H. Lee

发表

Discriminations of the A–Not A difference test improved when “A” was familiarized using a brand image

Min-A Kim, Ji-Eun Chae, D. Hout, 2012 .

Affective same-different discrimination tests for assessing consumer discriminability between milks with subtle differences

Ji-Eun Chae, H. Lee, Youngmi Lee, 2010 .

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

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

Effect of culture on sensory and consumer research: Asian perspectives

H. Lee, K. Lopetcharat, 2017 .

Two-step rating-based 'double-faced applicability' test for sensory analysis of spread products as an alternative to descriptive analysis with trained panel.

H. Lee, In-Ah Kim, Elyn den-Hollander, 2018, Food research international.

A novel two-step rating-based ‘double-faced applicability’ test. Part 1: Its performance in sample discrimination in comparison to simple one-step applicability rating

D. Hout, H. Lee, In-Ah Kim, 2017 .

A THURSTONIAN MODEL AND STATISTICAL INFERENCE FOR THE 2-ALTERNATIVE CHOICE TEST WITH BOTH TEST PAIRS AND PLACEBO PAIRS

Jian Bi, Hye-Seong Lee, Michael O'Mahony, 2015 .

Exploration of a new consumer test method based on metacognitive certainty

M. Hautus, H. Lee, In-Ah Kim, 2020 .

A novel two-step rating-based ‘double-faced applicability’ test. Part 2: Introducing a novel measure of affect magnitude (d′A) for profiling consumers’ product usage experience based on Signal Detection Theory

D. Hout, H. Lee, In-Ah Kim, 2017 .

Confirmation of odd sample bias in triadic design preference tests with a no-preference option, using confusable stimuli, and a solution

Min-A Kim, H. Lee, Ji-young Yoon, 2020 .

Paired versions of various sensory discrimination forced-choice methods and the same-different area theorem

M. O'Mahony, C. Kuesten, Jian Bi, 2018 .

The superior performance of the two-step rating-based double-faced applicability (DFA) test to the check-all-that-apply (CATA) question

Min-A Kim, H. Lee, Ye-jin Lee, 2022, Food Quality and Preference.

Estimation of the Thurstonian model for the 2-AC protocol

Per B. Brockhoff, Hye-Seong Lee, Rune Haubo Bojesen Christensen, 2012 .

Affective discrimination methodology: Determination and use of a consumer-relevant sensory difference for food quality maintenance

Min-A Kim, H. Lee, Hye-Min Sim, 2015 .

DECISION STRATEGIES DETERMINED FROM THE SHAPE OF THE SAME–DIFFERENT ROC CURVE: WHAT ARE THE EFFECTS OF INCORRECT ASSUMPTIONS?

M. O'Mahony, M. Hautus, H. Lee, 2008 .

Investigation of operationally more powerful duo-trio test protocols: Effects of different reference schemes

Min-A Kim, H. Lee, 2012 .

At What Temperatures Do Consumers Like to Drink Coffee?: Mixing Methods

Michael O'Mahony, M. O'Mahony, H. Lee, 2002 .

Changes of Organic Acids and Volatile Flavor Compounds in Kimchis Fermented with Different Ingredients

H. Lee, H. Rhee, J. Ryu, 1984 .

PAIRED PREFERENCE TESTS USING PLACEBO PAIRS AND DIFFERENT RESPONSE OPTIONS FOR CHIPS, ORANGE JUICES AND COOKIES

Michael O'Mahony, Kwang Ok Kim, M. O'Mahony, 2008 .

Effects of Steeping Temperatures and Periods of Waxy Rice on Expansion Properties of Gangjung (a traditional Korean oil-puffed rice snack)

Kwang Ok Kim, H. Lee, Kyungmi Kim, 2008 .

Physicochemical and Sensory Characteristics of Gangjung Containing Sorbitol during Storage

Kwang-Ok Kim, H. Lee, M. Cho, 2007 .

