar-reduced beverages using eye-tracking experiments British Food Journal, 2023, v.125 no.10, 3656-3678
  SCIE Scopus dColl.
• Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults Foods, 2023, v.12 no.22, 4049
  SCIE Scopus dColl.
• Korean vegetarian values: ethics, sustainability and quality of life British Food Journal, 2023, v.125 no.6, 2294-2314
  SCIE Scopus dColl.
• Meal-Based Intervention on Health Promotion in Middle-Aged Women: A Pilot Study Nutrients, 2023, v.15 no.9, 2108
  SCIE Scopus dColl.
• Newly developed care food enhances grip strength in older adults with dysphagia: a preliminary study Nutrition Research and Practice, 2023, v.17 no.5, 934-944
  SCIE Scopus KCI dColl.
• A Study on the Factors Affecting Customer Satisfaction with Institutional Foodservice during COVID-19 Foods, 2022, v.11 no.7, 1053
  SCIE Scopus dColl.
• Comparison of CATA and napping to identify sensory properties and drivers of liking for novel blended teas using Dendranthema Zawadskii Var. Latilobum Food Science and Biotechnology, 2022, v.31 no.12, 1559-1570
  SCIE Scopus KCI dColl.
• Dietary Habits, Food Product Selection Attributes, Nutritional Status, and Depression in Middle-Aged and Older Adults with Dysphagia Nutrients, 2022, v.14 no.19, 4045
  SCIE Scopus dColl.
• Differences between Vegetarians and Omnivores in Food Choice Motivation and Dietarian Identity Foods, 2022, v.11 no.4, 539
  SCIE Scopus dColl.
• A study of customer perception of visual information in food stands through eye-tracking British Food Journal, 2021, v.123 no.12, 4436-4450
  SCIE Scopus dColl.
• Association 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 surveys International Journal of Environmental Research and Public Health, 2021 , 1-12
  SCIE SSCI Scopus dColl.
• Changes in the glucose and insulin responses according to high-protein snacks for diabetic patients Nutrition Research and Practice, 2021 , 54-65
  SCIE Scopus KCI dColl.
• Consumer behavior of diners at Korean restaurants in Danang city, Vietnam 식품보건융합연구, 2021, v.7 no.5, 33-40
  KCI후보 dColl.
• Emotions Evoked by Colors and Health Functionality Information of Colored Rice: A Cross-Cultural Study FOODS, 2021, v.10 no.2, 231
  SCIE Scopus dColl.
• Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract FOODS, 2021, v.10 no.10, 2464
  SCIE Scopus dColl.
• Mealtime Behaviors and Food Preferences of Students with Autism Spectrum Disorder FOODS, 2021 , 49
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• Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein Food Science and Biotechnology, 2021, v.30 no.5, 653-661
  SCIE Scopus KCI dColl.
• 고단백 스낵과 비건 스낵에 대한 선택속성과 구매 행동 연구 한국식생활문화학회지, 2021, v.36 no.4, 373-381
  KCI dColl.
• 블렌딩티와 구절초에 대한 인식과 소비행동 연구- 20대 여대생을 중심으로 - 한국식생활문화학회지, 2021, v.36 no.3, 300-307
  KCI dColl.
• 전통주와 음식과의 조화도 연구 한국식생활문화학회지, 2021, v.36 no.2, 158-167
  KCI dColl.
• 지역 임산물의 공유가치창출에 대한 소비자의 인식에 따른 지역 임산물의 구매행동에 관한 연구 - 정읍시를 중심으로 - 한국식생활문화학회지, 2021, v.36 no.5, 421-429
  KCI dColl.
• A 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] Journal of the Korean Society of Food Science and Nutrition, 2020, v.49 no.3, 270-278
  Scopus KCI dColl.
• A study on the improvement of tangible and intangible foodservice facilities in complex cultural spaces [복합문화공간 내 식음시설의 유무형 외식상품 개선을 위한 중요도-수행도 분석] Journal of the Korean Society of Food Science and Nutrition, 2020, v.49 no.3, 279-288
  Scopus KCI dColl.
• Development and optimization of a pear pound cake with resistant starch and digestion resistant maltodextrin Journal of the Korean Society of Food Science and Nutrition, 2020, v.49 no.1, 80-89
  Scopus KCI dColl.
• Development of a tool for food literacy assessment for young adults: findings from a Korean validation study ASIA PACIFIC JOURNAL OF CLINICAL NUTRITION, 2020 , 876-882
  SCIE Scopus dColl.
