• 한국의류산업학회지
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• 제25권6호
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• pp.725-731
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• 2023

With the development of technology, many changes have emerged in how consumers acquire information without restrictions on their location and time. As changes and interest in digital platforms increase, beauty industry applications are being developed in order to attract customers. Therefore, this study has provided the empirical data necessary for the development and advancement of beauty applications in the future by analyzing preferences for makeup applications according to age. The method of this study involved searching for makeup applications that had been downloaded more than 100 million times through the Google Play Store between October 11, 2020 to November 3, 2020. Four applications were identified: YouCma Makeup, YouCam Perfect, Beauty Plus, and Sweet Snap. The surveyed functions were tested on 100 people in their teens, 20s, 30s, and 40s, with a similar profile of 100 people in their teens, 20s, 30s, and 40s surveyed from January 3, 2022 to April 23, 2022. The functional preferences of the application were investigated, and the results were analyzed through frequency analysis. The results are as follows: the application that received the greatest preference for features by age was YCM, which was found to have subdivided functions that provide users a wider range of choices and more detailed work when compared to other applications which enable photo retouching.

• 한국조리학회지
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• 제23권4호
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• pp.93-104
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• 2017

This study aimed to investigate the preferences for the particular menu depend upon a purpose of the events and a time slot. The study set the 16 imaginary profile of 5 selective attributes by using Conjoint Analysis for the customers who ate out at the grilled beef restaurant. The result showed that most significant factors of preference were a sirloin, Korean beef, a traditional interior design, a rice menu and the amount of marbling, in that order. In addition, the study revealed a high level of relative importance depend on the parts of meat cuts and the most preferred factor of the general customers was a sirloin in selective attributes. Next, the country of origin was important. All events showed the highest preference in the parts of meat cuts like the whole consumer group and there was a high partial value in sirloin for the purpose of the events. However, the prime ribs showed a higher level of relative importance when the customers had light meals or they participated in conferences. At the preference analysis of the important attributes and the level of partial value, the most significant factors were a sirloin, a country of origin, a traditional interior design, a rice menu, and the amount of marbling, in that order both in lunch and dinner. In addition, the study found that the parts of meat, the atmosphere in the restaurant, the quality of beef, dessert, and the country of origin were significant in order at relative importance.

• 한국심리학회지:학교
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• 제17권2호
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• pp.223-241
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• 2020

본 연구의 목적은 사회적 성취목표의 세 가지 유형을 기반으로 초등학생의 사회적 성취목표를 잠재집단으로 분류하고, 각 집단이 또래지위와 공격성에서 어떠한 차이점이 있는지를 탐색하는 것이다. 사회적 성취목표와 사이버 공격성은 자기보고 방식으로, 또래지위와 외현적 공격성과 대인관계 공격성은 또래지명 방식으로 측정하였다. 사회적 성취목표는 사회적 숙달목표와 사회적 수행접근목표, 사회적 수행회피목표로 나누었으며, 또래지위는 지각된 인기와 사회적 선호로, 공격성은 외현적 공격성, 대인관계 공격성, 사이버 공격성으로 구분하였다. 전체 연구 대상은 클래스넷 4차년도 자료 중 학년 비율을 고려해 무작위 추출한 초등학생 1,239명(남 633명, 여 606명)이다. 잠재프로파일 분석을 이용해 사회적 성취목표 유형을 분류한 결과 세 집단이 적합한 것으로 나타났다. 사회적 성취목표의 세 집단은 각각 '숙달지향 성취목표형(184명, 14.9%)', '평균 성취목표형(852명, 68.8%)', '고사회적 성취목표형(203명, 16.4%)'으로 명명되었다. 다항 로지스틱 회귀분석을 이용해 또래지위 및 공격성 간의 관련성을 살펴본 결과 1차 시기 사회적 선호가 높을수록 고사회적 성취목표형 집단에 속할 확률이 낮았고, 사이버 공격성이 높을수록 숙달지향 성취목표형 집단에 속할 확률이 낮았다. 또한 2차 시기 대인관계 공격성이 높을수록 평균 성취목표형 집단보다 고사회적 성취목표형 집단에 속할 확률이 높았다.

• 한국의류학회지
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• 제19권5호
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• pp.811-825
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• 1995

The purposes of the study were 1) to segment the female apparel market based on clothing benefits sought by female adualt consumer in Cheju, and 2) to develop a profile of each segment concerning lifestyle, use of information sources, perceived store attributes, store preference and demographics. The data(n=228) were collected via a questionnire from adult females of ages over 20's. Using cluster analysis on benefits sought factors, four groups were identified and labeled as 1) Economic-value oriented users of clothing(24%) : 2) Brand oriented users of clothing(14%); 3) Aesthetics/fashion oriented users of clothing(26%); 4) Easy care oriented users of clothing(36%). ANOVA and Chi-square statistics revealed significant differences among the four groups according to clothing benefits sought factors, lifestyle factors, use of information sources, store attributes perceived on store types, store-type choices, new store-type preferences and demographic variables. A profile of these groups was developed.

