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Exploring differences in Korean consumers' perceptions of plant‐based jerky at different test locations: a comparison of the central location test, drive‐thru test, and home‐use test

International journal of food science & technology, 2023-09, Vol.58 (9), p.4790-4799

2023

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Investigation on consumer perception and acceptance of wheat beer using sorted napping and rate‐all‐that‐apply (RATA) questions

International journal of food science & technology, 2023-09, Vol.58 (9), p.4770-4779

2023

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TET2 directs mammary luminal cell differentiation and endocrine response

Nature communications, 2020-09, Vol.11 (1), p.4642-4642, Article 4642

2020

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Effects of alternative sweeteners with or without xanthan gum on the physicochemical properties of scone products

Food science and biotechnology, 2024-04, Vol.33 (5), p.1093-1101

2024

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Effects of added cereal fibers on the quality characteristics of black pudding prepared with duck blood

Poultry science, 2022-03, Vol.101 (3), p.101694-101694, Article 101694

2022

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Acquired (dis)liking of natural cheese in different repeated exposure environment

Food research international, 2017-09, Vol.99 (Pt 1), p.403-412

2017

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Comparison of Sensory Profiling by Descriptive Analysis, Free-Choice Profiling, and Polarized Sensory Positioning on Bottled Water

Foods, 2023-04, Vol.12 (8), p.1579

2023

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Optimizing Contact Between Older Adults and Senior Services: South Korean users’ Perceptions of Gateway Institutions

Gerontology and geriatric medicine, 2023-01, Vol.9, p.23337214231218796-23337214231218796

2023

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Combination of benzoyl peroxide 5% gel with liquid cleanser and moisturizer SPF 30 in acne treatment results in high levels of subject satisfaction, good adherence and favorable tolerability

The Journal of dermatological treatment, 2018-01, Vol.29 (1), p.49-54

2018

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Effect of learning contracts in clinical pediatric nursing education on students' outcomes: A research article

Nurse education today, 2019-12, Vol.83, p.104191-104191, Article 104191

2019

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Effectiveness of Immature Asian Pear Extract on Pulmonary Injury Caused by Particulate Matter in Mice

Applied sciences, 2023-08, Vol.13 (17), p.9578

2023

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Comparison of rheological properties between Mixolab-driven dough and bread-making dough under various salt levels

Food science and biotechnology, 2023-02, Vol.32 (2), p.193-202

2023

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Functional reclassification of the putative cinnamyl alcohol dehydrogenase multigene family in Arabidopsis

Proceedings of the National Academy of Sciences - PNAS, 2004-02, Vol.101 (6), p.1455-1460

2004

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Effects of Test Location and Sample Number on the Liking Ratings of Almond Beverage and Vegan Ramen Products

Foods, 2023-02, Vol.12 (3), p.632

2023

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Vitamin D Status in Distinct Types of Ichthyosis: Importance of Genetic Type and Severity of Scaling

Acta dermato-venereologica, 2021-09, Vol.101 (9), p.adv00546

2021

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Physicochemical Properties and Drivers of Liking and Disliking for Cooked Rice Containing Various Types of Processed Whole Wheat

Foods, 2021-06, Vol.10 (7), p.1470

2021

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Effect of Filter Types on Physicochemical Properties, Volatile Compounds, and Sensory Evaluations of Purified Water by Point-of-Use Water Treatment

Foods, 2021-08, Vol.10 (8), p.1958

2021

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Asymmetric Inter‐Korean Negotiations on Forest Carbon Offset Projects: Feasibility, Stakes, and Referential Variables

Pacific Focus, 2018, 33(2), , pp.209-236

2018

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Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers

Foods, 2020-10, Vol.9 (10), p.1463

2020

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Comparison of sensory profiles by two different check-all-that-apply (CATA) terms developed from trained panelists and naïve consumers

Food quality and preference, 2023-07, Vol.109, p.104902, Article 104902

2023

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Appetite Suppression and Antiobesity Effect of a Botanical Composition Composed of Morus alba, Yerba mate, and Magnolia officinalis

Journal of Obesity, 2016-01, Vol.2016, p.4670818-12

2016

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Variation of volatile compounds and sensory profile for Protaetia brevitarsis larvae fermented with lactic acid bacteria and yeast

Food chemistry, 2024-09, Vol.452, p.139480-139480, Article 139480

2024

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Antioxidative effects of quercetin-glycosides isolated from the flower buds of Tussilago farfara L

Food and chemical toxicology, 2006-08, Vol.44 (8), p.1299-1307

2006

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28-day repeated oral dose toxicity study of an aqueous extract of Gryllus bimaculatus in sprague-dawley rat

Toxicology reports, 2020-01, Vol.7, p.577-582

2020

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Epithelial-Mesenchymal Transition Directs Stem Cell Polarity via Regulation of Mitofusin

Cell metabolism, 2019-04, Vol.29 (4), p.993-1002.e6

2019

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Exploring differences in Korean consumers' perceptions of plant‐based jerky at different test locations: a comparison of the central location test, drive‐thru test, and home‐use test

Investigation on consumer perception and acceptance of wheat beer using sorted napping and rate‐all‐that‐apply (RATA) questions

TET2 directs mammary luminal cell differentiation and endocrine response

Effects of alternative sweeteners with or without xanthan gum on the physicochemical properties of scone products

Effects of added cereal fibers on the quality characteristics of black pudding prepared with duck blood

Acquired (dis)liking of natural cheese in different repeated exposure environment

Comparison of Sensory Profiling by Descriptive Analysis, Free-Choice Profiling, and Polarized Sensory Positioning on Bottled Water

Optimizing Contact Between Older Adults and Senior Services: South Korean users’ Perceptions of Gateway Institutions

Combination of benzoyl peroxide 5% gel with liquid cleanser and moisturizer SPF 30 in acne treatment results in high levels of subject satisfaction, good adherence and favorable tolerability

Effect of learning contracts in clinical pediatric nursing education on students' outcomes: A research article

Effectiveness of Immature Asian Pear Extract on Pulmonary Injury Caused by Particulate Matter in Mice

Comparison of rheological properties between Mixolab-driven dough and bread-making dough under various salt levels

Functional reclassification of the putative cinnamyl alcohol dehydrogenase multigene family in Arabidopsis

Effects of Test Location and Sample Number on the Liking Ratings of Almond Beverage and Vegan Ramen Products

Vitamin D Status in Distinct Types of Ichthyosis: Importance of Genetic Type and Severity of Scaling

Physicochemical Properties and Drivers of Liking and Disliking for Cooked Rice Containing Various Types of Processed Whole Wheat

Effect of Filter Types on Physicochemical Properties, Volatile Compounds, and Sensory Evaluations of Purified Water by Point-of-Use Water Treatment

Asymmetric Inter‐Korean Negotiations on Forest Carbon Offset Projects: Feasibility, Stakes, and Referential Variables

Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers

Comparison of sensory profiles by two different check-all-that-apply (CATA) terms developed from trained panelists and naïve consumers

Appetite Suppression and Antiobesity Effect of a Botanical Composition Composed of Morus alba, Yerba mate, and Magnolia officinalis

Variation of volatile compounds and sensory profile for Protaetia brevitarsis larvae fermented with lactic acid bacteria and yeast

Antioxidative effects of quercetin-glycosides isolated from the flower buds of Tussilago farfara L

28-day repeated oral dose toxicity study of an aqueous extract of Gryllus bimaculatus in sprague-dawley rat

Epithelial-Mesenchymal Transition Directs Stem Cell Polarity via Regulation of Mitofusin

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