Browsing byAuthor정서진

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Showing results 44 to 69 of 69

Issue DateTitleAuthor(s)Type
2012Relative sweetness and sensory characteristics of bulk and intense sweeteners정서진Article
2004Release of artificial cherry flavor from ice creams varying in fat and fat replacers정서진Article
2017Repeated exposure test of Korean jang products among Halal food consumer using Rate-all-that-apply (RATA) method송류리Master's Thesis
2023Robot versus human barista: Comparison of volatile compounds and consumers’ acceptance, sensory profile, and emotional response of brewed coffee정서진Article
2021Searching for optimal low calorie sweetener blends in ternary & quaternary system정서진Article
2012Sensory characteristics and cross-cultural comparisons of consumer acceptability for gochujang dressing김광옥; 홍재희; 정서진Article
2019Sensory perception and liking for pear products made with common and novel pear cultivars김슬기Master's Thesis
2023Shape of my likes: how explicit and implicit reference frames shape the liking of insect-based protein bar정서진Article
2019Sweetness potencies of low-calorie sweeteners고원휘Master's Thesis
2015Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems정서진Article
2020Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits조미숙; 정서진Article
2017The effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sauce for fried pork cutlets정서진Article
2021The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles정서진Article
2014The use of the pathogen-specific bacteriophage BCP8-2 to develop a rice straw-derived bacillus cereus-free starter culture정서진Article
2019Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean panels and consumers조미숙; 정서진Article
2017Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste)정서진Article
2016Understanding the Sensory Characteristics and Drivers of Liking of Gochujang Produced from Middle Size Producers김미란Master's Thesis
2019Utilizing hedonic frame for projective mapping: A case study with Korean fermented soybean paste soup정서진Article
2013Utilizing psychological distances of hedonic phrases to develop a Korean hedonic scale정서진Article
2017다문화 감수성 신장을 위한 현대시 교육 연구정서진Master's Thesis
2023반복 섭취 실험을 통한 비건 스프레드 제품의 기호도 연구하수연Master's Thesis
2024반복 섭취 주기 및 간격에 따른 치킨 너겟 제품의 기호도 연구여연주Master's Thesis
2014서울 지역 일부 저소득층 영유아의 수유형태 및 이유식 도입 시기에 영향을 미치는 요인과 이에 따른 영양상태김보미Master's Thesis
2020섭취 환경 조건에 따른 나트륨 및 당 저감식품의 기호도김소현Master's Thesis
2021식품의 소비자 기호유도 및 형성인자김미란Doctoral Thesis
2014외과 중환자실 환자에 대한 영양자문 적용 여부에 따른 영양상태 연구황희숙Master's Thesis

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