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Journal Abstract Search

2173 related items for PubMed ID: 22417445

  • 1. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
    Hong JH, Yoon EK, Chung SJ, Chung L, Cha SM, O'Mahony M, Vickers Z, Kim KO.
    J Food Sci; 2011; 76(5):S306-13. PubMed ID: 22417445
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  • 2. Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
    Hong JH, Kwon KY, Kim KO.
    J Food Sci; 2012 Jun; 77(6):S233-9. PubMed ID: 22591448
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  • 3. Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.
    Kwon GY, Hong JH, Kim YS, Lee SM, Kim KO.
    J Food Sci; 2011 Jun; 76(1):S1-7. PubMed ID: 21535706
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  • 5. Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang).
    Kim HG, Hong JH, Song CK, Shin HW, Kim KO.
    J Food Sci; 2010 Sep; 75(7):S375-83. PubMed ID: 21535572
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  • 14. Sensory characteristics and consumer acceptability of red ginseng extracts produced with different processing methods.
    Yoon EK, Hong JH, Lê S, Kim KO.
    J Food Sci; 2011 Sep; 76(5):S270-9. PubMed ID: 22417441
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  • 16. A cross-cultural study of acceptability and food pairing for hot sauces.
    Kim HJ, Chung SJ, Kim KO, Nielsen B, Ishii R, O'Mahony M.
    Appetite; 2018 Apr 01; 123():306-316. PubMed ID: 29325771
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  • 19. Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks.
    Torrico DD, Wardy W, Pujols KD, Carabante KM, Jirangrat W, Scaglia G, Janes ME, Prinyawiwatkul W.
    J Food Sci; 2015 Oct 01; 80(10):S2287-95. PubMed ID: 26408954
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  • 20. American consumers' perception and acceptance of an ethnic food with strong flavor: a case study of Kimchi with varying levels of red pepper and fish sauce.
    Park HJ, Ko JM, Lim J, Hong JH.
    J Sci Food Agric; 2020 Apr 01; 100(6):2348-2357. PubMed ID: 31646649
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