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Issue DateTitleAuthor(s)Type
2016Age and gender differences in the influence of extrinsic product information on acceptability for RTD green tea beverages김광옥; 이소민Article
2016Consumer acceptability of coffee as affected by situational conditions and involvement김광옥; 이소민Article
2016Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions김광옥Article
2016Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack)김광옥Article
2015Changes in Volatile Compounds of Waxy Rice and Gangjeong (a traditional Korean oil-puffed snack) under Different Steeping Conditions김광옥Article
2015Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef)김광옥Article
2015Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas김광옥; 김영경Article
2015Use 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 Odor김광옥; 이소민Article
2015Influence of intrinsic factors and extrinsic product information on acceptability for Mulnaengmyeon (Korean traditional cold noodle) broth김광옥; 김진영; 이소민Article
2015Sensory characteristics and cross-cultural acceptability of sweet crispy chicken (Dakgangjeong) prepared using sauces with different ethnic Korean style flavors among Korean and Chinese consumers김광옥; 이소민Article
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