Kwang Ok Kim

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

Jung Kwang Park, Sang Sook Kim, Kwang Ok Kim · Cereal Chemistry · 2001 · 177 citations

Instrumental Texture Profile, Engineering, Food Analysis +20

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

CRISTINA MARCHISANO, Juyun Lim, Hyung Suk Cho et al. · Journal of Sensory Studies · 2003 · 61 citations · Full text

Consumer Uncertainty, Behavioral Decision Making, Consumer Study +23

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

Hae Sun Kim, Hye Seong Lee, Michael O’Mahony et al. · Journal of Sensory Studies · 2008 · 37 citations

Nutrition, Consumer Uncertainty, Behavioral Decision Making +22

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

Yang Kim, Young Choon Lee, Kwang Ok Kim · Cereal Chemistry · 1998 · 16 citations

Food Chemistry, Agricultural Chemistry, Roasted Malt Extract +15

Sensory and Chemical Characteristics of Worts Fermented by Leuconostoc citreum and Saccharomyces cerevisiae and Consumer Acceptability with Added Flavorings

Jin Yeong Shin, Purev Delgerzaya, Yong Bin Lim et al. · Food Science and Biotechnology · 2009 · 13 citations

Food Chemistry, Food Fermentation, Worts Fermented +8