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Issue DateTitleAuthor(s)Type
2016Consumer acceptability of coffee as affected by situational conditions and involvement김광옥; 이소민Article
2012Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors김광옥; 정서진Article
2012Sensory characteristics and cross-cultural comparisons of consumer acceptability for gochujang dressing김광옥; 홍재희; 정서진Article
2010Impacts of glutathione maillard reaction products on sensory characteristics and consumer acceptability of beef soup김광옥; 김영석; 홍재희; 이상미Article
2016Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions김광옥Article
2017Concurrent elicitation of hedonic and CATA/RATA responses with Chinese and Korean consumers: Hedonic bias is unlikely to occur김광옥Article
2012Sensory Characteristics and Consumer Acceptability of Beef Stock Containing the Glutathione-Xylose Maillard Reaction Product and/or Monosodium Glutamate김광옥Article
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
2011Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions김광옥; 김영석; 홍재희; 이상미Article
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