Zobrazeno 1 - 10
of 96
pro vyhledávání: '"Han Sub Kwak"'
Publikováno v:
Foods, Vol 13, Iss 17, p 2853 (2024)
Preference mapping (PM), which integrates consumer and descriptive analysis (DA) data to identify attributes that drive consumer liking, is widely employed for product optimization. However, a limited group of trained panelists cannot fully represent
Externí odkaz:
https://doaj.org/article/759b4e02be954498bcb13fcf1b806645
Publikováno v:
Foods, Vol 13, Iss 7, p 1012 (2024)
Auditory distractions can impair the sensory evaluation of food; however, the specific impact of airplane cabin noise on the sensory perception of in-flight meals remains poorly studied. Here, we investigated the effects of airplane cabin noise on th
Externí odkaz:
https://doaj.org/article/8997572cc0e34210b40b4ee5288a14e9
Publikováno v:
Foods, Vol 12, Iss 18, p 3493 (2023)
Neuroimaging studies using electroencephalography (EEG) have been crucial in uncovering brain activity in sensory perception, emotion regulation, and decision-making. Despite tea’s global popularity, its temperature-related neural basis remains und
Externí odkaz:
https://doaj.org/article/d2ca3a24ed5047659a1f910819f47598
Publikováno v:
Foods, Vol 12, Iss 8, p 1579 (2023)
Consumer-oriented rapid profiling methodologies, including free-choice profiling (FCP) and polarized sensory positioning (PSP), have been studied in recent decades, highlighting alternative aspects of conventional descriptive analysis (DA). In the pr
Externí odkaz:
https://doaj.org/article/b1f7a6ba4beb480c829e3e4f594f1359
Publikováno v:
Foods, Vol 11, Iss 16, p 2512 (2022)
Three different types of typical Korean foods were studied to investigate the effect of monosodium glutamate (MSG) on the sensory characteristics and hedonic perception of sodium- or sugar-reduced samples. The first consumer test (n = 300) was conduc
Externí odkaz:
https://doaj.org/article/dce9951712244637af532a0e99e293dc
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
The characteristics of wheat malt, wort, and beer from two Korean wheat varieties (Keumkang and Anzunbaengi; KM and AM, respectively) were compared to those of two commercial wheat malt controls from the USA and Germany (UM and GM), to examine the fe
Externí odkaz:
https://doaj.org/article/103b233be1fe4daebba531290c7b4f3b
Publikováno v:
Antioxidants, Vol 11, Iss 4, p 669 (2022)
In age-related macular degeneration, N-retinylidene-N-retinylethanolamine (A2E) accumulates in retinal pigment epithelium (RPE) cells and generates oxidative stress, which further induces cell death. Polyphenols are well known for their antioxidant a
Externí odkaz:
https://doaj.org/article/21b0fea04be6400aac02f69f030af18a
Publikováno v:
Journal of Food Quality, Vol 2020 (2020)
The physicochemical, microbial, and antioxidant properties of a Korean wheat variety (Jokyoung) were measured according to milling yield (60–90%) by adding fractions from millstreams. As the milling yield increased, the wheat flour showed low quali
Externí odkaz:
https://doaj.org/article/846ef42723794d95aa8be0716fe9142c
Publikováno v:
Foods, Vol 10, Iss 8, p 1895 (2021)
This study aimed to compare a variant of the check-all-that-apply (CATA) method, CATA with just-about-right (JAR) scales (CATA-JAR), with the CATA and rate-all-that-apply (RATA) methods for evaluating 12 Korean traditional rice wines (yakju). All con
Externí odkaz:
https://doaj.org/article/1e6eeea27fe24f01b2e7bfd80b654b60
Publikováno v:
Foods, Vol 10, Iss 8, p 1958 (2021)
This study investigated purified water from four different filter types for removing minerals, anions, and volatile organic compounds (VOCs), and affecting sensory perception and consumer acceptability. Ultrafiltration (UF), CSM-ultrafiltration (CU),
Externí odkaz:
https://doaj.org/article/15ec6dbb27d74a4cb859b80b29e87cb4