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Showing results 5 to 34 of 69

Issue DateTitleAuthor(s)Type
2012Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors김광옥; 정서진Article
2019Consumer acceptance for dried fruitsWONG, RUNROUMaster's Thesis
2019Consumer acceptance of ethnic sauce이소정Master's Thesis
2023Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults조미숙; 정서진; 오지은Article
2023Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use test정서진Article
2014Corrigendum to "Optimal sensory evaluation protocol to model concentration-response curve of sweeteners" [Food Research Int. 62 (2014) 886-893]정서진Erratum
2020Cross-cultural consumer acceptability for ethnic fermented sauce products: Comparisons among Korean, UAE, and us consumers정서진Article
2004Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce김광옥; 정서진Article
2014Developing protocols to measure relative sweetness, sweetness quality and sweetness synergisms of low calorie sweeteners in beverage system최지혜Master's Thesis
2020Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs김광옥; 이은경; 정서진Article
2020Development of strategic assessment methods on food quality through integrated understanding of consumers’ perception mechanism이윤미Doctoral Thesis
2023Early childhood eating behaviors associated with risk of overweight and its socio-ecological determinants in Korean preschool children김혜경; 김유리; 정서진; 신나나; 정승연Article
2020Effect of concentration range on the accuracy of measuring sweetness potencies of sweeteners정서진Article
2017Effect of conditioning frequencies and intervals on the repeated exposure design of Brie cheese이소민Master's Thesis
2023Effect of explicit frames on the sensitivity and acceptance of mealworm in protein shake정서진Article
2014Effect of familiarity on a cross-cultural acceptance of a sweet ethnic food: A case study with Korean traditional cookie (Yackwa)김광옥; 정서진Article
2021Effect of implicit frame on the acceptance of instant noodles by modifying flavor principlesLI, MENGMaster's Thesis
2019Effect of non-sensory factors on the perception of reduced sodium products이영소Master's Thesis
2016Effect of testing conditions on consumer acceptance of soy sauce전한별Master's Thesis
2023Effect of testing environment and conditions on the consumer food acceptance윤재연Master's Thesis
2018Effective strategies to reduce sodium intake among consumers이현Master's Thesis
2015Effects of NaCl and temperature on the sensory characteristics of natural flavor enhancers정서진Article
2015Effects of Repeated Exposure to Various Sweeteners on Acceptance and Psychological Status심지원Master's Thesis
2023Effects of Test Location and Sample Number on the Liking Ratings of Almond Beverage and Vegan Ramen Products정서진Article
2021Flavor principle as an implicit frame: Its effect on the acceptance of instant noodles in a cross-cultural context정서진Article
2021Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia김광옥; 정서진Article
2024Hedonic Plasticity of Plant-Based Meat and Dairy Alternatives: Exploring Variances in Product Liking and Perception across Evaluation Contexts김슬기Doctoral Thesis
2023Hedonic plasticity of vegan burger patty in implicit or explicit reference frame conditions정서진Article
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
2022Identifying the optimal protein shake product containing mealworm powder under various explicit contextual framing conditionTANG, QINGMaster's Thesis

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