• 한국복식학회:학술대회논문집
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• 한국복식학회 2004년도 The 21st International Costume Congress
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• pp.236-243
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• 2004

• 대한가정학회지
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• 제40권9호
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• pp.97-107
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• 2002

• 지식경영연구
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• 제12권5호
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• pp.89-100
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• 2011

Both industrial interest and academic research are increasingly focusing on the need to institute a business environment whereby Corporate Social Responsibility (CSR) assumes a major role. It is suggested that four kinds of responsibilities constitute total CSR: economic, legal, ethical, and philanthropic responsibilities. Consumers tend to obtain positive perceptions toward the companies which collectively or partially fulfill these responsibilities. Moreover, the company image transfer process is the influence of consumer attitudes toward certain brands on overall evaluation of the company. To understand the image transfer process, we examine the influence of CSR level evaluation on overall brand evaluation in China, where active competitions among global brands exist.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 1999년도 춘계학술발표대회 논문집
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• pp.133-136
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• 1999

This study intends to develop an evaluation model which could be used as an effective tool for criticizing the model house of multi-family housing. The evaluation model has been developed based on the theoretical framework suggested by previous results of research related on hosing design, which comprises the following four components: 1) the paradigm of future home and life-style, 2) marketing effects of housing developer, 3) goals and principles of housing design, and 4) results of user-preference study. In this study, an evaluation model was suggested as a preliminary form which would be modified in detail after series of tests in the field. The evaluation model will be used provide standardized criteria for the quality of model houses, and eventually help to improve the quality of multi-family housing design by balanced information from theorist, user and developer.

• 대한인간공학회지
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• 제20권3호
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• pp.47-60
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• 2001

The purpose of this paper is propose an analytical method for evaluating user satisfaction of Internet website and identifying casual relationships between user satisfaction of Internet website and performance measures as like revisit intention and complaints using the structural equation model (SEM). This paper is intended to identify critical evaluation factors of user satisfaction for Internet website to determine criteria for evaluating the website. and use the criteria to develop a SEM model for quantitatively evaluation of each factors effects of user preference. The SEM model used 5 latent variables for the evaluation factors of website user satisfaction and 2 latent variables for performance evaluation. 2 portal sites were evaluated to construct the SEM model. and 74 subjects participated the website evaluation using the walk-through and face-to face survey method. Analysis results showed that the SEM model was statistically significant for all the 2 websites evaluated.

• 산업경영시스템학회지
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• 제24권62호
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• pp.79-87
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• 2001

Usability has become a primary factor in determining the acceptability and consequent success of consumer product. It is common that the product usability is evaluated by objective performance measures and/or subjective user preference measures. This study is concerned with objective evaluation of the product usability using 3-dimensional motion analysis. We evaluated car-audio position using 3-dimensional motion analysis. The parameters investigated in this experiment were height of car-audio, left-right angle, and front-end angle. The experimental results showed that the usability evaluation method using motion analysis was consistent with user's subjective assessment. This objective method can be applied to not only car-audio position evaluation but also various consumer products'usability evaluation.

• 동아시아식생활학회지
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• 제25권3호
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• pp.460-473
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• 2015

This study aimed to create a standardized recipe using three cultivars of tomatoes (Chal-tomato, Daejeo-tomato, Blacktomato) and select an appropriate tomato for producing tomato Jangajii through quality and sensory evaluation. With regard to the proximate composition of tomato Jangajii, moisture and ash contents of Chal-tomato were highest in the early stage of storage, whereas moisture, crude protein and ash contents of Black-tomato were highest in the final stage of storage. Daejeotomato showed minimal changes in pH, but showed the highest salt and sugar contents. L value increased with increasing storage time and then decreased thereafter (p<0.001). The a and b values decreased with increasing storage time and then increased thereafter (p<0.001). The reducing sugar content increased with increasing storage time and then decreased thereafter (p<0.001). With regard to Daejeo-tomato, hardness was the highest (p<0.001), and total microbial counts were lowest (p<0.001). Daejeo-tomato showed the lowest activities of PME as a softening enzyme and PG. For sensory properties, Daejeo-tomato showed a relatively high preference for all items except aroma. Based on the above results, Daejeo-tomato Jangajii showed superior quality characteristics and high preference in general among tomato Jangajii from all three cultivars of tomatoes. Therefore, Daejeo-tomato Jangajii is useful as low-sodium tomato Jangajii in light of quality characteristics and preference.

