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공과대학
식품생명공학과
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Results 71-80 of 99 (Search time: 0.0 seconds).
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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
2012
Sensory characteristics and cross-cultural comparisons of consumer acceptability for gochujang dressing
김광옥; 홍재희; 정서진
Article
2010
Impacts of glutathione maillard reaction products on sensory characteristics and consumer acceptability of beef soup
김광옥; 김영석; 홍재희; 이상미
Article
2007
The sensory interactions of organic acids and various flavors in ramen soup systems
김광옥; 이혜성; 김유리
Article
2004
Induction of scaling errors
김광옥
Article
2020
Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs
김광옥; 이은경; 정서진
Article
2016
Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions
김광옥
Article
2017
Concurrent elicitation of hedonic and CATA/RATA responses with Chinese and Korean consumers: Hedonic bias is unlikely to occur
김광옥
Article
2012
Sensory Characteristics and Consumer Acceptability of Beef Stock Containing the Glutathione-Xylose Maillard Reaction Product and/or Monosodium Glutamate
김광옥
Article
2007
Physicochemical properties of cellulose selectively oxidized with the 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion
김광옥
Article
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김영경
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김영석
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Consumer acceptability
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CATA questions
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consumer acceptability
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Consumers
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Emotion measurement
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extrinsic product information
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Familiarity
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potassium chloride
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