• Food-related lifestyle segmentation and beverage attribute' selection: toward understanding of sugar-reduced beverages choice BRITISH FOOD JOURNAL, 2020, v.122 no.12, 3663-3677
  SCIE Scopus dColl.
• Selection attributes of non-timber forest products and consumer attitudes among food-related lifestyle segmentation Journal of the Korean Society of Food Science and Nutrition, 2020, v.49 no.10, 1152-1160
  Scopus KCI dColl.
• Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits FOODS, 2020, v.9 no.3, 377
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• 발효와 저장 중 온도와 시간 변화에 따른 동치미 품질 특성 한국식생활문화학회지, 2020, v.35 no.5, 450-458
  KCI dColl.
• 이탈리아, 프랑스, 일본의 음식관광상품 선택 속성 도출에 대한 질적 연구 한국식생활문화학회지, 2020, v.35 no.5, 407-416
  KCI dColl.
• 임산물 가공품 개발을 위한 인식 및 구매 행동 조사 한국콘텐츠학회 논문지, 2020, v.20 no.11, 77-87
  KCI dColl.
• 자폐범주성장애 아동의 나이에 따른 식행동 및 식품 기호도와학부모의 영양교육 요구도 한국식생활문화학회지, 2020, v.35 no.3, 241-255
  KCI dColl.
• 한·중 소비자들의 육류대체식품에 대한 구매의도에 미치는 영향 연구 한국식생활문화학회지, 2020, v.35 no.5, 440-449
  KCI dColl.
• Consumer perception and attitudes towards sugar reduced beverages according to the food-related lifestyle: Focusing on the physical and environmental factors of sugar reduced beverage Journal of the Korean Society of Food Science and Nutrition, 2019, v.48 no.9, 1027-1038
  Scopus KCI dColl.
• Development of yuja (Citrus junos) beverage based on antioxidant properties and sensory attributes using response surface methodology Journal of Food Science and Technology, 2019, v.56 no.4, 1854-1863
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• Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean panels and consumers Journal of the Science of Food and Agriculture, 2019, v.99 no.11, 5092-5101
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• 『조선녀성』을 통해 본 북한의 식생활 연구; 1999~2017년 식생활 관련 기사를 중심으로 한국식생활문화학회지, 2019, v.34 no.3, 255~267
  KCI dColl.
• 국내 HMR제품의 나트륨 저감화를 위한 탐색적 분석 -국내 국, 탕, 찌개류 HMR제품의 라벨 분석을 중심으로 한국콘텐츠학회 논문지, 2019, v.19 no.3, 510-519
  KCI dColl.
• 소프트 래더링 기법을 이용한 액티브 시니어의 면류에 대한 가치체계 한국식생활문화학회지, 2019, v.34 no.4, 463-473
  KCI dColl.
• 초기 숙성 조건을 달리한 배추김치의 저장기간에 따른 품질 특성 비교 한국콘텐츠학회 논문지, 2019, v.19 no.6, 160-167
  KCI dColl.
• 탕·찌개류 HMR 신제품 개발을 위한 소비자 기호도 연구 한국콘텐츠학회 논문지, 2019, v.19 no.8, 123-136
  KCI dColl.
• 한국 및 중화권 소비자들의 국내산 배 가공식품에 대한 기호도 비교 연구 – 20대 여성을 중심으로 한국식생활문화학회지, 2019, v.34 no.3, 296-307
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• Changes in the physicochemical and microbiological properties of dried anchovy Engraulis japonicus during storage FISHERIES SCIENCE, 2018, v.84 no.6, 1091-1098
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• Comparison of creatinine index and geriatric nutritional risk index for nutritional evaluation of patients with hemodialysis HEMODIALYSIS INTERNATIONAL, 2018, v.22 no.4, 507-514
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• 개인의 건강 라이프스타일에 따른 단백질 스낵의선택속성과 구매인식 및 태도 한국식생활문화학회지, 2018, v.33 no.4, 394~401
  KCI dColl.
• 고춧가루의 저장 온도와 기간에 따른 이화학적 품질 특성 변화 한국식생활문화학회지, 2018, v.33 no.2, 125~132
  KCI dColl.
• 대기시간 관리와 메뉴품질이 한식뷔페의 고객만족과 재방문에 미치는 영향 한국식생활문화학회지, 2018, v.33 no.3, 250~260
  KCI dColl.