• 한국식생활문화학회지
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• 제12권1호
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• pp.63-69
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• 1997

This study was carried out in order to analyzed the changes in nitrogen containing taste compounds of three different types of traditional Korean soy sauce with varing ripening period, and to investigates correlation between sensory characteristics and taste compounds contents via contents assay and sensory evaluation of soy sauce samples. Total nitrogen, ammonia type nitrogen and amino type nitrogen contents showed the highest value in Kyupjang. 17 kinds of free amino acid was detected in Chungjangs and 16 kinds of free amino acid was detected in Kyupjang. Nucleotides and their related compounds detected were hypoxanthin, xanthin, IMP, AMP, Inosine, ADP. Free amino acid and nucleotides and their related compounds contents were highest in Kyupjang. Nitrogen related compounds content of high concentration soy sauce ripened over 150 days increased similarly with Kyupjang. In the sensory evaluation of soy sauce taste, Chungjang samples acquired the highest score in the offensive taste test while Kyupjang marked highest score for sweet taste, nutty taste, taste preference. High concentration soy sauce ripend over 150 days yielded the result similar to that of Kyupjang. Sweet taste showed positive correlation with nitrogen compounds. The materials that showed positive correlation with nutty and traditional soy sauce taste and taste preference were nitrogen compound, IMP, AMP. Except for tryptophan, all free amino acid showed positive correlation with nutty and traditional soy sauce taste. Particulary, taste preference correlated to lysine, aspartic acid and glutamic acid.

• 전기학회논문지
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• 제63권7호
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• pp.968-975
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• 2014

This paper proposed a evaluation method for individual's subjective preferred location using EEG and emotional assessment. Visual stimulus were sequentially presented a total six points(the top and the bottom of the left, the top and the bottom of the center and the top and the bottom of the right on the screen). EEG were measured from twenty subjects according to each six points. At the same time, we were executed evaluation of subjects preferred location from emotional assessment. Alpha and beta wave were measured in Fp1, Fp2, F7 and F8 location, followed by ten to twenty electrode system. Correlations and variations of alpha and beta wave from each channel were calculated and analyzed. Because of the number of subjects population under 30, we used Speareman test for a correlation analysis between alpha and beta wave. Also, emotional assessments which compose of visual sense harmony, visual sense stability, stability of position and the visibility were performed and were analyzed by average and frequency. After visual stimulus, emotional assessments were performed. From the variance analysis of EEG, beta wave from F7 was appeared statistically significant as significance probability of 0.006. Also, between alpha wave and beta wave appeared a negative correlation(r=-0.190). From the post-hoc test of F7 beta wave, location 1, 5 and 6 appeared to difference statistically significant. Emotional assessment result according to six positions showed 0.00 significance probability. Thus, location and emotional assessment appeared to influence on each other. From the average and frequency analysis of emotional assessment, location 2 showed obtained of best emotional assessment score and appeared lower beta wave than other locations. Finally, most subjects showed a preference for location 2. Through obtained results in this paper, will be helpful to about human emotional assessment and EEG research.

• 한국생활과학회지
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• 제17권4호
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• pp.733-744
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• 2008

In this research, we investigated the university students' consciousness and preference for the jacquard fabrics and developed the evaluation scale of the sensibility of jacquard fabrics appied by Korean traditional motives. 23 jacquard fabrics were assessed subjectively by 466 consumers using the 7-point scale of 23 descriptors of texture sensibility and 50 descriptors image sensibility. The percentage of students who were interested in jacquard fabrics was similar as that of students who were uninterested. 75.3% of students were shown to think that it was necessary to apply Korean traditional motives to the jacquard fabrics. Through cluster analysis, the hierarchy of the image sensibility was examined. The tactile sensibility of jacquard fabrics were classified into 9 sub-clusters, image sensibility of them were classified into 14 sub-clusters. The dimensions evaluating the image sensibility of jacquard fabrics were developed using multi-dimensional scaling method. A 3-dimensions and 6-axes system were determined, which consisted of 'classic-modern', 'splendid-plain', 'abstract-realistic'. It was shown that preference of jacquard fabrics was increased, as image sensibility such as 'various', 'gorgeouse', 'beautiful', 'mild', 'dim', 'traditional', 'orderly', 'comfortable', 'dignified', 'abundant', 'fantastic', and 'vague' were increased and those such as 'intense', 'old', 'stuffy', 'exotic' and 'static' were decreased.