Sang Sook Kim

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Physicochemical Characteristics of Chalky Kernels and Their Effects on Sensory Quality of Cooked Rice

Kim Oui Woung, Sang Sook Kim, Lee Se Eun, 2000 .

Quality predictive models for whole flour of immature wheat during storage and consumer acceptance on its baked product

M. J. Kim, H. Kwak, M. J. Lee, 2017 .

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

H. Kwak, Eui‐Cheol Shin, C. Boo, 2021, Foods.

The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles

Seo-Jin Chung, Sang Sook Kim, Min-Jeong Kang, 2021, Foods.

Characteristics of Bread Made of Various Substitution Ratios of Bran Pulverized by Hammer Mill or Jet Mill

M. J. Kim, H. Kwak, Sang Sook Kim, 2020, Foods.

Effects of Germination on Protein, γ-Aminobutyric Acid, Phenolic Acids, and Antioxidant Capacity in Wheat

M. J. Kim, H. Kwak, Sang Sook Kim, 2018, Molecules.

Utilisation of immature wheat flour as an alternative flour with antioxidant activity and consumer perception on its baked product.

M. J. Kim, Sang Sook Kim, 2017, Food chemistry.

Metabolite profile and antioxidant potential of wheat (Triticum aestivum L.) during malting.

Young-Shick Hong, S. Lim, H. Kwak, 2022, Food chemistry.

Effect of added hydrolyzed vegetable proteins on consumers’ response for Doenjang (Korean traditional fermented soybean paste) soup

Kwang-Ok Kim, Yun-Mi Lee, Sang Sook Kim, 2019, Food Science and Biotechnology.

Identifying drivers of liking for Korean traditional rice wine ( Yakju ) across different age groups by penalty analysis based on the CATA method

Youngseung Lee, H. Kwak, Sang Sook Kim, 2021 .

Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang).

M. J. Kim, H. Kwak, Sang Sook Kim, 2018, Food chemistry.

The effect of various salinity levels on metabolomic profiles, antioxidant capacities and sensory attributes of doenjang, a fermented soybean paste.

M. J. Kim, H. Kwak, Sang Sook Kim, 2020, Food chemistry.

Comparison of physicochemical characteristics and consumer perception of rice samples with different countries of origin and prices.

S. Lim, Sang Sook Kim, Eun-Hee Jang, 2012, Journal of the science of food and agriculture.

Microbial communities related to sensory attributes in Korean fermented soy bean paste (doenjang).

H. Kwak, Sang Sook Kim, Hee Yeon Jung, 2016, Food research international.

Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

M. J. Kim, H. Kwak, Sang Sook Kim, 2019, Journal of Food Quality.

Effect of Milling Ratio on Sensory Properties of Cooked Rice and on Physicochemical Properties of Milled and Cooked Rice

Kwang Ok Kim, Sang Sook Kim, Jung Kwang Park, 2001 .

Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers

Jae-Ho Kim, H. Baek, Youngseung Lee, 2020, Foods.

Effects of rice flour size fractions on gluten free rice bread

Hoon Kim, O. Kim, S. Lim, 2014, Food Science and Biotechnology.

Identification of sensory characteristics that drive consumer preferences of commercially mass‐produced doenjang in Korea

M. J. Kim, H. Kwak, Sang Sook Kim, 2018 .

Differences in consumer perception of Korean traditional soybean paste (Doenjang) between younger and older consumers by blind and informed tests

M. J. Kim, H. Kwak, Sang Sook Kim, 2017 .

Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang)

Kwang-Ok Kim, M. J. Kim, H. Kwak, 2017 .

Salt contents and aging period effects on the physicochemical properties and sensory quality of Korean traditional fermented soybean paste (doenjang)

H. Kwak, JeongAe Heo, Yoonsook Kim, 2020 .

Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang.

Soh-Min Lee, Kwang-Ok Kim, Sang Sook Kim, 2018, Journal of food science.

