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Showing results 31 to 60 of 69

Issue DateTitleAuthor(s)Type
2024Hedonic Plasticity of Plant-Based Meat and Dairy Alternatives: Exploring Variances in Product Liking and Perception across Evaluation Contexts김슬기Doctoral Thesis
2023Hedonic plasticity of vegan burger patty in implicit or explicit reference frame conditions정서진Article
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
2022Identifying the optimal protein shake product containing mealworm powder under various explicit contextual framing conditionTANG, QINGMaster's Thesis
2017Identifying the optimal repeated exposure frequency and interval to understand the development of (dis)liking for chicken curry flavor김하은Master's Thesis
2020Investigating sweetness synergism of tertiary & quaternary low-calorie sweetener blends장유정Master's Thesis
2019Learning to know what you like: A case study of repeated exposure to ethnic flavors정서진Article
2014Optimal sensory evaluation protocol to model concentration-response curve of sweeteners정서진Article
2015Optimization of a sensory evaluation protocol for measuring the umami taste정서진Article
2015Physicochemical Characteristics And Sensory Properties Of Commercial Mukeunji Products조미숙; 정서진Article
2020Physicochemical Properties of Whole Wheat Dough and Noodle by Refrigerated Storage Times and Concentrations of Transglutaminase강민정Master's Thesis
2018Predicting Korean Recession with Binary Probit Model정서진Master's Thesis
2016Preference development for natural cheese in different repeated exposure environment고정은Master's Thesis
2012Relative sweetness and sensory characteristics of bulk and intense sweeteners정서진Article
2004Release of artificial cherry flavor from ice creams varying in fat and fat replacers정서진Article
2017Repeated exposure test of Korean jang products among Halal food consumer using Rate-all-that-apply (RATA) method송류리Master's Thesis
2023Robot versus human barista: Comparison of volatile compounds and consumers’ acceptance, sensory profile, and emotional response of brewed coffee정서진Article
2021Searching for optimal low calorie sweetener blends in ternary & quaternary system정서진Article
2012Sensory characteristics and cross-cultural comparisons of consumer acceptability for gochujang dressing김광옥; 홍재희; 정서진Article
2019Sensory perception and liking for pear products made with common and novel pear cultivars김슬기Master's Thesis
2023Shape of my likes: how explicit and implicit reference frames shape the liking of insect-based protein bar정서진Article
2019Sweetness potencies of low-calorie sweeteners고원휘Master's Thesis
2015Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems정서진Article
2020Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits조미숙; 정서진Article
2017The effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sauce for fried pork cutlets정서진Article
2021The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles정서진Article
2014The use of the pathogen-specific bacteriophage BCP8-2 to develop a rice straw-derived bacillus cereus-free starter culture정서진Article
2019Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean panels and consumers조미숙; 정서진Article
2017Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste)정서진Article
2016Understanding the Sensory Characteristics and Drivers of Liking of Gochujang Produced from Middle Size Producers김미란Master's Thesis

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