연구실적

• Classifying fat-taste sensitivity with repeated threshold testing and an additive-free emulsion: stability and association with PROP bitterness Food Research International, 2026, v.226, 118074
  SCIE Scopus dColl.
• Indole-3-propionic Acid Is an Endogenous Agonist of TAS2R38 Journal of Agricultural and Food Chemistry, 2026, v.74 no.8, 6840-6849
  SCIE Scopus dColl.
• Integrated sensory profiling of fresh lettuce varieties: Combining affect magnitude profiling with generalized descriptive analysis Food Quality and Preference, 2026, v.135, 105694
  SCIE Scopus dColl.
• Selecting segmentation strategies for sensory acceptance: Evidence from multiple full-sample and reference-based methods using absolute liking and relative satisfaction Food Quality and Preference, 2026, v.138, 105833
  SCIE Scopus dColl.
• Associations between a three-dimensional perception model and emotional responses in ready-to-drink coffee products Food Quality and Preference, 2025, v.133, 105616
  SCIE Scopus dColl.
• Complementary evaluation approaches for sensory acceptance: Monadic liking vs. paired satisfaction in relation to bias sensitivity, data outputs, and consumer segmentation Food Quality and Preference, 2025, v.134, 105680
  SCIE Scopus dColl.
• Defining core science of 'sensory and consumer science': Understanding human sensory perception, foods/materials interaction, and their influence on consumer behavior, health, and well-being FOOD QUALITY AND PREFERENCE, 2025, v.129, 105492
  SCIE Scopus dColl.
• Improving oral fat sensitivity measurement and evaluating key fat types using a modified signal detection approach and additive-free milk-based emulsions FOOD SCIENCE AND BIOTECHNOLOGY, 2025, v.34 no.15, 3607-3616
  SCIE Scopus KCI dColl.
• Lysolecithin-fatty acid liposomes as novel antibacterial agents to suppress the growth of periodontal Porphyromonas gingivalis Food Bioscience, 2024, v.59, 104059
  SCIE Scopus dColl.
• Oral/taste sensitivity to non-esterified long-chain fatty acids with varying degrees of unsaturation Food Science and Biotechnology, 2024, v.33 no.3, 599-606
  SCIE Scopus KCI dColl.
• Rapid product characterization and discrimination considering consumer satisfaction: A product test using three integrated perceptual dimensions as an alternative to a list of individual attributes Food Quality and Preference, 2024, v.114, 105099
  SCIE Scopus dColl.
• The signal detection expectation profiling method with a two-step rating for guiding product optimization Food Quality and Preference, 2024, v.117, 105170
  SCIE Scopus dColl.
• ‘감각 영양’ 연구를 위한 인간의 맛 감각 예민도 측정 방법론과 미래식품 개발에의 활용 식품과학과 산업, 2024, v.57 no.1, 37-53
  KCI dColl.
• 케어푸드/영양음료 제품 개발을 위한 감각 평가의 활용: 단백질 음료를 중심으로 식품과학과 산업, 2024, v.57 no.1, 11-36
  KCI dColl.
• Comparison of reminder-preference test to difference and preference tests: An affective approach yielding d-prime results for sensory difference and preference Food Research International, 2023, v.173, 113441
  Scopus dColl.
• Improving the performance of A-Not A sensory discrimination ratings by modifying sample presentation probability Food Quality and Preference, 2023, v.104, 104748
  SCIE Scopus dColl.
• Improving the performance of A-Not AR discrimination test using a sensory panel: Effects of the test protocols on sensory data quality Food Quality and Preference, 2023, v.104, 104740
  SCIE Scopus dColl.
• Sensory test A-Not A rating signal detection: Panel's sensory learning and stability of decision criteria Food Research International, 2023, v.167, 112592
  SCIE Scopus dColl.
• The superior performance of the two-step rating-based double-faced applicability (DFA) test to the check-all-that-apply (CATA) question Food Quality and Preference, 2023, v.104, 104751
  SCIE Scopus dColl.
• Thurstonian model for the four-interval oddity task Food Quality and Preference, 2023, v.111, 104999
  Scopus dColl.
• Variability of oral/taste sensitivity to fat: An investigation of attribution from detection threshold methods with repeated measurements Food Research International, 2023, v.165, 112432
  SCIE Scopus dColl.
• An analytical psychometric function for the dual reference duo-trio (DRDT) method Food Quality and Preference, 2022, v.96, 104418
  SCIE Scopus dColl.
• Humans possess the ability to discriminate food fat content solely based on retronasal olfaction Food Quality and Preference, 2022, v.96, 104449
  SCIE Scopus dColl.
• Reminder–preference test, affective difference-preference test using reference framing with a brand: 1. Sensitivity comparisons with the same–different difference–preference test Food Research International, 2022, v.155, 111065
  SCIE Scopus dColl.
• The observed variance of dʹ estimates compared across the 2-AFCR, Triangle, and Tetrad tasks Food Quality and Preference, 2022, v.100, 104578
  SCIE Scopus dColl.
