Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium‐Reduced K... von Lee, Yoo‐Na, Lee, Soh Min, Kim, Kwang‐Ok

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Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor von Lee, Cho Long, Lee, Soh Min, Kim, Kwang-Ok

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Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjan... von Roh, Soo Hyun, Lee, Soh Min, Kim, Sang Sook, Kim, Kwang‐Ok

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Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas von Kim, Young-Kyung, Jombart, Laureen, Valentin, Dominique, Kim, Kwang-Ok

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A cross-cultural study using Napping®: Do Korean and French consumers perceive various green tea products differently? von Kim, Young-Kyung, Jombart, Laureen, Valentin, Dominique, Kim, Kwang-Ok

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Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang) von Jung, Hee Yeon, Kwak, Han Sub, Kim, Mi Jeong, Kim, Yoonsook, Kim, Kwang‐Ok, Kim, Sang Sook

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Understanding the effect of culture on food representations using word associations: The case of “rice” and “good rice” von Son, Jung-Soo, Do, Vinh Bao, Kim, Kwang-Ok, Cho, Mi Sook, Suwonsichon, Thongchai, Valentin, Dominique

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Analytic approaches to evaluation modify hedonic responses von Prescott, John, Lee, Soh Min, Kim, Kwang-Ok

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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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Age and gender differences in the influence of extrinsic product information on acceptability for RTD green tea beverages von Bae, Ye‐Won, Lee, Soh Min, Kim, Kwang‐Ok

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Competitive immunochromatographic assay for the detection of the organophosphorus pesticide chlorpyrifos von Kim, Young Ah, Lee, Eun-Hye, Kim, Kwang-Ok, Lee, Yong Tae, Hammock, Bruce D., Lee, Hye-Sung

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Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors von Chung, Lana, Chung, Seo-Jin, Kim, Jin-Young, Kim, Kwang-Ok, O’Mahony, Michael, Vickers, Zata, Cha, Sung-Mi, Ishii, Rie, Baures, Katie, Kim, Haeng-Ran

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Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce von Choi, Ji-Hye, Gwak, Mi-Jin, Chung, Seo-Jin, Kim, Kwang-Ok, O'Mahony, Michael, Ishii, Rie, Bae, Ye-Won

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Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products von Lee, Sang Mi, Kwon, Goo Young, Kim, Kwang-Ok, Kim, Young-Suk

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Sensory Characteristics and Consumer Acceptability of Beef Stock Containing the Glutathione-Xylose Maillard Reaction Product and/or Monosodium Glutamate von Hong, Jae-Hee, Kwon, Koo-Young, Kim, Kwang-Ok

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Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia von Lee, Yun-Mi, Chung, Seo-Jin, Prescott, John, 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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Consumer acceptability of coffee as affected by situational conditions and involvement von Kim, Soo-Eon, Lee, Soh Min, Kim, Kwang-Ok

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Emotional responses to sweet foods according to sweet liker status von Kim, Ji-Yoon, Prescott, John, Kim, Kwang-Ok

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Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers von Ha, Chung‐Hong, Lee, Soh Min, Lee, Eun‐Kyung, Kim, Kwang‐Ok

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