연구실적

• Consumer acceptance and perception of braised meat in soy sauce for older adults determined using fast profiling methods Food Quality and Preference, 2024, v.120, 105249
  SCIE Scopus dColl.
• Online consumer testing beyond central location tests: A case study for brewed coffee Food Research International, 2024, v.187, 114349
  SCIE Scopus dColl.
• Sweetness interaction between a novel glycosylated rebaudioside A and various sweeteners in a binary mixture system Food Science and Biotechnology, 2024, v.33 no.13, 2999-3007
  SCIE Scopus KCI dColl.
• Sweet–bitter taste interactions in binary mixtures of sweeteners: Relationship between taste receptor activities and sensory perception Food Chemistry, 2024, v.459, 140343
  SCIE Scopus dColl.
• Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults Foods, 2023, v.12 no.22, 4049
  SCIE Scopus dColl.
• 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
  SCIE Scopus dColl.
• 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
  SCIE Scopus KCI dColl.
• Effect of explicit frames on the sensitivity and acceptance of mealworm in protein shake Food Quality and Preference, 2023, v.109, 104924
  SCIE Scopus dColl.
• 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
  SCIE Scopus dColl.
• Hedonic plasticity of vegan burger patty in implicit or explicit reference frame conditions Journal of the Science of Food and Agriculture, 2023, v.103 no.5, 2641-2652
  SCIE Scopus dColl.
• 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
  SCIE Scopus dColl.
• 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
  SCIE Scopus KCI dColl.
• 쌀의 품종에 따른 쌀밥의 감각적 특성 분석 한국식생활문화학회지, 2023, v.38 no.5, 326-335
  KCI dColl.
• Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia FOODS, 2021, v.10 no.3, 598
  SCIE Scopus dColl.
• 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
  SCIE Scopus dColl.
• Searching for optimal low calorie sweetener blends in ternary & quaternary system Food Quality and Preference, 2021 , 104184
  SCIE Scopus dColl.
• The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles FOODS, 2021, v.10 no.7, 1675
  SCIE Scopus dColl.
• Cross-cultural consumer acceptability for ethnic fermented sauce products: Comparisons among Korean, UAE, and us consumers Foods, 2020, v.9 no.10, 1463
  SCIE Scopus dColl.
• Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs FOOD SCIENCE AND BIOTECHNOLOGY, 2020, v.29 no.3, 359-369
  SCIE Scopus KCI dColl.
• Effect of concentration range on the accuracy of measuring sweetness potencies of sweeteners Food Quality and Preference, 2020, v.79, 103753
  SCIE Scopus dColl.
• Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits FOODS, 2020, v.9 no.3, 377
  SCIE Scopus dColl.
• 섭취 환경 조건이 나트륨 및 당 저감식품 기호도에 끼치는 영향 한국식생활문화학회지, 2020, v.35 no.4, 351-362
  KCI dColl.
• 자폐범주성장애 아동의 나이에 따른 식행동 및 식품 기호도와학부모의 영양교육 요구도 한국식생활문화학회지, 2020, v.35 no.3, 241-255
  KCI dColl.
• 자폐성장애 자녀의 식생활에 대한 어머니들의 인식과 경험 자폐성장애연구, 2020, v.20 no.2, 57-86
  KCI dColl.
• Learning to know what you like: A case study of repeated exposure to ethnic flavors Food Quality and Preference, 2019, v.71, 452-462
  SCIE Scopus dColl.
• 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
  SCIE Scopus dColl.
• Utilizing hedonic frame for projective mapping: A case study with Korean fermented soybean paste soup Food Quality and Preference, 2019, v.71, 279-285
  SCIE Scopus dColl.
• 반복섭취 실험설계를 활용한 신제품의 시장성 평가 식품과학과 산업, 2019, v.52 no.1, 52-59
  KCI후보 dColl.
• 자폐스펙트럼장애 아동의 식행동 및 영양섭취 특성 관련 문헌연구 자폐성장애연구, 2019, v.19 no.3, 111-132
  KCI dColl.
• A cross-cultural study of acceptability and food pairing for hot sauces Appetite, 2018, v.123, 306-316
  SCIE Scopus dColl.
• Effective Strategies to Reduce Sodium Intake among Consumers: Pork Cutlet Sauce as a Model Food System 한국식생활문화학회지, 2018, v.33 no.5, 416~426
  KCI dColl.
• Acquired (dis)liking of natural cheese in different repeated exposure environment FOOD RESEARCH INTERNATIONAL, 2017, v.99, 403-412
  SCIE Scopus dColl.
• 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
  SCIE Scopus KCI dColl.
• 장류 기반 한식에 대한 할랄 식품 소비자의 선호도 FGI 연구 한국식생활문화학회지, 2017, v.32 no.3, 266~274
  KCI dColl.
• 저염 표시가 포크커틀릿 소스의 짠맛 인식과 기호도에 미치는 영향 한국식품과학회지, 2017, v.49 no.1, 72-79
  Scopus KCI dColl.
• 시판 물냉면의 감각적 특성 분석 한국식생활문화학회지, 2016, v.31 no.5, 506~514
  KCI dColl.
• 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
  KCI Scopus dColl.
• 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
  SCIE Scopus dColl.
