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Author:(Mi Yang JO)

1.Comparison of dietary habits, perception and consumption frequency of fast foods between youths working part-time at fast food restaurants and other food-related services.

Mi Yang JO ; Taisun HYUN

Journal of Nutrition and Health 2014;47(3):206-213

2.Analysis on the Donators' Characteristics of Government-dominant and Non-governmental Food Bank Programs.

Mi Na JO ; Min Ah HONG ; Hye Seung KANG ; Il Sun YANG

Korean Journal of Community Nutrition 2006;11(5):618-628

3.Effects of an Educational Program Based on Mobile SMS and Counseling for Colonoscopy in the Elderly

Yeong Sun LEE ; Bong Jo LEE ; Chang Yoon HA ; Mi Yang JEON

Journal of Korean Biological Nursing Science 2021;23(1):64-71

4.Extrapyramidal side effects after metoclopramide administration in a post-anesthesia care unit: A case report.

Youn Yi JO ; Yong Beom KIM ; Mi Ran YANG ; Young Jin CHANG

Korean Journal of Anesthesiology 2012;63(3):274-276

5.General Anesthesia for Emergency Cesarean Section in a Patient with Severe Aortic Stenosis.

Jeong Ok JO ; Mi Jung AHN ; Ye Young YANG ; Soo Chang SON ; Yun Ee RHEE

Korean Journal of Anesthesiology 1999;37(5):951-954

7.Clinical Manifestations and Prognostic Factors for Tetanus in the Emergency Department.

Hyoung Youn LEE ; Joeng Mi MOON ; Yong Il MIN ; Byeong Jo CHUN ; Yang Seok KOH ; Byeong Guk LEE

Journal of the Korean Society of Emergency Medicine 2007;18(2):143-149

8.A New Stereoisomeric Monoterpene Glycoside from Clematis heracleifolia leaves.

Mi Ae KIM ; Heejung YANG ; Myong Jo KIM ; Wanjoo CHUN ; Yongsoo KWON

Natural Product Sciences 2016;22(2):107-110

9.A Study of Dietary Intakes and Nutritional Status after Total Gastrectomy of Early Gastric Cancer Patients.

Ji Young KIM ; Mi Sun PARK ; Young Hee LEE ; Sam Je JO ; Han Kwang YANG

Journal of the Korean Dietetic Association 2001;7(1):72-79

10.Optimization of Extraction Condition of Hesperidin in Citrus unshiu Peels using Response Surface Methodology.

Jua LEE ; Shinyoung PARK ; Ji Yeon JEONG ; Yang Hee JO ; Mi Kyeong LEE

Natural Product Sciences 2015;21(2):141-145

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