2017 | Effect of conditioning frequencies and intervals on the repeated exposure design of Brie cheese | 이소민 | Master's Thesis |
2018 | Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang | 김광옥; 이소민 | Article |
2015 | Influence of intrinsic factors and extrinsic product information on acceptability for Mulnaengmyeon (Korean traditional cold noodle) broth | 김광옥; 김진영; 이소민 | Article |
2019 | Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium-Reduced Kimchi According to Age | 김광옥; 이소민 | Article |
2017 | Measurement of product emotions using emoji surveys: Case studies with tasted foods and beverages | 김광옥; 이소민 | Article |
2008 | Sensory characteristics and consumer acceptability of various green teas | 김광옥; 이혜성; 김영경; 이소민 | Article |
2015 | Sensory characteristics and cross-cultural acceptability of sweet crispy chicken (Dakgangjeong) prepared using sauces with different ethnic Korean style flavors among Korean and Chinese consumers | 김광옥; 이소민 | Article |
2015 | Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor | 김광옥; 이소민 | Article |
2020 | 가상현실(VR)을 활용한 미술 감상수업이 학습자의 학습동기 및 학업성취도에 미치는 영향 | 이소민 | Master's Thesis |
2013 | 미래형 수학 교실의 규준 연구 | 이소민 | Doctoral Thesis |
2019 | 소셜 기부 참여동기 특성이 참여의향 및 기업과의 연결감에 미치는 영향 | 이소민 | Master's Thesis |
2021 | 아키타시 오모리야마 동물원 ‘원숭이집’의 환경조형물 디자인 연구 | 이소민 | Master's Thesis |
2018 | 체육교사의 감성적 리더십이 여자중학생의 수업만족도에 미치는 영향 | 이소민 | Master's Thesis |