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Showing results 1 to 7 of 7

Issue Date	Title	Author(s)	Type
2012	Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors	김광옥; 정서진	Article
2004	Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce	김광옥; 정서진	Article
2020	Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs	김광옥; 이은경; 정서진	Article
2014	Effect of familiarity on a cross-cultural acceptance of a sweet ethnic food: A case study with Korean traditional cookie (Yackwa)	김광옥; 정서진	Article
2021	Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia	김광옥; 정서진	Article
2014	Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: A case study on barbecue sauce	김광옥; 정서진	Article in Press
2012	Sensory characteristics and cross-cultural comparisons of consumer acceptability for gochujang dressing	김광옥; 홍재희; 정서진	Article

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