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Youngseung Lee
Observed names:
Young seung Lee,
Young-Seung Lee,
Young-seung Lee,
YoungSeung Lee,
Youngseung LEE,
Young‐seung Lee
show all 6
Institution:
Dankook University
Observed institutions:
Chonnam National University,
Gyeongsang National University,
Kyung Hee University,
University of Arkansas at Fayetteville,
Dankook University
ORCID:
0000-0001-8542-8724
Observed ORCID:
0000-0001-8542-8724
OpenAlex ID:
A5075777174
The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping
2009
·
Lauren Dooley
, Young-seung Lee
, et al.
·
Food Quality and Preference
·
369
Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce
2016
·
Sangki Lee
, Joongjae Lee
, et al.
·
LWT
·
124
Comparison of Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), Flash Profile, Free Listing, and Conventional Descriptive Analysis for the Sensory Profiling of Sweet Pumpkin Porridge
2023
·
DaEun Kim
, HanSub Kwak
, et al.
·
Foods
·
58
PDF
Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell, Flavor, and Physical Properties of Food
2023
·
Mohammed Saleh
, Youngseung Lee
·
Foods
·
50
PDF
Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties.
2017
·
Jinsoo Kang
, Jungu Lee
, et al.
·
PubMed Central
·
50
PDF
Experimental consideration for the use of check‐all‐that‐apply questions to describe the sensory properties of orange juices
2012
·
Youngseung Lee
, Chris Findlay
, et al.
·
International Journal of Food Science & Technology
·
50
Structural and rheological properties of potato starch affected by degree of substitution by octenyl succinic anhydride
2016
·
Chuin Won
, Yong-ik Jin
, et al.
·
International Journal of Food Properties
·
43
PDF
Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju)
2021
·
Sanghyeok Lee
, Han Sub Kwak
, et al.
·
Foods
·
35
PDF
Identification of key sensory attributes for consumer acceptance and instrumental quality of aseptic‐packaged cooked rice
2014
·
Han Sub Kwak
, Misook Kim
, et al.
·
International Journal of Food Science & Technology
·
33
Influence of guar gum addition on physicochemical, microbial, rheological and sensory properties of stirred yoghurt
2016
·
Youngseung Lee
, Yoon Hyuk Chang
·
International Journal of Dairy Technology
·
32
Sensory profile, consumer acceptance and driving sensory attributes for commercial vanilla ice creams marketed in the United States
2016
·
Han Sub Kwak
, Jean‐François Meullenet
, et al.
·
International Journal of Dairy Technology
·
31
Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch
2017
·
Chuin WON
, Yong Ik JIN
, et al.
·
Food Science and Technology
·
29
PDF
Effects of Galactomannan Addition on Rheological, Pasting and Physical Properties of Water Chestnut Starch
2015
·
Youngseung Lee
, Yoon Hyuk Chang
·
Journal of Texture Studies
·
28
Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers
2020
·
JeongAe Heo
, Han Sub Kwak
, et al.
·
Foods
·
25
PDF
Identification of Drivers of Liking for Bar‐Type Snacks Based on Individual Consumer Preference
2015
·
Mina K. Kim
, Patrick Greve
, et al.
·
Journal of Food Science
·
24
Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods
2021
·
Seong Jun Hong
, Chang Guk Boo
, et al.
·
Food Science and Biotechnology
·
23
Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage
2018
·
Namrye Lee
, Han Sub Kwak
, et al.
·
Journal of Food Quality
·
23
PDF
Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage
2020
·
Minjeong KANG
, Jung-Heun HA
, et al.
·
Food Science and Technology
·
22
PDF
Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk
2019
·
Youngseung LEE
, Palika Namali DIAS-MORSE
, et al.
·
Food Science and Technology
·
22
PDF
Brain responses and connectivity to visual meal compositions: An EEG investigation into food liking
2023
·
Manyoel Lim
, Seyeong Park
, et al.
·
Food Quality and Preference
·
20
Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability
2022
·
Yehji Chung
, Daeung Yu
, et al.
·
Foods
·
20
PDF
A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing
2022
·
Seong Jun Hong
, Hyangyeon Jeong
, et al.
·
Food Science and Biotechnology
·
19
Stachys sieboldii Miq. Root Attenuates Weight Gain and Dyslipidemia in Rats on a High-Fat and High-Cholesterol Diet
2020
·
Jennifer K. Lee
, Jae-Joon Lee
, et al.
·
Nutrients
·
18
PDF
Integrating Cutting-Edge Technologies in Food Sensory and Consumer Science: Applications and Future Directions
2025
·
Dongju Lee
, Hyemin Jeon
, et al.
·
Foods
·
17
PDF
Exploring flavor patterns in the peel of tangor: A new citrus variety based on electronic sensors and GC–MS/O
2025
·
Seong Min Jo
, Hee Sung Moon
, et al.
·
Food Chemistry
·
16
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Works count:
172
Citation count:
1,701
H-index:
20
I10-index:
46
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