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Showing results 1 to 10 of 10

Issue Date	Title	Author(s)	Type
2016	Age and gender differences in the influence of extrinsic product information on acceptability for RTD green tea beverages	김광옥; 이소민	Article
2016	Consumer acceptability of coffee as affected by situational conditions and involvement	김광옥; 이소민	Article
2016	Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced	이소민	Article
2016	Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions	김광옥	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
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
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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