Browsing by Author 김광옥

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Showing results 24 to 53 of 145

Issue DateTitleAuthor(s)Type
2013Descriptive Analysis of Toothpaste Flavor Using Novel Sample Preparation Procedure김광옥Article
2004Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce김광옥; 정서진Article
2020Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs김광옥; 이은경; 정서진Article
2005Development of a sensory descriptive analysis procedure for green tea and evaluation of the sensory characteristics of decaffeinated green tea이소민Master's Thesis
2008Development of sample preparation, presentation procedure and sensory descriptive analysis of green tea김광옥; 이혜성Article
2008Difference test sensitivity: Comparison of three versions of the duo-trio method requiring different memory schemes and taste sequences김광옥; 이혜성Article
2007Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis김광옥; 김영석Article
2020Effect of added hydrolyzed vegetable proteins on consumers' response for Doenjang (Korean traditional fermented soybean paste) soup김광옥Article
2014Effect of familiarity on a cross-cultural acceptance of a sweet ethnic food: A case study with Korean traditional cookie (Yackwa)김광옥; 정서진Article
2017Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers김광옥; 이은경Article
2001Effect of milling ratio on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice김광옥Article
2018Effect of portion size on long-term acceptability as affected by consumers' neophobia level: A case study on flavored green-tea drinks김광옥Article
2005Effect of sensory characteristics and non-sensory factors on consumer liking of various canned tea products김광옥Article
2016Effects of Contextual Factors on Consumer Sensory Test전선영Doctoral Thesis
2007Effects of cosolvents on the decaffeination of green tea by supercritical carbon dioxide김광옥; 김영석Article
2013Effects of fat and sucrose in palate cleansers on discrimination of burning sensation of capsaicin samples김광옥Article
2002Effects of forgetting on performance on various intensity scaling protocols: Magnitude estimation and labeled magnitude scale (green scale)김광옥Article
2001Effects of forgetting on various protocols for category and line scales of intensity김광옥Article
2010Effects of interval length between tasting sessions and sweetener level on long-term acceptability of novel green tea drinks김광옥; 홍재희Article
2007Effects of steeping conditions of waxy rice on the physical and sensory characteristics of Gangjung (a traditional Korean oil-puffed snack)김광옥Article
2008Effects of steeping temperatures and periods of waxy rice on expansion properties of Gangjung (a traditional Korean oil-puffed rice snack)김광옥; 이혜성Article
2017Emotional responses to sweet foods according to sweet liker status김광옥Article
2016Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions김광옥Article
2015Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas김광옥; 김영경Article
2021Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia김광옥; 정서진Article
2009Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins김광옥; 김영석Article
2009Glutathione 첨가에 따른 쇠고기 국의 관능적 특성 및 소비자 기호도정다와Master's Thesis
2001How do the signal detection indices react to frequency context bias for intensity scaling?김광옥; 이혜성Article
2014Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: A case study on barbecue sauce김광옥; 정서진Article in Press
2010Impacts of glutathione maillard reaction products on sensory characteristics and consumer acceptability of beef soup김광옥; 김영석; 홍재희; 이상미Article