177 results on '"Lee, Hye-Seong"'
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2. The signal detection expectation profiling method with a two-step rating for guiding product optimization
3. Lysolecithin-fatty acid liposomes as novel antibacterial agents to suppress the growth of periodontal Porphyromonas gingivalis
4. 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
5. Comparison of reminder-preference test to difference and preference tests: An affective approach yielding d-prime results for sensory difference and preference
6. Thurstonian model for the four-interval oddity task
7. Sensory test A-Not A rating signal detection: Panel’s sensory learning and stability of decision criteria
8. Variability of oral/taste sensitivity to fat: An investigation of attribution from detection threshold methods with repeated measurements
9. Reminder–preference test, affective difference-preference test using reference framing with a brand: 1. Sensitivity comparisons with the same–different difference–preference test
10. Investigation of human flavor perception and discrimination of the fat content in food using DR A-Not A and 3-AFC methods
11. Oral/taste sensitivity to non-esterified long-chain fatty acids with varying degrees of unsaturation
12. The superior performance of the two-step rating-based double-faced applicability (DFA) test to the check-all-that-apply (CATA) question
13. Improving the performance of A-Not A sensory discrimination ratings by modifying sample presentation probability
14. Improving the performance of A-Not AR discrimination test using a sensory panel: Effects of the test protocols on sensory data quality
15. Performance of the Difference-Preference Test for Marketability Evaluation of Reformulated Food Product
16. RetroFAT
17. Valorization of Soy Lecithin by Enzyme Cascade Reactions Including a Phospholipase A2, a Fatty Acid Double-Bond Hydratase, and/or a Photoactivated Decarboxylase
18. Measurement of consumers’ sensory discrimination and preference: Efficiency of preference-difference test utilizing the 3-point preference test precedes the same-different test
19. Humans possess the ability to discriminate food fat content solely based on retronasal olfaction
20. An analytical psychometric function for the dual reference duo-trio (DRDT) method
21. Investigating effects of cognitively evoked situational context on consumer expectations and subsequent consumer satisfaction and sensory evaluation
22. Psychological positioning of bottled tea products: A comparison between two Kansei profiling techniques
23. Humans possess the ability to discriminate food fat content solely based on retronasal olfaction
24. Effect of thinking style and consumption purpose on food choice: A case study with yogurt using a discrete choice experiment and eye-tracking
25. Exploration of a new consumer test method based on metacognitive certainty
26. Confirmation of odd sample bias in triadic design preference tests with a no-preference option, using confusable stimuli, and a solution
27. 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
28. Consumer acceptance measurement focusing on a specified sensory attribute of products: Can the attribute-specified degree of satisfaction-difference (DOSD) method replace hedonic scaling?
29. Signal detection-based satisfaction measure of the holistic product usage experience with and without the ‘double-faced applicability’ test
30. Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: Comparative and absolute measures of satisfaction based on signal detection theory
31. Two-step rating-based ‘double-faced applicability’ test for sensory analysis of spread products as an alternative to descriptive analysis with trained panel
32. Photothermally Amplified Therapeutic Liposomes for Effective Combination Treatment of Cancer
33. Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: A signal detection measurement with higher reliability than hedonic scaling
34. Paired versions of various sensory discrimination forced-choice methods and the same-different area theorem
35. Comparative categorization method: Using 2-AFC strategy in constant-reference duo-trio for discrimination of multiple stimuli from a reference
36. 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
37. Effect of culture on sensory and consumer research: Asian perspectives
38. 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
39. Liposomal Indocyanine Green for Enhanced Photothermal Therapy
40. 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
41. Photothermally Amplified Therapeutic Liposomes for Effective Combination Treatment of Cancer
42. The performance of the dual reference duo-trio (DRDT) method using a balanced-reference mode
43. 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?
44. Unspecified duo–trio tests can be as powerful as the specified 2-AFC: Effects of instructions and familiarization procedures on cognitive decision strategies
45. Development of A Consumer-Relevant Lexicon for Testing Kitchen Cleansers Considering Different Product Usage Stages
46. Duo-Trio Difference-Preference Test with Two Replications: Use of Psychological Biases for Measuring Meaningful Preference
47. Consumer context-specific sensory acceptance tests: Effects of a cognitive warm-up on affective product discrimination
48. Affective discrimination methodology: Determination and use of a consumer-relevant sensory difference for food quality maintenance
49. A Thurstonian Model and Statistical Inference for the 2‐Alternative Choice Test with Both Test Pairs and Placebo Pairs
50. Superior performance of constant-saltier-reference DTF and DTFM to same-different tests by consumers for discriminating products varying sodium contents
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