• 한국컴퓨터정보학회:학술대회논문집
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• 한국컴퓨터정보학회 2014년도 제49차 동계학술대회논문집 22권1호
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• pp.157-158
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• 2014

본 논문에서는 모바일용 맞춤형 웰니스 콘텐츠 추천을 위한 사용자 프로파일을 제안한다. 제안하는 프로파일에는 웰니스 콘텐츠를 제공받는 사용자의 웰니스 5 영역(신체, 정서, 사회, 지식, 정신) 각각의 선호도가 포함되어 있으며 사용자의 신변에 위험을 초래할 수 있는 신체적 제약 조건도 포함한다. 이 프로파일을 이용하면 사용자에게 맞춤형 웰니스 콘텐츠를 추천함에 있어 웰니스 5 영역을 모두 고려할 수 있으며 추가적으로 사용자의 질환 정보를 프로파일로 유지함으로서 사용자의 신체적 조건에 맞지 않는 콘텐츠를 선별하여 제외시키는 필터 및 안전 장치의 역할도 가능하게 한다.

• International Journal of Fuzzy Logic and Intelligent Systems
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• 제7권3호
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• pp.165-170
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• 2007

Recommendation systems provide users with proper services using context information being input from many sensors occasionally under ubiquitous computing environment. But in case there isn't sufficient context information for service recommendation in spite of much context information, there can be problems of resulting in inexact result. In addition, in the quantification step to use context information, there are problems of classifying context information inexactly because of using an absolute classification course. In this paper, we solved the problem of lack of necessary context information for service recommendation by using dynamic profile information. We also improved the problem of absolute classification by using a relative classification of context information in quantification step. As the result of experiments, expectation preference degree was improved by 7.5% as compared with collaborative filtering methods using an absolute quantification method where context information of P2P mobile agent is used.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2016년도 추계학술대회
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• pp.300-301
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• 2016

본 논문에서는 사용자의 프로파일과 팀의 평점을 활용하여 생활 스포츠 콘텐츠의 서비스 품질을 개선하기 위한 맞춤형 추천 알고리즘을 제안한다. 제안한 추천 모듈은 프로파일의 정보를 기반하며, 유클리디안 거리 계산과 팀 간 선호도 가중치를 활용하여 사용자에게 적합한 팀 콘텐츠를 추천한다.

• 동아시아식생활학회지
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• 제23권3호
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• pp.365-373
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• 2013

This study is performed to investigate the quality characteristics of sulgidduk added with cheonnyuncho fruit powder. Sulgidduk was prepared with freeze-dried cheonnyuncho, rice flour, sugar syrup and salt. The sulgidduk was made with various amounts (0, 3, 6, 9, 12%) of added cheonnyuncho fruit powder. The proximate composition, pH, Hunter's color value, texture profile analysis, sensory characteristics and SEM of cheonnyuncho sulgidduk were being examined. The addition of cheonnyuncho fruit powder has a tendency to decrease the moisture contents of sulgidduk while the crude ash, crude lipid and crude protein increased. The pH of sulgidduk decreased when the amounts of cheonnyuncho fruit powder increased. As the amount of cheonnyuncho fruit powder increased, the lightness (L) decreased, while the redness (a) and yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing cheonnyuncho fruit powder contents, whereas cohesiveness, springiness, gumminess and brittleness increased. The results of sensory evaluation showed that the sulgidduk with 3%, 6% of cheonnyuncho fruit powder got the highest scores on the color, taste, springiness and acceptability. The air cells of sulgidduk observed by SEM were big and uniform with the amount of cheonnyuncho fruit powder increased. In conclusion, these results show that the quality and preference increased when 3%, 6% of cheonnyuncho fruit powder was added to the sulgidduk.

• 한국경영정보학회:학술대회논문집
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• 한국경영정보학회 2007년도 추계학술대회
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• pp.294-299
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• 2007

In this paper, we introduce the methodology for the automatic generation of the subject field hierarchy for Intellgent Expert Management Framework using WordNet. Intelligent Expert Management Framework, which is proposed as an appropriate method to manage valuable tacit knowledge within the organization, defines the expert profile structure and proposes the efficient method to automate the process to collect and update the expert profile information based on the profile structure defined. To increase the satisfaction level of users, additional intelligent search features are defined and users can be given the list of experts in related or similar expert fields when they perform expert searches based on the expert database being built. To enable automatic profiling of the organizational experts as well as intelligent expert searches, the subject field hierarchy, upon which the expert profiles are classified and expert searches for similar fields are performed, should be predefined. In this paper, we propose the WordNet library method that first eliminates the ambiguity of the senses of nominal data values, constructs the subject field hierarchy by overlapping the hypernym of the remaining senses, and lastly adjusts the derived hierarchy to the preference of users. Based on the proposed methodology, we expect to avoid the prohibitive costs in building large subject field hierarchies when manually done as well as maintain the objectivity of the hierarchies.

• 한국조리학회지
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• 제14권1호
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• pp.11-20
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• 2008

To establish the optimum formular for processing bread with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5 and 7% based on a flour weight. Evaluation was performed on the rheological and sensory profile of bread, such as specific loaf volume, water holding capacity(WHC) and height, appearance and Hunter's color value, mechanical texture properties, and sensory value. Increase in the addition of SHF led to the tendency that the expansive force of dough fermentation reduced, and an increase in the textural properties of bread. And cohesiveness, gumminess, and chewiness indicated the tendency of a little reduction as influenced by adding more dried Hizikia fusiformis powder. As for sensory properties and flavor components of the white bread, in case of color and flavor, more than 3% of increase in the addition of the dried Hizikia fusiformis powder led to a drop in preference, and more addition led to a fall in taste and softness. Overall, it was found that adding less than 3% of dried Hizikia fusiformis powder is proper for dough in breadmaking.