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Showing results 8 to 17 of 17

Issue Date	Title	Author(s)	Type
2015	Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas	김광옥; 김영경	Article
2021	Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia	김광옥; 정서진	Article
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
2010	Investigation on the flavor enhancing components in glutathione-Maillard reaction products using metabolomic approach	김광옥; 김영석	Meeting Abstract
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
2016	Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack)	김광옥	Article
2008	Properties of chestnut starches and steamed chestnuts with different pretreatment and storage conditions	김광옥; 서동순	Article
2015	Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef)	김광옥	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

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