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Issue DateTitleAuthor(s)Type
2002Effects of forgetting on performance on various intensity scaling protocols: Magnitude estimation and labeled magnitude scale (green scale)김광옥Article
2010Investigation on the flavor enhancing components in glutathione-Maillard reaction products using metabolomic approach김광옥; 김영석Meeting Abstract
2014Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: A case study on barbecue sauce김광옥; 정서진Article in Press
2013A cross-cultural study using Napping®: Do Korean and French consumers perceive various green tea products differently?김광옥; 김영경Article
2009Wort fermentation by Leuconostoc citreum originated from kimchi and sensory properties of fermented wort김광옥; 박진병Article
2009Chemical composition of green teas according to processing methods and extraction conditions김광옥; 김영경Article
1986Phase transitions of wheat starch-water systems containing polydextrose김광옥Article
2010Molecular differences of low methoxy pectins induced by pectin methyl esterase I: Effects on texture, release and perception of aroma in gel systems김광옥; 김영석Article
2007Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis김광옥; 김영석Article
2016Age and gender differences in the influence of extrinsic product information on acceptability for RTD green tea beverages김광옥; 이소민Article
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