Development of A Consumer‐Relevant Lexicon for Testing Kitchen Cleansers Considering Different Product Usage Stages

In-Ah Kim, Hye-Seong Lee, Danielle van Hout, 2015 .

Physicochemical Properties of Acorn and Chestnut Starches

H. Lee, H. Rhee, 1990 .

The evolution of a model: A review of Thurstonian and conditional stimulus effects on difference testing

M. O'Mahony, H. Lee, 2007 .

Effects of order of tasting in sensory difference tests using apple juice stimuli: development of a new model.

Ji-Eun Chae, H. Lee, Youngmi Lee, 2009, Journal of food science.

Sensory evaluation and marketing: measurement of a consumer concept

Michael O'Mahony, M. O'Mahony, H. Lee, 2005 .

Sensory discrimination by consumers of multiple stimuli from a reference: Stimulus configuration in A-Not AR and constant-ref. duo-trio superior to triangle and unspecified tetrad?

M. Hautus, H. Lee, Yu-Na Jeong, 2016 .

Idiographic duo-trio tests using a constant-reference based on preference of each consumer: Sample presentation sequence in difference test can be customized for individual consumers to reduce error.

Min-A Kim, Hye-Seong Lee, Hye-Min Sim, 2016, Food research international.

Comparison of performance in the A-Not A, 2-AFC, and same-different tests for the flavor discrimination of margarines: The effect of cognitive decision strategies

Michael J. Hautus, Hye-Seong Lee, D. van Hout, 2007 .

PAIRED PREFERENCE TESTS: USE OF PLACEBO STIMULI WITH LIKING AND BUYING PREFERENCES

Kwang-Ok Kim, Hye-Seong Lee, Michael O'Mahony, 2011 .

Difference test sensitivity: Cognitive contrast effects

M. O'Mahony, H. Lee, 2007 .

Comparative categorization method: Using 2-AFC strategy in constant-reference duo-trio for discrimination of multiple stimuli from a reference

D. Hout, H. Lee, C. Groeneschild, 2017 .

Difference test sensitivity: Comparison of three versions of the duo–trio method requiring different memory schemes and taste sequences

Kwang-Ok Kim, H. Lee, 2008 .

Improving the performance of A-Not A sensory discrimination ratings by modifying sample presentation probability

H. Lee, D. van Hout, Eun-Sil Choi, 2022, Food Quality and Preference.

Improving the performance of A-Not AR discrimination test using a sensory panel: Effects of the test protocols on sensory data quality

H. Lee, D. van Hout, Ha-Lim Lee, 2022, Food Quality and Preference.

Investigation of test performance of the dual reminder A-Not A (DR A-Not A) in comparison to 3-AFC for discriminating samples of drinking water

Hye-Seong Lee, Min-A Kim, Hye-Min Sim, 2019, Food Quality and Preference.

Superior performance of constant-saltier-reference DTF and DTFM to same-different tests by consumers for discriminating products varying sodium contents

R. Christensen, H. Lee, Yoonjung Choi, 2014 .

d′ and variance of d′ for four-alternative forced choice (4-AFC).

M. O'Mahony, Jian Bi, H. Lee, 2010 .

Variants of A Not-A and 2AFC tests: Signal Detection Theory models

Michael J. Hautus, Hye-Seong Lee, D. van Hout, 2009 .

Optimal difference test sequence and power for discriminating soups of varying sodium content: DTFM version of dual-reference duo-trio with unspecified tetrad tests.

H. Lee, In-Ah Kim, Ha-Yeon Cho, 2015, Food research international.

Sensory difference tests: Overdispersion and warm-up

Hye-Seong Lee, Michael O'Mahony, Ofelia Angulo, 2007 .

Quantification of sensory and food quality: the R-index analysis.

Hye-Seong Lee, Danielle van Hout, H. Lee, 2009, Journal of food science.

HEDONIC R-INDEX MEASUREMENT OF TEMPERATURE PREFERENCES FOR DRINKING BLACK COFFEE

M. O'Mahony, H. Lee, S. Pipatsattayanuwong, 2001 .

Can the same-different test use a β-criterion as well as a τ-criterion?

