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Issue DateTitleAuthor(s)Type
2020Effect of added hydrolyzed vegetable proteins on consumers' response for Doenjang (Korean traditional fermented soybean paste) soup김광옥Article
2020Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs김광옥; 이은경; 정서진Article
2019Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium-Reduced Kimchi According to Age김광옥; 이소민Article
2018Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang김광옥; 이소민Article
2018Effect of portion size on long-term acceptability as affected by consumers' neophobia level: A case study on flavored green-tea drinks김광옥Article
2018CATA and RATA questions for product-focused emotion research: Five case studies using emoji questionnaires김광옥; 이소민Article
2017Emotional responses to sweet foods according to sweet liker status김광옥Article
2017Measurement of product emotions using emoji surveys: Case studies with tasted foods and beverages김광옥; 이소민Article
2017Concurrent elicitation of hedonic and CATA/RATA responses with Chinese and Korean consumers: Hedonic bias is unlikely to occur김광옥Article
2017Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang)김광옥Article
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