| Influence of packaging information on consumer liking of chocolate milk MK Kim, K Lopetcharat, MA Drake Journal of dairy science 96 (8), 4843-4856, 2013 | 107 | 2013 |
| Consumer awareness of salt and sodium reduction and sodium labeling MK Kim, K Lopetcharat, PD Gerard, MA Drake Journal of food science 77 (9), S307-S313, 2012 | 89 | 2012 |
| Furan in thermally processed foods-a review YJ Seok, JY Her, YG Kim, MY Kim, SY Jeong, MK Kim, J Lee, C Kim, ... Toxicological Research 31, 241-253, 2015 | 75 | 2015 |
| Effect of reversed coffee grinding and roasting process on physicochemical properties including volatile compound profiles SJ Lee, MK Kim, KG Lee Innovative Food Science & Emerging Technologies 44, 97-102, 2017 | 71 | 2017 |
| Identification of sensory attributes that drive consumer liking of commercial orange juice products in Korea MK Kim, YJ Lee, HS Kwak, M Kang Journal of food science 78 (9), S1451-S1458, 2013 | 58 | 2013 |
| Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference Y Kim, KG Lee, MK Kim Journal of food science and technology 53, 3735-3743, 2016 | 46 | 2016 |
| Evaluation of key flavor compounds in reduced‐and full‐fat Cheddar cheeses using sensory studies on model systems MK Kim, SL Drake, MA Drake Journal of Sensory Studies 26 (4), 278-290, 2011 | 43 | 2011 |
| Sensory and instrumental volatile flavor analysis of commercial orange juices prepared by different processing methods MK Kim, HW Jang, KG Lee Food Chemistry 267, 217-222, 2018 | 41 | 2018 |
| Influence of functional information on consumer liking and consumer perception related to health claims for blueberry functional beverages MK Kim, HS Kwak International Journal of Food Science & Technology 50 (1), 70-76, 2015 | 35 | 2015 |
| Associations of dietary calcium intake with metabolic syndrome and bone mineral density among the Korean population: KNHANES 2008–2011 MK Kim, SJ Chon, EB Noe, YH Roh, BH Yun, S Cho, YS Choi, BS Lee, ... Osteoporosis International 28, 299-308, 2017 | 32 | 2017 |
| Development of a spray freeze-drying method for preparation of shitake mushroom (Lentinus edodes) powder. MKKKGL Jae-Young Her, Min Suk Kim International Journal of Food Science and Technology 50 (10), 2222, 2015 | 31* | 2015 |
| Correlating Consumer Perception and Consumer Acceptability of Traditional Doenjang in Korea MK Kim, KG Lee Journal of Food Science 79 (11), S2330-S2336, 2014 | 31 | 2014 |
| Consumer awareness and interest toward sodium reduction trends in Korea MK Kim, KG Lee Journal of food science 79 (7), S1416-S1423, 2014 | 31 | 2014 |
| Effect of citrulline, urea, ethanol, and urease on the formation of ethyl carbamate in soybean paste model system. LKG Kim YG, Lyu JH, Kim MK Food Chemistry 189, 74, 2015 | 29 | 2015 |
| Determination of furan levels in commercial orange juice products and its correlation to the sensory and quality characteristics MK Kim, MY Kim, KG Lee Food Chemistry 211, 654-660, 2016 | 28 | 2016 |
| Antioxidant activities and quality characteristics of omija (Schizandra chinesis Baillon) cookies MK Kim, JM Lee, JS Do, WS Bang Food Science and Biotechnology 24, 931-937, 2015 | 27 | 2015 |
| Instrumental volatile flavor analysis of omija (Schisandra chinesis Baillon) using headspace stir-bar sorptive extraction-gas chromatography-mass spectrometry and its … MK Kim, YY Lee, K Lee, HW Jang Food Research International 120, 650-655, 2019 | 25 | 2019 |
| Correlating physiochemical quality characteristics to consumer hedonic perception of traditional Doenjang (fermented soybean paste) in Korea MK Kim, HJ Chung, WS Bang Journal of Sensory Studies 33 (6), e12462, 2018 | 24 | 2018 |
| Reduction of biogenic amine contents in fermented soybean paste using food additives JY Lee, Y Kim, JY Her, MK Kim, KG Lee Lwt 98, 470-476, 2018 | 24 | 2018 |
| Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production HH Hong, MK Kim Foods 9 (8), 975, 2020 | 22 | 2020 |
Kwang-Geun LeeDept of Food Sci & Biotechnol., Dongguk University在 dongguk.edu 的电子邮件经过验证
