2024 | Hedonic Plasticity of Plant-Based Meat and Dairy Alternatives: Exploring Variances in Product Liking and Perception across Evaluation Contexts | 김슬기 | Doctoral Thesis |
2023 | Hedonic plasticity of vegan burger patty in implicit or explicit reference frame conditions | 정서진 | Article |
2014 | Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: A case study on barbecue sauce | 김광옥; 정서진 | Article in Press |
2022 | Identifying the optimal protein shake product containing mealworm powder under various explicit contextual framing condition | TANG, QING | Master's Thesis |
2017 | Identifying the optimal repeated exposure frequency and interval to understand the development of (dis)liking for chicken curry flavor | 김하은 | Master's Thesis |
2020 | Investigating sweetness synergism of tertiary & quaternary low-calorie sweetener blends | 장유정 | Master's Thesis |
2019 | Learning to know what you like: A case study of repeated exposure to ethnic flavors | 정서진 | Article |
2014 | Optimal sensory evaluation protocol to model concentration-response curve of sweeteners | 정서진 | Article |
2015 | Optimization of a sensory evaluation protocol for measuring the umami taste | 정서진 | Article |
2015 | Physicochemical Characteristics And Sensory Properties Of Commercial Mukeunji Products | 조미숙; 정서진 | Article |
2020 | Physicochemical Properties of Whole Wheat Dough and Noodle by Refrigerated Storage Times and Concentrations of Transglutaminase | 강민정 | Master's Thesis |
2018 | Predicting Korean Recession with Binary Probit Model | 정서진 | Master's Thesis |
2016 | Preference development for natural cheese in different repeated exposure environment | 고정은 | Master's Thesis |
2012 | Relative sweetness and sensory characteristics of bulk and intense sweeteners | 정서진 | Article |
2004 | Release of artificial cherry flavor from ice creams varying in fat and fat replacers | 정서진 | Article |
2017 | Repeated exposure test of Korean jang products among Halal food consumer using Rate-all-that-apply (RATA) method | 송류리 | Master's Thesis |
2023 | Robot versus human barista: Comparison of volatile compounds and consumers’ acceptance, sensory profile, and emotional response of brewed coffee | 정서진 | Article |
2021 | Searching for optimal low calorie sweetener blends in ternary & quaternary system | 정서진 | Article |
2012 | Sensory characteristics and cross-cultural comparisons of consumer acceptability for gochujang dressing | 김광옥; 홍재희; 정서진 | Article |
2019 | Sensory perception and liking for pear products made with common and novel pear cultivars | 김슬기 | Master's Thesis |
2023 | Shape of my likes: how explicit and implicit reference frames shape the liking of insect-based protein bar | 정서진 | Article |
2019 | Sweetness potencies of low-calorie sweeteners | 고원휘 | Master's Thesis |
2015 | Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems | 정서진 | Article |
2020 | Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits | 조미숙; 정서진 | Article |
2017 | The effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sauce for fried pork cutlets | 정서진 | Article |
2021 | The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles | 정서진 | Article |
2014 | The use of the pathogen-specific bacteriophage BCP8-2 to develop a rice straw-derived bacillus cereus-free starter culture | 정서진 | Article |
2019 | Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean panels and consumers | 조미숙; 정서진 | Article |
2017 | Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste) | 정서진 | Article |
2016 | Understanding the Sensory Characteristics and Drivers of Liking of Gochujang Produced from Middle Size Producers | 김미란 | Master's Thesis |