Park HJ, Ko JM, Lim JY, Hong JH. 2019. American consumers’ perception and acceptance of an ethnic food with strong flavor: A case study of Kimchi with varying levels of red peppe and fish sauce. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.10106 |
Shim HK, Lee CL, Valentin D, Hong JH. 2019. How a combination of two contradicting concepts is represented: The representation of premium instant noodles and premium yogurt by different age groups. Food Research International. 125. https://doi.org/10.1016/j.foodres.2019.108506 |
Park HW, Kim YC, Jang SH, Hong JH. 2018. Comparison of sensory perception and verbal expression of Korean Kimchi stews between Chinese consumers and Korean trained panelists. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.9156. |
Choe SY, Hong JH. 2018. Can information positively influence familiarity and acceptance of a novel ethnic food? A case study of Korean traditional foods for Malaysian consumers. Journal of Sensory Studies. 2018;33:e12327. https://doi.org/10. 1111/joss.12327 |
Kim SH, Petard N, Hong JH. 2018. What is lost in translation: A cross-cultural study to compare the concept of nuttiness and its perception in soymilk among Korean, Chinese, and Western groups. Food Research International, 105, 970-981 |
Park HW, Kim MJ, Seo SW, Yoo SH, Hong JH. 2017. Relative sweetness and sweetness quality of xylobiose. Food Science and Biotechnology. 26, 689-696. |
Park HJ, Ko JM, Jang SH, Hong JH. 2017. Comparison of consumer perception and liking of bulgogi marinade sauces between Korea and Japan using flash profiling. Food Science and Biotechnology. 26, 427-434 |
Kim MJ, Yoo SH, Kim Y, Hong JH. 2016. Relative sweetness and sweetness quality of phyllodulcin [(3R)-8-Hydroxy-3-(3-hydroxy-4-methoxyphyeny)-3,4-dihydro-1H-isochromen-1-one]. Food Science and Biotechnology. 25(4), 1065-1072 |
Jang SH, Kim MJ, Lim J, and Hong JH. 2016. Cross-cultural comparison of consumer acceptability of kimchi with different degree of fermentation. Journal of Sensory Studies. 31, 124-134 |
HW Park, JH Hong. 2019. Effect of information on consumers’ sensory perception and liking of natural alternative sweeteners in a soy milk system. Journal of the East Asian Society of Dietary Life. 28(6). 419-431 |
HJ Park, HK Shim, SJ Chang, and JH Hong. 2017. Acceptance of Korean menu items and its association with a degree of food neophobia among South-east Asian Muslim consumers in Korea. Journal of Korean Society of Food Culture. 32(3): 175-184 |
Kim MJ, Kang BW, Kim JW, Lee MY, Chung SJ, Hong JH. 2017. The effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sauce for fried pork cutlets. Korean Journal of Food Science and Technology. 49(1): 72-79 |
Ko JM, Oh SW, Hong JH. 2016. Sensory drivers of sliced raw fish in Korea: Case study on flounder (Paralichthys olivaceus) and rockfish (Sebastes schlegeli). Journal of Korean Society of Food Science and Nutrition. 45(8), 1192-1201 |
Kim HJ, SJ Chung, Kim MR, Hong JH. 2016. Sensory characteristics of chilled buckwhet noodle soup (mulnaengmyun). Journal of Korean Society of Food Culture. 31(5). 506-514 |