Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Jong Chul Oh"'
Publikováno v:
Journal of the Korean Society of Fisheries Technology. 57:316-333
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6be1c1b9cfb073deeb8a8d21f6618772
https://doi.org/10.3796/ksfot.2021.57.4.316
https://doi.org/10.3796/ksfot.2021.57.4.316
Publikováno v:
Journal of the Korean Society of Fisheries Technology. 57:57-68
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8907ed4892cff4ed85c7ea04c8006b94
https://doi.org/10.3796/ksfot.2021.57.1.057
https://doi.org/10.3796/ksfot.2021.57.1.057
Publikováno v:
Journal of China Studies. 21:25-46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a0608a8879cdc2bbc5a7cc945df7025
https://doi.org/10.20288/jcs.2018.21.4.25
https://doi.org/10.20288/jcs.2018.21.4.25
Autor:
Jong-Chul Oh, Sung-Joon Yoon
Publikováno v:
International Journal of Consumer Studies. 40:652-664
This study aims to examine retail customers of China and Korea with a view to understanding the differences in the effects of customer equity on perceived store loyalty. We built a modified model of retail customer equity incorporating three drivers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7bd0c686fceabe9133a5862591e4d43e
https://doi.org/10.1111/ijcs.12289
https://doi.org/10.1111/ijcs.12289
Autor:
Sung-Joon Yoon, Jong-Chul Oh
Publikováno v:
Telematics and Informatics. 31:585-596
This study examined the factors affecting the adoption of Haptic Enabling Technology (HET) based products by developing an integrated research framework which combines Innovation and Diffusion Theory (IDT) and Technology Acceptance Model (TAM). Also,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4df5cd7bc41f740698dc66a0bf070d1a
https://doi.org/10.1016/j.tele.2014.01.002
https://doi.org/10.1016/j.tele.2014.01.002
Autor:
Jong Chul Oh, Hyeon Hee Yu
Publikováno v:
The Korean Journal of Food And Nutrition. 27:539-550
The purpose of this study was to determine the optimal mixing ratios of three different ingredients of Polygonum multiflorum Radix powder, butter, and sugar for the development of recipe for cookies with Polygonum multiflorum Radix powder. Response s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72cf44a13e937bd9f6640284c5bd6998
https://doi.org/10.9799/ksfan.2014.27.4.539
https://doi.org/10.9799/ksfan.2014.27.4.539
Autor:
Sung-Joon Yoon, Jong-Chul Oh
Publikováno v:
International Journal of Consumer Studies. 38:278-288
The main objective of this study is to introduce and validate a new model of ethical consumption intention with the aim of identifying salient factors that influence consumer's attitude and purchase intention towards ethical products. For this purpos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::602bb4a7369b699b9471b1df1bd031cf
https://doi.org/10.1111/ijcs.12092
https://doi.org/10.1111/ijcs.12092
Autor:
Sung-Joon Yoon, Jong-Chul Oh
Publikováno v:
Behaviour & Information Technology. 33:716-729
There is a growing consensus that the conventional technology acceptance model should be modified and expanded to provide a better understanding of the behaviour related to Internet services. Recognising this need, this study re-evaluates the utility
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41ae1e5aea1b3f20d312c4a5935e22c9
https://doi.org/10.1080/0144929x.2013.872187
https://doi.org/10.1080/0144929x.2013.872187
Publikováno v:
Korean Journal of Food Science and Technology. 45:441-450
The purpose of this study was optimization of the conditions for mixing different amounts of red radish (Raphanus sativus L.) sprout powder, butter, and sugar when baking domestic wheat cookies prepared using red radish sprout powder. Response surfac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd1316c684464f32e20671feec8579b4
https://doi.org/10.9721/kjfst.2013.45.4.441
https://doi.org/10.9721/kjfst.2013.45.4.441
Publikováno v:
Korean Journal of Food Science and Technology. 45:180-190
The purpose of this study was to determine the optimal amount of 2 ingredients, i.e., black barley flour (X 1 ), and olive oil (X2), for the production of white pan bread from black barley flour. The experiment was designed according to the central c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::517925a75073b587f691c62fff56c44f
https://doi.org/10.9721/kjfst.2013.45.2.180
https://doi.org/10.9721/kjfst.2013.45.2.180