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H

Hye-Seong Lee

ewha womans university

22H指数
69论文数
1.3K被引数
收录论文 55
发表时间
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Classifying fat-taste sensitivity with repeated threshold testing and an additive-free emulsion: stability and association with PROP bitterness采用重复阈值测试和无添加剂乳液对脂肪味敏感度进行分类：稳定性及其与PROP苦味的关联
errFood Research International
IF8
err2025-12-15
err0
errOAAI
errJi-Yun Hong; Seo-Jung Noh; Ji-Yun Yang; Myoung-Ji Kim; Jin-Byung Park; Hye-Seong Lee
err分享
err收藏
Integrated sensory profiling of fresh lettuce varieties: Combining affect magnitude profiling with generalized descriptive analysis新鲜生菜品种的综合感官分析：结合影响程度分析和广义描述性分析
errFood Quality and Preference
IF4.9
err2025-09-09
err0
PREAI
errJi-Na Kim; Bo-Hyun Yun; Yeon-Joo Lee; Yoon-Ah Jang; Hye-Seong Lee
err分享
err收藏
Improving oral fat sensitivity measurement and evaluating key fat types using a modified signal detection approach and additive-free milk-based emulsions改进口腔脂肪敏感性测量方法，并使用改良的信号检测方法及无添加剂的乳基乳液评估关键脂肪类型
errFOOD SCIENCE AND BIOTECHNOLOGY
IF0
err2025-09-01
err0
PREAI
errYang, Ji-Yun; Park, Jin-Byung; Lee, Hye-Seong
err分享
err收藏
Complementary evaluation approaches for sensory acceptance: Monadic liking vs. paired satisfaction in relation to bias sensitivity, data outputs, and consumer segmentation感官接受度的互补性评估方法：单独立项喜好度与配对满意度在偏差敏感性、数据输出及消费者细分方面的比较
errFood Quality and Preference
IF4.9
err2025-08-23
err0
PREAI
errYeon-Joo Lee; Hyun-Jin Lim; Hye-Seong Lee
err分享
err收藏
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定义“感官与消费者科学”的核心科学：理解人类感官感知、食品/材料相互作用，以及它们对消费者行为、健康和福祉的影响
errFOOD QUALITY AND PREFERENCE
IF4.9
err2025-06-13
err1
PREAI
errLee, Hye-Seong
err分享
err收藏
Associations between a three-dimensional perception model and emotional responses in ready-to-drink coffee products三维感知模型与即饮咖啡产品情感反应之间的关联
errFood Quality and Preference
IF4.9
err2025-06-13
err0
PREAI
errYe-Jin Lee; Hye-Seong Lee
err分享
err收藏
The signal detection expectation profiling method with a two-step rating for guiding product optimization
errFOOD QUALITY AND PREFERENCE
IF4.9
err2024-08-01
err0
PREAI
errLee, Yeon-Joo; van Hout, Danielle; Lee, Hye-Seong
err分享
err收藏
Lysolecithin-fatty acid liposomes as novel antibacterial agents to suppress the growth of periodontal Porphyromonas gingivalis
errFOOD BIOSCIENCE
IF5.9
err2024-06-01
err0
PREAI
errLee, Jeong-Hoo; Lee, Hyo-Ran; Park, Yeeun; Lee, Hye-Seong; Hwang, Jiyoung; Lee, Gyuwhan; Kim, Hye-Sung; Hwang, Inseong; Park, Jin-Byung
err分享
err收藏
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
errFOOD QUALITY AND PREFERENCE
IF4.9
err2024-05-01
err1
PREAI
errLee, Ye-Jin; Kim, Ji-Na; Lee, Hye-Seong
err分享
err收藏
Comparison of reminder-preference test to difference and preference tests: An affective approach yielding d-prime results for sensory difference and preference
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-11-01
err2
PREAI
errKim, Min -A; Kim, Myung-Shin; Lee, Ye-Jin; Lee, Hye-Seong
err分享
err收藏
Thurstonian model for the four-interval oddity task
errFOOD QUALITY AND PREFERENCE
IF4.9
err2023-10-01
err0
PREAI
errBi, Jian; Lee, Hye-Seong; O'Mahony, Michael
err分享
err收藏
Sensory test A-Not A rating signal detection: Panel's sensory learning and stability of decision criteria
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-05-01
err5
PREAI
errChoi, Eun-Sil; Lee, Ha-Lim; Kwon, Bo-Kyoung; Kim, Min-A; Lee, Hye-Seong
err分享
err收藏
Variability of oral/taste sensitivity to fat: An investigation of attribution from detection threshold methods with repeated measurements
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-03-01
err4
PREAI
errChoi, Ju-Won; Hong, Ji-Yun; Park, Jin-Byung; Lee, Hye-Seong
err分享
err收藏
Improving the performance of A-Not AR discrimination test using a sensory panel: Effects of the test protocols on sensory data quality
errFOOD QUALITY AND PREFERENCE
IF4.9
err2023-03-01
err6
PREAI
errLee, Ha-Lim; van Hout, Danielle; Lee, Hye-Seong
err分享
err收藏
The superior performance of the two-step rating-based double-faced applicability (DFA) test to the check-all-that-apply (CATA) question
errFOOD QUALITY AND PREFERENCE
IF4.9
err2023-03-01
err3
PREAI
errLee, Ye-Jin; Kim, Min -A; Lee, Hye-Seong
err分享
err收藏
Improving the performance of A-Not A sensory discrimination ratings by modifying sample presentation probability通过修改样本呈现概率来提高A-非A感官辨别等级的性能
errFOOD QUALITY AND PREFERENCE
IF4.9
err2023-03-01
err7
PREAI
errChoi, Eun-Sil; van Hout, Danielle; Lee, Hye-Seong
err分享
err收藏
Valorization of Soy Lecithin by Enzyme Cascade Reactions Including a Phospholipase A2, a Fatty Acid Double-Bond Hydratase, and/or a Photoactivated
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2022-08-24
err6
PREAI
errLee, Hyo-Ran; Kwon, Seung-Yeon; Choi, Su-Ah; Lee, Jeong-Hoo; Lee, Hye-Seong; Park, Jin-Byung
err分享
err收藏
Reminder-preference test, affective difference-preference test using reference framing with a brand: 1. Sensitivity comparisons with the same-different difference-preference test
errFOOD RESEARCH INTERNATIONAL
IF8
err2022-05-01
err6
PREAI
errKim, Min-A; Lee, Ye-Jin; Kim, Myung-Shin; Lee, Hye-Seong
err分享
err收藏
An analytical psychometric function for the dual reference duo-trio (DRDT) method双重参考duo-trio (DRDT) 方法的分析心理测量功能
errFOOD QUALITY AND PREFERENCE
IF4.9
err2022-03-01
err1
PREAI
errBi, Jian; Lee, Hye-Seong; O'Mahony, Michael
err分享
err收藏
Humans possess the ability to discriminate food fat content solely based on retronasal olfaction
errFOOD QUALITY AND PREFERENCE
IF4.9
err2022-03-01
err16
errOAAI
errPirc, Matjaz; Maas, Pim; De Graaf, Kees; Lee, Hye-Seong; Boesveldt, Sanne
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
G
Gastón Ares
H 指数: 83 · 论文数: 505
J
Ji‐Ho Park
H 指数: 58 · 论文数: 355
S
Sanne Boesveldt
H 指数: 44 · 论文数: 173
P
Per B. Brockhoff
H 指数: 41 · 论文数: 183
H
Hyun Koo Kim
H 指数: 36 · 论文数: 399
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