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Jeehyun Lee
Jeehyun Lee
Professor of Dept. of Food Science and Nutrition, Pusan National University
Zweryfikowany adres z pusan.ac.kr - Strona główna
Tytuł
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Cytowane przez
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A lexicon for flavor descriptive analysis of green tea
J Lee, DH Chambers
Journal of Sensory Studies 22 (3), 256-272, 2007
1432007
Application of sensory descriptive analysis and consumer studies to investigate traditional and authentic foods: A review
J Yang, J Lee
Foods 8 (2), 54, 2019
1312019
Volatile Aroma Compounds in Various Brewed Green Teas
J Lee, DH Chambers, EIV Chambers, K Adhikari, Y Yoon
Molecules 18 (8), 10024-10041, 2008
104*2008
Consumer acceptance for green tea by consumers in the United States, Korea and Thailand
J Lee, E CHAMBERS IV, DH Chambers, SS Chun, C Oupadissakoon, ...
Journal of Sensory Studies 25, 109-132, 2010
722010
Development of a Lexicon for Commercially Available Cabbage (Baechu) Kimchi
E Chambers IV, J Lee, S Chun, AE Miller
Journal of sensory studies 27 (6), 511-518, 2012
632012
Examining emotions and comparing the EsSense Profile® and the Coffee Drinking Experience in coffee drinkers in the natural environment
A Kanjanakorn, J Lee
Food quality and preference 56, 69-79, 2017
612017
Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies
S Jeong, J Lee
Current Opinion in Food Science 42, 248-256, 2021
572021
Descriptive analysis and US consumer acceptability of 6 green tea samples from China, Japan, and Korea
J Lee, DH Chambers
Journal of food science 75 (2), S141-S147, 2010
572010
The effect of extrinsic cues on consumer perception: A study using milk tea products
Y Choi, J Lee
Food Quality and Preference 71, 343-353, 2019
562019
Emotions elicited while drinking coffee: A cross-cultural comparison between Korean and Chinese consumers
X Hu, J Lee
Food Quality and Preference 76, 160-168, 2019
492019
Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum‐based thickener
H Kim, HI Hwang, KW Song, J Lee
Journal of texture studies 48 (6), 571-585, 2017
482017
Survey for Listeria monocytogenes in and on Ready-to-Eat Foods from Retail Establishments in the United States (2010 through 2013): Assessing Potential …
JB Luchansky, Y Chen, ACS Porto-Fett, R Pouillot, BA Shoyer, ...
Journal of Food Protection 80 (6), 903-921, 2017
452017
Volatile compounds in light, medium, and dark black walnut and their influence on the sensory aromatic profile
J Lee, L Vázquez‐Araújo, K Adhikari, M Warmund, J Elmore
Journal of food science 76 (2), C199-C204, 2011
452011
Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction …
JA Heo, K Adhikari, KS Choi, J Lee
Foods 9 (12), 1746, 2020
442020
Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method
JA Heo, KS Choi, S Wang, K Adhikari, J Lee
Foods 8 (8), 344, 2019
422019
Eggs and poultry purchase, storage, and preparation practices of consumers in selected Asian countries
K Koppel, S Suwonsichon, U Chitra, J Lee, E Chambers IV
Foods 3 (1), 110-127, 2014
382014
Sensory descriptive evaluation: brewing methods affect flavour of green tea.
J Lee, DH Chambers
Asian Journal of Food and Agro-Industry 2 (4), 427-439, 2009
372009
Current Research Related to Wine Sensory Perception Since 2010
J Yang, J Lee
Beverages 6 (3), 47, 2020
332020
Sensory and instrumental flavor changes in green tea brewed multiple times
J Lee, D Chambers, E Chambers
Foods 2 (4), 554-571, 2013
332013
A comparison of the flavor of green teas from around the world
J Lee, DH Chambers, E Chambers IV
Journal of the Science of Food and Agriculture 94 (7), 1315-1324, 2014
312014
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