Soh-Min Lee

发表

Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef)

Sunha Jo, Soh-Min Lee, Kyung-Hyun Sohn, 2015, Food Science and Biotechnology.

Consumer acceptability of coffee as affected by situational conditions and involvement

Soh-Min Lee, Kwang-Ok Kim, Soo-Eon Kim, 2016 .

Measurement of product emotions using emoji surveys: Case studies with tasted foods and beverages

S. Jaeger, G. Ares, Soh-Min Lee, 2017 .

CATA and RATA questions for product-focused emotion research: Five case studies using emoji questionnaires

S. Jaeger, G. Ares, Soh-Min Lee, 2018, Food Quality and Preference.

Analytic approaches to evaluation modify hedonic responses

J. Prescott, Soh-Min Lee, Kwang-Ok Kim, 2011 .

Development of sample preparation, presentation procedure and sensory descriptive analysis of green tea

Soh-Min Lee, Kwang-Ok Kim, Seo-Jin Chung, 2008 .

Sensory properties and consumer acceptance of imported and domestic sliced black ripe olives.

J. Guinard, Soh-Min Lee, Dan Flynn, 2012, Journal of food science.

Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced

J. Guinard, Soh-Min Lee, G. Drescher, 2016, Appetite.

Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis.

Young-S. Kim, Hyung-Kyoon Choi, Soh-Min Lee, 2007, Journal of agricultural and food chemistry.

Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack)

S. Yoo, Soh-Min Lee, Kwang-Ok Kim, 2016, Food Science and Biotechnology.

Age and gender differences in the influence of extrinsic product information on acceptability for RTD green tea beverages.

Soh-Min Lee, Kwang-Ok Kim, Ye-Won Bae, 2016, Journal of the science of food and agriculture.

Sensory Characteristics and Cross-cultural Acceptability of Sweet Crispy Chicken (Dakgangjeong) Prepared Using Sauces with Different Ethnic Korean Style Flavors among Korean and Chinese Consumers

Soh-Min Lee, Kwang-Ok Kim, Sungeun Bae, 2015 .

Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang.

Soh-Min Lee, Kwang-Ok Kim, Sang Sook Kim, 2018, Journal of food science.

Sensory Properties and Consumer Acceptance of Cantaloupe Melon Cultivars.

J. Guinard, Soh-Min Lee, L. Boyden, 2019, Journal of food science.

Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium-Reduced Kimchi According to Age.

Soh-Min Lee, Kwang-Ok Kim, Yoo-Na Lee, 2019, Journal of food science.

Influence of intrinsic factors and extrinsic product information on acceptability for Mulnaengmyeon (Korean traditional cold noodle) broth

Soh-Min Lee, Kwang-Ok Kim, Jin Young Kim, 2015, Food Science and Biotechnology.

Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers

Soh-Min Lee, Kwang-Ok Kim, Eun-Kyung Lee, 2017 .

A Study of Using Mushrooms as a Plant-based Alternative for a Popular Meat-based Dish

J. Guinard, Soh-Min Lee, A. M. Miller, 2016 .

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

J. Guinard, Soh-Min Lee, Kwang-Ok Kim, 2016, Food Science and Biotechnology.

Concurrent elicitation of hedonic and CATA/RATA responses with Chinese and Korean consumers: Hedonic bias is unlikely to occur

S. Jaeger, G. Ares, Soh-Min Lee, 2017 .

Exploration of sensory perception for instant Mulnaengmyeon broth using the sorting task

Soh-Min Lee, Jin Young Kim, 2016 .