Sweet–bitter taste interactions in binary mixtures of sweeteners: Relationship between taste receptor activities and sensory perception Food Chemistry , 2024, v.459 140343

Individual characteristics and environmental factors influencing preschoolers’ emotional eating Appetite, 2024,107625

Online consumer testing beyond central location tests: A case study for brewed coffee 

Food Research International, 2024, v.187 114349

Consumer acceptance and perception of braised meat in soy sauce for older adults determined using fast profiling methods

 Food Quality and Preference, 2024, 105249

Sweetness interaction between a novel glycosylated rebaudioside A and various sweeteners in a binary mixture system

 Food Science and Biotechnology, 2024, 1-9

Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults Foods, 2023, v.12 no.22,   4049

Robot versus human barista: Comparison of volatile compounds and consumers’ acceptance, sensory profile, and emotional response of brewed coffee Food Research International, 2023, v.172,  113119

Early childhood eating behaviors associated with risk of overweight and its socio-ecological determinants in Korean preschool children  Nutrition Research and Practice, 2023, v.17 no.4,  717-734

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

Food Science and Biotechnology 2023, v.32 no.9, 1193-1203

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

Food Quality and Preference, 2023, v.109 , 104924

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

Food Quality and Preference, 2023, v.109, 104905

Effects of Test Location and Sample Number on the Liking Ratings of Almond Beverage and Vegan Ramen Products  

FOODS, 2023, v.12 no.3, 632 

Effect of Rice Varieties on the Sensory Characteristics of Cooked Rice  

Journal of the Korean Society of Food Culture , 2023, v.38 no.5,  326-335

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 

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

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

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

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