Kwang‐Ok Kim

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

Hee Yeon Jung, Han Sub Kwak, Mi Jeong Kim et al. · Journal of Sensory Studies · 2017 · 47 citations

Nutrition, Flavoromics, Food Analysis +16

A cross-cultural study of acceptability and food pairing for hot sauces

Hyun-Jee Kim, Seo‐Jin Chung, Kwang‐Ok Kim et al. · Appetite · 2018 · 35 citations

Food Choice, Food Pairing, Culture +7

Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins

Young-Hee Yoo, Suyong Lee, Yang Kim et al. · International Journal of Biological Macromolecules · 2009 · 34 citations

Biopolymer Gel, Engineering, Biochemistry +5

Identifying the drivers of liking by investigating the reasons for (dis)liking using <scp>CATA</scp> in cross‐cultural context: a case study on barbecue sauce

Ji‐Hye Choi, Mi‐Jin Gwak, Seo‐Jin Chung et al. · Journal of the Science of Food and Agriculture · 2014 · 31 citations

Difference test sensitivity: Comparison of three versions of the duo–trio method requiring different memory schemes and taste sequences

Hye-Seong Lee, Kwang‐Ok Kim · Food Quality and Preference · 2007 · 29 citations

Health Sciences, Flavoromics, Sensory Science +5