Works by KIM, KWANG‐OK

Results: 42

Operationally defined solubilization of copper and iron in human saliva and implications for metallic flavor perception.

Published in:

European Food Research & Technology, 2011, v. 233, n. 6, p. 973, doi. 10.1007/s00217-011-1590-x

By:

Hong, Jae;
Kim, Kwang-Ok

Publication type:

Article

Book Reviews.

Published in:

1999

By:

Kim, Kwang-Ok

Publication type:

Book Review

Book reviews.

Published in:

1998

By:

Kim, Kwang-Ok

Publication type:

Book Review

Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack).

Published in:

Food Science & Biotechnology, 2016, v. 25, n. 5, p. 1353, doi. 10.1007/s10068-016-0212-6

By:

Kim, Haeng;
Kim, Kyung;
Lee, Ju-Hye;
Yoo, Sang-Ho;
Lee, Soh;
Kim, Kwang-Ok

Publication type:

Article

Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions.

Published in:

Food Science & Biotechnology, 2016, v. 25, n. 3, p. 745, doi. 10.1007/s10068-016-0128-1

By:

Lee, Soh;
Kim, Soo-Eon;
Guinard, Jean-Xavier;
Kim, Kwang-Ok

Publication type:

Article

Influence of intrinsic factors and extrinsic product information on acceptability for Mulnaengmyeon (Korean traditional cold noodle) broth.

Published in:

Food Science & Biotechnology, 2015, v. 24, n. 4, p. 1317, doi. 10.1007/s10068-015-0169-x

By:

Kim, Jin;
Lee, Soh;
Kim, Ji-Yoon;
Kim, Kwang-Ok

Publication type:

Article

Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef).

Published in:

Food Science & Biotechnology, 2015, v. 24, n. 3, p. 921, doi. 10.1007/s10068-015-0119-7

By:

Jo, Su-Gyeong;
Lee, Soh;
Sohn, Kyung-Hyun;
Kim, Kwang-Ok

Publication type:

Article

The effects of demographics and brand information on acceptability of commercial beverage products.

Published in:

Food Science & Biotechnology, 2013, v. 22, n. 5, p. 1, doi. 10.1007/s10068-013-0218-2

By:

Kim, Hyun-Kyung;
Jeon, Seon-Young;
Kim, Kwang-Ok

Publication type:

Article

Effects of fat and sucrose in palate cleansers on discrimination of burning sensation of capsaicin samples.

Published in:

Food Science & Biotechnology, 2013, v. 22, n. 3, p. 691, doi. 10.1007/s10068-013-0133-6

By:

Lee, Kyu-Won;
Kim, Kwang-Ok

Publication type:

Article

Sensory characteristics and cross-cultural comparisons of consumer acceptability for Gochujang dressing.

Published in:

Food Science & Biotechnology, 2012, v. 21, n. 3, p. 829, doi. 10.1007/s10068-012-0107-0

By:

Hong, Jae-Hee;
Lee, Kyu-Won;
Chung, Seojin;
Chung, Lana;
Kim, Haeng-Ran;
Kim, Kwang-Ok

Publication type:

Article

Korean anthropology between global market and local community.

Published in:

Asian Anthropology (1683478X), 2017, v. 16, n. 3, p. 203, doi. 10.1080/1683478X.2017.1347847

By:

Kim, Kwang-ok;
Moon, Okpyo

Publication type:

Article

Effects of Steeping Temperatures and Periods of Waxy Rice on Expansion Properties of Gangjung (a traditional Korean oil‐puffed rice snack).

Published in:

Cereal Chemistry, 2008, v. 85, n. 3, p. 314, doi. 10.1094/CCHEM-85-3-0314

By:

Kim, Haeng Ran;
Kim, Kyung Mi;
Lee, Hye‐Seong;
Kim, Kwang Ok

Publication type:

Article

Physicochemical Properties of Corn Starch Selectively Oxidized with 2,2,6,6‐Tetramethyl‐1‐Piperidinyl Oxoammonium Ion.

