2018 | A cross-cultural study of acceptability and food pairing for hot sauces | 정서진 | Article |
2016 | A cross-cultural study of spiciness perception, acceptability, and food pairing for hot sauces | 김현지 | Master's Thesis |
2022 | Acceptance for edible insect protein bar | 장효인 | Master's Thesis |
2017 | Acquired (dis)liking of natural cheese in different repeated exposure environment | 정서진 | Article |
2012 | Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors | 김광옥; 정서진 | Article |
2019 | Consumer acceptance for dried fruits | WONG, RUNROU | Master's Thesis |
2019 | Consumer acceptance of ethnic sauce | 이소정 | Master's Thesis |
2023 | Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults | 조미숙; 정서진; 오지은 | Article |
2023 | Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use test | 정서진 | Article |
2014 | Corrigendum to "Optimal sensory evaluation protocol to model concentration-response curve of sweeteners" [Food Research Int. 62 (2014) 886-893] | 정서진 | Erratum |
2020 | Cross-cultural consumer acceptability for ethnic fermented sauce products: Comparisons among Korean, UAE, and us consumers | 정서진 | Article |
2004 | Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce | 김광옥; 정서진 | Article |
2014 | Developing protocols to measure relative sweetness, sweetness quality and sweetness synergisms of low calorie sweeteners in beverage system | 최지혜 | Master's Thesis |
2020 | Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs | 김광옥; 이은경; 정서진 | Article |
2020 | Development of strategic assessment methods on food quality through integrated understanding of consumers’ perception mechanism | 이윤미 | Doctoral Thesis |
2023 | Early childhood eating behaviors associated with risk of overweight and its socio-ecological determinants in Korean preschool children | 김혜경; 김유리; 정서진; 신나나; 정승연 | Article |
2020 | Effect of concentration range on the accuracy of measuring sweetness potencies of sweeteners | 정서진 | Article |
2017 | Effect of conditioning frequencies and intervals on the repeated exposure design of Brie cheese | 이소민 | Master's Thesis |
2023 | Effect of explicit frames on the sensitivity and acceptance of mealworm in protein shake | 정서진 | Article |
2014 | Effect of familiarity on a cross-cultural acceptance of a sweet ethnic food: A case study with Korean traditional cookie (Yackwa) | 김광옥; 정서진 | Article |
2021 | Effect of implicit frame on the acceptance of instant noodles by modifying flavor principles | LI, MENG | Master's Thesis |
2019 | Effect of non-sensory factors on the perception of reduced sodium products | 이영소 | Master's Thesis |
2016 | Effect of testing conditions on consumer acceptance of soy sauce | 전한별 | Master's Thesis |
2023 | Effect of testing environment and conditions on the consumer food acceptance | 윤재연 | Master's Thesis |
2018 | Effective strategies to reduce sodium intake among consumers | 이현 | Master's Thesis |
2015 | Effects of NaCl and temperature on the sensory characteristics of natural flavor enhancers | 정서진 | Article |
2015 | Effects of Repeated Exposure to Various Sweeteners on Acceptance and Psychological Status | 심지원 | Master's Thesis |
2023 | Effects of Test Location and Sample Number on the Liking Ratings of Almond Beverage and Vegan Ramen Products | 정서진 | Article |
2021 | Flavor principle as an implicit frame: Its effect on the acceptance of instant noodles in a cross-cultural context | 정서진 | Article |
2021 | Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia | 김광옥; 정서진 | Article |