• 시즈닝에 따른 아동용 고단백 스낵의 구매행동 및 소비자 기호도 연구 한국식생활문화학회지, 2018, v.33 no.5, 403~410
  KCI dColl.
• 품질기능전개(Quality Function Deployment) 기법을 활용한만두전문점의 유무형 외식 상품 기획 한국식생활문화학회지, 2018, v.33 no.2, 199~205
  KCI dColl.
• 한국형 단백질 바 개발을 위한 탐색적 연구-한국과 미국의 시판 단백질 바의 라벨 분석을 중심으로 한국콘텐츠학회 논문지, 2018, v.18 no.3, 648~657
  KCI dColl.
• Changes in 4'-O-methylpyridoxine (ginkgotoxin) and antioxidant activity in ginkgo biloba seeds in different cooking conditions Korean Journal of Food Science and Technology, 2017, v.49 no.5, 532-537
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• 수단-목적 사슬 이론의 래더링 기법을 이용한 한식에 대한 한국인의 가치체계 연구 한국식생활문화학회지, 2017, v.32 no.2, 89~98
  KCI dColl.
• 신선 배에 대한 인지가 배와 배 가공 식품의 구매에 미치는 영향 한국식생활문화학회지, 2017, v.32 no.5, 394~402
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• Changes in iodine status among US adults, 2001-2012 INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2016, v.67 no.2, 184-194
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• Dietary quality differs by consumption of meals prepared at home vs. outside in Korean adults NUTRITION RESEARCH AND PRACTICE, 2016, v.10 no.3, 294-304
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• Food Group Intakes as Determinants of Iodine Status among US Adult Population NUTRIENTS, 2016, v.8 no.6
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• IPA (Importance-Performance Analysis)를 활용한 유무형 외식 상품 속성 연구- 만두전문점을 중심으로 -· 한국식생활문화학회지, 2016, v.31 no.2, 149~160
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• Roasting conditions for optimization of citri unshii pericarpium antioxidant activity using response surface methodology Journal of the Korean Society of Food Science and Nutrition, 2016, v.45 no.2, 261-268
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• Sous-Vide 잡채의 앙념 배합 비율에 따른 한국과 중국 소비자 기호도 한국식품영양과학회지, 2016, v.45 no.11, 1658
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• Study on importance-performance analysis regarding selection attributes of rice-convenience foods Journal of the Korean Society of Food Science and Nutrition, 2016, v.45 no.4, 593-601
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• Taste education reduces food neophobia and increases willingness to try novel foods in school children Nutrition Research and Practice, 2016, v.10 no.2, 221-228
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• The effect of coffee consumption on food group intake, nutrition intake, and metabolic syndrome of Korean adults-2010 KNHANES (V-1) NFS Journal, 2016, v.4, 9-14
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• 냉동 저장 온도가 고등어의 저장성에 미치는 영향 한국식품과학회지, 2016, v.48 no.6, 536
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• 냉동 저장 온도가 쇠고기의 저장성에 미치는 영향 한국식품과학회지, 2016, v.48 no.4, 301~305
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• 소셜빅데이터 분석을 위한 식품안전 온톨로지 구축 보건정보통계학회지, 2016, v.41 no.3, 278~289
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• 슬로라이프를 기반으로 한 식생활교육 프로그램의 개발과 효과성 검증 한국식생활문화학회지, 2016, v.31 no.2, 111~120
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• 쌀을 이용한 편의식품의 선택속성에 관한 중요도-수행도 분석(IPA) 한국식품영양과학회지, 2016, v.45 no.4, 593~601
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• 청국장과 조청을 이용하여 제조한 쌈장의 저장 중 품질특성 한국식품조리과학회지, 2016, v.32 no.4, 400~412
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• Can Iodine Status be Predicted by Food Group Intake? FASEB JOURNAL, 2015, v.29
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• Frequent Consumption of Meals Prepared Outside Home Influence Dietary Adequacy and Diversity in Korean Adults FASEB JOURNAL, 2015, v.29
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• Nutritional 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) Journal of Nutrition and Health, 2015, v.48 no.6, 519-529
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• Physicochemical Characteristics And Sensory Properties Of Commercial Mukeunji Products Journal of the Korean Society of Food Science and Nutrition, 2015, v.44 no.5, 702-708
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• Studies of nutrient composition of transitional human milk and estimated intake of nutrients by breast-fed infants in Korean mothers Journal of Nutrition and Health, 2015, v.48 no.6, 476-487
