| Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors L Chung, SJ Chung, JY Kim, KO Kim, M O’Mahony, Z Vickers, SM Cha, ... Food Quality and Preference 26 (1), 105-118, 2012 | 97 | 2012 |
| Application of GPA and PLSR in correlating sensory and chemical data sets SJ Chung, H Heymann, IU Grün Food Quality and Preference 14 (5-6), 485-495, 2003 | 75 | 2003 |
| Development of sample preparation, presentation procedure and sensory descriptive analysis of green tea SM Lee, SEOJIN CHUNG, OKHEE LEE, HYES LEE, YK KIM, KOK KIM Journal of sensory studies 23 (4), 450-467, 2008 | 73 | 2008 |
| Effect of Familiarity on a Cross‐Cultural Acceptance of a Sweet Ethnic Food: A Case Study with Korean Traditional Cookie (Yackwa) JH Hong, HS Park, SJ Chung, L Chung, SM Cha, S Lê, KO Kim Journal of Sensory Studies 29 (2), 110-125, 2014 | 69 | 2014 |
| Sensory Characteristics and Cross‐Cultural Consumer Acceptability of Bulgogi (Korean Traditional Barbecued Beef) JH Hong, EK Yoon, SJ Chung, L Chung, SM Cha, M O’mahony, Z Vickers, ... Journal of food science 76 (5), S306-S313, 2011 | 69 | 2011 |
| Relative sweetness and sensory characteristics of bulk and intense sweeteners MJ Gwak, SJ Chung, YJ Kim, CS Lim Food Science and Biotechnology 21, 889-894, 2012 | 65 | 2012 |
| Cross‐cultural comparisons among the sensory characteristics of fermented soybean using Korean and Japanese descriptive analysis panels L Chung, SJ Chung Journal of Food Science 72 (9), S676-S688, 2007 | 65 | 2007 |
| Effect of sensory characteristics and non‐sensory factors on consumer liking of various canned tea products HY Cho, SJ Chung, HS Kim, KOK Kim Journal of food science 70 (8), s532-s538, 2005 | 60 | 2005 |
| Influence of sweetness on the sensory-specific satiety and long-term acceptability of tea SJ Chung, Z Vickers Food Quality and Preference 18 (2), 256-264, 2007 | 54 | 2007 |
| Temporal release of flavor compounds from low‐fat and high‐fat ice cream during eating SJ Chung, H Heymann, IU Grün Journal of Food Science 68 (6), 2150-2156, 2003 | 54 | 2003 |
| Development of a defatted mustard meal-based composite film and its application to smoked salmon to retard lipid oxidation IH Kim, HJ Yang, BS Noh, SJ Chung, SC Min Food Chemistry 133 (4), 1501-1509, 2012 | 50 | 2012 |
| Long-term acceptability and choice of teas differing in sweetness SJ Chung, Z Vickers Food Quality and Preference 18 (7), 963-974, 2007 | 46 | 2007 |
| Effects of milk type and consumer factors on the acceptance of milk among Korean female consumers SJ Chung Journal of food science 74 (6), S286-S295, 2009 | 44 | 2009 |
| Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce SY Jeong, SJ Chung, DS Suh, BC Suh, KO Kim Journal of food science 69 (8), S319-S325, 2004 | 43 | 2004 |
| Understanding the sensory characteristics of various types of milk using descriptive analysis and electronic nose SJ Chung, CR Lim, BS Noh Korean Journal of Food Science and Technology 40 (1), 47-55, 2008 | 42 | 2008 |
| Identifying the drivers of liking by investigating the reasons for (dis) liking using CATA in cross‐cultural context: a case study on barbecue sauce JH Choi, MJ Gwak, SJ Chung, KO Kim, M O'Mahony, R Ishii, YW Bae Journal of the Science of Food and Agriculture 95 (8), 1613-1625, 2015 | 35 | 2015 |
| A cross-cultural study of acceptability and food pairing for hot sauces HJ Kim, SJ Chung, KO Kim, B Nielsen, R Ishii, M O'Mahony Appetite 123, 306-316, 2018 | 34 | 2018 |
| Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems J Choi, S Chung Food Research International 74, 168-176, 2015 | 32 | 2015 |
| Physico-chemical and sensory properties of commercial Korean traditional soy sauce of mass-produced vs. small scale farm produced in the Gyeonggi area NS Choi, SJ Chung, JY Choi, HW Kim, JJ Cho The Korean Journal of Food and Nutrition 26 (3), 553-564, 2013 | 32 | 2013 |
| The Sensory Interactions of Organic Acids and Various Flavors in Ramen Soup Systems MW Kang, SJ Chung, HS Lee, Y Kim, KO Kim Journal of food science 72 (9), S639-S647, 2007 | 32 | 2007 |
