Seo-Jin Chung

发表

Effects of NaCl and Temperature on the Sensory Characteristics of Natural Flavor Enhancers

Seo-Jin Chung, JinA Chung, Boowon Kim, 2015 .

Developing descriptive analysis protocol for gochujang: establishing optimal palate cleanser

Seo-Jin Chung, Eun-Hye Lee, Seon-Mi Yu, 2013 .

Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs

Kwang-Ok Kim, Seo-Jin Chung, Chai-Youn Kim, 2019, Food Science and Biotechnology.

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

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

Relative Sweetness and Sweetness Quality of Low Calorie Sweeteners in Milk and Coffee Model System

Ji-hye Choi, Seo-Jin Chung, Kwang-Pyo Kim, 2013 .

Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste)

Seo-Jin Chung, Ha-yun Kim, Mi-ran Kim, 2017, Food Science and Biotechnology.

Learning to know what you like: A case study of repeated exposure to ethnic flavors

Seo-Jin Chung, E. Harmayani, Ryu-Ri Song, 2019, Food Quality and Preference.

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

Kwang Ok Kim, M. O'Mahony, L. Chung, 2012 .

The effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sauce for fried pork cutlets

Seo-Jin Chung, Jae‐Hee Hong, Jong Wook Kim, 2017 .

Development of a defatted mustard meal-based composite film and its application to smoked salmon to retard lipid oxidation

Seo-Jin Chung, Bongsoo Noh, S. Min, 2012 .

Searching for optimal low calorie sweetener blends in ternary & quaternary system

Seo-Jin Chung, Sunghee Park, Yuri Jang, 2021 .

Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits

Seo-Jin Chung, M. Cho, Runrou Wong, 2020, Foods.

Utilizing hedonic frame for projective mapping: A case study with Korean fermented soybean paste soup

Seo-Jin Chung, Kwang-Pyo Kim, Mi-ran Kim, 2019, Food Quality and Preference.

Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems.

Ji-hye Choi, Seo-Jin Chung, 2015, Food research international.

Optimal sensory evaluation protocol to model concentration–response curve of sweeteners

Ji-hye Choi, Seo-Jin Chung, 2014 .

Effects of milk type and consumer factors on the acceptance of milk among Korean female consumers.

Seo-Jin Chung, 2009, Journal of food science.

Effect of Sensory Characteristics and Non‐sensory Factors on Consumer Liking of Various Canned Tea Products

Kwang-Ok Kim, Seo-Jin Chung, Haeyoung Cho, 2005 .

The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles

Seo-Jin Chung, Sang Sook Kim, Min-Jeong Kang, 2021, Foods.

RELEASE OF ARTIFICIAL CHERRY FLAVOR FROM ICE CREAMS VARYING IN FAT AND FAT REPLACERS

H. Heymann, Seo-Jin Chung, I. Grün, 2004 .

Relative sweetness and sensory characteristics of bulk and intense sweeteners

Seo-Jin Chung, Mi-Jin Gwak, Young Jae Kim, 2012, Food Science and Biotechnology.

Utilizing psychological distances of hedonic phrases to develop a Korean hedonic scale

Seo-Jin Chung, Jaehwan Han, 2013 .

Sensory Characteristics of Different Types of Commercial Soy Sauce

Kwang-Ok Kim, Seo-Jin Chung, Dap-Yeon Lee, 2013 .

Physico-Chemical and Sensory Properties of Commercial Korean Traditional Soy Sauce of Mass-Produced vs. Small Scale Farm Produced in the Gyeonggi Area

Seo-Jin Chung, Ji Yeon Choi, Nam-Soon Choi, 2013 .

Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean panels and consumers.

Seo-Jin Chung, M. Cho, Seulgi Kim, 2019, Journal of the science of food and agriculture.

Understanding the Sensory Characteristics of Various Types of Milk Using Descriptive Analysis and Electronic Nose

Seo-Jin Chung, Bongsoo Noh, Chae-Ran Lim, 2008 .

Application of GPA and PLSR in correlating sensory and chemical data sets

Hildegarde Heymann, Seo-Jin Chung, H. Heymann, 2003 .

Influence of sweetness on the sensory-specific satiety and long-term acceptability of tea

Z. Vickers, Seo-Jin Chung, 2007 .

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

S. Lê, L. Chung, Seo-Jin Chung, 2014 .

A cross-cultural study of acceptability and food pairing for hot sauces

M. O'Mahony, Kwang-Ok Kim, Seo-Jin Chung, 2018, Appetite.

Effect of concentration range on the accuracy of measuring sweetness potencies of sweeteners

Seo-Jin Chung, Seong-Bo Kim, Won-Whi Ko, 2020 .

Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia

J. Prescott, Kwang-Ok Kim, Seo-Jin Chung, 2021, Foods.

Optimization of a sensory evaluation protocol for measuring the umami taste

Seo-Jin Chung, JinA Chung, J. Shim, 2015, Food Science and Biotechnology.

Long-term acceptability and choice of teas differing in sweetness

Zata M Vickers, Z. Vickers, Seo-Jin Chung, 2007 .

Shape of my likes: how explicit and implicit reference frames shape the liking of insect-based protein bar

Seo-Jin Chung, HyoIn Jang, 2023, Food Science and Biotechnology.

Flavor principle as an implicit frame: Its effect on the acceptance of instant noodles in a cross-cultural context

Meng Li, Seo-Jin Chung, 2021 .

Developing an Attitude Scale for Korean Style Flavors

L. Chung, Kwang-Ok Kim, Seo-Jin Chung, 2009 .

Comparative Analysis on Preference for Korean Traditional Foods in Foreigners and Koreans

L. Chung, Kwang-Ok Kim, Seo-Jin Chung, 2012 .

Understanding the factors affecting the acceptance for fermented soybean products

L. Chung, Seo-Jin Chung, 2008 .

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

M. O'Mahony, Ji-hye Choi, Kwang-Ok Kim, 2015, Journal of the science of food and agriculture.

Cross-cultural sweetness preferences for a sports drink

Seo-Jin Chung, 1999 .

Early childhood eating behaviors associated with risk of overweight and its socio-ecological determinants in Korean preschool children

Seo-Jin Chung, Nana Shin, Seungyoun Jung, 2023, Nutrition research and practice.

Sensory Characteristics of Chilled Buckwheat Noodle Soup (mulnaengmyun)

Seo-Jin Chung, Jae‐Hee Hong, Mi-ran Kim, 2016 .

Developing a Descriptive Analysis Procedure for Evaluating the Sensory Characteristics of Soy Sauce

Seo-Jin Chung, Seo-Jin Chung, Kyungkon Kim, 2004 .

Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use test

Seo-Jin Chung, JeongAe Heo, J. Oh, 2023, Food quality and preference.

Acquired (dis)liking of natural cheese in different repeated exposure environment.

Mi-ran Kim, Seo-Jin Chung, J. Go, 2017, Food research international.

Effect of explicit frames on the sensitivity and acceptance of mealworm in protein shake

Seo-Jin Chung, Qing Tang, 2023, Food Quality and Preference.

Sweetness preferences for a sports-drink among US and Asian consumers

M. McDaniel, Seo-Jin Chung, D. Lundahl, 2010 .

Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults

Seo-Jin Chung, J. Oh, Hye-Ji Seo, 2023, Foods.

The Use of the Pathogen-specific Bacteriophage BCP8-2 to Develop a Rice Straw-derived Bacillus cereus-free Starter Culture

Seo-Jin Chung, Nadeeka Bandara, Kwang-Pyo Kim, 2014 .