- Abstract
- 서론
- 연구 방법
- 결과 및 고찰
- 요약 및 결론

http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
https://www.riss.kr/link?id=A76264550
2008
Korean
594
KCI등재
학술저널
172-180(9쪽)
3
0
상세조회0
다운로드참고문헌 (Reference)
1 Rozin P, "Varieties of disgust faces and the structure of disgust" 66 : 870-881, 1994
2 Tuorila H, "The role of sensory and cognitive information in the enhancement of certainty and liking for novel and familiar foods" 23 : 231-246, 1994
3 Steptoe A, "The links between stress and illness" 35 : 633-644, 1991
4 Meiselman HL, "The effects of name and recipe on the perceived ethnicity and acceptability of selected Italian foods by British subjects" 3 : 209-214, 1992
5 Pliner P, "The effects of mere exposure on liking for edible substances" 3 : 283-290, 1982
6 Bell R, "The effects of adding an Italian theme to a restaurant on the perceived ethnicity, acceptability, and selection of foods" 22 : 11-24, 1994
7 Zellner DA, "The effect of stress on men's food selection" 49 : 696-699, 2007
8 Bell R, "The construct of food involvement in behavioral research: Scale development and validation" 40 : 235-244, 2003
9 Bell R, "The construct of food involvement in behavioral research: Scale development and validation" 40 : 235-244, 2003
10 Bell R, "The construct of food involvement in behavioral research: Scale development and validation" 40 : 235-244, 2003
1 Rozin P, "Varieties of disgust faces and the structure of disgust" 66 : 870-881, 1994
2 Tuorila H, "The role of sensory and cognitive information in the enhancement of certainty and liking for novel and familiar foods" 23 : 231-246, 1994
3 Steptoe A, "The links between stress and illness" 35 : 633-644, 1991
4 Meiselman HL, "The effects of name and recipe on the perceived ethnicity and acceptability of selected Italian foods by British subjects" 3 : 209-214, 1992
5 Pliner P, "The effects of mere exposure on liking for edible substances" 3 : 283-290, 1982
6 Bell R, "The effects of adding an Italian theme to a restaurant on the perceived ethnicity, acceptability, and selection of foods" 22 : 11-24, 1994
7 Zellner DA, "The effect of stress on men's food selection" 49 : 696-699, 2007
8 Bell R, "The construct of food involvement in behavioral research: Scale development and validation" 40 : 235-244, 2003
9 Bell R, "The construct of food involvement in behavioral research: Scale development and validation" 40 : 235-244, 2003
10 Bell R, "The construct of food involvement in behavioral research: Scale development and validation" 40 : 235-244, 2003
11 Bell R, "The construct of food involvement in behavioral research: Scale development and validation" 40 : 235-244, 2003
12 Greeno CG, "Stress-induced eating" 115 : 444-464, 1994
13 Bell R, "Some unresolved issues of control in consumer tests: The effects of expected monetary reward and hunger" 8 : 329-340, 1993
14 Yuksel A, "Shopping risk perceptions: Effects on tourists' emotions, satisfaction and expressed loyalty intentions" 28 : 703-713, 2007
15 Rolls BJ, "Sensory specific satiety in man" 27 : 137-142, 1981
16 Marshall DW, "Relating the food involvement scale to demographic variables, food choice and other constructs" 15 : 971-979, 2004
17 Sparks P, "Public perceptions of the potential hazards associated with food production and food consumption:an empirical study.Risk Analysis" 14 : 799-806, 1994
18 Baum A, "Health psychology: Mapping biobehavioral contributions to health and illness" 50 : 137-163, 1999
19 Eertmans A, "Food related personality traits, food choice motives and food intake: Mediator and moderator relationships" 16 : 714-726, 2005
20 Cardello AV, "Effects of disconfirmed consumer expectations on food acceptability" 7 : 253-278, 1992
21 Steptoe A, "Development of a measure of the motives underlying the selection of food: The food choice questionnaire" 25 : 267-284, 1995
22 Candel MJM, "Consumers' convenience orientation towards meal preparation: Conceptualization and measurement" 36 : 15-28, 2001
23 Olsen SO, "Consumer involvement in seafood as family meals in Norway: An application of the expectancy-value approach" 36 : 173-186, 2001
24 Chen MF, "Consumer attitudes and purchase intentions in relation to organic foods in Taiwan: Moderating effects of food related personality traits" 18 : 1008-1021, 2007
25 Rozin P, "Attitudes to food and the role of food in life in the USA, Japan, Flemish Belgium and France: Possible implications for the diet-health debate" 33 : 163-180, 1999
26 Rai A, "Assessing the validity of IS success models: an empirical test and theoretical analysis" 13 : 50-69, 2002
27 Juhl HJ, "Antecedents and effects of consumer involvement in fish as a product group" 34 : 261-267, 2000
콩기름, 쇼트닝, 올리브유의 감자 스틱 튀김 횟수에 따른 트랜스 지방산 함량의 변화
학술지 이력
| 연월일 | 이력구분 | 이력상세 | 등재구분 |
|---|---|---|---|
| 2026 | 평가 | 재인증평가 신청대상 (재인증) | |
| 2020-01-01 | 등재 | 등재학술지 유지 (재인증) | ![]() |
| 2017-01-01 | 등재 | 등재학술지 유지 (계속평가) | ![]() |
| 2013-01-01 | 등재 | 등재학술지 유지 (등재유지) | ![]() |
| 2010-01-01 | 등재 | 등재학술지 유지 (등재유지) | ![]() |
| 2008-01-01 | 등재 | 등재학술지 유지 (등재유지) | ![]() |
| 2005-05-19 | 학술지등록 | 한글명 : 동아시아식생활학회지외국어명 : The East Asian Society of Dietary Life | ![]() |
| 2005-01-01 | 등재 | 등재학술지 선정 (등재후보2차) | ![]() |
| 2004-01-01 | 등재 | 등재후보 1차 PASS (등재후보1차) | ![]() |
| 2003-01-01 | 등재 | 등재후보학술지 선정 (신규평가) | ![]() |
학술지 인용정보
| 기준연도 | WOS-KCI 통합IF(2년) | KCIF(2년) | KCIF(3년) |
|---|---|---|---|
| 2016 | 0.86 | 0.86 | 0.89 |
| KCIF(4년) | KCIF(5년) | 중심성지수(3년) | 즉시성지수 |
| 0.87 | 0.92 | 1.473 | 0.15 |