Published in:

Cereal Chemistry, 2002, v. 79, n. 4, p. 576, doi. 10.1094/CCHEM.2002.79.4.576

By:

Suh, Dong Soon;
Chang, Pahn Shick;
Kim, Kwang‐Ok

Publication type:

Article

Effect of Milling Ratio on Sensory Properties of Cooked Rice and on Physicochemical Properties of Milled and Cooked Rice.

Published in:

Cereal Chemistry, 2001, v. 78, n. 2, p. 151, doi. 10.1094/CCHEM.2001.78.2.151

By:

Park, Jung Kwang;
Kim, Sang Sook;
Kim, Kwang Ok

Publication type:

Article

Optimum Roasting and Extraction Conditions and Flavor Characteristics of Roasted Malt Extract.

Published in:

Cereal Chemistry, 1998, v. 75, n. 3, p. 282, doi. 10.1094/CCHEM.1998.75.3.282

By:

Kim, Yang;
Lee, Young Choon;
Kim, Kwang Ok

Publication type:

Article

Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia.

Published in:

Foods, 2021, v. 10, n. 3, p. 598, doi. 10.3390/foods10030598

By:

Lee, Yun-Mi;
Chung, Seo-Jin;
Prescott, John;
Kim, Kwang-Ok;
Panea, Begoña;
Mesias, Francisco Javier;
Luis, Guerrero

Publication type:

Article

Age and gender differences in the influence of extrinsic product information on acceptability for RTD green tea beverages.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 4, p. 1362, doi. 10.1002/jsfa.7232

By:

Bae, Ye‐Won;
Lee, Soh Min;
Kim, Kwang‐Ok

Publication type:

Article

Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 8, p. 1613, doi. 10.1002/jsfa.6860

By:

Choi, Ji‐Hye;
Gwak, Mi‐Jin;
Chung, Seo‐Jin;
Kim, Kwang‐Ok;
O'Mahony, Michael;
Ishii, Rie;
Bae, Ye‐Won

Publication type:

Article

Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers.

Published in:

Journal of Sensory Studies, 2017, v. 32, n. 5, p. n/a, doi. 10.1111/joss.12281

By:

Ha, Chung‐Hong;
Lee, Soh Min;
Lee, Eun‐Kyung;
Kim, Kwang‐Ok

Publication type:

Article

Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste ( doenjang).

Published in:

Journal of Sensory Studies, 2017, v. 32, n. 5, p. n/a, doi. 10.1111/joss.12282

By:

Jung, Hee Yeon;
Kwak, Han Sub;
Kim, Mi Jeong;
Kim, Yoonsook;
Kim, Kwang‐Ok;
Kim, Sang Sook

Publication type:

Article

The Effects of Sensory and Nonsensory Factors on Consumer Acceptability and Purchase Intention of Commercial Toothpaste.

Published in:

Journal of Sensory Studies, 2014, v. 29, n. 6, p. 395, doi. 10.1111/joss.12120

By:

Kim, Ji‐Yoon;
Kim, Kwang‐Ok

Publication type:

Article

Descriptive Analysis of Toothpaste Flavor Using Novel Sample Preparation Procedure.

Published in:

Journal of Sensory Studies, 2013, v. 28, n. 2, p. 154, doi. 10.1111/joss.12032

By:

Kim, Ji‐Yoon;
Sung, Young‐Eun;
Kim, Kwang‐Ok

Publication type:

Article

PAIRED PREFERENCE TESTS: USE OF PLACEBO STIMULI WITH LIKING AND BUYING PREFERENCES.

Published in:

Journal of Sensory Studies, 2011, v. 26, n. 2, p. 106, doi. 10.1111/j.1745-459X.2011.00327.x

By:

SUNG, YOUNG‐EUN;
LEE, HYE‐SEONG;
O'MAHONY, MICHAEL;
KIM, KWANG‐OK

Publication type:

Article

DEVELOPMENT OF SAMPLE PREPARATION, PRESENTATION PROCEDURE AND SENSORY DESCRIPTIVE ANALYSIS OF GREEN TEA.

