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Issue DateTitleAuthor(s)Type
2012Sensory Characteristics and Consumer Acceptability of Beef Stock Containing the Glutathione-Xylose Maillard Reaction Product and/or Monosodium Glutamate김광옥Article
2017Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang)김광옥Article
2017Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers김광옥; 이은경Article
2011Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions김광옥; 김영석; 홍재희; 이상미Article
2010Effects of interval length between tasting sessions and sweetener level on long-term acceptability of novel green tea drinks김광옥; 홍재희Article
2017Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy김광옥Article
2016Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack)김광옥Article
2011Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products김광옥; 김영석; 이상미Article
2013Consumers' attitude towards rice cooking processes in Korea, Japan, Thailand and France김광옥; 조미숙Article
2014Understanding the effect of culture on food representations using word associations: The case of "rice" and "good rice"김광옥; 조미숙Article
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