Analysis of Farmer Behavior Based on Farmer Characteristics, Economic Conditions, and Number of Family Members
Sandwich spatial saturation for neuromelanin-sensitive MRI: Development and multi-center trial
Investigation on the operational state of the public food waste treatment facilities and suggestions on their efficient operational management
A Study on the Improvements of Food and Culture in Dewey Decimal Classification System
Establishment of Food Processing Methods for Larvae of Allomyrina dichotoma, Korean Horn Beetle
Analysis of General Composition and Harmful Material of Protaetia brevitarsis
A Study on the Effect of Festival Satisfaction on the Determination of Revisited Visits of Festival Visitors -Suncheon food art festival-
소년화자 서사에 나타난 음식의문학적 재현과 의미 -『마당 깊은 집』, 『장난감 도시』, 『고기잡이는 갈대를 꺾지 않는다』를 중심으로-
The Roles of Lactic Acid Bacteria for Control of Fungal Growth and Mycotoxins
A Recent Research Trends for Food Emulsions using Pickering Stabilization of Nano-particles
Diagnostic Calculation of Trace Calcium Ions in Food Using a DNA doped Sensor
Emission Characteristics of Odorous Sulfur Gases from Food Types: A Case Study on Boiled Egg, Milk, Canned Meat, and Strawberry
Study of Eating Behavior and Food Preference in Young Children: Differences by Age and Gender
Text mining on internet-news regarding climate change and food
Associations of Cognitive Function and Dietary Factors in Elderly Patients with Alzheimer's Disease
Dietary Characteristics of Macronutrient Intake and the Status of Metabolic Syndrome among Koreans
Designing optimized food intake patterns for Korean adults using linear programming (I): analysis of data from the 2010~2014 Korea National Health and Nutrition Examination Survey
Pre-treatment of the White-Spotted Flower Chafer (Protaetia brevitarsis) as an Ingredient for Novel Foods
Association of Korean fermented cabbage kimchi consumption with an incidence of metabolic syndrome: 10-year follow-up results of the Korean Genome and Epidemiology Study
A survey on the utilization practice and satisfaction of users of food and nutrition information
Quantitative Analysis of Carbohydrate, Protein, and Oil Contents of Korean Foods Using Near-Infrared Reflectance Spectroscopy
Factors Affecting Food Carving among Hemodialysis Patients
An Analysis of Dietary Life Characteristics and Influence Factors of Korean Women
A Signage System based on Big data for Food Materials Information Service