2010 | Molecular differences of low methoxy pectins induced by pectin methyl esterase I: Effects on texture, release and perception of aroma in gel systems | 김광옥; 김영석 | Article |
2014 | Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity | 김광옥; 김영석 | Article |
2014 | NaCl 저감 쇠고기 국에서 짠맛과 기호도에 미치는 KCl과 간장 향의 효과 | 이초롱 | Master's Thesis |
2011 | Operationally defined solubilization of copper and iron in human saliva and implications for metallic flavor perception | 김광옥 | Article |
2009 | Optimizing steeping conditions of waxy rice based on the sensory properties of Gangjung (a traditional Korean oil-puffed snack) | 김광옥 | Article |
1998 | Optimum roasting and extraction conditions and flavor characteristics of roasted malt extract | 김광옥 | Article |
2008 | Paired preference tests using placebo pairs and different response options for chips, orange juices and cookies | 김광옥; 이혜성 | Article |
2011 | Paired Preference Tests: Use Of Placebo Stimuli With Liking And Buying Preferences | 김광옥; 이혜성 | Article |
2014 | Patterns of sweet liking in sucrose solutions and beverages | 김광옥 | Article |
1986 | Phase transitions of wheat starch-water systems containing polydextrose | 김광옥 | Article |
2007 | Physicochemical properties of cellulose selectively oxidized with the 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion | 김광옥 | Article |
2002 | Physicochemical properties of corn starch selectively oxidized with 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion | 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 |
2008 | Physicochemical properties of partially oxidized corn starch from bromide-free TEMPO-mediated reaction | 김광옥 | Article |
2008 | PROP taster status and the rejection of foods with added tastants | 김광옥 | Article |
2008 | Properties of chestnut starches and steamed chestnuts with different pretreatment and storage conditions | 김광옥; 서동순 | Article |
2006 | Relationship between sensitivity to 6-n-propylthiouracil (PROP) and consumer rejection threshold among young Korean consumers | 이윤미 | Master's Thesis |
2009 | Sensory and chemical characteristics of worts fermented by Leuconostoc citreum and Saccharomyces cerevisiae and consumer acceptability with added flavorings | 임용빈; 김광옥; 박진병 | Article |
2010 | Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG | 김광옥; 홍재희 | Article |
2011 | Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions | 김광옥; 김영석; 홍재희; 이상미 | Article |
2012 | Sensory Characteristics and Consumer Acceptability of Beef Stock Containing the Glutathione-Xylose Maillard Reaction Product and/or Monosodium Glutamate | 김광옥 | Article |
2009 | Sensory characteristics and consumer acceptability of decaffeinated green teas | 김광옥; 이혜성 | Article |
2010 | Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang) | 김광옥 | Article |
2011 | Sensory Characteristics and Consumer Acceptability of Red Ginseng Extracts Produced with Different Processing Methods | 김광옥 | Article |
2008 | Sensory characteristics and consumer acceptability of various green teas | 김광옥; 이혜성; 김영경; 이소민 | Article |
2008 | Sensory characteristics and consumer liking of commercial sojues marketed in Korea | 김광옥; 이혜성 | Article |
2015 | Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef) | 김광옥 | 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 |
2012 | Sensory characteristics and cross-cultural comparisons of consumer acceptability for gochujang dressing | 김광옥; 홍재희; 정서진 | Article |
2011 | Sensory Characteristics and Cross-Cultural Consumer Acceptability ofBulgogi(Korean Traditional Barbecued Beef) | 김광옥 | Article |