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• 백미밥의 섭취에 따른 영양과 식품 섭취 실태 및 대사증후군 위험수준: 1기(1998), 4기(2007~2009), 6기(2013) 국민건강영양조사 자료를 이용하여 한국식생활문화학회지, 2015, v.30 no.5, 682-694
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• 염도와 발효온도를 달리하여 제조한 단기 숙성 묵은 김치의 품질특성 한국식품영양학회지, 2015, v.28 no.3, 335-342
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• 50세 이상 성인과 노인의 우울여부에 따른 식습관 및 식품섭취상태에 관한 연구 Journal of Nutrition and Health, 2014, 제47권 1호, 67-76
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• A study on dietary habits and food intakes in adults aged 50 or older according to depression status Journal of Nutrition and Health, 2014, v.47 no.1, 67-76
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• Relationships of adolescent's dietary habits with personality traits and food neophobia according to family meal frequency Nutrition Research and Practice, 2014, v.8 no.4, 476-481
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• The Traditional Korean Dietary Pattern Is Associated with Decreased Risk of Metabolic Syndrome : Findings from the Korean National Health and Nutrition Examination Survey, 1998-2009 JOURNAL OF MEDICINAL FOOD, 2014, v.17 no.1, 43-56
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• The Traditional Korean Dietary Pattern Is Associated with Decreased Risk of Metabolic Syndrome: Findings from the Korean National Health and Nutrition Examination Survey, 1998–2009 Journal of Medicinal Food, 2014, 제17권 1호, 43-56
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• The effect of LED irradiation on the quality of cabbage stored at a low temperature Food Science and Biotechnology, 2014, v.23 no.4, 1087-1093
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• Understanding the effect of culture on food representations using word associations : The case of "rice" and "good rice" FOOD QUALITY AND PREFERENCE, 2014, v.31, 38-48
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• 소셜커머스 외식상품의 만족과 재구매 의도에 관한 연구- 기대불일치 이론을 바탕으로 외식경영연구, 2014, 제17권 6호, 29-46
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• [학술지논문] Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults FOODS, 2023, v.12 no.22 , 1-12
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• [학술지논문] Exploring the Impact of Appetite Alteration on Self-Management and Malnutrition in Maintenance Hemodialysis Patients: A Mixed Methods Research Using the International Classification of Functioning, Disability and Health (ICF) Framework Clinical Nutrition Research, 2023, v.12 no.2 , 126-137
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• [학술지논문] Korean vegetarian values: ethics, sustainability and quality of life BRITISH FOOD JOURNAL, 2023, v.125 no.6 , 2294-2314
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• [학술지논문] Meal-Based Intervention on Health Promotion in Middle-Aged Women: A Pilot Study NUTRIENTS, 2023, v.15 no.9 , 2108-2108
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• [학술지논문] Newly developed care food enhances grip strength in older adults with dysphagia: a preliminary study NUTRITION RESEARCH AND PRACTICE, 2023, v.17 no.5 , 934-944
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• [학술지논문] 식물성 대체 유제품(Plant-based dairy alternatives)에 대한채식주의자와 잡식주의자의 인식 및 소비행동 한국식생활문화학회지, 2023, v.38 no.3 , 154-162
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• [학술지논문] 주 양육자의 유튜브 음식 콘텐츠 시청이자녀의 건강 상태에 미치는 영향 연구 한국식생활문화학회지, 2023, v.38 no.4 , 217-223
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• [학술지논문] 한국 중년 1인 가구와 다인 가구의 식행동, 영양섭취 상태와 정신건강과의관련성 연구: 국민건강영양조사 2015-2019년 자료를 활용하여 한국식생활문화학회지, 2023, v.38 no.5 , 283-292
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• [학술지논문] 확장된 계획행동이론(ETPB)을 적용한 밀키트의 구매의도에 관한 연구: ESG 경영에 대한 소비자 인식의 조절효과 한국식생활문화학회지, 2023, v.38 no.4 , 246-257
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• [학술지논문] Mealtime Behaviors and Food Preferences of Students with Autism Spectrum Disorder Foods, 2021, v.10 no.1 , 49-49
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• [학술지논문] Development of a tool for food literacy assessment for young adults: findings from a Korean validation study ASIA PACIFIC JOURNAL OF CLINICAL NUTRITION, 2020, v.29 no.4 , 876-882
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• [학술지논문] 소프트 래더링 기법을 이용한 액티브 시니어의 면류에 대한 가치체계 한국식생활문화학회지, 2019, v.34 no.4 , 463-473
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