Optimization of a sensory evaluation protocol for measuring the umami taste.
- Published in:
- Food Science & Biotechnology, 2015, v. 24, n. 4, p. 1341, doi. 10.1007/s10068-015-0172-2
- By:
- Publication type:
- Article
Works by CHUNG, SEO‐JIN
Results: 20
1
2
Relative sweetness and sensory characteristics of bulk and intense sweeteners.
- Published in:
- Food Science & Biotechnology, 2012, v. 21, n. 3, p. 889, doi. 10.1007/s10068-012-0115-0
- By:
- Publication type:
- Article
3
Sweetness preferences for a sports-drink among US and Asian consumers.
- Published in:
- Food Science & Biotechnology, 2010, v. 19, n. 2, p. 349, doi. 10.1007/s10068-010-0050-x
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- Publication type:
- Article
4
Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults.
- Published in:
- Foods, 2023, v. 12, n. 22, p. 4049, doi. 10.3390/foods12224049
- By:
- Publication type:
- Article
5
Effects of Test Location and Sample Number on the Liking Ratings of Almond Beverage and Vegan Ramen Products.
- Published in:
- Foods, 2023, v. 12, n. 3, p. 632, doi. 10.3390/foods12030632
- By:
- Publication type:
- Article
6
The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles.
- Published in:
- Foods, 2021, v. 10, n. 7, p. 1675, doi. 10.3390/foods10071675
- By:
- Publication type:
- Article
7
Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia.
- Published in:
- Foods, 2021, v. 10, n. 3, p. 598, doi. 10.3390/foods10030598
- By:
- Publication type:
- Article
8
Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1463, doi. 10.3390/foods9101463
- By:
- Publication type:
- Article
9
Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1463, doi. 10.3390/foods9101463
- By:
- Publication type:
- Article
10
Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits.
- Published in:
- Foods, 2020, v. 9, n. 3, p. 377, doi. 10.3390/foods9030377
- By:
- Publication type:
- Article
11
Hedonic plasticity of vegan burger patty in implicit or explicit reference frame conditions.
- Published in:
- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 5, p. 2641, doi. 10.1002/jsfa.12362
- By:
- Publication type:
- Article
12
Understanding the drivers of liking for fresh pears: a cross‐cultural investigation of Chinese and Korean panels and consumers.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 11, p. 5092, doi. 10.1002/jsfa.9753
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- Publication type:
- Article
13
Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce.
- Published in:
- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 8, p. 1613, doi. 10.1002/jsfa.6860
- By:
- Publication type:
- Article
14
DEVELOPMENT OF SAMPLE PREPARATION, PRESENTATION PROCEDURE AND SENSORY DESCRIPTIVE ANALYSIS OF GREEN TEA.
- Published in:
- Journal of Sensory Studies, 2008, v. 23, n. 4, p. 450, doi. 10.1111/j.1745-459X.2008.00165.x
- By:
- Publication type:
- Article
15
RELEASE OF ARTIFICIAL CHERRY FLAVOR FROM ICE CREAMS VARYING IN FAT AND FAT REPLACERS.
- Published in:
- Journal of Sensory Studies, 2004, v. 19, n. 3, p. 211, doi. 10.1111/j.1745-459X.2004.tb00145.x
- By:
- Publication type:
- Article
16
Sweetness interaction between a novel glycosylated rebaudioside A and various sweeteners in a binary mixture system.
- Published in:
- Food Science & Biotechnology, 2024, v. 33, n. 13, p. 2999, doi. 10.1007/s10068-024-01552-w
- By:
- Publication type:
- Article
17
Shape of my likes: how explicit and implicit reference frames shape the liking of insect-based protein bar.
- Published in:
- Food Science & Biotechnology, 2023, v. 32, n. 9, p. 1193, doi. 10.1007/s10068-023-01257-6
- By:
- Publication type:
- Article
18
Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs.
- Published in:
- Food Science & Biotechnology, 2020, v. 29, n. 3, p. 359, doi. 10.1007/s10068-019-00671-z
- By:
- Publication type:
- Article
19
Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste).
- Published in:
- Food Science & Biotechnology, 2017, v. 26, n. 2, p. 409, doi. 10.1007/s10068-017-0056-8
- By:
- Publication type:
- Article
20
Effect of Sensory Characteristics and Non-sensory Factors on Consumer Liking of Various Canned Tea Products.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. s532, doi. 10.1111/j.1365-2621.2005.tb11530.x
- By:
- Publication type:
- Article