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Issue DateTitleAuthor(s)Type
2014Effect of familiarity on a cross-cultural acceptance of a sweet ethnic food: A case study with Korean traditional cookie (Yackwa)김광옥; 정서진Article
2014The perceived saltiness of soup affected by tasting protocols김광옥; 이은경Article
2012Consumer freshness perception of spinach samples exposed to different storage conditions김광옥Article
2019Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium-Reduced Kimchi According to Age김광옥; 이소민Article
2016Consumer acceptability of coffee as affected by situational conditions and involvement김광옥; 이소민Article
2012Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors김광옥; 정서진Article
2012Sensory characteristics and cross-cultural comparisons of consumer acceptability for gochujang dressing김광옥; 홍재희; 정서진Article
2010Impacts of glutathione maillard reaction products on sensory characteristics and consumer acceptability of beef soup김광옥; 김영석; 홍재희; 이상미Article
2016Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions김광옥Article
2017Concurrent elicitation of hedonic and CATA/RATA responses with Chinese and Korean consumers: Hedonic bias is unlikely to occur김광옥Article
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