• Valorization of Soy Lecithin by Enzyme Cascade Reactions Including a Phospholipase A2, a Fatty Acid Double-Bond Hydratase, and/or a Photoactivated Decarboxylase Journal of Agricultural and Food Chemistry, 2022, v.70 no.35, 10818-10825
  SCIE Scopus dColl.
• 품질 개선 식품의 시장성 평가를 위한 차이-선호 융합 평가 방법론의 수행력 검증 동아시아식생활학회지, 2022, v.32 no.6, 330-338
  KCI dColl.
• Investigating effects of cognitively evoked situational context on consumer expectations and subsequent consumer satisfaction and sensory evaluation Food Quality and Preference, 2021, v.94, 104330
  SCIE Scopus dColl.
• Investigation of human flavor perception and discrimination of the fat content in food using DR A-Not A and 3-AFC methods Food Science and Biotechnology, 2021, v.30 no.6, 815-822
  SCIE Scopus KCI dColl.
• Confirmation of odd sample bias in triadic design preference tests with a no-preference option, using confusable stimuli, and a solution Food Quality and Preference, 2020, v.80, 103809
  SCIE Scopus dColl.
• Effect of thinking style and consumption purpose on food choice: A case study with yogurt using a discrete choice experiment and eye-tracking Food Quality and Preference, 2020, v.86, 104025
  SCIE Scopus dColl.
• Exploration of a new consumer test method based on metacognitive certainty Food Quality and Preference, 2020, v.81, 103857
  SCIE Scopus dColl.
• Observed discriminability is more variable than predicted by signal detection theory Food Quality and Preference, 2020, v.79, 103774
  SCIE Scopus dColl.
• Consumer acceptance measurement focusing on a specified sensory attribute of products: Can the attribute-specified degree of satisfaction-difference (DOSD) method replace hedonic scaling? FOOD QUALITY AND PREFERENCE, 2019, v.75, 198-208
  SCIE Scopus dColl.
• Investigation of test performance of the dual reminder A-Not A (DR A-Not A)in comparison to 3-AFC for discriminating samples of drinking water Food Quality and Preference, 2019, v.77, 43-50
  SCIE Scopus dColl.
• ‘감각·소비자과학’이란? 식품과학과 산업, 2019, v.52 no.1, 2-10
  KCI후보 dColl.
• 식품 품질관리를 위한 신호탐지이론(SDT) 감각차이식별분석 이론과 생수 품질관리에의 활용 식품과학과 산업, 2019, v.52 no.1, 20-31
  KCI후보 dColl.
• Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: A signal detection measurement with higher reliability than hedonic scaling Food Quality and Preference, 2018, v.63, 28-37
  SCIE Scopus dColl.
• Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: Comparative and absolute measures of satisfaction based on signal detection theory Food Quality and Preference, 2018, v.68, 167-172
  SCIE Scopus dColl.
• Paired versions of various sensory discrimination forced-choice methods and the same-different area theorem Food Quality and Preference, 2018, v.63, 97-106
  SCIE Scopus dColl.
• Signal detection-based satisfaction measure of the holistic product usage experience with and without the ‘double-faced applicability’ test Food Quality and Preference, 2018, v.68, 40-49
  SCIE Scopus dColl.
• Two-step rating-based ‘double-faced applicability’ test for sensory analysis of spread products as an alternative to descriptive analysis with trained panel Food Research International, 2018, v.105, 250-260
  SCIE Scopus dColl.
• Variation of d ' estimates in two versions of the A-Not A task JOURNAL OF SENSORY STUDIES, 2018, v.33 no.6, e12470
  SCIE Scopus dColl.
• A novel two-step rating-based 'double-faced applicability' test Part 1: Its performance in sample discrimination in comparison to simple one-step applicability rating FOOD QUALITY AND PREFERENCE, 2017, v.56, 189-200
  SCIE Scopus dColl.
• A novel two-step rating-based ‘double-faced applicability’ test. Part 2: Introducing a novel measure of affect magnitude (d′A) for profiling consumers’ product usage experience based on Signal Detection Theory Food Quality and Preference, 2017, v.59, 141-149
  SCIE Scopus dColl.
• Cognitive decision strategies adopted by consumers in reminder difference tests: Influence of the authenticity test Food Research International, 2017, v.97, 265-271
  SCIE Scopus dColl.
• Comparative categorization method: Using 2-AFC strategy in constant-reference duo-trio for discrimination of multiple stimuli from a reference Food Quality and Preference, 2017, v.62, 284-295
  SCIE Scopus dColl.
• Effect of culture on sensory and consumer research: Asian perspectives CURRENT OPINION IN FOOD SCIENCE, 2017, v.15, 22-29
  Scopus dColl.
• Idiographic duo-trio tests using a constant-reference based on preference of each consumer: Sample presentation sequence in difference test can be customized for individual consumers to reduce error FOOD RESEARCH INTERNATIONAL, 2016, v.89, 454-462
  SCIE Scopus dColl.
