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Issue DateTitleAuthor(s)Type
2014The Effects of Sensory and Nonsensory Factors on Consumer Acceptability and Purchase Intention of Commercial Toothpaste김광옥Article
2013Effects of fat and sucrose in palate cleansers on discrimination of burning sensation of capsaicin samples김광옥Article
2011Operationally defined solubilization of copper and iron in human saliva and implications for metallic flavor perception김광옥Article
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
2013Descriptive Analysis of Toothpaste Flavor Using Novel Sample Preparation Procedure김광옥Article
2011Sensory Characteristics and Cross-Cultural Consumer Acceptability ofBulgogi(Korean Traditional Barbecued Beef)김광옥Article
2011Sensory Characteristics and Consumer Acceptability of Red Ginseng Extracts Produced with Different Processing Methods김광옥Article
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
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