Development of a Lexicon for Commercially Available Cabbage (Baechu) Kimchi

Increased quality and functionality of kimchi when fermented in Korean earthenware (onggi)

(2011) Ji-Kang Jeong et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A COMPARISON OF SEVEN PREFERENCE MAPPING TECHNIQUES USING FOUR SOFTWARE PROGRAMS

(2011) RENOO YENKET et al.   JOURNAL OF SENSORY STUDIES

DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE

(2011) KOUSHIK ADHIKARI et al.   JOURNAL OF SENSORY STUDIES

Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin-Producing Strain, Leuconostoc citreum GJ7 as a Starter

(2010) Ji Yoon Chang et al.   JOURNAL OF FOOD SCIENCE

DEVELOPMENT AND APPLICATION OF A LEXICON TO DESCRIBE THE FLAVOR OF POMEGRANATE JUICE

(2010) K. KOPPEL et al.   JOURNAL OF SENSORY STUDIES

DEVELOPMENT OF AN ALMOND LEXICON TO ASSESS THE SENSORY PROPERTIES OF ALMOND VARIETIES

(2009) G.V. CIVILLE et al.   JOURNAL OF SENSORY STUDIES

LEXICON TO DESCRIBE FLAVOR OF FRESH LEAFY VEGETABLES

(2009) MARTIN TALAVERA-BIANCHI et al.   JOURNAL OF SENSORY STUDIES