• Sensory discrimination by consumers of multiple stimuli from a reference: Stimulus configuration in A-Not AR and constant-ref. duo-trio superior to triangle and unspecified tetrad? Food Quality and Preference, 2016, v.47, 10-22
  SCIE Scopus dColl.
• The performance of the dual reference duo-trio (DRDT) method using a balanced-reference mode Food Quality and Preference, 2016, v.48
  SCIE Scopus dColl.
• Unspecified duo-trio tests can be as powerful as the specified 2-AFC: Effects of instructions and familiarization procedures on cognitive decision strategies Food Research International, 2016, v.79, 114-125
  SCIE Scopus dColl.
• A THURSTONIAN MODEL AND STATISTICAL INFERENCE FOR THE 2-ALTERNATIVE CHOICE TEST WITH BOTH TEST PAIRS AND PLACEBO PAIRS JOURNAL OF SENSORY STUDIES, 2015, v.30 no.1, 10-20
  SCIE Scopus dColl.
• Affective discrimination methodology: Determination and use of a consumer-relevant sensory difference for food quality maintenance FOOD RESEARCH INTERNATIONAL, 2015, v.70, 47-54
  SCIE Scopus dColl.
• Consumer context-specific sensory acceptance tests: Effects of a cognitive warm-up on affective product discrimination Food Quality and Preference, 2015, v.41, 163-171
  SCIE Scopus dColl.
• Development of A Consumer-Relevant Lexicon for Testing Kitchen Cleansers Considering Different Product Usage Stages Journal of Sensory Studies, 2015, v.30 no.6, 448-460
  SCIE Scopus dColl.
• Duo-Trio Difference-Preference Test with Two Replications: Use of Psychological Biases for Measuring Meaningful Preference Journal of Sensory Studies, 2015, v.30 no.3, 211-224
  SCIE Scopus dColl.
• Measurement of consumers' sensory discrimination and preference: Efficiency of preference-difference test utilizing the 3-point preference test precedes the same-different test FOOD SCIENCE AND BIOTECHNOLOGY, 2015, v.24 no.4, 1355-1362
  SCIE KCI Scopus dColl.
• Optimal difference test sequence and power for discriminating soups of varying sodium content: DTFM version of dual-reference duo-trio with unspecified tetrad tests Food Research International, 2015, 19 Jun 2015
  SCIE Scopus dColl.
• ESTIMATION OF THURSTONIAN MODELS FOR VARIOUS FORCED-CHOICE SENSORY DISCRIMINATION METHODS AS A FORM OF THE "M plus N" TEST JOURNAL OF SENSORY STUDIES, 2014, v.29 no.5, 325-338
  SCIE Scopus dColl.
• Higher performance of constant-reference duo-trio test incorporating affective reference framing in comparison with triangle test FOOD QUALITY AND PREFERENCE, 2014, v.32, 113-125
  SCIE Scopus dColl.
• Superior performance of constant-saltier-reference DTF and DTFM to same-different tests by consumers for discriminating products varying sodium contents FOOD QUALITY AND PREFERENCE, 2014, v.37, 100-108
  SCIE Scopus dColl.
• [학술지논문] Classifying fat-taste sensitivity with repeated threshold testing and an additive-free emulsion: stability and association with PROP bitterness FOOD RESEARCH INTERNATIONAL, 2026, v.226 no.118074, 0-0
  SCIE
• [학술지논문] Integrated sensory profiling of fresh lettuce varieties: Combining affect magnitude profiling with generalized descriptive analysis FOOD QUALITY AND PREFERENCE, 2026, v.135 no.105694, 0-0
  SCIE
• [학술지논문] Associations between a three-dimensional perception model and emotional responses in ready-to-drink coffee products FOOD QUALITY AND PREFERENCE, 2025, v.133 no.0, 105616-105616
  SCIE
• [학술지논문] Complementary evaluation approaches for sensory acceptance: Monadic liking vs. paired satisfaction in relation to bias sensitivity, data outputs, and consumer segmentation FOOD QUALITY AND PREFERENCE, 2025, v.134 no.0, 105680-105680
  SCIE
• [학술지논문] Defining core science of 'sensory and consumer science': Understanding human sensory perception, foods/materials interaction, and their influence on consumer behavior, health, and well-being FOOD QUALITY AND PREFERENCE, 2025, v.129 no.0, 105492-105492
  SCIE
• [학술지논문] Evolution and Institutionalization of Sensory and Consumer Science in South Korea: Education and Professional Outreach Japanese Journal of Sensory Evaluation, 2025, v.29 no.2, 171-179
• [학술지논문] Improving oral fat sensitivity measurement and evaluating key fat types using a modified signal detection approach and additive-free milk-based emulsions FOOD SCIENCE AND BIOTECHNOLOGY, 2025, v.34 no.15, 3607-3616
  SCIE
• [학술지논문] Characterization and quantification of sensory quality attributes of Korean cucumber varieties based on consumer perception and liking Korean Journal of Food Science and Technology, 2024, v.56 no.6, 763-774
