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Department of Food Science and Nutrition (자연과학대학_식품영양학과)
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쌀과 완두콩 단백질의 이화학적 특성 비교를 통한 식물성 단백질 강화 이유식 개발
장아찌의 종류와 저장기간에 따른 나트륨 함량 변화- 건더기와 양념(국물)의 구분 분석법을 적용하여 -
Food neophobia amongst young Korean adults in their 20s: Its association with preference, acceptance, and perceived intake of fruits and vegetables
세정수로부터 쌀단백질 분리 및 용해도 향상방법 연구
Associations of cooking practices and healthy eating habits among young Korean adults in their 20s
미강 단백질 첨가 브라우니의 특성 연구
Micro-injection Molded Droplet Generation System for Digital PCR Application
Development of an IoT-integrated multiplexed digital PCR system for quantitative detection o infectious diseases
Weight-loss diets among female Korean adolescents: a pilot study based on a social media platform
강황, 생강, 우엉 첨가가 약과의 색도, 견고성 및 지방질 산화에 미치는 영향
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Author
Lee, KYONG AE
53
Kim, So Young
29
Kim, Hee Seon
21
Kim, SOON KYUNG
15
임희숙
10
Mun, Sae hun
9
Kim, Yong Ho
8
Kim, Soon-Kyung
7
백만희
7
신말식
6
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Subject
Behavioural intention
1
BETA-CYCLODEXTRIN
1
beverage consumption
1
beverage intake behaviors
1
BIOELECTRICAL-IMPEDANCE ANALYSIS
1
blood Lead
1
BMD
1
BOD/COD removal
1
BODY
1
Body image
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Date Issued
2020 - 2024
27
2010 - 2019
120
Type
Article
147
Language
Korean
61
ENG
44
KOR
23
English
9
Journal
한국식품조리과학회지
20
순천향자연과학연구
10
Nutrition Research and Practice
8
대한지역사회영양학회지
8
순천향 자연과학연구 논문집
7
순천향자연과학연구논문집
6
한국식품조리과학회지
6
British Food Journal
5
FASEB Journal
5
동아시아식생활학회지
5
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