• Optimization of a sensory evaluation protocol for measuring the umami taste Food Science and Biotechnology, 2015, v.24 no.4, 1341-1347
  SCIE KCI Scopus dColl.
• 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
  KCI Scopus dColl.
• Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems Food Research International, 2015, v.74, 168-176
  SCIE Scopus dColl.
• Corrigendum to "Optimal sensory evaluation protocol to model concentration-response curve of sweeteners" [Food Research Int. 62 (2014) 886-893] Food Research International, 2014, v.64, 982
  SCIE Scopus dColl.
• EFFECT OF FAMILIARITY ON A CROSS-CULTURAL ACCEPTANCE OF A SWEET ETHNIC FOOD : A CASE STUDY WITH KOREAN TRADITIONAL COOKIE ( YACKWA) JOURNAL OF SENSORY STUDIES, 2014, v.29 no.2, 110-125
  SCIE Scopus dColl.
• Optimal sensory evaluation protocol to model concentration-response curve of sweeteners Food Research International, 2014, v.62, 886-893
  SCIE Scopus dColl.
• The use of the pathogen-specific bacteriophage BCP8-2 to develop a rice straw-derived bacillus cereus-free starter culture Korean Journal of Food Science and Technology, 2014, v.46 no.1, 115-120
  KCI Scopus dColl.
• 단일 박테리오파지를 이용한볏짚 유래 Bacillus cereus free 스타터 컬쳐의 개발 한국식품과학회지, 2014, 제46권 1호, 115-120
  Scopus KCI dColl.
• [학술지논문] Consumer acceptance and perception of braised meat in soy sauce for older adults determined using fast profiling methods FOOD QUALITY AND PREFERENCE, 2024, v.120 no.1 , 1-10
  SCIE
• [학술지논문] Individual characteristics and environmental factors influencing preschoolers’ emotional eating Appetite, 2024, v.202 no.107625 , 1-8
  SCIE
• [학술지논문] Online consumer testing beyond central location tests: A case study for brewed coffee FOOD RESEARCH INTERNATIONAL, 2024, v.187 no.114349 , 1-11
  SCIE
• [학술지논문] Sweet-bitter taste interactions in binary mixtures of sweeteners: Relationship between taste receptor activities and sensory perception FOOD CHEMISTRY, 2024, v.459 no.0 , 140343-140357
  SCIE
• [학술지논문] Sweetness interaction between a novel glycosylated rebaudioside A and various sweeteners in a binary mixture system FOOD SCIENCE AND BIOTECHNOLOGY, 2024, v.33 no.13 , 2999-3007
  SCIE
• [학술지논문] 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 no.7 , 104905-104905
  SCIE
• [학술지논문] Effect of explicit frames on the sensitivity and acceptance of mealworm in protein shake FOOD QUALITY AND PREFERENCE, 2023, v.109 no.1 , 104924-104924
  SCIE
• [학술지논문] Effects of Test Location and Sample Number on the Liking Ratings of Almond Beverage and Vegan Ramen Products FOODS, 2023, v.12 no.3 , 1-18
  SCIE
• [학술지논문] Hedonic plasticity of vegan burger patty in implicit or explicit reference frame conditions JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2023, v.103 no.5 , 2641-2652
  SCIE
• [학술지논문] 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 no.1 , 113119-113119
  SCIE
• [학술지논문] 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
  SCIE
• [학술지논문] 쌀의 품종에 따른 쌀밥의 감각적 특성 분석 한국식생활문화학회지, 2023, v.38 no.5 , 326-335
  KCI
• [학술지논문] Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia Foods, 2021, v.10 no.3 , 598-598
  SCIE
• [학술지논문] 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 no.0 , 104293-104293
  SCI
• [학술지논문] Searching for optimal low calorie sweetener blends in ternary quaternary system FOOD QUALITY AND PREFERENCE, 2021, v.90 no.06 , 1-13
  SCI
• [학술지논문] The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles Foods, 2021, v.10 no.7 , 1675-1675
  SCIE
• [학술지논문] Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers Foods, 2020, v.9 no.10 , 1463-1463
  SCIE
• [학술지논문] Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs FOOD SCIENCE AND BIOTECHNOLOGY, 2020, v.29 no.3 , 359-369
  SCIE
• [학술지논문] Effect of concentration range on the accuracy of measuring sweetness potencies of sweeteners FOOD QUALITY AND PREFERENCE, 2020, v.79 no.1 , 1-11
  SCI
• [학술지논문] Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits Foods, 2020, v.9 no.3 , 1-23
  SCIE
• [학술지논문] 섭취 환경 조건이 나트륨 및 당 저감식품 기호도에 끼치는 영향 한국식생활문화학회지, 2020, v.35 no.4 , 351-362
  KCI
• [학술지논문] 자폐성장애 자녀의 식생활에 대한 어머니들의 인식과 경험 자폐성장애연구, 2020, v.20 no.2 , 57-86
  KCI
• [저역서] 감각검사: 원리에서 활용까지 파워북, 2021, 372
• [저역서] 감각검사: 원리에서 활용까지 파워북, 2021, 372
• [저역서] 식품학개론 라이프사이언스, 2021, 364
• [저역서] 식품학개론 라이프사이언스, 2021, 364

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경력