  Scopus
• [학술지논문] Lysolecithin-fatty acid liposomes as novel antibacterial agents to suppress the growth of periodontal Porphyromonas gingivalis FOOD BIOSCIENCE, 2024, v.59 no.1, 104059-104059
  SCIE
• [학술지논문] Oral/taste sensitivity to non-esterified long-chain fatty acids with varying degrees of unsaturation FOOD SCIENCE AND BIOTECHNOLOGY, 2024, v.33 no.3, 599-606
  SCIE
• [학술지논문] Rapid product characterization and discrimination considering consumer satisfaction: A product test using three integrated perceptual dimensions as an alternative to a list of individual attributes FOOD QUALITY AND PREFERENCE, 2024, v.114 no.1105099, 1-10
  SCIE
• [학술지논문] The signal detection expectation profiling method with a two-step rating for guiding product optimization FOOD QUALITY AND PREFERENCE, 2024, v.117 no.105170, 1-14
  SCIE
• [학술지논문] 케어푸드/영양음료 제품 개발을 위한 감각 평가의 활용: 단백질 음료를 중심으로 식품과학과 산업, 2024, v.57 no.1, 11-36
  KCI
• [학술지논문] Comparison of reminder-preference test to difference and preference tests: An affective approach yielding d-prime results for sensory difference and preference FOOD RESEARCH INTERNATIONAL, 2023, v.173 no.113441, 1-10
  SCIE
• [학술지논문] Improving the performance of A-Not A sensory discrimination ratings by modifying sample presentation probability FOOD QUALITY AND PREFERENCE, 2023, v.104 no.104748, 1-10
  SCIE
• [학술지논문] Improving the performance of A-Not AR discrimination test using a sensory panel: Effects of the test protocols on sensory data quality FOOD QUALITY AND PREFERENCE, 2023, v.104 no.0, 1-12
  SCIE
• [학술지논문] Sensory test A-Not A rating signal detection: Panel's sensory learning and stability of decision criteria FOOD RESEARCH INTERNATIONAL, 2023, v.167 no.112592, 1-13
  SCIE
• [학술지논문] The superior performance of the two-step rating-based double-faced applicability (DFA) test to the check-all-that-apply (CATA) question FOOD QUALITY AND PREFERENCE, 2023, v.104 no.104751, 1-13
  SCIE
• [학술지논문] Thurstonian model for the four-interval oddity task FOOD QUALITY AND PREFERENCE, 2023, v.111 no.104999, 1-10
  SCIE
• [학술지논문] Variability of oral/taste sensitivity to fat: An investigation of attribution from detection threshold methods with repeated measurements FOOD RESEARCH INTERNATIONAL, 2023, v.165 no.112432, 1-11
  SCIE
• [학술지논문] An analytical psychometric function for the dual reference duo-trio (DRDT) method FOOD QUALITY AND PREFERENCE, 2022, v.96 no.0, 104418-104418
  SCI
• [학술지논문] Humans possess the ability to discriminate food fat content solely based on retronasal olfaction FOOD QUALITY AND PREFERENCE, 2022, v.96 no.0, 104449-104449
  SCI
• [학술지논문] Reminder-preference test, affective difference-preference test using reference framing with a brand: 1. Sensitivity comparisons with the same-different difference-preference test FOOD RESEARCH INTERNATIONAL, 2022, v.155 no.0, 111065-111065
  SCI
• [학술지논문] The observed variance of d' estimates compared across the 2-AFCR, Triangle, and Tetrad tasks FOOD QUALITY AND PREFERENCE, 2022, v.100 no.0, 104578-104578
  SCI
• [학술지논문] Valorization of Soy Lecithin by Enzyme Cascade Reactions Including a Phospholipase A2, a Fatty Acid Double-Bond Hydratase, and/or a Photoactivated JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2022, v.70 no.35, 10818-10825
  SCI
• [학술지논문] 품질 개선 식품의 시장성 평가를 위한 차이-선호 융합 평가 방법론의 수행력 검증 동아시아식생활학회지, 2022, v.32 no.6, 330-338
  KCI
• [학술지논문] Investigating effects of cognitively evoked situational context on consumer expectations and subsequent consumer satisfaction and sensory evaluation FOOD QUALITY AND PREFERENCE, 2021, v.94 no.0, 104330-104330
  SCI
• [저역서] Discrimination Testing in Sensory Evaluation Wiley, 2024, 342
• [저역서] Discrimination Testing in Sensory Evaluation Wiley, 2024, 342
• [저역서] 재미있는 식품공학의 세계 수학사, 2023, 373
• [학술발표] A modified signal detection approach to measure human sensitivity to key fat types in food emulsion 2025 한국식품과학회 국제학술대회 및 정기총회, 대한민국, 2025-07-03 Pioneering Future Connection in FoodTech, 2025
• [학술발표] Achieving high-fat-like sensory quality in plant-based milk alternatives through emulsion engineering 16th Pangborn Sensory Science Symposium, 미국, 2025-08-20 16th Pangborn Sensory Science Symposium:Connecting Senses and Minds, 2025
• [학술발표] Bitterness Evaluation of Flavonoids Using gLMS and Modified DR A–Not A 2025 (사)한국산업식품공학회 춘계 정기총회 및 학술대회, 대한민국, 여수, 2025-04-25 Future Food Industry: Innovations for a Sustainable Tomorrow, 2025
