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MeSH:(*Seaweed)

1.A Survey on Preference and Purchase Factors of Seaweed.

Yu Mi HWANG ; Il Su CHOI ; Bok Mi JUNG

Korean Journal of Community Nutrition 2010;15(3):361-368

2.A Study on Dietary Behavior of Children According to the Their Preferences for Fast Food.

Sung Sug LEE

Korean Journal of Community Nutrition 2004;9(2):204-213

3.The Wound Healing Effects of Alginate-crosslinked Collagen Dermal Substitute of Artificial Skin.

Jae Hoon CHANG ; Dae Hwan PARK ; Jeong Im SHIN ; Ki Young AHN ; Chul Hong SONG

Journal of the Korean Society of Plastic and Reconstructive Surgeons 2006;33(1):13-20

4.Chondrocyte Viability in the Three Dimensional Culture Using Natural Alginate.

You Jeong LYOU ; Sang Gyung KIM ; Yeon Hee CHOI ; Jung Yoon CHOE ; Chae Gi KIM ; Jong Ki KIM ; Yeon Hee YOON ; Im Hee SHIN ; Sang Ock PARK

The Journal of the Korean Rheumatism Association 2003;10(3):261-269

5.Iodine Intake and Tolerable Upper Intake Level of Iodine for Koreans.

Hyun Sook LEE ; Hyesun MIN

The Korean Journal of Nutrition 2011;44(1):82-91

6.Comparison of Frequency and Amount of Dishes Reported in Semi-Quantitative Dish-based Frequency Questionnaire vs. 12-day Dietary Records.

Na Yeun SONG ; Min Kyung PARK ; Hee Young PAIK ; Hyojee JOUNG ; Jeong Seon KIM ; So Hee PARK

The Korean Journal of Nutrition 2010;43(6):638-652

8.Association High-Iodine-Containing Seaweed Soup Consumption after Birth and Subclinical Hypothyroidism in Korean Women: Korea National Health and Nutrition Examination Survey IV (2013–2015)

Hyunsam KIM ; Ha Ni LEE ; Jeonghoon HA

International Journal of Thyroidology 2019;12(2):105-112

9.A Survey on Middle School Students' Preferences for Kimchi in Masan and Changwon City.

Jung A KIM ; Hyun Sook YOON

Journal of the Korean Dietetic Association 2002;8(3):289-300

10.Revision of the Target Pattern based on Single Serving Size of Dishes for Korean Adolescent Meal Plan.

Mi Jin PARK ; Youngnam KIM

Korean Journal of Community Nutrition 2015;20(1):21-29

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