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Food Science and Biotechnology|March 5, 2024
Comparison of check-all-that-apply and intensity rating in orange juice and yogurt studiesJihye An, Jeehyun LeeFoods (Basel, Switzerland)|June 12, 2026
Carbonation Perception and Texture Characteristics of Carbonated Beverages Using Focus Group Interviews and Free-Sorting TasksJihye An, Jeehyun LeeFood Research International (Ottawa, Ont.)|February 19, 2025
The espresso protocol as a tool for sensory quality evaluationYejin Kim, Jihye An, Jeehyun LeeFood Science and Biotechnology|February 19, 2024
Consumer acceptability and texture analysis of frozen dumplings using different cooking methodsSoyoung Park, Jihye An, Jeehyun LeeFoods (Basel, Switzerland)|April 30, 2021
Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based MethodologyJiyun Yang, Jeehyun LeeFoods (Basel, Switzerland)|October 16, 2025
Chinese and Korean Consumers' Preferences for Oolong and Black Oolong TeasBaihan Su, Jeehyun LeeFoods (Basel, Switzerland)|July 2, 2021
Comparison of Home Use Tests with Differing Time and Order ControlsNahyung Lee, Jeehyun LeeFood Science and Biotechnology|September 29, 2018
US consumers' acceptability of soy sauce and bulgogiJeongAe Heo, Jeehyun LeeFoods (Basel, Switzerland)|February 6, 2019
Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A ReviewJiyun Yang, Jeehyun LeeJournal of Food Science|May 25, 2010
Descriptive analysis and U.S. consumer acceptability of 6 green tea samples from China, Japan, and KoreaJeehyun Lee, Delores H ChambersPageof 10