• [학술발표] Bridging sustainability and consumer satisfaction: Leveraging SDT measurement to optimize sensory attributes of plant-based protein Future Foods Congress 2025, 싱가폴, 2025-06-17 Bridging the future of sustainability and food science, 2025
• [학술발표] Bridging sustainability and consumer satisfaction: Leveraging SDT measurement to optimize sensory attributes of plant-based protein Future Foods Congress 2025, 싱가폴, 2025-06-17 Bridging the future of sustainability and food science, 2025
• [학술발표] Consumer perception and sensory profiling of grape tomato varieties: a dual-method approach using gDA and AMP 2025 한국식품과학회 국제학술대회 및 정기총회, 대한민국, 2025-07-03 Pioneering Future Connection in FoodTech, 2025
• [학술발표] Consumer sensory segmentation in fresh produce: Comparing data preprocessing approaches for scaling effects 2025 한국식품과학회 국제학술대회 및 정기총회, 대한민국, 2025-07-02 Pioneering Future Connection in FoodTech, 2025
• [학술발표] Developing a three-dimensional perception model for understanding consumer sensory perception of readt-to-drink lattes 2025 (사)한국산업식품공학회 춘계 정기총회 및 학술대회, 대한민국, 여수, 2025-04-25 Future Food Industry: Innovations for a Sustainable Tomorrow, 2025
• [학술발표] Dynamic oral sensory experience and consumer acceptance analysis in plant-based, fat-reduced mayonnaise 16th Pangborn Sensory Science Symposium, 미국, 2025-08-20 16th Pangborn Sensory Science Symposium: Connecting Senses and Minds, 2025
• [학술발표] Effect of emulsion system on dynamic sensory perception and consumer preference with different mayonnaise in fat-related composition 2025 한국식품과학회 국제학술대회 및 정기총회, 대한민국, 2025-07-03 Pioneering Future Connection in FoodTech, 2025
• [학술발표] Exploring the Relationship Between Flavonoid Structure and Bitterness Perception Through Integrative Advanced Sensory Evaluation and In Silico Modeling 2025 한국식품과학회 국제학술대회 및 정기총회, 대한민국, 2025-07-02 Pioneering Future Connection in FoodTech, 2025
• [학술발표] Exploring the Relationship Between Flavonoid Structure and Bitterness Perception Through Integrative Advanced Sensory Evaluation and In Silico Modeling 16th Pangborn Sensory Science Symposium, 미국, 2025-08-18 16th Pangborn Sensory Science Symposium:Connecting Senses and Minds, 2025
• [학술발표] Fundamentals of sensory and consumer science and their applications in future foods studies Future Foods Congress 2025, 싱가폴, 2025-06-17 Bridging the future of sustainability and food science, 2025
• [학술발표] Global basic research laboratory for future personalized bio-food design 2025 한국식품과학회 국제학술대회 및 정기총회, 대한민국, 2025-07-03 Pioneering Future Connection in FoodTech, 2025
• [학술발표] How evaluation format and cognitive reflection shape sensory responses in multi-sample testing 2025 한국식품과학회 국제학술대회 및 정기총회, 대한민국, 2025-07-03 Pioneering Future Connection in FoodTech, 2025
• [학술발표] Human bitter sensitivity and its association with dietary intake and oral microbiota 16th Pangborn Sensory Science Symposium, 미국, 2025-08-19 16th Pangborn Sensory Science Symposium: Connecting Senses and Minds, 2025
• [학술발표] Improving the sensory quality of plant-based milk alternatives through fat droplet size modulation toward high-fat perception 2025 한국식품과학회 국제학술대회 및 정기총회, 대한민국, 2025-07-03 Pioneering Future Connection in FoodTech, 2025
• [학술발표] Introducing a three-dimensional perception model using ‘double-faced applicability’ (DFA) approach to explore consumer perception of RTD lattes 16th Pangborn Sensory Science Symposium, 미국, 필라델피아, 2025-08-21 16th Pangborn Sensory Science Symposium: Connecting Senses and Minds, 2025
• [학술발표] Lysolecithin as a Natural Emulsifier for Fat-Reduced and Plant-Based Mayonnaise: Effects on Sensory and Physicochemical Propertie Future Foods Congress 2025, 싱가폴, 2025-06-17 Bridging the future of sustainability and food science, 2025
• [학술발표] Lysolecithin as a Natural Emulsifier for Fat-Reduced and Plant-Based Mayonnaise: Effects on Sensory and Physicochemical Properties Future Foods Congress 2025, 싱가폴, 2025-06-17 Bridging the future of sustainability and food science, 2025
• [학술발표] Multidimensional clustering reveals anatomical and behavioral correlates of bitterness insensitivity beyond PROP 2025 한국식품과학회 국제학술대회 및 정기총회, 대한민국, 2025-07-02 Pioneering Future Connection in FoodTech, 2025
• [학술발표] Optimizing sensory quality of plant-based milk alternatives through fat droplet size modulation toward high-fat perception Future Foods Congress 2025, 싱가폴, 2025-06-17 Bridging the future of sustainability and food science, 2025
