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Showing results 73 to 102 of 141

Issue DateTitleAuthor(s)Type
2006Relationship between sensitivity to 6-n-propylthiouracil (PROP) and consumer rejection threshold among young Korean consumers이윤미Master's Thesis
2009Sensory and chemical characteristics of worts fermented by Leuconostoc citreum and Saccharomyces cerevisiae and consumer acceptability with added flavorings임용빈; 김광옥; 박진병Article
2010Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG김광옥; 홍재희Article
2011Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions김광옥; 김영석; 홍재희; 이상미Article
2012Sensory Characteristics and Consumer Acceptability of Beef Stock Containing the Glutathione-Xylose Maillard Reaction Product and/or Monosodium Glutamate김광옥Article
2009Sensory characteristics and consumer acceptability of decaffeinated green teas김광옥; 이혜성Article
2010Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang)김광옥Article
2011Sensory Characteristics and Consumer Acceptability of Red Ginseng Extracts Produced with Different Processing Methods김광옥Article
2008Sensory characteristics and consumer acceptability of various green teas김광옥; 이혜성; 김영경; 이소민Article
2008Sensory characteristics and consumer liking of commercial sojues marketed in Korea김광옥; 이혜성Article
2015Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef)김광옥Article
2015Sensory characteristics and cross-cultural acceptability of sweet crispy chicken (Dakgangjeong) prepared using sauces with different ethnic Korean style flavors among Korean and Chinese consumers김광옥; 이소민Article
2012Sensory characteristics and cross-cultural comparisons of consumer acceptability for gochujang dressing김광옥; 홍재희; 정서진Article
2011Sensory Characteristics and Cross-Cultural Consumer Acceptability ofBulgogi(Korean Traditional Barbecued Beef)김광옥Article
2014Sensory Perception of Yackwa (Korean Traditional Fried Cookie) by Consumer Groups of Different Age Using the Sorted Napping Procedure김광옥Article
2007Sensory properties and consumer acceptability of coffee drinks contained sucralose and acesulfame-K김광옥; 이혜성Article
2006Structural modification of pectin by pectin methyl esterase (PME): Effects on rheological and sensory properties of pectin gels김광옥Meeting Abstract
2003Structured and unstructured 9-point hedonic scales: A cross cultural study with American, Japanese and Korean consumers김광옥Article
2008Textural properties of gelling system of low-methoxy pectins produced by demethoxylating reaction of pectin methyl esterase김광옥; 박진병Article
1999The development of Dduk (Korean traditional cake) culture김광옥Article
2013The effects of demographics and brand information on acceptability of commercial beverage products김광옥Article
2014The Effects of Sensory and Nonsensory Factors on Consumer Acceptability and Purchase Intention of Commercial Toothpaste김광옥Article
2014The perceived saltiness of soup affected by tasting protocols김광옥; 이은경Article
2007The sensory interactions of organic acids and various flavors in ramen soup systems김광옥; 이혜성; 김유리Article
2006Thurstonian models and variance I: Experimental confirmation of cognitive strategies for difference tests and effects of perceptual variance김광옥Article
2006Thurstonian models and variance II: Experimental confirmation of the effects of variance on thurstonian models of scaling김광옥Article
2014Understanding the effect of culture on food representations using word associations: The case of "rice" and "good rice"김광옥; 조미숙Article
2015Use 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 Odor김광옥; 이소민Article
2009Wort fermentation by Leuconostoc citreum originated from kimchi and sensory properties of fermented wort김광옥; 박진병Article
2016감각적 특성, 정보 및 연령에 따른 저염김치의 기호도이유나Master's Thesis

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