Alumni

Improving the effectiveness of consumer sensory profiling test method for predictive modeling of satisfaction in innovative food products

Development of two‒step rating‒based ‘double‒faced applicability’ test methodology for measuring consumers’ product usage experience

Development of more ecological and powerful sensory discrimination and acceptance test methodology using affective reference framing

Differentiating human bitter sensitivity through gLMS profiling and cluster analysis of multiple bitter stimuli: associations with PROP status, fungiform papillae density, and dietary consumption frequency

Effects of consumer thinking style and presentation order on hedonic and DOSD ratings: Sensitivity in product discrimination and consumer clustering in sensory acceptance 

Analysis of sensory attributes and drivers of disliking in salad lettuce varieties: Linking metabolite profiles to consumer perception

Enhancing consumer segmentation with Degree of Satisfaction-Difference (DOSD): A reference-based approach for preference analysis in fresh-cut products 

Modulating fat droplet size to improve sensory attributes and satisfaction in reduced-fat soy milk

Quantifying sensory characteristics and consumer perception of cucumber varieties: combining results obtained from affect magnitude profiling, generalized descriptive analysis, and electronic sensor

Optimizing aroma characterization techniques for herbs: development of a herb aroma wheel and visualizing aroma intensity measures

Understanding consumer perception of fresh lettuce using a novel affect magnitude profiling and descriptive analysis

Investigation of consumer acceptability of ten cultivars of lettuce (Lactucasativa L.) using the 9-point hedonic scale and the Degree of Satisfaction-Difference method

Investigating individual differences in oral sensitivity to fat and its association with PROP in a Korean homogeneous female group using a novel threshold method

Improving the performance of A-Not A sensory discrimination ratings by 

modifying sample presentation probability 

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

Measurement of human taste perception of fatty acids

Effect of pre-senssion of tasting samples on results of food choice experiments with eye-tracking using RTD coffee packages

Investigation of an optimal experimental design for applying A-Not A with reminder (A-Not AR) test to improve evaluative stability and discrimination sensitivity

Investigation of the effects of the cognitive contextual procedures on the preference and sensitivity of sensory discrimination of food products

Investigation of effects and interactions of consumer health motivation and cognitive thinking style on visual attention to and choice of food packages

The effect of positive and negative instruction on the sensory evaluation using two-step rating-based ‘double-faced applicability’ test

Investigating the performance of ‘double-faced applicability' test using a three-dimensional perception model of milk-containing RTD coffee products in comparison to emotion circumplex model

Investigation of consumer research methodology for food/beverage products: choice task with eye-tracking and sensory experience

Investigation of test performance of the ‘double-faced applicability’ test for product profiling and discrimination using milk-containing RTD coffee products 

Investigation of test performance of choice task and eye-tracking in combination with sensory acceptance test to better predict the consumer perception and behavior

Development of consumer sensory test for sugar reduction: investigating performance of Reminder-preference test using carbonated drinks

Improving consumer test method for product innovation: exploring Kano model for studying product usage experience 

Developing an affective difference-prefernce test method using A-Not A with reminder to determine 'meaningful difference' for product reformulation

Refining consumer behavior (discrete choice and eye-tracking) and sensory acceptance measures: Effects of test instructions

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

Development of a measure for the perceived kokumi of chicken bouillon products

Consumer-food interface measurement to characterize consumption situation, expectation and actual perception, and their effects on retrospective preference

Investigation of odd sample bias to improve estimation of consumer preference: Duo-trio difference-preference test and triadic preference test using no-preference option

Using eye-tracking technique linked with choice-based conjoint to study the interaction effects of food type and thinking style on food choice

Development of a more powerful unspecified 2-AFC method using variants of constant-reference duo-trio methods

Comparative identification methods for more accurate difference test operation using trained sensory panels

A-Not A sensory discrimination method using signal detection theory

Investigation of consumer acceptance measure using two different SDT indirect scaling approaches for sodium reduction

Application of metaognitive certainty rating for measuring perceived authenticity of fresh soy flavor

Development of a measure for the perceived holistic softness of personal products

반복 수행된 일이점 검사 (duo-trio test)의 예민도: 선호도에 따라 선택된 기준 시료의 효과

기준시료 조건들을 달리한 다양한 일이점 검사 (Duo-trio test)들과 동일-비 동일 검사 (Same-different test)의 효율성 비교

Duo-trio test sensitivity: The effects of the reference scheme

감각 차이식별 검사의 예민도 및 효율성: Thurstonian modeling을 활용한 감각 특성 정량화 연구

식품 평가 시에 소비자의 주관적인 태도 및 감정 개입여부와 감각 예민도와의 연관성