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Issue DateTitleAuthor(s)Type
2017Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang)김광옥Article
2017Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers김광옥; 이은경Article
1998A new approach to category scales of intensity I: Traditional versus rank-rating김광옥Article
2007Effects of cosolvents on the decaffeination of green tea by supercritical carbon dioxide김광옥; 김영석Article
2004Consumers report preferences when they should not: A cross-cultural study김광옥Article
2001Effect of milling ratio on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice김광옥Article
2009Changes in microflora, enzyme activities and microscopic structure of waxy rice and steeping water in response to different steeping conditions during preparation of gangjung김광옥Article
2008Physicochemical properties of partially oxidized corn starch from bromide-free TEMPO-mediated reaction김광옥Article
2011Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions김광옥; 김영석; 홍재희; 이상미Article
2010Effects of interval length between tasting sessions and sweetener level on long-term acceptability of novel green tea drinks김광옥; 홍재희Article
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