Michael J. Hautus, Michael O'Mahony, D. van Hout, 2007 .

Consumer context-specific sensory acceptance tests: Effects of a cognitive warm-up on affective product discrimination

Min-A Kim, D. Hout, H. Lee, 2015 .

Sensory test A-Not A rating signal detection: Panel's sensory learning and stability of decision criteria.

Min-A Kim, H. Lee, Bo-Kyoung Kwon, 2023, Food research international.

Variability of oral/taste sensitivity to fat: An investigation of attribution from detection threshold methods with repeated measurements.

H. Lee, Ji-Yun Hong, Ju-Won Choi, 2023, Food research international.

Reminder-preference test, affective difference-preference test using reference framing with a brand: 1. Sensitivity comparisons with the same-different difference-preference test.

Min-A Kim, H. Lee, Ye-jin Lee, 2022, Food research international.

Investigating effects of cognitively evoked situational context on consumer expectations and subsequent consumer satisfaction and sensory evaluation

D. Hout, H. Lee, In-Ah Kim, 2021 .

Sensory Characteristics and Consumer Liking of Commercial Sojues Marketed in Korea

Joonhyung Jee, Kwang-Ok Kim, H. Lee, 2008 .

Drinking hot coffee: Why doesn't it burn the mouth?

M. O'Mahony, E. Carstens, H. Lee, 2003 .

Effect of thinking style and consumption purpose on food choice: A case study with yogurt using a discrete choice experiment and eye-tracking

G. Ares, Min-A Kim, H. Lee, 2020 .

Unspecified duo–trio tests can be as powerful as the specified 2-AFC: Effects of instructions and familiarization procedures on cognitive decision strategies

Michael J. Hautus, Hye-Seong Lee, Hyun-Kyung Shin, 2016 .

Duo‐Trio Difference‐Preference Test with Two Replications: Use of Psychological Biases for Measuring Meaningful Preference

Min-A Kim, H. Lee, 2015 .

Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: A signal detection measurement with higher reliability than hedonic scaling

Min-A Kim, D. Hout, H. Lee, 2018 .

Psychological positioning of bottled tea products: A comparison between two Kansei profiling techniques

Michel van de Velden, Min-A Kim, In-Ah Kim, 2013, Food Science and Biotechnology.

Consumer acceptance measurement focusing on a specified sensory attribute of products: Can the attribute-specified degree of satisfaction-difference (DOSD) method replace hedonic scaling?

Min-A Kim, D. Hout, H. Lee, 2019, Food Quality and Preference.

The performance of the dual reference duo-trio (DRDT) method using a balanced-reference mode

M. O'Mahony, Jian Bi, H. Lee, 2016 .

Higher performance of constant-reference duo–trio test incorporating affective reference framing in comparison with triangle test

Min-A Kim, Ji-Eun Chae, D. Hout, 2014 .

Comparison of d′ estimates produced by three versions of a duo-trio test for discriminating tomato juices with varying salt concentrations: The effects of the number and position of the reference stimulus

Min-A Kim, H. Lee, Youngmi Lee, 2010 .

Sensory difference tests for margarine: A comparison of R-Indices derived from ranking and A-Not A methods considering response bias and cognitive strategies

Hye-Seong Lee, Michael O'Mahony, D. van Hout, 2007 .

Optimal difference test sequence and power for discriminating soups of varying sodium content: DTFM version of dual-reference duo-trio with unspecified tetrad tests.

H. Lee, In-Ah Kim, Ha-Yeon Cho, 2015, Food research international.

Effects of order of tasting in sensory difference tests using apple juice stimuli: development of a new model.

Ji-Eun Chae, H. Lee, Youngmi Lee, 2009, Journal of food science.

Observed discriminability is more variable than predicted by signal detection theory

D. Shepherd, M. Hautus, M. Stocks, 2020 .