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공과대학
식품생명공학과
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Results 41-46 of 46 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
Type
2010
Effects of interval length between tasting sessions and sweetener level on long-term acceptability of novel green tea drinks
김광옥; 홍재희
Article
2017
Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy
김광옥
Article
2016
Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack)
김광옥
Article
2011
Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products
김광옥; 김영석; 이상미
Article
2013
Consumers' attitude towards rice cooking processes in Korea, Japan, Thailand and France
김광옥; 조미숙
Article
2014
Understanding the effect of culture on food representations using word associations: The case of "rice" and "good rice"
김광옥; 조미숙
Article
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김영경
6
김영석
1
김진영
3
이상미
7
이소민
2
이은경
1
이혜성
4
정서진
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조미숙
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홍재희
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consumer acceptability
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Acceptability
2
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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2017
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