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JeongAe Heo

Showing results (1-10 of 9) with videos related to

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Food Science and Biotechnology|September 29, 2018
US consumers' acceptability of soy sauce and <i>bulgogi</i>JeongAe Heo, Jeehyun Lee
Foods (Basel, Switzerland)|December 1, 2020
Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction-Gas Chromatography-Mass SpectrometryJeongAe Heo, Koushik Adhikari, Kap Seong Choi, et al.
Foods (Basel, Switzerland)|August 16, 2019
Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) MethodJeongAe Heo, Kap Seong Choi, Shangci Wang, et al.
Foods (Basel, Switzerland)|April 28, 2023
Comparison of Sensory Profiling by Descriptive Analysis, Free-Choice Profiling, and Polarized Sensory Positioning on Bottled WaterJeongAe Heo, Sang Sook Kim, Mi-Ran Kim, et al.
Food Quality and Preference|June 5, 2023
Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use testSeyeong Park, JeongAe Heo, Jungmin Oh, et al.
Foods (Basel, Switzerland)|August 27, 2021
Effect of Filter Types on Physicochemical Properties, Volatile Compounds, and Sensory Evaluations of Purified Water by Point-of-Use Water TreatmentMi-Ran Kim, JeongAe Heo, Sang Sook Kim, et al.
Foods (Basel, Switzerland)|June 28, 2023
Consumer Preference of Traditional Korean Soy Sauce (<i>Ganjang</i>) and Its Relationship with Sensory Attributes and Physicochemical PropertiesYang Soo Byeon, JeongAe Heo, Kwon Park, et al.
Food Research International (Ottawa, Ont.)|September 10, 2023
Robot versus human barista: Comparison of volatile compounds and consumers' acceptance, sensory profile, and emotional response of brewed coffeeSeyeong Park, Min Kyung Park, JeongAe Heo, et al.
Food Chemistry|May 4, 2024
Variation of volatile compounds and sensory profile for Protaetia brevitarsis larvae fermented with lactic acid bacteria and yeastJi Yoon Cha, Jaejoon Han, JeongAe Heo, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Food Science and Biotechnology|September 29, 2018
US consumers' acceptability of soy sauce and <i>bulgogi</i>JeongAe Heo, Jeehyun Lee
Foods (Basel, Switzerland)|December 1, 2020
Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction-Gas Chromatography-Mass SpectrometryJeongAe Heo, Koushik Adhikari, Kap Seong Choi, et al.
Foods (Basel, Switzerland)|August 16, 2019
Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) MethodJeongAe Heo, Kap Seong Choi, Shangci Wang, et al.
Foods (Basel, Switzerland)|April 28, 2023
Comparison of Sensory Profiling by Descriptive Analysis, Free-Choice Profiling, and Polarized Sensory Positioning on Bottled WaterJeongAe Heo, Sang Sook Kim, Mi-Ran Kim, et al.
Food Quality and Preference|June 5, 2023
Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use testSeyeong Park, JeongAe Heo, Jungmin Oh, et al.
Foods (Basel, Switzerland)|August 27, 2021
Effect of Filter Types on Physicochemical Properties, Volatile Compounds, and Sensory Evaluations of Purified Water by Point-of-Use Water TreatmentMi-Ran Kim, JeongAe Heo, Sang Sook Kim, et al.
Foods (Basel, Switzerland)|June 28, 2023
Consumer Preference of Traditional Korean Soy Sauce (<i>Ganjang</i>) and Its Relationship with Sensory Attributes and Physicochemical PropertiesYang Soo Byeon, JeongAe Heo, Kwon Park, et al.
Food Research International (Ottawa, Ont.)|September 10, 2023
Robot versus human barista: Comparison of volatile compounds and consumers' acceptance, sensory profile, and emotional response of brewed coffeeSeyeong Park, Min Kyung Park, JeongAe Heo, et al.
Food Chemistry|May 4, 2024
Variation of volatile compounds and sensory profile for Protaetia brevitarsis larvae fermented with lactic acid bacteria and yeastJi Yoon Cha, Jaejoon Han, JeongAe Heo, et al.
Pageof 1