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공과대학
식품생명공학과
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Results 91-99 of 99 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
Type
2008
Effects of steeping temperatures and periods of waxy rice on expansion properties of Gangjung (a traditional Korean oil-puffed rice snack)
김광옥; 이혜성
Article
2008
Paired preference tests using placebo pairs and different response options for chips, orange juices and cookies
김광옥; 이혜성
Article
2008
Sensory characteristics and consumer acceptability of various green teas
김광옥; 이혜성; 김영경; 이소민
Article
2017
Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy
김광옥
Article
2016
Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack)
김광옥
Article
2011
Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products
김광옥; 김영석; 이상미
Article
2005
Effect of sensory characteristics and non-sensory factors on consumer liking of various canned tea products
김광옥
Article
2013
Consumers' attitude towards rice cooking processes in Korea, Japan, Thailand and France
김광옥; 조미숙
Article
2014
Understanding the effect of culture on food representations using word associations: The case of "rice" and "good rice"
김광옥; 조미숙
Article
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김영경
9
김영석
1
김유리
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김진영
2
박진병
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서동순
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이상미
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이소민
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이은경
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Consumer acceptability
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CATA questions
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consumer acceptability
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Acceptability
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Consumers
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Emotion measurement
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extrinsic product information
2
Familiarity
2
potassium chloride
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RATA questions
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2010 - 2019
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2000 - 2009
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