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Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry
Foods, 2020-11, Vol.9 (12), p.1746
2020
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Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method
Foods, 2019-08, Vol.8 (8), p.344
2019
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Comparison of Sensory Profiling by Descriptive Analysis, Free-Choice Profiling, and Polarized Sensory Positioning on Bottled Water
Foods, 2023-04, Vol.12 (8), p.1579
2023
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Consumer Preference of Traditional Korean Soy Sauce ( Ganjang ) and Its Relationship with Sensory Attributes and Physicochemical Properties
Foods, 2023-06, Vol.12 (12), p.2361
2023
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Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers
Foods, 2020-06, Vol.9 (6), p.722
2020
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Effect of Filter Types on Physicochemical Properties, Volatile Compounds, and Sensory Evaluations of Purified Water by Point-of-Use Water Treatment
Foods, 2021-08, Vol.10 (8), p.1958
2021
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Comparison of sensory profiles by two different check-all-that-apply (CATA) terms developed from trained panelists and naïve consumers
Food quality and preference, 2023-07, Vol.109, p.104902, Article 104902
2023
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Effects of ageing and salt concentrations on metabolite profiles and their correlation with consumer acceptance in Korean traditional doenjang (fermented soybean paste)
International journal of food science & technology, 2022-11, Vol.57 (11), p.7307-7319
2022
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Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods
Journal of sensory studies, 2024-04, Vol.39 (2), p.n/a
2024
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Exploring differences in Korean consumers' perceptions of plant‐based jerky at different test locations: a comparison of the central location test, drive‐thru test, and home‐use test
International journal of food science & technology, 2023-09, Vol.58 (9), p.4790-4799
2023
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Comparison of descriptive analysis and flash profile by naïve consumers and experts on commercial milk and yogurt products
Food quality and preference, 2023-08, Vol.110, p.104946, Article 104946
2023
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Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages
Journal of sensory studies, 2023-08, Vol.38 (4), p.n/a
2023
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Variation of volatile compounds and sensory profile for Protaetia brevitarsis larvae fermented with lactic acid bacteria and yeast
Food chemistry, 2024-09, Vol.452, p.139480-139480, Article 139480
2024
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Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use test
Food quality and preference, 2023-07, Vol.109, p.104905-104905, Article 104905
2023
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Robot versus human barista: Comparison of volatile compounds and consumers’ acceptance, sensory profile, and emotional response of brewed coffee
Food research international, 2023-10, Vol.172, p.113119-113119, Article 113119
2023
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Salt contents and aging period effects on the physicochemical properties and sensory quality of Korean traditional fermented soybean paste (doenjang)
Food bioscience, 2020-08, Vol.36, p.100645, Article 100645
2020
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US consumers’ acceptability of soy sauce and bulgogi
Food Science and Biotechnology, 2017, 26(5), , pp.1271-1279
2017
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Does sensory quality assessed by beverage experts fit consumer acceptability? A study on cheongju
Journal of sensory studies, 2023-10, Vol.38 (5)
2023
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