국립부경대학교 식품영양학전공

Choi J. Consumer perception of novel restaurant hygiene certificates and evaluation criteria for food safety. Journal of Environmental Health. 2022, 84(8), 18-24. SCIE

Choi J. A pilot study on RTE food purchasing and food-related behaviors of college students in an urbanized area. International journal of environmental research and public health. 2022, 19(3322), 1-10. SSCI

Yang JI, Choi J. Does knowledge of wine affect consumers’ wine purchase behavior in restaurants? An application of extended theory of planned behavior (ETPB). Beverages. 2022, 8(11), 1-10. SCOPUS

Choi J. Distribution strategies for service delivery: focus on verbal and non-verbal communication at counter service restaurants. Journal of Distribution Science. 2021, 20(3), 45-52. SCOPUS

Azam MS, Kim JI, Choi CG, Choi J, Lee B, Kim HR. Sargahydroquinoic acid suppresses hyperpigmentation by cAMP and ERK1/2-mediated downregulation of MITF in α–MSH-stimulated B16F10 cells. Foods. 2021, 10(2254), 1-13. SCIE

Kim HI, Choi J. Effect of a restaurant hygienic grade certificate program on consumer choices. Nutrition Research and Practice. 2021, 15(suppl 1), S70-78. SCIE

Bae YJ, Choi J. Effect of attributes on consumer acceptance of edible insect food: an application of the extended theory of planned behavior. Nutrition Research and Practice. 2021, 15(1), 122-135. SCIE

Choi J. Impact of stress levels on eating behaviors among college students. Nutrients. 2020, 12(5), 1-10. SCIE

Choi J. Motivations influencing caffeine consumption behaviors among college students in Korea: Associations with Sleep Quality. Nutrients. 2020, 12(953), 1-13. SCIE

Choi J. The association between health conditions, consciousness, involvement, and knowledge and dietary supplement intake among university students in South Korea. International journal of environmental research and public health. 2019, 16(4028), 1-12. SSCI

Choi J. Is Cleanliness Really a Reason for Consumers to Revisit a Hotel?. Journal of Environmental Health. 2019 ,82(5), 16-21. SCIE

Choi J, Nelson, D, Almanza, B. Food Safety Risk for Restaurant Management: Use of Restaurant Health Inspection Report to Predict Consumers’ Behavioral Intention. Journal of risk research. 2019, 22(11), 1443-1457. SSCI

Kim H, Choi J. Measuring emotions toward dining alone by frequency of single dining events. British Food Journal. 2019, 121(2), 642-654. SCIE

Lee J, Choi J. Effectiveness of restaurant attributes and consumer emotions regarding waiting time on revisit intention. J. Korean Soc. Food Cult. 2019, 34(4), 432-439. KCI

Sung Y, Choi J. Protein supplement usage among male university students: comparisons between current and previous users. Journal of the American College of Nutrition. 2018, 37(2), 127-132. SCIE

Choi E, Choi J. Effect of PPL attributes on consumers’ brand awareness and brand credibility. J. Korean Soc. Food Cult. 2018, 33(6), 543-549. KCI

Kim W, Choi J. Consumer perception of GM food: factors that influence purchasing of GM food in South Korea. J. Korean Soc. Food Cult. 2018, 33(4), 345-353. KCI

Azam MS, Kwon M, Choi J, Kim HR. Sargaquinoic acid ameliorates hyperpigmentation through cAMP and ERK-mediated downregulation of MITF in α-MSH-stimulated B16F10 cells. Biomedicine & Pharmacotherapy. 2018, 104, 582-289. SCIE

Kim D, Choi J. Effect of experience-value and color marketing of HMR products on consumers’ repurchase intention. J. Korean Soc. Food Cult. 2018, 33(3), 243-249. KCI

Azam MS, Choi J, Lee MS, Kim HR. Hypopigmenting effects of brown algae-derived phytochemicals: a review on molecular mechanisms. Marine Drugs. 2017. 15(297), 1-16. SCIE

Choi J. The effectiveness of nutritional information on foodservice companies’ corporate social responsibility. Asia Pacific Business Review. 2017, 23(1), 44-62. SSCI

Azam MS, Joung EJ, Choi J, Kim HR. Ethanolic extract from Sargassum serratifolium attenuates hyperpigmentation through CREB/ERK signaling pathways in α-MSH-stimulated B16F10 melanoma cells. J Appl Phycol. 2017. 29. 2089-2096. SCIE

Choi J, Choi A. Perceptions of food labelling about allergens in food products in South Korea. British Food Journal. 2016, 118(12), 2842-2854. SCIE

