Works by Ju, Seyoung
Results: 8
Comparison of fast food consumption and dietary guideline practices for children and adolescents by clustering of fast food outlets around schools in the Gyeonggi area of Korea.
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- Asia Pacific Journal of Clinical Nutrition, 2015, v. 24, n. 2, p. 299, doi. 10.6133/apjcn.2015.24.2.03
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- Article
What Is the Relationship Between Sensory Attributes Identified Using CATA (Check-All-That-Apply) Questionnaire and Consumer Acceptance of Cookies Using Plant-Based Oils?
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- Foods, 2024, v. 13, n. 22, p. 3593, doi. 10.3390/foods13223593
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- Article
Persistent Calcium Inadequacy in Korean Adults over 20 Years: Analysis of the 1998–2018 Korea National Health and Nutrition Examination Survey.
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- Foods, 2024, v. 13, n. 22, p. 3568, doi. 10.3390/foods13223568
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- Article
What Are the Sensory Attributes Associated with Consumer Acceptance of Yellow Oyster Mushrooms (Pleurotus citrinopileatus)?
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- Foods, 2024, v. 13, n. 13, p. 2061, doi. 10.3390/foods13132061
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- Article
Growth and Carotenoid Contents of Intercropped Vegetables in Building-Integrated Urban Agriculture.
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- Journal of Food Quality, 2021, p. 1, doi. 10.1155/2021/1159567
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- Article
Development of Nano Soy Milk through Sensory Attributes and Consumer Acceptability.
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- Foods, 2021, v. 10, n. 12, p. 1, doi. 10.3390/foods10123014
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- Article
Sensory Attributes of Buckwheat Jelly (Memilmuk) with Mung Bean Starch Added to Improve Texture and Taste.
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- Foods, 2021, v. 10, n. 11, p. 2860, doi. 10.3390/foods10112860
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- Article
Development of dume-buchu ( Allium senescens L.) cracker with retrograded rice for children snacks.
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- Food Science & Biotechnology, 2012, v. 21, n. 5, p. 1349, doi. 10.1007/s10068-012-0178-y
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- Article