Browsing by Author 정서진

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Showing results 1 to 30 of 39

Issue DateTitleAuthor(s)Type
2018A cross-cultural study of acceptability and food pairing for hot sauces정서진Article
2016A cross-cultural study of spiciness perception, acceptability, and food pairing for hot sauces김현지Master's Thesis
2017Acquired (dis)liking of natural cheese in different repeated exposure environment정서진Article
2012Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors김광옥; 정서진Article
2019Consumer acceptance of ethnic sauce이소정Master's Thesis
2014Corrigendum to "Optimal sensory evaluation protocol to model concentration-response curve of sweeteners" [Food Research Int. 62 (2014) 886-893]정서진Erratum
2004Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce김광옥; 정서진Article
2014Developing protocols to measure relative sweetness, sweetness quality and sweetness synergisms of low calorie sweeteners in beverage system최지혜Master's Thesis
2017Effect of conditioning frequencies and intervals on the repeated exposure design of Brie cheese이소민Master's Thesis
2014Effect of familiarity on a cross-cultural acceptance of a sweet ethnic food: A case study with Korean traditional cookie (Yackwa)김광옥; 정서진Article
2019Effect of non-sensory factors on the perception of reduced sodium products이영소Master's Thesis
2016Effect of testing conditions on consumer acceptance of soy sauce전한별Master's Thesis
2018Effective strategies to reduce sodium intake among consumers이현Master's Thesis
2015Effects of NaCl and temperature on the sensory characteristics of natural flavor enhancers정서진Article
2015Effects of Repeated Exposure to Various Sweeteners on Acceptance and Psychological Status심지원Master's Thesis
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
2017Identifying the optimal repeated exposure frequency and interval to understand the development of (dis)liking for chicken curry flavor김하은Master'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
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
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
2019Sweetness potencies of low-calorie sweeteners고원휘Master's Thesis
2015Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems정서진Article

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