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Issue DateTitleAuthor(s)Type
2010Investigation on the flavor enhancing components in glutathione-Maillard reaction products using metabolomic approach김광옥; 김영석Meeting Abstract
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
2013A cross-cultural study using Napping®: Do Korean and French consumers perceive various green tea products differently?김광옥; 김영경Article
2010Molecular differences of low methoxy pectins induced by pectin methyl esterase I: Effects on texture, release and perception of aroma in gel systems김광옥; 김영석Article
2016Age and gender differences in the influence of extrinsic product information on acceptability for RTD green tea beverages김광옥; 이소민Article
2015Influence of intrinsic factors and extrinsic product information on acceptability for Mulnaengmyeon (Korean traditional cold noodle) broth김광옥; 김진영; 이소민Article
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
2014Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity김광옥; 김영석Article
2010Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang)김광옥Article
2017Measurement of product emotions using emoji surveys: Case studies with tasted foods and beverages김광옥; 이소민Article
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