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Showing results 1 to 30 of 57

Issue DateTitleAuthor(s)Type
2018A cross-cultural study of acceptability and food pairing for hot sauces정서진Article
2016A cross-cultural study of spiciness perception, acceptability, and food pairing for hot sauces김현지Master's Thesis
2022Acceptance for edible insect protein bar장효인Master's Thesis
2017Acquired (dis)liking of natural cheese in different repeated exposure environment정서진Article
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
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
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
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
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
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
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
2017Identifying the optimal repeated exposure frequency and interval to understand the development of (dis)liking for chicken curry flavor김하은Master's Thesis
2020Investigating sweetness synergism of tertiary & quaternary low-calorie sweetener blends장유정Master's Thesis
2019Learning to know what you like: A case study of repeated exposure to ethnic flavors정서진Article
2014Optimal sensory evaluation protocol to model concentration-response curve of sweeteners정서진Article