Concepedia

KWANG‐OK KIM

KK

19

Publications

738

Citations

15

H-Index

1986

Active since

Affiliations

Ewha Womans University(Current)

University of California, Davis

Kookmin University

Institut Agro Rennes-Angers

KWANG‐OK KIM is an author at Ewha Womans University specializing in health sciences, psychology, and food texture.

Top concepts

HealthPsychologyFood TextureMarketingStatisticsFood QualitySocial SciencesCognitive ScienceExperimental PsychologyEducation

Publications per year

1986–2014

19

Publications

19

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

KWANG‐OK KIM, Michael O’Mahony · Journal of Sensory Studies · 1998 · 103 citations

Measurement, Generalizability Theory, Behavioral Measurement +24

Sensory Characteristics and Consumer Acceptability of Fermented Soybean Paste ( <i>Doenjang</i> )

H.G. Kim, Jae‐Hee Hong, Chi Kwang Song et al. · Journal of Food Science · 2010 · 83 citations

Effect of Familiarity on a Cross‐Cultural Acceptance of a Sweet Ethnic Food: A Case Study with<scp>K</scp>orean Traditional Cookie (<scp><i>Y</i></scp><i>ackwa</i>)

Jung-Min Hong, H.S. Park, Seo‐Jin Chung et al. · Journal of Sensory Studies · 2014 · 70 citations

Ethnicity, Nutrition, Sweet Ethnic Food +28

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

Emily J. Yao, Kazuhiko Tamaki, Rie Ishii et al. · Journal of Sensory Studies · 2003 · 66 citations · Full text

Consumer Study, Individual Differences, Consumer Research +19

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

Soh Min Lee, Seo‐Jin Chung, O Lee et al. · Journal of Sensory Studies · 2008 · 57 citations · Full text

Food Chemistry, Green Tea Quality, Flavoromics +12

Rows per page

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