• Journal of Fashion Business
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• v.10 no.2
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• pp.117-146
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• 2006

The brand equity is defined differently as each view of careers such as consumers, producers, distributors, however, the brand loyalty can be thought to be made from consumers, which means that it can be more reasonable to be looked into as part of consumer rather than financial affairs or account. The brand equity based on the customers' perception can be called the preference that it be made after the presence of brand. The value of the brand that consumers feel emotionally is as important as the value of the brand in the real market. It is possible to increase the brand loyalty in the future by the consumers' inclinable feeling to the brand. This inclinable feeling to the brand can be connected to the purchase, however, it shows that the importance of consumer's emotional attitude to the brand is less considered in the existing studies. This study showed that the brand awareness and the brand experience after using it, the identity as perceived quality, brand personality, consumption emotion, the brand image and how the consumer emotionally feel the brand, the brand loyalty for fashion brand. The purpose of this study was how to build the value of the fashion brand equity after investigating into those factors.

• Environmental and Resource Economics Review
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• v.10 no.2
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• pp.135-159
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• 2001

This study analyses the energy consumption increase by using a physical production index (PPI) based decomposition method. The energy efficiency of the Korean industry deteriorated to a large extent in the 1992 to 1997 period. This outcome, however, does not contradict the result of a previous study that the physical energy intensities (measured by energy use per production unit) decreased in four Korean energy intensive industries such as steel, cement, petrochemical and pulp and paper in the same period. Although the physical energy intensities in four industries considered decreased significantly, the energy efficiency of the Korean industry deteriorated because the increase in the value-added production was smaller than that in the physical production except for the steel industry. This outcome suggests that the reduction in the physical energy intensity alone will not result in reducing the economic energy intensity, thereby reducing the increase in the energy consumption of the Korean industry. Therefore, it necessitates to restructure the Korean industry towards a higher value-added production and to strengthen energy efficiency improvement efforts in the Korean industry. As the overinvestment in the energy intensive industries caused a deep price fall of Korean products and a reduction of the value added of the Korean industry and with it an increase in the economic energy intensity, a decrease in this intensity will highly depend on reducing the overcapacity in the energy intensive industries which was partly responsible for the currency and economic crisis of 1997.

• Smart Media Journal
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• v.11 no.2
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• pp.77-83
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• 2022

The neuromorphic architecture uses a spiking neural network (SNN) model to derive more accurate results as more spike values are accumulated through inference experiments. When the inference result converges to a specific value, even if the inference experiment is further performed, the change in the result is smaller and power consumption may increase. In particular, in an AI-based IoT environment, power consumption can be a big problem. Therefore, in this paper, we propose a technique to reduce the power consumption of AI-based IoT by reducing the inference time by adjusting the inference image exposure time in the neuromorphic architecture environment. The proposed technique calculates the next inferred image exposure time by reflecting the change in inference accuracy. In addition, the rate of reflection of the change in inference accuracy can be adjusted with a coefficient value, and an optimal coefficient value is found through a comparison experiment of various coefficient values. In the proposed technique, the inference image exposure time corresponding to the target accuracy is greater than that of the linear technique, but the overall power consumption is less than that of the linear technique. As a result of measuring and evaluating the performance of the proposed method, it is confirmed that the inference experiment applying the proposed method can reduce the final exposure time by about 90% compared to the inference experiment applying the linear method.

• Journal of Digital Convergence
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• v.19 no.7
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• pp.21-32
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• 2021

This study focuses on the individual characteristics of consumers and creating shared value in relation to recent increasing value consumption. Specifically, it was intended to verify what socio-psychological variables of consumers affect value congruency and product purchase intentions in relation to cosmetics products based on creating shared value activities. In order to verify hypothesis, an online survey was conducted, and the main and mediate effects of the variables were verified through SPSS' Process Macro method. As a result of empirical analysis, the higher the ethical identity, altruism, and consumer effectiveness, the higher the value congruency. Altruism and consumer effectiveness had a positive impact on purchase intentions. We also find that value congruency has a significant mediating effect on the effect of socio-psychological variables on purchase intention. The results of this study provide practical values and implications for companies' need to emphasize consumers' consumption behavior as it can have a significant positive impact on society. It also suggests the importance of finding out what values consumers seek. In other words, this study can provide strategic implications for public relations plans when performing marketing activities by utilizing the values pursued by CSV in companies. Future research will provide strategic implications for promotional measures when marketing is carried out if the consumer's segment is further refined to verify the effectiveness of creating shared value.

• Journal of the Korean Dietetic Association
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• v.11 no.3
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• pp.353-364
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• 2005

The informations concerning knowledge, value and consumption pattern for rice foods of elementary schoolchildren (630 boys and 550 girls in 5th or 6th grade) were investigated in Changwon and Gimhae of Gyeongnam province. They were asked based on knowledge, one’s value and intake frequence of rice foods by questionnaries. Menus for 3 days including 2 weekdays and 1 weekend day were taken from 136 students (77 boys and 59 girls) in two Elementary Schools in Changwon and Gimhae to know intake reality of rice product. The purpose of this survey was to find the way of encouraging rice intake and preference which now seemed to be low because of simplified, westernized eating habits, and to provide basic information needed for inheriting and improving our traditional cooked rice centered eating culture. The results are summarized as follows. The knowledge of rice was positively correlated to the one’s value (r=0.365, p<0.001) and the preference (r=0.132, p<0.001), the one’s value was positively correlated to preference (r=0.409, p<0.001). The score of knowledge for rice was 12.8 points out of 20, the girls get points(13.12) significantly higher than the boys (12.53) (p<0.01). One's value about rice foods was 37.35 points out of 50 what is relatively high. They have eaten cooked rice type food for 2.24 times per day. Both boys and girls in Changwon and Gimhae area were having cooked rice type food significantly more during weekdays compared to weekends (p<0.001) by 3 days food record. According the results, we can see the possibility that schoolchildren can be encouraged to eat more rice foods by nutritional education to go with the development of various programs.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.33-43
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• 2016

