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Issue DateTitleAuthor(s)Type
2001Effect of milling ratio on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice김광옥Article
2010Investigation on the flavor enhancing components in glutathione-Maillard reaction products using metabolomic approach김광옥; 김영석Meeting Abstract
2006Structural modification of pectin by pectin methyl esterase (PME): Effects on rheological and sensory properties of pectin gels김광옥Meeting Abstract
2015Influence of intrinsic factors and extrinsic product information on acceptability for Mulnaengmyeon (Korean traditional cold noodle) broth김광옥; 김진영; 이소민Article
2015Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor김광옥; 이소민Article
2015Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef)김광옥Article
2016Age and gender differences in the influence of extrinsic product information on acceptability for RTD green tea beverages김광옥; 이소민Article
2015Changes in Volatile Compounds of Waxy Rice and Gangjeong (a traditional Korean oil-puffed snack) under Different Steeping Conditions김광옥Article
2015Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas김광옥; 김영경Article
2016Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack)김광옥Article

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