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공과대학
식품생명공학과
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Issue Date
Title
Author(s)
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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
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
2018
Effect of portion size on long-term acceptability as affected by consumers' neophobia level: A case study on flavored green-tea drinks
김광옥
Article
2018
CATA and RATA questions for product-focused emotion research: Five case studies using emoji questionnaires
김광옥; 이소민
Article
2017
Emotional responses to sweet foods according to sweet liker status
김광옥
Article
2017
Measurement of product emotions using emoji surveys: Case studies with tasted foods and beverages
김광옥; 이소민
Article
2017
Concurrent elicitation of hedonic and CATA/RATA responses with Chinese and Korean consumers: Hedonic bias is unlikely to occur
김광옥
Article
2017
Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang)
김광옥
Article
2017
Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers
김광옥; 이은경
Article
2017
Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy
김광옥
Article
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김영경
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김영석
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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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application in soup
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Balsamic vinegar
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bulgogi (Korean traditional barbe...
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CATA reasons of liking and disliking
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Chinese and Korean consumers
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Coffee
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