Jo H, Lee H, Choi J. Effects of attributes of food courts and emotions on customer revisit intention. J. Korean Soc. Food Cult. 2016, 31(1), 73-80. KCI

Choi J. Who cares for nutrition information at a restaurant? Food-related lifestyles and their association to nutrition information conscious behaviors. British Food Journal. 2016, 118(7), 1625-1640. SCIE

Kim HY, Choi, J. Shin IS. Bactericidal effects of hypochlorous acid water against Vivrio parahaeolyticus contaminated on rawfish and shellfish. Korean Journal of Food Science and Technology. 2015, 47(6) 719-724. SCOPUS

Choi J, Gornsawun G, Shin IS. Effect of a polypropylene (PP) patch containing isothiocyanates (ITCs) extracted from horseradish (Armoracia rusticana) Root on the Shelf-life of Low-salt Myeong-ran Jeotgal. Food Science and Biotechnology. 2015, 24(6), 2065-2076. SCOPUS

Choi J, Shin IS, Kim AU, Kim HY. Control of microorganisms in school refectories and kitchens using ozone water and ozone gas. Korean Journal of Food Science and Technology. 2015, 47(5), 586-592. SCOPUS

Almanza B, Kirsch K, Kline SF, Sirsat S, Stroia O, Choi J, Neal J. How clean are hotel rooms? Part Ⅱ: examining the concept of cleanliness standards. Journal of Environmental Health. 2015, 78(1), 14-18. SCIE

Almanza B, Kirsch K, Kline SF, Sirsat S, Stroia O, Choi J, Neal J. How clean are hotel rooms? Part Ⅰ: visual observations vs. microbiological contamination. Journal of Environmental Health. 2015, 78(1), 8-13. SCIE

Choi J. The impact of disclosure of nutrition information on consumers’ behavioral intention in Korea. Journal of the American College of Nutrition. 2015, 34(5). SCIE

Kang M, Choi J. Study on mutual relationship between color marketing and RTD coffee industry in Korea - Consumer perception of sup coffee sold in retail stores - J. Korean Soc. Food Cult. 2015, 30(2), 182-189. KCI

Choi J, Almanza B, Neal J. A strategic cleaning assessment program: menu cleanliness at restaurants. Journal of Environmental Health. 2014, 76(10) 18-24. SCIE

Choi J. An analysis of preferences for Korean-style fried chicken and purchase behaviors: A comparison between Chinese and Korean students at a university in Daejeon, Korea. Korean J Community Living Sci. 2014, 25(1), 65-74. KCI

Sirsat S, Choi J, Neal J. Persistence of salmonella and E.Coli on the surface of Restaurant Menus. Journal of Environmental Health. 2013, 75(7), 8-14. SCIE

Choi J, Miao L, Almanza B, C. Nelson D. Consumers’ responses to restaurant inspection reports: the effects of information source and message style. Journal of Foodservice Business Research. 2013, 16(3), 255-275. SCOPUS

Choi J, Almanza B. An assessment of food safety risk at fairs and festivals: a comparison of health inspection violations between fairs and festivals and restaurants. Event management. 2012, 16, 295-303. SCOPUS

Choi J, Zhao J. Consumers’ behaviors when eating out Does eating out change consumers’ intention to eat healthily? British Food Journal. 2012, 116(3), 494-509. SCIE

Yi SP, Choi J. Exploratory Study on Effects of Restaurant Attributes on Perception of Price and Brand Reputation - Comparison Between Locals and Tourists - J. Korean Soc. Food Cult. 2012, 27(5), 481-489. KCI

Choi J. A study of consumers’ perception and satisfaction of makgeolli in Daejeon. Korean J Community Living Sci. 2012, 23(3), 329-338. KCI

Choi J, Almanza B. Health inspectors’ perceptions of the words used to describe violations. International Association for Food Protection. 2012, 32(1), 26-33.

Choi J, Almanza B. Health Department Websites as a Source of Restaurant Food Safety Information. Journal of Culinary Science& Technology. 2012, 10, 40-52. SCOPUS

Choi J, Zhao J. Factors Influencing Restaurant Selection in South Florida: Is Health Issue One of the Factors Influencing Consumers’ Behavior When Selecting a Restaurant?. Journal of Foodservice Business Research. 2010, 13, 237-251. SCOPUS

Choi J, Nelson D, Almanza B. The impact of inspection reports on consumer behavior: A pilot study. Food control. 2010, 22, 862-868. SCIE