Published in:

Journal of Sensory Studies, 2008, v. 23, n. 4, p. 450, doi. 10.1111/j.1745-459X.2008.00165.x

By:

LEE, SOH MIN;
CHUNG, SEO‐JIN;
LEE, OK‐HEE;
LEE, HYE‐SEONG;
KIM, YOUNG‐KYUNG;
KIM, KWANG‐OK

Publication type:

Article

PAIRED PREFERENCE TESTS USING PLACEBO PAIRS AND DIFFERENT RESPONSE OPTIONS FOR CHIPS, ORANGE JUICES AND COOKIES.

Published in:

Journal of Sensory Studies, 2008, v. 23, n. 3, p. 417, doi. 10.1111/j.1745-459X.2008.00163.x

By:

KIM, HAE SUN;
LEE, HYE SEONG;
O'MAHONY, MICHAEL;
KIM, KWANG OK

Publication type:

Article

THURSTONIAN MODELS AND VARIANCE I: EXPERIMENTAL CONFIRMATION OF COGNITIVE STRATEGIES FOR DIFFERENCE TESTS AND EFFECTS OF PERCEPTUAL VARIANCE.

Published in:

Journal of Sensory Studies, 2006, v. 21, n. 5, p. 465, doi. 10.1111/j.1745-459X.2006.00074.x

By:

KIM, HEE‐JIN;
JEON, SEON YOUNG;
KIM, KWANG‐OK;
O'MAHONY, MICHAEL

Publication type:

Article

A COMPARISON OF THE DISCRIMINATING POWER OF ANOVA AND R-INDEX ANALYSES OF HEDONIC DATA FOR VARIOUS PRODUCTS AND EXPERIMENTAL PROTOCOLS.

Published in:

Journal of Sensory Studies, 2007, v. 22, n. 3, p. 281, doi. 10.1111/j.1745-459X.2007.00106.x

By:

PARK, HAENA;
O'MAHONY, MICHAEL;
KIM, KWANG‐OK

Publication type:

Article

THURSTONIAN MODELS AND VARIANCE II: EXPERIMENTAL CONFIRMATION OF THE EFFECTS OF VARIANCE ON THURSTONIAN MODELS OF SCALING.

Published in:

Journal of Sensory Studies, 2006, v. 21, n. 5, p. 485, doi. 10.1111/j.1745-459X.2006.00079.x

By:

KIM, HEE‐JIN;
KIM, KWANG‐OK;
JEON, SEON YOUNG;
KIM, JUNG‐MI;
O'MAHONY, MICHAEL

Publication type:

Article

COMPARISON OF THE STATISTICAL ANALYSIS OF HEDONIC DATA USING ANALYSIS OF VARIANCE AND MULTIPLE COMPARISONS VERSUS AN R-INDEX ANALYSIS OF THE RANKED DATA.

Published in:

Journal of Sensory Studies, 2004, v. 19, n. 6, p. 519, doi. 10.1111/j.1745-459X.2004.060904.x

By:

O'MAHONY, MICHAEL;
PARK, HAENA;
PARK, JAE YEON;
KIM, KWANG‐OK

Publication type:

Article

A COMPARISON OF CATEGORY AND LINE SCALES UNDER VARIOUS EXPERIMENTAL PROTOCOLS.

Published in:

Journal of Sensory Studies, 2004, v. 19, n. 1, p. 49, doi. 10.1111/j.1745-459X.2004.tb00135.x

By:

JEON, SEON-YOUNG;
O'MAHONY, MICHAEL;
KIM, KWANG-OK

Publication type:

Article

CONSUMERS REPORT PREFERENCES WHEN THEY SHOULD NOT: A CROSS-CULTURAL STUDY.

Published in:

Journal of Sensory Studies, 2003, v. 18, n. 6, p. 487, doi. 10.1111/j.1745-459X.2003.tb00402.x

By:

MARCHISANO, CRISTINA;
LIM, JUYUN;
CHO, HYUNG SUK;
SUH, DONG SOON;
JEON, SEON YOUNG;
KIM, KWANG OK;
O'MAHONY, MICHAEL

Publication type:

Article

STRUCTURED AND UNSTRUCTURED 9-POINT HEDONIC SCALES: A CROSS CULTURAL STUDY WITH AMERICAN, JAPANESE AND KOREAN CONSUMERS.

