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공과대학
식품생명공학과
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Results 1-10 of 46 (Search time: 0.0 seconds).
Item hits:
Issue Date
Title
Author(s)
Type
2015
Changes in Volatile Compounds of Waxy Rice and Gangjeong (a traditional Korean oil-puffed snack) under Different Steeping Conditions
김광옥
Article
2013
The effects of demographics and brand information on acceptability of commercial beverage products
김광옥
Article
2010
Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG
김광옥; 홍재희
Article
2014
Patterns of sweet liking in sucrose solutions and beverages
김광옥
Article
2011
Paired Preference Tests: Use Of Placebo Stimuli With Liking And Buying Preferences
김광옥; 이혜성
Article
2011
Analytic approaches to evaluation modify hedonic responses
김광옥; 이소민
Article
2015
Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef)
김광옥
Article
2015
Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas
김광옥; 김영경
Article
2017
Emotional responses to sweet foods according to sweet liker status
김광옥
Article
2014
Sensory Perception of Yackwa (Korean Traditional Fried Cookie) by Consumer Groups of Different Age Using the Sorted Napping Procedure
김광옥
Article
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김영경
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김영석
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이상미
7
이소민
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이은경
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이혜성
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정서진
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consumer acceptability
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Acceptability
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CATA questions
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extrinsic product information
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Familiarity
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waxy rice
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age and gender difference
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age difference
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alpha-Amylase
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Balsamic vinegar
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