연구동향 분석

연구논문 : 수도권 거주 성인의 물냉면 섭취 현황 및 실태에 관한 연구

이소민 ( Soh Min Lee ) 김진영(Jin Young Kim) 김광옥 ( Kwang Ok Kim ) 2015년

논문상세정보
인용/피인용
' 연구논문 : 수도권 거주 성인의 물냉면 섭취 현황 및 실태에 관한 연구' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • age
  • mulnaengmyeon
  • parentsorgrandparentshometownoforigin
  • usage and consumption
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
123 0

0.0%

' 연구논문 : 수도권 거주 성인의 물냉면 섭취 현황 및 실태에 관한 연구' 의 참고문헌

  • 해동피 추출물이 냉면육수의 저장성에 미치는 영향
    김양희 한국식품영양과학회지 39 (1) : 125 ~ 131 [2010]
  • 서울·경기지역 냉면전문점의 서비스 품질에 대한 중요도 평가
    김태형 한국식생활문화학회지 22 (1) : 22 ~ 31 [2007]
  • 새터민들의 남한음식에 대한 수용과 선호도 조사
    이은정 한국조리학회지 19 (2) : 93 ~ 110 [2013]
  • 발효정도가 다른 동치미국물을 첨가한 맹면 육수의 이화학적 특성
    김형렬 한국식품조리과학회지 20 (6) : 598 ~ 606 [2004]
  • 냉면의 조리사적 변화 양상에 관한 고찰 - 1800년대~1980년대까지 조리법 자료를 중심으로 -
    박채린 한국식생활문화학회지 26 (2) : 128 ~ 141 [2011]
  • 감잎분말을 첨가한 냉면의 품질 특성
    이원영 한국식품저장유통학회지 13 (3) : 337 ~ 343 [2006]
  • The Effects of Demographics and Brand Information on Acceptability of Commercial Beverage Products
    김현경 Food Science and Biotechnology 22 (5) : 1315 ~ 1324 [2013]
  • Testing thirteen attitude scales for agreement and brand discrimination
    Haley RI J. Marketing 43 (4) : 20 ~ 32 [1979]
  • Study of the negative effect of company's reputation
    Lee JY Graduate school of journalism and mass communication, Yonsei University [2008]
  • Seoul Economics
  • Sensory perception of Yackwa (Korean traditional fried cookie) by consumer groups of different age using the sorted napping procedure
    Park HS J. Sens. Stud. 29 (6) : 425 ~ 435 [2014]
  • Pricing effects on food choices
    French SA J. Nutr 133 (3) : 841S ~ 843S [2003]
  • Naengmyeon market trend
    Kim UK Food World 11 : 44 ~ 48 [2010]
  • Internal and external mapping of preferences for commercial lager beers:comparison of hedonic ratings by consumers blind versus with knowledge of brand and price
    Guinard JX Food Qual. Prefer 12 (4) : 241 ~ 255 [2001]
  • Influence of Intrinsic Factors and Extrinsic Product Information on Acceptability for Mulnaengmyeon (Korean traditional cold noodle) Broth
    김진영 Food Science and Biotechnology 24 (4) : 1317 ~ 1326 [2015]
  • In vitro digestibility of cooked noodle products
    Han JA Food Sci. Biotechnol. 16 (6) : 1078 ~ 1081 [2007]
  • Identification of coliform bacteria isolated from Nangmyun-broth in Korea and psychrotrophic character
    So MH Korean J. Food Nutr. 7 (3) : 203 ~ 212 [1994]
  • Heated competition of the top 3 companies in the Naengmyeon market
    Shim HJ [2013]
  • Growth inhibition of Salmonella typhimurium and Staphylococcus aureus in Naengmyon-broth by addition of antibacterial Dongchimijuice
    So MH Korean J. Food Nutr. 12 (2) : 124 ~ 132 [1999]
  • Growth inhibition of Listeria monocytogenes and Escherichia coli O157:H7 in Naengmyon-broth by addition of antibacterial Dongchimi-juice
    So MH Korean J. Food Nutr. 12 (2) : 133 ~ 141 [1999]
  • Factors influencing food choices of adolescents: Findings from focus-group discussions with adolescents
    Neumark-Sztainer D J. Am. Diet Assoc. 99 (8) : 929 ~ 937 [1999]
  • Effects of mustard seed (Brassica juncea) during preservation of soup for Naengmyon
    Seo KI Korean J. Food Sci. Technol. 29 (1) : 51 ~ 56 [1997]
  • Effect of sensory characteristics and non-sensory factors on consumer liking of various canned tea products
    Cho HY J. Food Sci. 70 (8) : S532 ~ S538 [2005]
  • Dongchimi fermentation for Nangmyeon -Changes of chemical property during fermentation-
    Ann YG Korean J. Food Nutr. 14 (2) : 145 ~ 149 [2001]
  • Development of taste components composition of Naengmyun broth using edible by-products of chicken
    Lee HR J. Korean Soc. Food Cult. 18 (6) : 584 ~ 591 [2003]
  • Development of a standardized recipe for Korean cold noodle stock
    Kim US Korean J. Food Cook. Sci. 17 (6) : 589 ~ 597 [2001]
  • Consumer perceived healthiness and willingness to try functional milk desserts. Influence of ingredient, ingredient name and health claim
    Ares G Food Qual. Prefer. 20 (1) : 50 ~ 56 [2009]
  • Cognitive and demographic correlates of low fat vending snack choices among adolescents and adults
    French SA J. Am. Diet Assoc. 99 (4) : 471 ~ 475 [1999]
  • Chung Soo Food. History
  • Attitude measures that predict purchase
    Axelrod JN J. Advertising Res 8 (1) : 3 ~ 17 [1968]
  • A study on the quality of Naengmyon broth -Sensory and microbiological properties by fermentation and addition of Dongchimi-
    Kim HR Korean J. Food Cook. Sci. 21 (1) : 1 ~ 11 [2005]
  • A pricing strategy to promote low-fat snack choices through vending machines
    French SA Am. J. Public Health 87 (5) : 849 ~ 851 [1997]