Mina Kyungmin Kim

Works (4)

Updated: July 5th, 2023 15:50

2013 journal article

Influence of packaging information on consumer liking of chocolate milk

JOURNAL OF DAIRY SCIENCE, 96(8), 4843–4856.

By: M. Kim n, K. Lopetcharat n & M. Drake n

author keywords: chocolate milk; flavor; consumer preference
MeSH headings : Adult; Animals; Cacao; Consumer Behavior; Female; Food Labeling / methods; Food Labeling / standards; Food Quality; Humans; Male; Middle Aged; Milk / standards; Young Adult
TL;DR: Evaluating the effects of packaging labels and brand name on consumer liking and purchase intent of chocolate milk can help chocolate milk producers as well as food marketers better target their product labels with attributes that drive consumer choice ofocolate milk. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Consumer Awareness of Salt and Sodium Reduction and Sodium Labeling

JOURNAL OF FOOD SCIENCE, 77(9), S307–S313.

By: M. Kim n, K. Lopetcharat n, P. Gerard n & M. Drake n

author keywords: kano analysis; nutrition labeling; sodium reduction
MeSH headings : Adolescent; Adult; Aged; Consumer Behavior; Diet; Female; Food Labeling / methods; Health Knowledge, Attitudes, Practice; Humans; Male; Middle Aged; Risk Factors; Sodium Chloride, Dietary; Taste; Young Adult
TL;DR: The current state of consumer knowledge on sodium and salt reduction, and consumer perception of the relationship between diets high in sodium and many chronic diseases are demonstrated. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 journal article

EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS

JOURNAL OF SENSORY STUDIES, 26(4), 278–290.

By: M. Kim n, S. Drake n & M. Drake n

UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2009 journal article

Impact of Storage Temperature and Product pH on the Survival of Listeria monocytogenes in Vacuum-Packaged Souse

JOURNAL OF FOOD PROTECTION, 72(3), 637–643.

By: M. Kim n, W. Bang n, M. Drake n, D. Hanson n  & L. Jaykus n

MeSH headings : Animals; Colony Count, Microbial; Consumer Product Safety; Food Contamination / analysis; Food Contamination / prevention & control; Food Microbiology; Food Packaging / methods; Food Preservation / methods; Humans; Hydrogen-Ion Concentration; Listeria monocytogenes / growth & development; Meat Products / microbiology; Swine; Temperature; Time Factors; Vacuum
TL;DR: It is indicated that conventionally produced souse does not support the growth of L. monocytogenes and that inactivation of the organism is more likely in products formulated at a lower pH (< or = 4.3) without affecting consumer acceptance. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

Citation Index includes data from a number of different sources. If you have questions about the sources of data in the Citation Index or need a set of data which is free to re-distribute, please contact us.

Certain data included herein are derived from the Web of Science© and InCites© (2025) of Clarivate Analytics. All rights reserved. You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.