DSpace at EWHA: Search

Browse

My Repository

Search

: Start a new search

Current filters:

Add filters:

Results/Page
Sort items by
In order
Authors/record

Results 1-10 of 12 (Search time: 0.0 seconds).

Item hits:

Issue Date	Title	Author(s)	Type
2018	Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang	김광옥; 이소민	Article
2011	Analytic approaches to evaluation modify hedonic responses	김광옥; 이소민	Article
2015	Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor	김광옥; 이소민	Article
2018	CATA and RATA questions for product-focused emotion research: Five case studies using emoji questionnaires	김광옥; 이소민	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
2017	Measurement of product emotions using emoji surveys: Case studies with tasted foods and beverages	김광옥; 이소민	Article
2019	Investigation 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 Age	김광옥; 이소민	Article
2016	Consumer acceptability of coffee as affected by situational conditions and involvement	김광옥; 이소민	Article

previous12 next

Discover

: search

BROWSE