Jeehyun Lee

发表

Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum-based thickener.

K. Song, Hyeri Kim, H. Hwang, 2017, Journal of texture studies.

Development of a Lexicon for Commercially Available Cabbage (Baechu) Kimchi

Edgar Chambers, Soon-Sil Chun, Jeehyun Lee, 2012 .

The effect of extrinsic cues on consumer perception: A study using milk tea products

Jeehyun Lee, Y. Choi, Y. Choi, 2019, Food Quality and Preference.

Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method

Jeehyun Lee, JeongAe Heo, K. Choi, 2019, Foods.

Examining emotions and comparing the EsSense Profile® and the Coffee Drinking Experience in coffee drinkers in the natural environment

Jeehyun Lee, Alisa Kanjanakorn, 2017 .

The U.S. Consumers' Acceptability and Emotion Measures when Consuming Novel Korean Traditional Non‐Alcoholic Beverages

Jeehyun Lee, Eunju Yoon, Juyoung Kim, 2016 .

A comparison of the flavor of green teas from around the world.

Jeehyun Lee, E. Chambers, D. Chambers, 2014, Journal of the science of food and agriculture.

Eggs and Poultry Purchase, Storage, and Preparation Practices of Consumers in Selected Asian Countries

Jeehyun Lee, E. Chambers, K. Koppel, 2014, Foods.

Green Tea: Flavor characteristics of a wide range of teas including brewing, processing, and storage variations and consumer acceptance of teas in three countries

Jeehyun Lee, 2009 .

Study on nutrition, dietary and health status of middle-aged Korean men according to sedentary hours: based on the 2019 Korea National Health and Nutrition Examination Survey

Jeehyun Lee, Eunju Yoon, Dajeong Jeong, 2022, Journal of Nutrition and Health.

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets

Jeehyun Lee, E. Chambers, D. Chambers, 2021, Foods.

Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments

Jeehyun Lee, R. Jeantet, Luca Lanotte, 2022, Foods.

Development of an initial lexicon for and impact of forms (cube, liquid, powder) on chicken stock and comparison to consumer acceptance

Hyeri Kim, Jeehyun Lee, B. Kim, 2017 .

Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times

Jeehyun Lee, E. Chambers, D. Chambers, 2013, Foods.

Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review

Jeehyun Lee, Jiyun Yang, 2019, Foods.

Effects of cultural background on consumer perception and acceptability of foods and drinks: A review of latest cross-cultural studies

Jeehyun Lee, S. Jeong, 2021 .

Volatile Aroma Compounds in Various Brewed Green Teas

Jeehyun Lee, K. Adhikari, D. Chambers, 2013, Molecules.

Consumer acceptance for green tea by consumers in the United States, Korea and Thailand.

Edgar Chambers, Delores H. Chambers, Soon-Sil Chun, 2010 .

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

Jeehyun Lee, JeongAe Heo, K. Choi, 2020, Foods.

FLAVORS OF GREEN TEA CHANGE LITTLE DURING STORAGE

Jeehyun Lee, D. Chambers, 2010 .

US consumers’ acceptability of soy sauce and bulgogi

Jeehyun Lee, JeongAe Heo, 2017, Food Science and Biotechnology.

Korean consumers’ acceptability of commercial food products and usage of the 9-point hedonic scale

Jeehyun Lee, Jiyun Yang, 2018, Journal of Sensory Studies.

Heat treatment of milk protein concentrates affects enzymatic coagulation properties.

Jeehyun Lee, F. Rousseau, R. Jeantet, 2022, Food research international.

A LEXICON FOR FLAVOR DESCRIPTIVE ANALYSIS OF GREEN TEA

Delores H. Chambers, Jeehyun Lee, Jeehyun Lee, 2007 .

Korean Consumer Evaluation of Various Foods Using Four Different Texture Lexicons

Juyoung Kim, Jeehyun Lee, Jeehyun Lee, 2016 .

Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability

Jeehyun Lee, K. Adhikari, Juyoung Kim, 2022, Foods.

Health and nutrition intake status of the Korean elderly according to their food security level: data from the 7th Korea National Health and Nutrition Examination Survey (KNHANES VII), 2016–2018

Jeehyun Lee, Eunju Yoon, Ahreum Maeng, 2021 .

Sensory descriptive evaluation: brewing methods affect flavour of green tea.

Jeehyun Lee, D. Chambers, 2009 .

Hedonic Rating of Sucrose Is Sub-Regionally Associated with Striatal Dopamine Transporter in Humans

Myung Jun Lee, Kyoungjune Pak, Seong-Jang Kim, 2021, Neuroendocrinology.

Towards more biomimetic and sustainable infant formula: challenges and future opportunities

Y. Le Loir, D. Dupont, A. Deglaire, 2023, Trends in Food Science & Technology.

Current Research Related to Wine Sensory Perception Since 2010

Jeehyun Lee, Jiyun Yang, 2020, Beverages.

Emotions elicited while drinking coffee: A cross-cultural comparison between Korean and Chinese consumers

Jeehyun Lee, Xiaojia Hu, 2019, Food Quality and Preference.

Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology

Jeehyun Lee, Jiyun Yang, 2021, Foods.

Defining and characterizing the “nutty” attribute across food categories

Edgar Chambers, Delores H. Chambers, Jeehyun Lee, 2013 .

Comparison of the Perceived Importance and Performance of Considering Factors When Providing Weaning Foods

Jeehyun Lee, Eunju Yoon, Youngsun Kim, 2019, Journal of the Korean Society of Food Science and Nutrition.

Comparison of Home Use Tests with Differing Time and Order Controls

Jeehyun Lee, Na-Geum Lee, 2021, Foods.

Descriptive analysis and U.S. consumer acceptability of 6 green tea samples from China, Japan, and Korea.

Jeehyun Lee, D. Chambers, 2010, Journal of food science.