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Issue DateTitleAuthor(s)Type
2007'Different-stimulus' scaling errors; effects of scale length김광옥Article
2003Structured and unstructured 9-point hedonic scales: A cross cultural study with American, Japanese and Korean consumers김광옥Article
2021Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia김광옥; 정서진Article
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
2008Difference test sensitivity: Comparison of three versions of the duo-trio method requiring different memory schemes and taste sequences김광옥; 이혜성Article
2007Effects of steeping conditions of waxy rice on the physical and sensory characteristics of Gangjung (a traditional Korean oil-puffed snack)김광옥Article
2017Measurement of product emotions using emoji surveys: Case studies with tasted foods and beverages김광옥; 이소민Article
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