KWANG‐OK KIM - Concepedia

Author

KWANG‐OK KIM

Ewha Womans University

Also Known As

K.O. Kim, KWANG‐OK KIM

Publications

762

Citations

H-Index

Concepts

All Affiliations

Ewha Womans University University of California, Davis Kookmin University Institut Agro Rennes-Angers

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	326
2	Social Sciences	7	7	267
3	Education	6	6	296
4	Engineering	4	4	100
5	Management	3	3	149

KWANG‐OK KIM

Publications

738

Citations

H-Index

Page 1

	Year	Citations
A NEW APPROACH TO CATEGORY SCALES OF INTENSITY I: TRADITIONAL VERSUS RANK‐RATING KWANG‐OK KIM, Michael O’Mahony Journal of Sensory Studies MeasurementGeneralizability TheoryBehavioral MeasurementIndividual DifferencesEducation	1998	103
Sensory Characteristics and Consumer Acceptability of Fermented Soybean Paste ( <i>Doenjang</i> ) H.G. Kim, Jae‐Hee Hong, Chi Kwang Song, Journal of Food Science	2010	83
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, Journal of Sensory Studies EthnicityNutritionSweet Ethnic FoodPublic Health NutritionConsumer Research	2014	70
STRUCTURED AND UNSTRUCTURED 9‐POINT HEDONIC SCALES: A CROSS CULTURAL STUDY WITH AMERICAN, JAPANESE AND KOREAN CONSUMERS Emily J. Yao, Kazuhiko Tamaki, Rie Ishii, Journal of Sensory Studies Consumer StudyIndividual DifferencesConsumer ResearchItem Response TheoryEducation	2003	66
DEVELOPMENT OF SAMPLE PREPARATION, PRESENTATION PROCEDURE AND SENSORY DESCRIPTIVE ANALYSIS OF GREEN TEA Soh Min Lee, Seo‐Jin Chung, O Lee, Journal of Sensory Studies Food ChemistryGreen Tea QualityFlavoromicsFood AnalysisGreen Chemistry	2008	57
A COMPARISON OF CATEGORY AND LINE SCALES UNDER VARIOUS EXPERIMENTAL PROTOCOLS Seon-Young Jeon, Michael O’Mahony, KWANG‐OK KIM Journal of Sensory Studies FlavoromicsMeasurementSensory Science (Early Childhood Education)Line ScalesEducation	2004	45
EFFECTS OF FORGETTING ON PERFORMANCE ON VARIOUS INTENSITY SCALING PROTOCOLS: MAGNITUDE ESTIMATION AND LABELED MAGNITUDE SCALE (GREEN SCALE) T.Y. Koo, KWANG‐OK KIM, Michael O’Mahony Journal of Sensory Studies Memory RetrievalEngineeringMeasurementCognitionAttention	2002	39
EFFECTS OF FORGETTING ON VARIOUS PROTOCOLS FOR CATEGORY AND LINE SCALES OF INTENSITY HAE‐JIN LEE, KWANG‐OK KIM, Michael O’Mahony Journal of Sensory Studies Behavioral MeasurementIndividual DifferencesCategory ScalesEducationCognition	2001	38
Developing a Descriptive Analysis Procedure for Evaluating the Sensory Characteristics of Soy Sauce Seung‐Yong Jeong, Seo‐Jin Chung, Dongseok Suh, Journal of Food Science Food ChemistryNutritionFood AuthenticityDescriptive Analysis ProcedureFood Analysis	2004	36
THURSTONIAN MODELS AND VARIANCE I: EXPERIMENTAL CONFIRMATION OF COGNITIVE STRATEGIES FOR DIFFERENCE TESTS AND EFFECTS OF PERCEPTUAL VARIANCE Hee‐Jin Kim, Seon Young Jeon, KWANG‐OK KIM, Journal of Sensory Studies NeuropsychologySensory Science (Early Childhood Education)Sensory ExperiencesCognitionD′ Values	2006	33

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