Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction—Gas Ch...

por Heo, JeongAe, Adhikari, Koushik, Choi, Kap Seong, Lee, Jeehyun
Publicado 2020

Comparison of Sensory Profiling by Descriptive Analysis, Free-Choice Profiling, and Polarized Sensory Positioning on Bottled Water

por Heo, JeongAe, Kim, Sang Sook, Kim, Mi-Ran, Kwak, Han Sub
Publicado 2023

Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method

por Heo, JeongAe, Choi, Kap Seong, Wang, Shangci, Adhikari, Koushik, Lee, Jeehyun
Publicado 2019

Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use test

por Park, Seyeong, Heo, JeongAe, Oh, Jungmin, Chung, Seo-Jin, Sub Kwak, Han
Publicado 2023

Physicochemical Properties and Drivers of Liking and Disliking for Cooked Rice Containing Various Types of Processed Whole Wheat

por Lee, Da-Been, Kim, Mi-Ran, Heo, Jeong-Ae, Byeon, Yang-Soo, Kim, Sang-Sook
Publicado 2021

Effect of Filter Types on Physicochemical Properties, Volatile Compounds, and Sensory Evaluations of Purified Water by Point-of-Use Water Treatment

por Kim, Mi-Ran, Heo, JeongAe, Kim, Sang Sook, Shin, Eui-Cheol, Boo, Chang Guk, Kwak, Han Sub
Publicado 2021

Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties

por Byeon, Yang Soo, Heo, JeongAe, Park, Kwon, Chin, Young-Wook, Hong, Sang-pil, Lim, Sang-Dong, Kim, Sang Sook
Publicado 2023

Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers

por Heo, JeongAe, Kwak, Han Sub, Kim, Miran, Kim, Jae-Ho, Baek, Hyung Hee, Shin, Hyukjin, Lee, Young-seung, Lee, Sanghyeok, Kim, Sang Sook
Publicado 2020