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Hea-Jung Chung
Observed names:
Hea-jung Chung,
Heajung Chung
Institution:
Jeonju University
Observed institutions:
Hoseo University,
Sunchon National University,
Rural Development Administration,
National Academy of Agricultural Science,
Soongeui Women's College,
Hanyang University,
Jeonju University,
Woosong University
show all 8
ORCID:
0000-0002-0244-1825
Observed ORCID:
0000-0002-0244-1825
OpenAlex ID:
A5101699111
A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods
2017
·
Honggyun Kim
, Hyun Wook Do
, et al.
·
Korean Journal for Food Science of Animal Resources
·
29
PDF
A study on the trend analysis regarding the rice consumption of Korean adults using Korean National Health and Nutrition Examination Survey data from 1998, 2001 and 2005
2012
·
Ho-Myoung Cha
, Gyusang Han
, et al.
·
Nutrition Research and Practice
·
20
PDF
Nutritional Retention Factor of 1 + Quality Grade Hanwoo Beef Using Different Cooking Methods
2010
·
Hong-Gyun Kim
, Kun-Jong Lee
, et al.
·
Korean Journal for Food Science of Animal Resources
·
12
PDF
A Study of Female College Students' Breakfast Behavior and Ideal Breakfast Type
2001
·
Hea-Jung Chung
, Jin-Sil Lee
·
Journal of the Korean Society of Food Culture
·
10
Effects of Cultured Wild-Ginseng Root and Xylitol on Fermentation of Kimchi
2014
·
Kun-Jong Lee
, Jung-Min Sung
, et al.
·
Preventive Nutrition and Food Science
·
9
Developing a Healthy Korean Food Menu through Sikryochanyo
2011
·
Hae-Kyung Chung
, Mi-Hye Kim
, et al.
·
The Korean Journal of Food And Nutrition
·
6
PDF
Nutritional compositions and their retention rates of carrots by different cooking methods
2020
·
Kunjong Lee
, Heajung Chung
·
Korean Journal of Food Preservation
·
5
PDF
Effects of different cooking methods on folate retention in selected mushrooms
2017
·
Su-Jin Park
, Sun-Hye Park
, et al.
·
Korean Journal of Food Preservation
·
5
PDF
A Study to Investigate Ways to Improve Tofu Menu Developments and Tofu Menu Image in Relation to Purchasing Promotion
2006
·
Hea-Jung Chung
·
Journal of the Korean Society of Food Culture
·
5
Relationship between consumer behavior, perception of nutritional information, and menu factors on fast food using eye-tracking: A study on university students in Jeonju
2024
·
Kyungjong Min
, Kunjong Lee
, et al.
·
Food Science and Preservation
·
3
PDF
Retention Factors Influencing Hanwoo Stock (broth) and Boiled Beef
2014
·
Kunjong Lee
, Honggyun Kim
, et al.
·
The Korean Journal of Community Living Science
·
3
PDF
A Literature Review on the Recipes for Pheasant - Focus on Recipe Books from 1800's to 1990's -
2011
·
Kyung-Duk Kook
, Yong‐Suk Kwon
, et al.
·
Journal of the Korean Society of Food Culture
·
3
A Historical Study on the Changes in the Recipe of Naengmyeon (Korean Cold Noodles) Base on Water - Focus on the Recipe Data Published in Korea from 1800’s to 1980’s -
2011
·
Chae‐Lin Park
, Yong‐Suk Kwon
, et al.
·
Journal of the Korean Society of Food Culture
·
2
A Study on the Eating Habit and a Healthy Diet's Perception of Korean Food Investigated through a Focus Group Interview (FGI) - Focus on the Dietary Life Related Expert -
2010
·
Hea-Jung Chung
, Yong-Suk Kwon
·
Korean Journal of Human Ecology
·
2
PDF
A Study on Infant, Schoolchild, and Adolescent Groups’ Food Preference according to Sex - Seoul and Gyoung-gi(Incheon) Area -
2010
·
Hea-Jung Chung
, Heesook Cheon
·
The Korean Journal of Community Living Science
·
2
A Study on the Children's Eating Habits and Food Preference - focused on staple food and side dishes -
2009
·
Hea-Jung Chung
·
Journal of the Korean Society of Food Culture
·
2
A Study of the Street-food Purchasing Behavior of Culinary Major and Non-major University Students in the Daejeon Area
2008
·
Young-Sim Choi
, Jin-Hyun Yu
, et al.
·
The Korean Journal of Food And Nutrition
·
2
The iron status, clinical symptom and anthropometry between normal and anemic groups of middle school girls
2007
·
Soon-Myung Hong
, Jee-Ye Cho
, et al.
·
Nutrition Research and Practice
·
2
PDF
Comparison of Physicochemical Propertres of Various Bean Starches -Cowpea, mung bean, kidney bear and red bean-
1990
·
Kyung-Hee Sohn
, Gae-Soon Yoon
, et al.
·
한국식품조리과학회지
·
2
An Analysis of Emotional Changes in Facial Expressions of Mukbang YouTubers Using FaceReader Program
2023
·
Jaeyoung Byeon
, Heajung Chung
·
Culinary Science & Hospitality Research
·
1
Changes in β-Carotene, Vitamin E, and Folate Compositions and Retention Rates of Pepper and Paprika by Color and Cooking Method
2017
·
김현영
, Honggyun Kim
, et al.
·
Journal of the Korean Society of Food Science and Nutrition
·
1
Comparison of Nutrient Content and Retention Rate among Chuichung Cucumber, White Dadagi Cucumber, and Yellowish Overripe Cucumber according to Different Cooking Methods
2017
·
Honggyun Kim
, Hea-Jung Chung
·
Journal of the Korean Society of Food Science and Nutrition
·
1
A study on the Korean food(Hansik) Curriculum of Culinary Art & Science related department - Focus on the mainly four-year universities in Korea -
2011
·
Hea-Jung Chung
·
Korean Journal of Human Ecology
·
1
PDF
A Literature Review Regarding a Bibimnaengmyeon (Cold Buckwheat Noodles Mixed with Sauce) -Related Recipes - Focus on recipe data published in Korea from the 1800's to the 1980's -
2011
·
Chae‐Lin Park
, Hea-Jung Chung
·
Journal of the Korean Society of Food Culture
·
1
The Perceptions of Culinary Art High School and Undergraduate Students on the Curriculum for Korean Culinary Arts Majors
2010
·
Sung-Min Kim
, Na-Young Yi
, et al.
·
The Korean Journal of Community Living Science
·
1
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Works count:
36
Citation count:
131
H-index:
6
I10-index:
4
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