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Issue DateTitleAuthor(s)Type
2011Sensory Characteristics and Cross-Cultural Consumer Acceptability ofBulgogi(Korean Traditional Barbecued Beef)김광옥Article
2011Sensory Characteristics and Consumer Acceptability of Red Ginseng Extracts Produced with Different Processing Methods김광옥Article
2011Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions김광옥; 김영석; 홍재희; 이상미Article
2011Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products김광옥; 김영석; 이상미Article
2010Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG김광옥; 홍재희Article
2010Investigation on the flavor enhancing components in glutathione-Maillard reaction products using metabolomic approach김광옥; 김영석Meeting Abstract
2010Molecular differences of low methoxy pectins induced by pectin methyl esterase I: Effects on texture, release and perception of aroma in gel systems김광옥; 김영석Article
2010Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang)김광옥Article
2010Impacts of glutathione maillard reaction products on sensory characteristics and consumer acceptability of beef soup김광옥; 김영석; 홍재희; 이상미Article
2010Effects of interval length between tasting sessions and sweetener level on long-term acceptability of novel green tea drinks김광옥; 홍재희Article
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