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Dive into the research topics where Mi Sook Cho is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Collaborations and top research areas from the last five years
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비건 김치 파스타 소스 개발: 한국인․미국인의 김치 인식과 소비자 기호도 비교 분석
Translated title of the contribution :Development of Vegan Kimchi Pasta Sauce: A Comparative Analysis of Kimchi Perception and Consumer Preferences of Koreans and Americans Research output: Contribution to journal › Article › peer-review
Open Access -
Association of ultra-processed food with diabetes and impaired fasting glucose in elderly populations (urban and rural): a cross-sectional study
Lee, S. J. & Cho, M. S., 1 Feb 2024, In: Korean Journal of Community Nutrition. 29, 1, p. 51-64 14 p.Research output: Contribution to journal › Article › peer-review
Open Access3 Scopus citations -
Comparison of preferences among older adults using rapid sensory methods: A case study on chicken porridges
Jung, S., Oh, J. & Cho, M. S., Dec 2024, In: International Journal of Gastronomy and Food Science. 38, 101060.Research output: Contribution to journal › Article › peer-review
3 Scopus citations -
Consumer acceptance and perception of braised meat in soy sauce for older adults determined using fast profiling methods
Song, Y. N., Oh, J., Chung, S. & Cho, M. S., Nov 2024, In: Food Quality and Preference. 120, 105249.Research output: Contribution to journal › Article › peer-review
3 Scopus citations -
단백질 소재 블렌딩을 통한 고단백 고령친화 스틱젤리 개발 연구
Translated title of the contribution :Study on the Development of High-Protein, Care-Food Stick-Type Jelly through Protein Material Blending Research output: Contribution to journal › Article › peer-review
Open Access