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Issue DateTitleAuthor(s)Type
2015Safety of Kimchi오상석Book Chapter
2017Effect of Proteolysis with Alkaline Protease Following High Hydrostatic Pressure Treatment on IgE Binding of Buckwheat Protein오상석Article
2012Detection and identification of vibrio species using whole-cell protein pattern analysis오상석Article
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
2018Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: A signal detection measurement with higher reliability than hedonic scaling이혜성; 김민아Article
2020Confirmation of odd sample bias in triadic design preference tests with a no-preference option, using confusable stimuli, and a solution이혜성; 김민아Article
2020Effect of thinking style and consumption purpose on food choice: A case study with yogurt using a discrete choice experiment and eye-tracking이혜성; 김민아Article
2019Consumer acceptance measurement focusing on a specified sensory attribute of products: Can the attribute-specified degree of satisfaction-difference (DOSD) method replace hedonic scaling?이혜성; 김민아Article
2019Investigation of test performance of the dual reminder A-Not A (DR A-Not A)in comparison to 3-AFC for discriminating samples of drinking water이혜성; 김민아Article
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