This study examined the factors that affect the relationship between consumption value, bakery select properties and satisfaction. A total of 320 questionnaires were distributed to consumers, of which 300 were deemed suitable for analysis after the removal of 20 unusable responses. In order to perform required statistical analyses in the study, the SPSS 18.0 Statistical Program was used for frequency analysis, factor analysis, reliability analysis, correlations, and regression analysis. The results of exploratory factor analysis showed that four factors regarding consumption value were extracted from all measurements with a KMO of 0.841 and a total cumulative variance of 72.937%, With regard to bakery select property, one factor was extracted with a total cumulative variance of 64.917% and a KMO score of 0.756. One factor for satisfaction was extracted that accounted for a total cumulative variance of 76.944% and a KMO score of 0.719. All factors were significant to 0.000 and the correlation between variables was significant. Thus, based on the results, the main research hypothesis that identifies the relationship between consumption value, bakery select property and satisfaction was partially adopted.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.10 no.8
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• pp.3621-3640
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• 2016

In the process of k-coverage of the target node, there will be a lot of data redundancy forcing the phenomenon of congestion which reduces network communication capability and coverage, and accelerates network energy consumption. Therefore, this paper proposes a novel energy balanced k-coverage control algorithm based on probability model (EBKCCA). The algorithm constructs the coverage network model by using the positional relationship between the nodes. By analyzing the network model, the coverage expected value of nodes and the minimum number of nodes in the monitoring area are given. In terms of energy consumption, this paper gives the proportion of energy conversion functions between working nodes and neighboring nodes. By using the function proportional to schedule low energy nodes, we achieve the energy balance of the whole network and optimizing network resources. The last simulation experiments indicate that this algorithm can not only improve the quality of network coverage, but also completely inhibit the rapid energy consumption of node, and extend the network lifetime.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.12 no.5
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• pp.2177-2193
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• 2018

This paper studies resource allocation schemes for the relay-aided cooperative system consisting of multiple source-destination pairs and decode-forward (DF) relays. Specially, relaying selection, multisubcarrier pairing and assignment, and power allocation are investigated jointly. We consider a combinatorial optimization problem on quality of experience (QoE) and energy consumption based on relay-aided cooperative system. For providing better QoE and lower energy consumption we formulate a multi-objective optimization problem to maximize the total mean opinion score (MOS) value and minimize the total power consumption. To this end, we employ the nondominated sorting genetic algorithm version II (NSGA-II) and obtain sets of Pareto optimal solutions. Specially, two formulas are devised for the optimal solutions of the multi-objective optimization problems with and without a service priority constraint. Moreover, simulation results show that the proposed schemes are superior to the existing ones.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.16 no.8
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• pp.2490-2506
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• 2022

In Mobile Edge Computing (MEC), attackers can speculate and mine sensitive user information by eavesdropping wireless channel status and offloading usage pattern, leading to user privacy leakage. To solve this problem, this paper proposes a Privacy-preserving and Energy-efficient Offloading Algorithm (PEOA) based on Lyapunov optimization. In this method, a continuous Markov process offloading model with a buffer queue strategy is built first. Then the amount of privacy of offloading usage pattern in wireless channel is defined. Finally, by introducing the Lyapunov optimization, the problem of minimum average energy consumption in continuous state transition process with privacy constraints in the infinite time domain is transformed into the minimum value problem of each timeslot, which reduces the complexity of algorithms and helps obtain the optimal solution while maintaining low energy consumption. The experimental results show that, compared with other methods, PEOA can maintain the amount of privacy accumulation in the system near zero, while sustaining low average energy consumption costs. This makes it difficult for attackers to infer sensitive user information through offloading usage patterns, thus effectively protecting user privacy and safety.

• Journal of Fisheries and Marine Sciences Education
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• v.17 no.3
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• pp.413-426
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• 2005

The objective of this study consists of facilitating seafood consumption by increasing its intake opportunities for consumer through analysis of sliced raw fish. A study on sliced raw fish consumption was conducted on 630 citizens of Busan(252 men and 378 women), attending high school and university, and employedas housekeepers and salaried employees. The goal of the study was to assess the attitude and degree of satisfaction obtained from eating sliced raw fish and ultimately to promote greater seafood consumption. A self-administered questionnaire was used to record the results. The results were as follows : About sixty percent of the respondents appeared to like or not to be reluctant to eating sliced raw fish. The main reasons for favoring sliced raw fish were its taste and nutritious effects. All ages liked sliced raw fish, but teenaged women, on average, tend to dislike sliced raw fish. The most preferred sliced raw fish was flounder. Most of the panelists preferred korean rock fish, and red sea bream due to their ordinary muscle. Sliced raw fish of the 2nd and 3rd variety were the most popular. For most of the sliced raw fish, the own-price elasticity came out to be relatively low. This can be explained by the fact that sliced raw fish is characteristically purchased based more on quality and freshness, than on price. SINGSINGWHE(SSW)-fresh sliced raw fish should be stored at 0$^{\circ}C$ for no longer than 10hrs. Taste, nutritional value and low price have the potential to promote the consumption of seafood. Factors which can reduce the consumption of sliced raw fish were safety due to Vibrio septicemia, rainy day, indistinct origin, and high rices. To promote sliced raw fish consumption, the subjects recommended the quality improvement and low price.