Jae Youn Ko

Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation

Eunkyung Kim, Yoon Hyuk Chang, Jae Youn Ko et al. · Preventive Nutrition and Food Science · 2013 · 74 citations · Full text

Food Chemistry, Day Fermentation, Food Fermentation +15

Descriptive or injunctive: How do restaurant customers react to the guidelines of COVID-19 prevention measures? The role of psychological reactance

Gi Won Kang, Zhenxian Piao, Jae Youn Ko · International Journal of Hospitality Management · 2021 · 49 citations · Full text

Risk Communication, Preventive Medicine, Health Policy +15

Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Mulberry during Fermentation

Eunkyung Kim, Yoon Hyuk Chang, Jae Youn Ko et al. · Journal of the Korean Society of Food Science and Nutrition · 2013 · 14 citations

Food Chemistry, 각각 4.48, Kinesiology +11

Effects of water types and roasting points on consumer liking and emotional responses toward coffee

Gi Won Kang, Zhenxian Piao, Jae Youn Ko · Food Quality and Preference · 2022 · 14 citations

Food Choice, Consumer Decision Making, Behavioral Sciences +14

Quality Characteristics of Makgeolli Added with Kiwifruit (Actinidia deliciosa)

Eunkyung Kim, Yoon Hyuk Chang, Jae Youn Ko et al. · Journal of the Korean Society of Food Science and Nutrition · 2013 · 11 citations

Food Chemistry, Quality Characteristics, Kinesiology +9