Browsing by Author 김광옥

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Showing results 30 to 59 of 141

Issue DateTitleAuthor(s)Type
2014Effect of familiarity on a cross-cultural acceptance of a sweet ethnic food: A case study with Korean traditional cookie (Yackwa)김광옥; 정서진Article
2017Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers김광옥; 이은경Article
2001Effect of milling ratio on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice김광옥Article
2018Effect of portion size on long-term acceptability as affected by consumers' neophobia level: A case study on flavored green-tea drinks김광옥Article
2005Effect of sensory characteristics and non-sensory factors on consumer liking of various canned tea products김광옥Article
2016Effects of Contextual Factors on Consumer Sensory Test전선영Doctoral Thesis
2007Effects of cosolvents on the decaffeination of green tea by supercritical carbon dioxide김광옥; 김영석Article
2013Effects of fat and sucrose in palate cleansers on discrimination of burning sensation of capsaicin samples김광옥Article
2002Effects of forgetting on performance on various intensity scaling protocols: Magnitude estimation and labeled magnitude scale (green scale)김광옥Article
2001Effects of forgetting on various protocols for category and line scales of intensity김광옥Article
2010Effects of interval length between tasting sessions and sweetener level on long-term acceptability of novel green tea drinks김광옥; 홍재희Article
2007Effects of steeping conditions of waxy rice on the physical and sensory characteristics of Gangjung (a traditional Korean oil-puffed snack)김광옥Article
2008Effects of steeping temperatures and periods of waxy rice on expansion properties of Gangjung (a traditional Korean oil-puffed rice snack)김광옥; 이혜성Article
2017Emotional responses to sweet foods according to sweet liker status김광옥Article
2016Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions김광옥Article
2015Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas김광옥; 김영경Article
2009Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins김광옥; 김영석Article
2009Glutathione 첨가에 따른 쇠고기 국의 관능적 특성 및 소비자 기호도정다와Master's Thesis
2001How do the signal detection indices react to frequency context bias for intensity scaling?김광옥; 이혜성Article
2014Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: A case study on barbecue sauce김광옥; 정서진Article in Press
2010Impacts of glutathione maillard reaction products on sensory characteristics and consumer acceptability of beef soup김광옥; 김영석; 홍재희; 이상미Article
2018Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang김광옥; 이소민Article
2004Induction of scaling errors김광옥Article
2015Influence of intrinsic factors and extrinsic product information on acceptability for Mulnaengmyeon (Korean traditional cold noodle) broth김광옥; 김진영; 이소민Article
2010Investigation on the flavor enhancing components in glutathione-Maillard reaction products using metabolomic approach김광옥; 김영석Meeting Abstract
2017Measurement of product emotions using emoji surveys: Case studies with tasted foods and beverages김광옥; 이소민Article
2011Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products김광옥; 김영석; 이상미Article
2010Molecular differences of low methoxy pectins induced by pectin methyl esterase I: Effects on texture, release and perception of aroma in gel systems김광옥; 김영석Article
2014Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity김광옥; 김영석Article
2014NaCl 저감 쇠고기 국에서 짠맛과 기호도에 미치는 KCl과 간장 향의 효과이초롱Master's Thesis

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