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SeoJin Chung - Publications

Affiliations: 
2012- Nutritional Science and Food Management Ewha Womans University, Seoul, South Korea 
Area:
Sensory Science
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21 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2020 Kim MR, Chung SJ, Adhikari K, Shin H, Cho H, Nam Y. Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers. Foods (Basel, Switzerland). 9. PMID 33066508 DOI: 10.3390/foods9101463  0.534
2020 Lee YM, Lee EK, Chung SJ, Kim CY, Kim KO. Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs. Food Science and Biotechnology. 29: 359-369. PMID 32257519 DOI: 10.1007/S10068-019-00671-Z  0.319
2020 Wong R, Kim S, Chung SJ, Cho MS. Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits. Foods (Basel, Switzerland). 9. PMID 32213876 DOI: 10.3390/Foods9030377  0.358
2019 Kim S, Yang S, Cho MS, Chung SJ. Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean descriptive panels and consumers. Journal of the Science of Food and Agriculture. PMID 30982970 DOI: 10.1002/Jsfa.9753  0.388
2019 Song R, Chung S, Cho SA, Shin HW, Harmayani E. Learning to know what you like: A case study of repeated exposure to ethnic flavors Food Quality and Preference. 71: 452-462. DOI: 10.1016/J.Foodqual.2018.08.021  0.351
2018 Kim HJ, Chung SJ, Kim KO, Nielsen B, Ishii R, O'Mahony M. A cross-cultural study of acceptability and food pairing for hot sauces. Appetite. PMID 29325771 DOI: 10.1016/J.Appet.2018.01.006  0.377
2018 Lee H, Lee MY, Kim E, Chung S. Effective Strategies to Reduce Sodium Intake among Consumers: Pork Cutlet Sauce as a Model Food System Journal of the Korean Society of Food Culture. 33: 416-426. DOI: 10.7318/Kjfc/2018.33.5.426  0.359
2017 Kim MR, Go JE, Kim HY, Chung SJ. Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste). Food Science and Biotechnology. 26: 409-418. PMID 30263558 DOI: 10.1007/S10068-017-0056-8  0.413
2015 Choi JH, Chung SJ. Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems. Food Research International (Ottawa, Ont.). 74: 168-176. PMID 28411981 DOI: 10.1016/J.Foodres.2015.04.044  0.308
2015 Choi JH, Gwak MJ, Chung SJ, Kim KO, O'Mahony M, Ishii R, Bae YW. 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. 95: 1613-25. PMID 25092220 DOI: 10.1002/Jsfa.6860  0.371
2015 Chung SJ, Chung JA, Kim BW, Kang D. Effects of NaCl and temperature on the sensory characteristics of natural flavor enhancers Korean Journal of Food Science and Technology. 47: 615-622. DOI: 10.9721/Kjfst.2015.47.5.615  0.303
2014 Choi J, Chung S. Optimal sensory evaluation protocol to model concentration–response curve of sweeteners Food Research International. 62: 886-893. DOI: 10.1016/J.Foodres.2014.05.019  0.326
2013 Lee E, Chung S, Yu S, Han K. Developing descriptive analysis protocol for gochujang: establishing optimal palate cleanser Korean Journal of Food and Cookery Science. 29: 489-500. DOI: 10.9724/Kfcs.2013.29.5.489  0.328
2013 Lee D, Chung S, Kim K. Sensory Characteristics of Different Types of Commercial Soy Sauce Journal of the Korean Society of Food Culture. 28: 640-650. DOI: 10.7318/Kjfc/2013.28.6.640  0.381
2012 Gwak M, Chung S, Kim Y. Sensory Drivers of Liking for Adlay (Coix lacryma-jobi) Tea Journal of the Korean Society of Food Culture. 27: 512-520. DOI: 10.7318/Kjfc/2012.27.5.512  0.384
2012 Cha S, Chung L, Chung S, Kim K, Lee S, Kim H, Han G, Lee J. Comparative Analysis on Preference for Korean Traditional Foods in Foreigners and Koreans Journal of the Korean Society of Food Culture. 27: 294-303. DOI: 10.7318/Kjfc/2012.27.3.294  0.353
2012 Gwak M, Chung S, Kim YJ, Lim CS. Relative Sweetness and Sensory Characteristics of Bulk and Intense Sweeteners Food Science and Biotechnology. 21: 889-894. DOI: 10.1007/S10068-012-0115-0  0.332
2012 Hong J, Lee K, Chung S, Chung L, Kim H, Kim K. Sensory characteristics and cross-cultural comparisons of consumer acceptability for Gochujang dressing Food Science and Biotechnology. 21: 829-837. DOI: 10.1007/S10068-012-0107-0  0.373
2005 Cho H, Chung S, Kim H, Kim K. Effect of Sensory Characteristics and Non‐sensory Factors on Consumer Liking of Various Canned Tea Products Journal of Food Science. 70: 31. DOI: 10.1111/J.1365-2621.2005.Tb11530.X  0.346
2004 CHUNG S, HEYMANN H, GRÜN IU. RELEASE OF ARTIFICIAL CHERRY FLAVOR FROM ICE CREAMS VARYING IN FAT AND FAT REPLACERS Journal of Sensory Studies. 19: 211-236. DOI: 10.1111/J.1745-459X.2004.Tb00145.X  0.462
2003 Chung S, Heymann H, Grün IU. Application of GPA and PLSR in correlating sensory and chemical data sets Food Quality and Preference. 14: 485-495. DOI: 10.1016/S0950-3293(03)00010-7  0.505
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