2012 | Relative sweetness and sensory characteristics of bulk and intense sweeteners | 정서진 | Article |
2004 | Release of artificial cherry flavor from ice creams varying in fat and fat replacers | 정서진 | Article |
2017 | Repeated exposure test of Korean jang products among Halal food consumer using Rate-all-that-apply (RATA) method | 송류리 | Master's Thesis |
2023 | Robot versus human barista: Comparison of volatile compounds and consumers’ acceptance, sensory profile, and emotional response of brewed coffee | 정서진 | Article |
2021 | Searching for optimal low calorie sweetener blends in ternary & quaternary system | 정서진 | Article |
2012 | Sensory characteristics and cross-cultural comparisons of consumer acceptability for gochujang dressing | 김광옥; 홍재희; 정서진 | Article |
2019 | Sensory perception and liking for pear products made with common and novel pear cultivars | 김슬기 | Master's Thesis |
2023 | Shape of my likes: how explicit and implicit reference frames shape the liking of insect-based protein bar | 정서진 | Article |
2019 | Sweetness potencies of low-calorie sweeteners | 고원휘 | Master's Thesis |
2015 | Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems | 정서진 | Article |
2020 | Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits | 조미숙; 정서진 | Article |
2017 | The effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sauce for fried pork cutlets | 정서진 | Article |
2021 | The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles | 정서진 | Article |
2014 | The use of the pathogen-specific bacteriophage BCP8-2 to develop a rice straw-derived bacillus cereus-free starter culture | 정서진 | Article |
2019 | Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean panels and consumers | 조미숙; 정서진 | Article |
2017 | Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste) | 정서진 | Article |
2016 | Understanding the Sensory Characteristics and Drivers of Liking of Gochujang Produced from Middle Size Producers | 김미란 | Master's Thesis |
2019 | Utilizing hedonic frame for projective mapping: A case study with Korean fermented soybean paste soup | 정서진 | Article |
2013 | Utilizing psychological distances of hedonic phrases to develop a Korean hedonic scale | 정서진 | Article |
2017 | 다문화 감수성 신장을 위한 현대시 교육 연구 | 정서진 | Master's Thesis |
2023 | 반복 섭취 실험을 통한 비건 스프레드 제품의 기호도 연구 | 하수연 | Master's Thesis |
2024 | 반복 섭취 주기 및 간격에 따른 치킨 너겟 제품의 기호도 연구 | 여연주 | Master's Thesis |
2014 | 서울 지역 일부 저소득층 영유아의 수유형태 및 이유식 도입 시기에 영향을 미치는 요인과 이에 따른 영양상태 | 김보미 | Master's Thesis |
2020 | 섭취 환경 조건에 따른 나트륨 및 당 저감식품의 기호도 | 김소현 | Master's Thesis |
2021 | 식품의 소비자 기호유도 및 형성인자 | 김미란 | Doctoral Thesis |
2014 | 외과 중환자실 환자에 대한 영양자문 적용 여부에 따른 영양상태 연구 | 황희숙 | Master's Thesis |