Published in:

Journal of Sensory Studies, 2003, v. 18, n. 2, p. 115, doi. 10.1111/j.1745-459X.2003.tb00379.x

By:

YAO, EMILY;
LIM, JUYEON;
TAMAKI, KAZUHIKO;
ISHII, RIE;
KIM, KWANG-OK;
O'MAHONY, MICHAEL

Publication type:

Article

EFFECTS OF FORGETTING ON PERFORMANCE ON VARIOUS INTENSITY SCALING PROTOCOLS: MAGNITUDE ESTIMATION AND LABELED MAGNITUDE SCALE (GREEN SCALE).

Published in:

Journal of Sensory Studies, 2002, v. 17, n. 2, p. 177, doi. 10.1111/j.1745-459X.2002.tb00341.x

By:

KOO, TAE-YOUNG;
KIM, KWANG-OK;
O'MAHONY, MICHAEL

Publication type:

Article

EFFECTS OF FORGETTING ON VARIOUS PROTOCOLS FOR CATEGORY AND LINE SCALES OF INTENSITY.

Published in:

Journal of Sensory Studies, 2001, v. 16, n. 4, p. 327, doi. 10.1111/j.1745-459X.2001.tb00305.x

By:

LEE, HAE-JIN;
KIM, KWANG-OK;
O'MAHONY, MICHAEL

Publication type:

Article

HOW DO THE SIGNAL DETECTION INDICES REACT TO FREQUENCY CONTEXT BIAS FOR INTENSITY SCALING?

Published in:

Journal of Sensory Studies, 2001, v. 16, n. 1, p. 33, doi. 10.1111/j.1745-459X.2001.tb00289.x

By:

LEE, HYE-SEONG;
KIM, KWANG-OK;
O'MAHONY, MICHAEL

Publication type:

Article

A NEW APPROACH TO CATEGORY SCALES OF INTENSITY I: TRADITIONAL VERSUS RANK-RATING.

Published in:

Journal of Sensory Studies, 1998, v. 13, n. 3, p. 241, doi. 10.1111/j.1745-459X.1998.tb00086.x

By:

KIM, KWANG-OK;
O'MAHONY, MICHAEL

Publication type:

Article

A NEW APPROACH TO CATEGORY SCALES OF INTENSITY II: USE OF d'VALUES.

Published in:

Journal of Sensory Studies, 1998, v. 13, n. 3, p. 251, doi. 10.1111/j.1745-459X.1998.tb00087.x

By:

KIM, KWANG-OK;
ENNIS, DANIEL M.;
O'MAHONY, MICHAEL

Publication type:

Article

Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs.

Published in:

Food Science & Biotechnology, 2020, v. 29, n. 3, p. 359, doi. 10.1007/s10068-019-00671-z

By:

Lee, Yun-Mi;
Lee, Eun-Kyung;
Chung, Seo-Jin;
Kim, Chai-Youn;
Kim, Kwang-Ok

Publication type:

Article

Effect of added hydrolyzed vegetable proteins on consumers' response for Doenjang (Korean traditional fermented soybean paste) soup.

Published in:

Food Science & Biotechnology, 2020, v. 29, n. 1, p. 45, doi. 10.1007/s10068-019-00646-0

By:

Jeon, Seon-Young;
Lee, Yun-Mi;
Kim, Sang Sook;
Kim, Kwang-Ok

Publication type:

Article

An Asian frontier: American anthropology and Korea, 1882‐1945.

Published in:

2018

By:

Kim, Kwang‐Ok

Publication type:

Book Review

Chinese worlds: multiple temporalities and transformations - Edited by Ahmed I. Samatar & Margaret Beegle.

Published in:

2011

By:

KIM, KWANG OK

Publication type:

Book Review

Effect of Sensory Characteristics and Non-sensory Factors on Consumer Liking of Various Canned Tea Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. s532, doi. 10.1111/j.1365-2621.2005.tb11530.x

By:

Cho, Hae-Young;
Chung, Seo-Jin;
Kim, Hee-Sup;
Kim, Kwang-OK

Publication type:

Article