Exploration of flavor familiarity effect in Korean and US consumers’ hot sauces perceptions

Sensory Perception ofYackwa(Korean Traditional Fried Cookie) by Consumer Groups of Different Age Using the Sorted Napping Procedure

(2014) H.S. Park et al.   JOURNAL OF SENSORY STUDIES

Effect of Familiarity on a Cross-Cultural Acceptance of a Sweet Ethnic Food: A Case Study with Korean Traditional Cookie (Yackwa)

(2014) J.H. Hong et al.   JOURNAL OF SENSORY STUDIES

Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce

(2014) Ji-Hye Choi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of fat and sucrose in palate cleansers on discrimination of burning sensation of capsaicin samples

(2013) Kyu-Won Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors

(2012) Lana Chung et al.   FOOD QUALITY AND PREFERENCE

Quick and dirty but still pretty good: a review of new descriptive methods in food science

(2012) Dominique Valentin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods

(2011) Yi-Seul Kim et al.   JOURNAL OF MICROBIOLOGY

Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers

(2010) Emilio Alvarez-Parrilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory characterization of dry-cured ham using free-choice profiling

(2009) M. Dolors Guàrdia et al.   FOOD QUALITY AND PREFERENCE

SENSORY EVALUATION OF CHINESE-STYLE MARINATED CHICKEN BY CHINESE AND EUROPEAN NAÏVE ASSESSORS

(2009) S.M. YUSOP et al.   JOURNAL OF SENSORY STUDIES