• [학술발표] Optimizing sensory quality of plant-based milk alternatives through fat droplet size modulation toward high-fat perception Future Foods Congress 2025, 싱가폴, 2025-06-17 Bridging the future of sustainability and food science, 2025
• [학술발표] Repeated threshold testing enhances fat taste sensitivity classification and reveals its association with PROP responsiveness 2025 한국식품과학회 국제학술대회 및 정기총회, 대한민국, 2025-07-03 Pioneering Future Connection in FoodTech, 2025
• [학술발표] Sweet perceptions: sensory quality and management in foods with alternative sweeteners 2025 한국식품과학회 국제학술대회 및 정기총회, 대한민국, 2025-07-03 Pioneering Future Connection in FoodTech, 2025
• [학술발표] Taste sensitivity, diet, and gut function: exploring the role of bitterness perception 2025 (사)한국산업식품공학회 춘계 정기총회 및 학술대회, 대한민국, 여수, 2025-04-25 Future Food Industry: Innovations for a Sustainable Tomorrow, 2025
• [학술발표] Understanding holistic perceptual dimensions using the double-faced applicability approach and their emotional associations for profiling ready-to-drink latte 2025 한국식품과학회 국제학술대회 및 정기총회, 대한민국, 2025-07-03 Pioneering Future Connection in FoodTech, 2025
• [학술발표] WORKSHOP A: Bridging Asia and Beyond ; Sensory science education and professional development in Korea 16th Pangborn sensory science symposium, 미국, 2025-08-18 16th Pangborn sensory science symposium: Connecting Senses and Minds, 2025
• [학술발표] A study of aroma characterization for herbs: development of a herb-specific aroma wheel and two-step intensity rating 2024 (사)한국산업식품공학회 춘계 정기총회 및 학술대회, 대한민국, 2024-04-26 Connecting Academia with Industry towards Cutting-edge Food Technology, 2024
• [학술발표] Comparisons of consumer acceptance results of six cucumber varieties, and consumer segmentation results derived from the 9-point hedonic scale and the degree of satisfaction-difference method (DOSD) 2024 한국식품과학회 국제학술대회 및 정기총회, 대한민국, 2024-07-03 Quantum Leap in Value-Creating Technology for Future Meta-Food Science, 2024
• [학술발표] Effects of protein sources and alternative sweeteners on sensory profiles of protein beverages 2024 (사)한국산업식품공학회 춘계 정기총회 및 학술대회, 대한민국, 2024-04-26 Connecting Academia with Industry towards Cutting-edge Food Technology, 2024
• [학술발표] Effects of protein sources and alternative sweeteners on sensory properties of protein beverages focusing on static and temporal profiles 2024 한국식품과학회 국제학술대회 및 정기총회, 대한민국, 2024-07-04 Quantum Leap in Value-Creating Technology for Future Meta-Food Science, 2024
• [학술발표] Evaluation of Human Sensitivity to Various Bitter Compound 2024 (사)한국산업식품공학회 추계 정기총회 및 학술대회, 대한민국, 2024-09-26 Greenbio Food Tech for Sustainable Coexistence between the Agriculture and Food Industries, 2024
• [학술발표] Exploring the effectiveness of the degree of satisfaction-difference method for sensory acceptance and consumer segmentation of salad lettuces compared to the 9-point hedonic scale 2024 한국식품과학회 국제학술대회 및 정기총회, 대한민국, 2024-07-04 Quantum Leap in Value-Creating Technology for Future Meta-Food Science, 2024
• [학술발표] Identifying the factors driving consumer satisfaction: A comparison of Korean and European lettuce varieties based on consumer perception 2024 (사)한국산업식품공학회 추계 정기총회 및 학술대회, 대한민국, 2024-09-27 Greenbio Food Tech for Sustainable Coexistence between the Agriculture and Food Industries, 2024
• [학술발표] Investigating valid sensory acceptance and segmentation approaches for lettuce varieties: comparing 9-point hedonic scaling and SDT degree of satisfaction-difference (DOSD) method 2024 (사)한국산업식품공학회 춘계 정기총회 및 학술대회, 대한민국, 2024-04-26 Connecting Academia with Industry towards Cutting-edge Food Technology, 2024
• [학술발표] Modulating fat taste perception in soy milk through droplet size adjustment in relation to fat content 2024 (사)한국산업식품공학회 추계 정기총회 및 학술대회, 대한민국, 2024-09-26 Greenbio Food Tech for Sustainable Coexistence between the Agriculture and Food Industries, 2024
• [학술발표] Understanding consumer perception and differentiation of cucumber by using Affect Magnitude Profiling and generalized descriptive analysis 2024 한국식품과학회 국제학술대회 및 정기총회, 대한민국, 2024-07-04 Quantum Leap in Value-Creating Technology for Future Meta-Food Science, 2024
• [학술발표] Understanding consumer sensory perception and satisfaction structure of various salad lettuce varieties using machine learning (random forest) 2024 한국식품과학회 국제학술대회 및 정기총회, 대한민국, 2024-07-04 Quantum Leap in Value-Creating Technology for Future Meta-Food Science, 2024
