134 related articles for article (PubMed ID: 30263560)
1. Comparison of consumer perception and liking of
Park HJ; Ko JM; Jang SH; Hong JH
Food Sci Biotechnol; 2017; 26(2):427-434. PubMed ID: 30263560
[TBL] [Abstract][Full Text] [Related]
2. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
Hong JH; Yoon EK; Chung SJ; Chung L; Cha SM; O'Mahony M; Vickers Z; Kim KO
J Food Sci; 2011; 76(5):S306-13. PubMed ID: 22417445
[TBL] [Abstract][Full Text] [Related]
3. US consumers' acceptability of soy sauce and
Heo J; Lee J
Food Sci Biotechnol; 2017; 26(5):1271-1279. PubMed ID: 30263661
[TBL] [Abstract][Full Text] [Related]
4. Effect of chargrilled flavoring on the sensory perception and consumer acceptability of bulgogi (Korean barbecued beef).
Seo GG; Lee CL; Park SH; Lee SH; Seo WH; Kim JW; Hong JH
Food Sci Biotechnol; 2021 Jan; 30(1):77-86. PubMed ID: 33552619
[TBL] [Abstract][Full Text] [Related]
5. American consumers' perception and acceptance of an ethnic food with strong flavor: a case study of Kimchi with varying levels of red pepper and fish sauce.
Park HJ; Ko JM; Lim J; Hong JH
J Sci Food Agric; 2020 Apr; 100(6):2348-2357. PubMed ID: 31646649
[TBL] [Abstract][Full Text] [Related]
6. Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers.
Kim MR; Chung SJ; Adhikari K; Shin H; Cho H; Nam Y
Foods; 2020 Oct; 9(10):. PubMed ID: 33066508
[TBL] [Abstract][Full Text] [Related]
7. Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce.
Choi JH; Gwak MJ; Chung SJ; Kim KO; O'Mahony M; Ishii R; Bae YW
J Sci Food Agric; 2015 Jun; 95(8):1613-25. PubMed ID: 25092220
[TBL] [Abstract][Full Text] [Related]
8. Effects of milk type and consumer factors on the acceptance of milk among Korean female consumers.
Chung SJ
J Food Sci; 2009 Aug; 74(6):S286-95. PubMed ID: 19723235
[TBL] [Abstract][Full Text] [Related]
9. A cross-cultural study of acceptability and food pairing for hot sauces.
Kim HJ; Chung SJ; Kim KO; Nielsen B; Ishii R; O'Mahony M
Appetite; 2018 Apr; 123():306-316. PubMed ID: 29325771
[TBL] [Abstract][Full Text] [Related]
10. Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions.
Lee SM; Kim SE; Guinard JX; Kim KO
Food Sci Biotechnol; 2016; 25(3):745-756. PubMed ID: 30263332
[TBL] [Abstract][Full Text] [Related]
11. Sensory properties and consumer perception of wet and dry cheese sauces.
Childs JL; Yates MD; Drake M
J Food Sci; 2009 Aug; 74(6):S205-18. PubMed ID: 19723225
[TBL] [Abstract][Full Text] [Related]
12. Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang).
Kim HG; Hong JH; Song CK; Shin HW; Kim KO
J Food Sci; 2010 Sep; 75(7):S375-83. PubMed ID: 21535572
[TBL] [Abstract][Full Text] [Related]
13. Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean panels and consumers.
Kim S; Yang S; Cho MS; Chung SJ
J Sci Food Agric; 2019 Aug; 99(11):5092-5101. PubMed ID: 30982970
[TBL] [Abstract][Full Text] [Related]
14. Comparison of sensory perception and verbal expression of Korean Kimchi stews between Chinese consumers and Korean trained panelists.
Park HW; Kim YC; Jang SH; Hong JH
J Sci Food Agric; 2019 Jan; 99(1):152-162. PubMed ID: 29797725
[TBL] [Abstract][Full Text] [Related]
15. Impact of flavor attributes on consumer liking of Swiss cheese.
Liggett RE; Drake MA; Delwiche JF
J Dairy Sci; 2008 Feb; 91(2):466-76. PubMed ID: 18218732
[TBL] [Abstract][Full Text] [Related]
16. An itinerant sensory approach to investigate consumers' perception and acceptability at a food exhibition.
Torri L; Salini S
Food Res Int; 2016 Dec; 90():91-99. PubMed ID: 29195896
[TBL] [Abstract][Full Text] [Related]
17. Some insights into the development of food and brand familiarity: The case of soy sauce in the Netherlands.
Ushiama S; Vingerhoeds MH; Kanemura M; Kaneko D; De Wijk RA
Food Res Int; 2021 Apr; 142():110200. PubMed ID: 33773675
[TBL] [Abstract][Full Text] [Related]
18. Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread-Waterford Blaa.
Kelly R; Hollowood T; Hasted A; Pagidas N; Markey A; Scannell AGM
Foods; 2020 Sep; 9(9):. PubMed ID: 32882990
[TBL] [Abstract][Full Text] [Related]
19. Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer.
Gous AGS; Almli VL; Coetzee V; de Kock HL
Nutrients; 2019 Feb; 11(2):. PubMed ID: 30813331
[TBL] [Abstract][Full Text] [Related]
20. Consumer acceptance of model soup system with varying levels of herbs and salt.
Wang C; Lee Y; Lee SY
J Food Sci; 2014 Oct; 79(10):S2098-106. PubMed ID: 25220863
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]