Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Jin-kyung Paik"'
Autor:
Yeong-Ran Cho, Jin-Kyung Paik
Publikováno v:
Journal of Korea Multimedia Society. 26:313-325
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2875f30c83f27988aa9f7970286ec791
https://doi.org/10.9717/kmms.2023.26.2.313
https://doi.org/10.9717/kmms.2023.26.2.313
Publikováno v:
The Korean Society of Science & Art. 40:333-346
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::746bb37a5e8d46b59649525bbbbb504e
https://doi.org/10.17548/ksaf.2022.12.30.333
https://doi.org/10.17548/ksaf.2022.12.30.333
Publikováno v:
The Korean Society of Science & Art. 40:277-290
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00b2ca226d7d0f3e88eccf480594a8e8
https://doi.org/10.17548/ksaf.2022.12.30.277
https://doi.org/10.17548/ksaf.2022.12.30.277
Publikováno v:
Korean journal of food and cookery science. 29:617-624
Korean Food Globalization has been launched as a tool of civil ambassador and the high value-oriented industry. According to department of statistics in 2012, the trend of Korean food globalization from international visitors of Chinese and Japanese
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0343ec778e88eff177fc8f560906a69
https://doi.org/10.9724/kfcs.2013.29.5.617
https://doi.org/10.9724/kfcs.2013.29.5.617
Autor:
Dae-Seop Park, Weon-Sun Shin, Min-Sun Jeon, Hyun-A Kim, Tong-Kyung Kwak, Wan-Soo Hong, Jin-Kyung Paik, Ki-Hwan Park
Publikováno v:
Korean journal of food and cookery science. 29:257-265
The purpose of this study was to understand the characteristics of senior consumers' food-related lifestyle and to investigate their demand for menu development of senior' friendly food products. An one-to-one survey method was used for data collecti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2479d061c1571897ce1bc6f7aa1d74c0
https://doi.org/10.9724/kfcs.2013.29.3.257
https://doi.org/10.9724/kfcs.2013.29.3.257
Autor:
Na-Young Yi, Dae-Seop Park, Jin-Kyung Paik, Hye-Sun Hwang, Wan-Soo Hong, Jin-Sil Lee, Jung-A Han, Young-Sik Kim, Soo-Min Kim
Publikováno v:
Korean journal of food and cookery science. 29:95-104
This study was conducted to investigate the current use and the demand for processed rice food products by full-time and working housewives in a metropolitan area. Out of 330 questionnaires distributed, 300 were analyzed(90.9% response rate). It was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05778dcbfaa0d9266b1edacf654b8d5b
https://doi.org/10.9724/kfcs.2013.29.2.95
https://doi.org/10.9724/kfcs.2013.29.2.95
Autor:
Hyunkyoung Cho, Jin-kyung Paik
Publikováno v:
Human Interface and the Management of Information: Applications and Services ISBN: 9783319403960
HCI (5)
HCI (5)
This paper presents that art with BCI (Brain-Computer Interaction) is decolonizing from the dimensions of action between politics and the aesthetic in traditional knowledge systems. In order to explore the creative power of art with BCI, it proposes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee3e923339235fb17e15b3934f66d3cc
https://doi.org/10.1007/978-3-319-40397-7_24
https://doi.org/10.1007/978-3-319-40397-7_24
Autor:
Jeong-Yeon Hong, Na-Young Yi, Yong-Seok Kwon, Hye-Sun Hwang, Seung-Gyun Choi, Dae-Seop Park, Wan-Soo Hong, Jin-Kyung Paik, Jin-Sil Lee
Publikováno v:
Korean Journal of Food and Cookery Science. 28:559-567
The purpose of this study was to investigate the perceptions of the foodservice industry workers in regard to the use of seasonings and sweeteners in the restaurants. Questionnaires were distributed to 902 foodservice workers of various restaurants.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57b1cb9d36d9b01867ee94f882cd5870
https://doi.org/10.9724/kfcs.2012.28.5.559
https://doi.org/10.9724/kfcs.2012.28.5.559