Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia FOODS, 2021, v.10 no.3, 598

Flavor principle as an implicit frame: Its effect on the acceptance of instant noodles in a cross-cultural context FOOD QUALITY AND PREFERENCE, 2021, v.93, 104293

Searching for optimal low calorie sweetener blends in ternary & quaternary system FOOD QUALITY AND PREFERENCE, 2021 , 104184

The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles FOODS, 2021, v.10 no.7, 1675

Cross-cultural consumer acceptability for ethnic fermented sauce products: Comparisons among Korean, UAE, and us consumers FOODS, 2020, v.9 no.10, 1463

Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs FOOD SCIENCE AND BIOTECHNOLOGY, 2020, v.29 no.3, 359-369

Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits FOODS, 2020, v.9 no.3, 377

Learning to know what you like: A case study of repeated exposure to ethnic flavors FOOD QUALITY AND PREFERENCE, 2019, v.71, 452-462

Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean panels and consumers Journal of the Science of Food and Agriculture, 2019, v.99 no.11, 5092-5101

Utilizing hedonic frame for projective mapping: A case study with Korean fermented soybean paste soup FOOD QUALITY AND PREFERENCE, 2019, v.71, 279-285

반복섭취 실험설계를 활용한 신제품의 시장성 평가 식품과학과 산업, 2019, v.52 no.1, 52-59

A cross-cultural study of acceptability and food pairing for hot sauces Appetite, 2018, v.123, 306-316

Effective Strategies to Reduce Sodium Intake among Consumers: Pork Cutlet Sauce as a Model Food System 한국식생활문화학회지, 2018, v.33 no.5, 416~426

Acquired (dis)liking of natural cheese in different repeated exposure environment FOOD RESEARCH INTERNATIONAL, 2017, v.99, 403-412

Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste) FOOD SCIENCE AND BIOTECHNOLOGY, 2017, v.26 no.2, 409-418

장류 기반 한식에 대한 할랄 식품 소비자의 선호도 FGI 연구 한국식생활문화학회지, 2017, v.32 no.3, 266~274

저염 표시가 포크커틀릿 소스의 짠맛 인식과 기호도에 미치는 영향 한국식품과학회지, 2017, v.49 no.1, 72-79

시판 물냉면의 감각적 특성 분석 한국식생활문화학회지, 2016, v.31 no.5, 506~514

Effects of NaCl and temperature on the sensory characteristics of natural flavor enhancers Korean Journal of Food Science and Technology, 2015, v.47 no.5, 615-622

Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2015, v.95 no.8, 1613-1625

Optimization of a sensory evaluation protocol for measuring the umami taste Food Science and Biotechnology, 2015, v.24 no.4, 1341-1347

Physicochemical Characteristics And Sensory Properties Of Commercial Mukeunji Products Journal of the Korean Society of Food Science and Nutrition, 2015, v.44 no.5, 702-708

Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems Food Research International, 2015, v.74, 168-176

Optimal sensory evaluation protocol to model concentration-response curve of sweeteners Food Research International, 2014, v.62, 886-893