Effect of added hydrolyzed vegetable proteins on consumers’ response for Doenjang (Korean traditional fermented soybean paste) soup von Jeon, Seon-Young, Lee, Yun-Mi, Kim, Sang Sook, Kim, Kwang-Ok

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Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs von Lee, Yun-Mi, Lee, Eun-Kyung, Chung, Seo-Jin, Kim, Chai-Youn, Kim, Kwang-Ok

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Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack) von Kim, Haeng Ran, Kim, Kyung Mi, Lee, Ju-Hye, Yoo, Sang-Ho, Lee, Soh Min, Kim, Kwang-Ok

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Effects of fat and sucrose in palate cleansers on discrimination of burning sensation of capsaicin samples von Lee, Kyu-Won, Kim, Kwang-Ok

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Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef) von Jo, Su-Gyeong, Lee, Soh Min, Sohn, Kyung-Hyun, Kim, Kwang-Ok

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Exploration of flavor familiarity effect in Korean and US consumers’ hot sauces perceptions von Lee, Soh Min, Kim, Soo-Eon, Guinard, Jean-Xavier, Kim, Kwang-Ok

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Influence of intrinsic factors and extrinsic product information on acceptability for Mulnaengmyeon (Korean traditional cold noodle) broth von Kim, Jin Young, Lee, Soh Min, Kim, Ji-Yoon, Kim, Kwang-Ok

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The effects of demographics and brand information on acceptability of commercial beverage products von Kim, Hyun-Kyung, Jeon, Seon-Young, Kim, Kwang-Ok

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Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life von Kwang Ok KIM

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Sensory characteristics and cross-cultural comparisons of consumer acceptability for Gochujang dressing von Hong, J.H., Kookmin University, Seoul, Republic of Korea, Lee, K.W., Ewha Womans University, Seoul, Republic of Korea, Chung, S.J., Ewha Womans University, Seoul, Republic of Korea, Chung, L.N., Kyung Hee University, Seoul, Republic of Korea, Kim, H.R., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea, Kim, K.O., Ewha Womans University, Seoul, Republic of Korea

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Changes in volatile compounds of waxy rice and gangjeong (a traditional Korean oil-puffed snack) under different steeping conditions von Kim, Haeng-Ran, Kim, Kyung Mi, Woo, KoanSik, Jeong, Heon Sang, Kim, Kwang Ok

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주요 Phytoestrogen들이 제2형 당뇨 마우스의 당질대사에 미치는 효과 von 서보현(Seo, Bo-Hyeon), 김광옥(Kim, Kwang-Ok), 이지혜(Lee, Ji-Hye), 이혜성(Lee, Hye-Sung)

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중년기 성인의 혈중 항산화 물질 분석 및 혈중 지질과 신체계측치와의 상관성 von 이현정(Lee Hyun-Jung), 이덕희(Lee Duk-Hee), 김광옥(Kim Kwang-Ok), 김유정(Kim Yoo-Jung), 이혜성(Lee Hye-Sung)

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