1 |
Choi SW, Ahn HK, Cho SH. 2012. A study on the effect of quality of medicinal food on perceived values, repurchase intention and recommendation intention. Korean J Culinary Res 18: 1-15.
|
2 |
Kim KH, Park JY, Oh YS. 2012. Structural relationships among the herbal menu quality, perceived value, customer satisfaction and the behavioral intention. Korean J Tourism Res 27: 1-16.
|
3 |
Lee JY, Kim KM, Hwang YJ. 2013. Effects of selection attributes of medicinal food on customer satisfaction and purchase attitude in Jinju area. Korean J Culinary Res 19: 268-278.
|
4 |
Hwang YJ, Lee YJ. 2014. Effects of the selecting attributes of medicinal food on recognition & customer satisfaction in Gyeongju area. Korean J Culinary Res 20: 22-36.
|
5 |
Choi SW, Kim KJ. 2013. The effect of Yaksun food awareness and preference on customer loyalty. J Korean Foodservice Assoc 9: 59-71.
|
6 |
Sim KH. 2011. A survey on the recognition and satisfaction of Korean herbal foods according to dietary behavior in lifestyle. Korean J Culinary Res 17: 39-58.
|
7 |
Chang HJ. 2013. HMR well-being menu development and commercialization for the middle-class silver generation. Youlchon Foundation, Seoul, Korea.
|
8 |
Cho YS. 2005. The study on the customer's and cook's perception of Han-Bang menu. MS Thesis. Kyonggi University, Gyeonggi, Korea.
|
9 |
Cho SK. 2010. Recognition of Korean Yaksun cuisine and further education according to lifestyle. MS Thesis. Sookmyung Women's University, Seoul, Korea.
|
10 |
Lee HW. 2010. Consumers attitude toward rice processed foods based on food-related lifestyle. MS Thesis. Yonsei University, Seoul, Korea.
|
11 |
O'Sullivan C, Scholderer J, Cowan C. 2005. Measurement equivalence of the food related lifestyle instrument (FRL) in Ireland and Great Britain. Food Qual Prefer 16: 1-12.
DOI
|
12 |
Pliner P, Hobden K. 1992. Development of a scale to measure the trait of food neophobia in humans. Appetite 19: 105-120.
DOI
|
13 |
Cho MJ. 2013. Needs for medicinal foods by lifestyle clusters of active seniors. MS Thesis. Dankook University, Gyeonggi, Korea.
|
14 |
Seung HS. 2005. A study on using behavior of bakery by dietary lifestyle. MS Thesis. Ewha Womans University, Seoul, Korea.
|
15 |
Kim MJ, Jung HS, Yoon HH. 2007. A study on the relationships between food-related lifestyle of undergraduates and the restaurant selection attribute. Korean J Food Cult 22: 210-217.
|
16 |
Kim H, Kim M. 2010. Analysis on the effect of dietary lifestyle on consumption pattern of soybean paste among housewives. Korean J Culinary Res 16: 76-93.
|
17 |
Park SH. 2005. Understanding and application of Yak-Sun (oriental medicinal cuisine). Korean J Orient Physiol Pathol 19: 1520-1527.
|
18 |
Lee SM. 2013. Effects recognition and elective attributes on satisfaction and recommendation for medicinal foods. J Korea Contents Assoc 13: 459-468.
|
19 |
Andrews FM, Withey SB. 1976. Social indicators of well-being: Americans' perceptions of life quality. Plenum Press, New York, NY, USA. p 79.
|
20 |
Choi SW, Jin YH. 2010. Effect of health-orientated menu for restaurant customers on LOHAS, herbal food, and customer satisfaction. Korean J Culinary Res 16: 96-109.
|
21 |
Cho SK, Sim KH. 2011. A study on the needs and educational satisfaction of Korean herbal food educators. Korean J Food Cook Sci 27: 611-623.
DOI
|
22 |
Brunso K, Grunert KG. 1995. Development and testing of a cross-culturally valid instrument: Food-related life style. Adv Consum Res 22: 475-480.
|
23 |
Grunert KG, Brunso K, Bisp S. 1997. Food-related lifestyle: Development of a cross-culturally valid instrument for market surveillance. In Values, Lifestyles, and Psychographics. Kahle LR, Chiagouris L, eds. Lawrence Erlbaum Associates, Mahwah, NJ, USA. p 337-354.
|
24 |
Bok HJ, Lee GJ, Song JE. 2005. A research on the traditional food materials for developing medicinal food and the direction of applying the theories of oriental medicine. J East Asian Soc Diet Life 15: 346-356.
|
25 |
Yoo JY, Park JY, Yook SH, Yeo JY, Joe MS. 2011. Various kinds and usage of Yaksun ingredients found in old literature: focusing on 'DongUiBoGam'. Proceeding of the 41st Spring Meeting of the East Asian Society of Dietary Life. Seoul, Korea. p 181.
|
26 |
Bok HJ, Jeong KY. 2014. Impact of the selection attributes of restaurants specialized in Yaksun foods on purchase intention and customer satisfaction: focused on mediating effects of the value awareness of Yaksun food. J East Asian Soc Diet Life 24: 943-953.
|
27 |
Kim MR, Choi MA, Park JE, Park KS, Choi YS. 2012. The meaning of traditional food as a Yaksunal viewpoint from 'EumSikDiMiBang'. Proceeding of the 43rd Fall Meeting of the East Asian Society of Dietary Life. Seoul, Korea. p 124.
|
28 |
Lee SM, Hwang DU. 2006. Acknowledgement of herbal foods in foodservice industry. J Korea Contents Assoc 6: 65-73.
|
29 |
Lim MK, Kim M. 2012. Utilization status and awareness of adults regarding Yaksun in Daegu and Gyeongbuk region. J East Asian Soc Diet Life 22: 208-218.
|
30 |
Min SH. 2012. Perceptions of medicated diets among exemplary restaurant chefs in the Danyang area. Korean J Food Cult 27: 105-112.
DOI
|
31 |
Kang JG, Lee JH. 2011. A study on relation among perceived value, attitude, and behavior intention according to yes or no recognition of native local foods' storytelling. J Tourism Leisure Res 23: 317-334.
|
32 |
Paek HY, Kwak EJ, Joung HS, Jeong JH, Cho YS. 2015. Study on university students awareness of traditional and yaksun foods-focus on university students majoring in culinary art and foodservice Daegu and Gyungbuk area-. J East Asian Soc Diet Life 25: 779-790.
DOI
|