Hye-Seong Lee

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3-AFC discrimination tests between 2 confusable versions of apple juice were performed using a variety of interstimulus rinsing regimes, to investigate the effects of order of tasting on difference test sensitivity. The results were compared to predictions from the sequential sensitivity analysis (SSA) model and the conditional stimulus (CS) model, which(More)
The accurate quantification of sensory difference/similarity between foods, as well as consumer acceptance/preference and concepts, is greatly needed to optimize and maintain food quality. The R-Index is one class of measures of the degree of difference/similarity, and was originally developed for sensory difference tests for food quality control, product(More)
We examined major trends and patterns regarding sodium and potassium intake and the ratio of sodium and potassium in the diets of South Koreans. We used data from 24-h dietary recall data from 10,267, 8819 and 9264 subjects ages > or =2 years in the 1998, 2005 and 2009 Korean National Health and Nutrition Examination Surveys, respectively. Mean sodium(More)
OBJECTIVE Parental obesity has been identified as a predominant risk factor for childhood overweight and obesity. We investigated the relationship between parent and child obesity in South Korea, particularly linked with varying family structures. SUBJECTS AND METHODS Data for households with children aged 2-18 years were taken from the pooled data of the(More)
Discrimination tests are used in food companies to quantify small differences between products. Within the diversity of methods available, some are quicker to conduct, whereas others are more sensitive or statistically powerful. One class of methods includes the reminder tasks in which the reference product is given before tasting the actual test stimuli.(More)
The operational power of a sensory discrimination test is its applied ability correctly detecting the true sensory differences between stimuli (Bi, Lee, & O'Mahony, 2010; van Hout, Hautus, & Lee, 2011). Sequence effects caused by physiological and cognitive perceptual biases such as adaptation and memory effects have been reported as important factors(More)
As reformulations and processing changes are increasingly needed in the food industry to produce healthier, more sustainable, and cost effective products while maintaining superior quality, reliable measurements of consumers' sensory perception and discrimination are becoming more critical. Consumer discrimination methods using a preferred-reference(More)
In this study, we engineered liposomal indocyanine green (ICG) to maximize its photothermal effects while maintaining the fluorescence intensity. Various liposomal formulations of ICG were prepared by varying the lipid composition and the molar ratio between total lipid and ICG, and their photothermal characteristics were evaluated under near-infrared(More)
As sodium reduction has become very important in the food industry, various types of unspecified duo-trio tests have been studied to improve its efficiency for studying samples with high sodium content, and a constant-saltier-reference duo-trio test with dual reference, one reference in the first position and the second reference in the middle between the(More)
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