Effects of ozone treatment on physicochemical properties of Korean wheat flour

M. J. Kim, S. Lim, H. Kwak, 2017, Food Science and Biotechnology.

Phytochemical Compositions of Immature Wheat Bran, and Its Antioxidant Capacity, Cell Growth Inhibition, and Apoptosis Induction through Tumor Suppressor Gene

M. J. Kim, W. Yoon, Sang Sook Kim, 2016, Molecules.

Comparison of Physicochemical Properties and Metabolite Profiling Using 1H NMR Spectroscopy of Korean Wheat Malt

Young-Shick Hong, S. Lim, H. Kwak, 2020, Foods.

Sensory Studies of High Potency Multiple Sweetener Systems for Shortbread Cookies with and without Polydextrose

C. Setser, Hyesook S. Lim, Sang Sook Kim, 1989 .

Antioxidant and antiproliferative activities in immature and mature wheat kernels.

M. J. Kim, Sang Sook Kim, 2016, Food chemistry.

Comparison of Physicochemical Characteristics and Consumer Perception of Cheongkukjang

Sohye Kang, Sang Sook Kim, H. Chung, 2014 .

Effects of Mixing Speed and Time on the Dynamic Viscoelasticity of Dough and the Baking Properties of Gluten-Free Rice Bread

Sang Sook Kim, H. Chung, 2015 .

Baking Properties of Gluten-free Rice Bread with Different Percentages of Corn Starch and Waxy Corn Starch

Sang Sook Kim, H. Chung, 2015 .

Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing

Hyun-Jin Kim, Yang Soo Byeon, Seung-Taik Lim, 2021 .

Comparison of Relative Sweetness of Syrup Type Sweeteners by Magnitude Estimation and Paired Comparison

O. Kim, Sang Sook Kim, Se-Eun Lee, 1998 .

Wheat starch gelatinization in the presence of polydextrose or hydrolyzed Barley β-glucan

C. Setser, Sang Sook Kim, 1992 .

Texture Properties of a Korean Rice Cake (Karedduk) with Addition of Carbohydrate Materials

Sang Sook Kim, H. Chung, 2007 .

The Quality Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Maltooligosaccharide and Modified Starch

Sang Sook Kim, H. Chung, 2013 .

Retarding Retrogradation of Korean Rice Cakes(Karedduk) with a Mixture of Trehalose and Modified Starch Analyzed by Avrami Kinetics

Sang Sook Kim, H. Chung, 2010 .

Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung)

M. J. Kim, H. Kwak, Sang Sook Kim, 2020 .

Prediction model of rice eating quality using physicochemical properties and sensory quality evaluation

Hoon Kim, Hyo-Jai Lee, O. Kim, 2017 .

Authentication of Rice Using Near‐Infrared Reflectance Spectroscopy

Sang Sook Kim, M. Rhyu, Mee-Ra Rhyu, 2003 .

Effect of Storage Temperature for Paddy on Consumer Perception of Cooked Rice

S. Lim, Sang Sook Kim, Eun-Hee Jang, 2009 .

Determination of the optimum mixture of transglutaminase, l-ascorbic acid and xylanase for the quality and consumer acceptability of bread using response surface methodology

M. J. Kim, Sang Sook Kim, 2016, Food Science and Biotechnology.

Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties

Sangpil Hong, JeongAe Heo, Young-Wook Chin, 2023, Foods.

Quality Characteristics of Domestic Strong Wheat Flour

M. J. Kim, O. Kim, H. Kwak, 2017 .

Effects of Moisture Contents of Waxy Paddy on the Physical Properties of Dry-Milled Rice Flour in Comparison with Wet-Milled Rice Flour

Sang Sook Kim, YOUNG-JIN Kim, 1995 .

USE OF SENSORY EVALUATION FOR MEASURING DEODORIZING EFFECTS OF AN AIR CONDITIONER

Sung Hwa Lee, Sang Sook Kim, M. Rhyu, 2003 .

Comparison of Quality Analyses of Domestic and Imported Wheat Flour Products Marketed in Korea

Sang Sook Kim, H. Chung, 2014 .