• [학술발표] Understanding consumer sensory perception of fresh products using Affect Magnitude Profiling (AMP) method: A case study of cucumber varieties 2024 (사)한국산업식품공학회 춘계 정기총회 및 학술대회, 대한민국, 2024-04-26 Connecting Academia with Industry towards Cutting-edge Food Technology, 2024
• [학술발표] A new approach to effectively identify consumer-relevant key product attributes: the signal detection expectation profiling method 2023 (사)한국산업식품공학회 추계 정기총회 및 학술대회, 대한민국, 2023-11-07 Unleashing Innovation in Food Technology and Industry, 2023
• [학술발표] A study on consumer perception and differentiation of varieties of cucumber by using the Affect Magnitude Profiling method and a generalized Descriptive Analysis 2023 KFN International Symposium and Annual Meeting, 대한민국, 2023-10-19 Sustainable Food System for a Healthy & Value-Oriented Life, 2023
• [학술발표] Advancing the SDT sensitivity measurement to fat: optimizing the descending block DR A-Not A method by studying the effects of the different NEFA with varying chain lengths dissolved in different vehicles Pangborn 2023: 15th Pangborn Sensory Science Symposium, 프랑스, Nantes, 2023-08-21 Meeting new challenges in a changing world, 2023
• [학술발표] Comparisons of consumer acceptance results of six varieties of cucumber obtained from the 9-point hedonic scale and the degree of satisfaction-difference method 2023 KFN International Symposium and Annual Meeting, 대한민국, 2023-10-19 Sustainable Food System for a Healthy & Value-Oriented Life, 2023
• [학술발표] Developing an aroma wheel and an aroma intensity measurement using SDT d'Rec index for sensory quality research of herbs 2023 KoSFoST International Symposium and Annual Meeting, 대한민국, 제주도, 2023-06-29 Sustainable Food Innovation: A Bridge to the Future for All, 2023
• [학술발표] Development of a new comparative sensory profiling test to build a predictive model for consumer satisfaction with innovative food product 15th Pangborn Sensory Science Symposium, 프랑스, Nantes, 2023-08-22 Meeting new challenges in a changing world, 2023
• [학술발표] Development of a new comparative sensory profiling test to build a predictive model for consumer satisfaction with innovative food product Pangborn 2023: 15th Pangborn Sensory Science Symposium, 프랑스, Nantes, 2023-08-23 Meeting new challenges in a changing world, 2023
• [학술발표] Development of a novel Affect Magnitude Profiling (AMP) methodology as a rapid consumer perception analysis for fruits/vegetables and its performance comparison with a generalized Quantitative Descriptive Analysis (gQDA) Pangborn 2023: 15th Pangborn Sensory Science Symposium, 프랑스, Nantes, 2023-08-21 Meeting new challenges in a changing world, 2023
• [학술발표] Development of methodologies for studying sensory and emotional characteristics of herb aroma Pangborn 2023: 15th Pangborn Sensory Science Symposium, 프랑스, Nantes, 2023-08-21 Meeting new challenges in a changing world, 2023
• [학술발표] Differences in detection thresholds between hypersenssitive and hyposensitive groups for three different fatty stimuli 2023 (사)한국산업식품공학회 추계 정기총회 및 학술대회, 대한민국, 2023-11-07 Unleashing Innovation in Food Technology and Industry, 2023
• [학술발표] Effects of diminishing anxiety from sniffing the aroma of lavender, rosemary, and shiny mint harvested in Namwon 2023 KoSFoST International Symposium and Annual Meeting, 대한민국, 제주도, 2023-06-29 Sustainable Food Innovation: A Bridge to the Future for All, 2023
• [학술발표] Exploring sensory attributes and consumer liking: A comparative analysis of five cucumber varieties using AMP, gDA, and hedonic liking 2023 (사)한국산업식품공학회 추계 정기총회 및 학술대회, 대한민국, 2023-11-07 Unleashing Innovation in Food Technology and Industry, 2023
• [학술발표] Optimizing hunam sensitivity measurement to taste modalities based on applied sensory psychophysics 2023 KFN International Symposium and Annual Meeting, 대한민국, 2023-10-19 Sustainable Food System for a Healthy & Value-Oriented Life, 2023
• [학술발표] Optimizing sensory profiling techniques for herb: development of a herb aroma wheel and a signal detection measurement in terms of d'REC index. 2023년도 춘계 정기총회 및 학술대회, 대한민국, 강릉, 2023-04-28 Next Level of Food Industry: Translation of Tailored Food to Our Diet, 2023
• [학술발표] Optimizing the double-faced applicability test methodology for various business purposes:Quantifying product attributes to bulid a predictive model for consumer satisfaction 2023 한국식품과학회 국제학술대회 및 정기총회, 대한민국, 2023-06-29 Sustainable Food Innovation: A Bridge to the Future for All, 2023
