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공과대학
식품생명공학과
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Results 21-30 of 46 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
Type
2010
Molecular differences of low methoxy pectins induced by pectin methyl esterase I: Effects on texture, release and perception of aroma in gel systems
김광옥; 김영석
Article
2016
Age and gender differences in the influence of extrinsic product information on acceptability for RTD green tea beverages
김광옥; 이소민
Article
2015
Influence of intrinsic factors and extrinsic product information on acceptability for Mulnaengmyeon (Korean traditional cold noodle) broth
김광옥; 김진영; 이소민
Article
2015
Sensory characteristics and cross-cultural acceptability of sweet crispy chicken (Dakgangjeong) prepared using sauces with different ethnic Korean style flavors among Korean and Chinese consumers
김광옥; 이소민
Article
2014
Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity
김광옥; 김영석
Article
2010
Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang)
김광옥
Article
2017
Measurement of product emotions using emoji surveys: Case studies with tasted foods and beverages
김광옥; 이소민
Article
2014
Effect of familiarity on a cross-cultural acceptance of a sweet ethnic food: A case study with Korean traditional cookie (Yackwa)
김광옥; 정서진
Article
2014
The perceived saltiness of soup affected by tasting protocols
김광옥; 이은경
Article
2012
Consumer freshness perception of spinach samples exposed to different storage conditions
김광옥
Article
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김영경
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김영석
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이소민
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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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