All Stories

  1. Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

    Article • Journal of Food Quality, January 2018, Hindawi Publishing Corporation

    Yoonhwa Jeong

  2. Effect of Water Roux Starter (Tangzhong) on Texture and Consumer Acceptance of Rice Pan Bread

    Article • Journal of Texture Studies, July 2016, Wiley

    Yoonhwa Jeong

  3. Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit

    Article • Journal of the Institute of Brewing, September 2015, Wiley

    Yoonhwa Jeong

  4. Different or similar? Acceptability of aseptic-packaged cooked rice among consumers, researchers and experts

    Article • British Food Journal, May 2015, Emerald

    Yoonhwa Jeong

  5. Physicochemical Properties and Determination of Key Instrumental Quality Measurement Parameters of Frozen-Cooked Rice by Correlating Consumer Acceptance

    Article • Journal of Food Quality, April 2015, Wiley

    Yoonhwa Jeong

  6. Long-term change in consumer acceptance for salt-reduced ‘udon noodle soup’ over repeated intake at home

    Article • International Journal of Food Science & Technology, November 2014, Wiley

    Yoonhwa Jeong

  7. Identification of key sensory attributes for consumer acceptance and instrumental quality of aseptic-packaged cooked rice

    Article • International Journal of Food Science & Technology, October 2014, Wiley

    Yoonhwa Jeong