• [학술발표] Optimizing the double-faced applicability test methodology for various business purposes:Quantifying product attributes to bulid a predictive model for consumer satisfaction 2023 한국식품과학회 국제학술대회 및 정기총회, 대한민국, 2023-06-29 Sustainable Food Innovation: A Bridge to the Future for All, 2023
• [학술발표] Sensory characterizations of various cultivars of tangerine and tangor using gerenalized descriptive analysis and electronic nose analysis 2023 한국식품과학회 국제학술대회 및 정기총회, 대한민국, 2023-06-29 Sustainable Food Innovation: A Bridge to the Future for All, 2023
• [학술발표] Validation of three perceptual dimensions using the double-faced applicability approach and its relationship with consumer satisfaction 2023 KFN International Symposium and Annual Meeting, 대한민국, 2023-10-19 Sustainable Food System for a Healthy & Value-Oriented Life, 2023
• [학술발표] 다양한 상추 품종의 감각품질 특성 및 기호도 분석과 활용 2023 (사)한국산업식품공학회 추계 정기총회 및 학술대회, 대한민국, 2023-11-07 Unleashing Innovation in Food Technology and Industry, 2023
• [학술발표] A new comparative sensory profiling test for food innovation: improving the effectiveness of building a predictive model for consumer satisfaction 2022년도 추계 정기총회 및 학술대회, 대한민국, 제주도, 2022-11-09 Food technologies for shared planet, 2022
• [학술발표] Association of individual oral fatty acid detection threshold and sweetness, bitterness, and PROP sensitivity 2022년도 추계 정기총회 및 학술대회, 대한민국, 제주도, 2022-11-09 Food technologies for shared planet, 2022
• [학술발표] Effects of a pre-session of subjects' tasting coffee products, on subjects behavior measures studied by a discrete choice experiment with eye-tracking using ready-to-drink coffee packages 14th Pangborn Sensory Science Symposium , 네델란드, 2021-08-09 Sustainable Sensory Science, 2021
• [학술발표] Introducing the three-dimensional double-faced perception model to analyse consumer perception in relation with the product satisfaction of ready-to-drink coffee products SenseAsia 2021, 네델란드, 2021-12-05 The 4th Asian Sensory and Consumer Research Symposium, 2021
• [학술발표] Investigating effects of cognitively evoked situational contexts on consumer expectation measured by adopting a two-step rating-based 'double-faced applicability' test and its d'A profile 14th Pangborn Sensory Science Symposium , 네델란드, 2021-08-09 Sustainable Sensory Science, 2021
• [학술발표] Investigating effects of different test instruction (positive and negative) and descriptor condition (high-end and low-end) on sensory profiling results using two product types – soy sauce and mayonnaise SenseAsia 2021, 네델란드, 2021-12-05 The 4th Asian Sensory and Consumer Research Symposium, 2021
• [학술발표] Investigating flavour perception and discrimination between low-fat milk samples varying fat contents using Dual Reminder A-Not A method based on signal detection theory 14th Pangborn Sensory Science Symposium , 네델란드, 2021-08-09 Sustainable Sensory Science, 2021
• [학술발표] Investigating optimal experimental design for applying A-Not A with reminder discrimination method: how to stabilize reference (A) recognition and improve difference (Not A) identification? 14th Pangborn Sensory Science Symposium , 네델란드, 2021-08-09 Sustainable Sensory Science, 2021
• [학술발표] Optimizing in-house sensory discrimination procedures using A-Not A with reminder (A-Not AR) test design Part II: Effects of familiarization procedure for the reference presentation probability SenseAsia 2021, 네델란드, 2021-12-05 The 4th Asian Sensory and Consumer Research Symposium, 2021
• [학술발표] Optimizing in-house sensory discrimination procedures using Signal Detection Theory (SDT) A-Not A and A-Not A with reminder (A-Not AR) test design Part I: Effects of reference presentation probability and use of a quality measure, recognition d' (d'Rec) SenseAsia 2021, 네델란드, 2021-12-05 The 4th Asian Sensory and Consumer Research Symposium, 2021
• [학술발표] Studying consumer perception of ready-to-drink coffee products using two-step rating-based ‘double-faced applicability’ test: Part 1. comparison of its performance of product discrimination and characterization with check-all-that-apply (CATA) question 14th Pangborn Sensory Science Symposium , 네델란드, 2021-08-09 Sustainable Sensory Science, 2021
• [학술발표] Studying consumer perception of ready-to-drink coffee products using two-step rating-based ‘double-faced-applicability’ test: Part 2. validation of three-dimensional perception model and its relationships with overall sensory satisfaction 14th Pangborn Sensory Science Symposium , 네델란드, 2021-08-09 Sustainable Sensory Science, 2021

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