SeoJin Chung
Affiliations: | 2012- | Nutritional Science and Food Management | Ewha Womans University, Seoul, South Korea |
Area:
Sensory ScienceGoogle:
"SeoJin Chung"
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Publications
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| Kim MR, Chung SJ, Adhikari K, et al. (2020) Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers. Foods (Basel, Switzerland). 9 |
| Lee YM, Lee EK, Chung SJ, et al. (2020) Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs. Food Science and Biotechnology. 29: 359-369 |
| Wong R, Kim S, Chung SJ, et al. (2020) Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits. Foods (Basel, Switzerland). 9 |
| Kim S, Yang S, Cho MS, et al. (2019) 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 |
| Song R, Chung S, Cho SA, et al. (2019) Learning to know what you like: A case study of repeated exposure to ethnic flavors Food Quality and Preference. 71: 452-462 |
| Kim HJ, Chung SJ, Kim KO, et al. (2018) A cross-cultural study of acceptability and food pairing for hot sauces. Appetite |
| Lee H, Lee MY, Kim E, et al. (2018) 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 |
| Kim MR, Go JE, Kim HY, et al. (2017) Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste). Food Science and Biotechnology. 26: 409-418 |
| Choi JH, Chung SJ. (2015) Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems. Food Research International (Ottawa, Ont.). 74: 168-176 |
| Choi JH, Gwak MJ, Chung SJ, et al. (2015) 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 |