Hye-Seong Lee
Overview
Explore the profile of Hye-Seong Lee including associated specialties, affiliations and a list of published articles.
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14
Citations
74
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Recent Articles
1.
Oral/taste sensitivity to non-esterified long-chain fatty acids with varying degrees of unsaturation
Kim M, Kim S, Lee H
Food Sci Biotechnol
. 2024 Jan;
33(3):599-606.
PMID: 38274177
Understanding human oral/taste sensitivity to long-chain non-esterified fatty acids (NEFA) with varying physicochemical properties is essential to reducing the intake of fats and altering the intake composition. This study investigated...
2.
Kim M, Kim M, Lee Y, Lee H
Food Res Int
. 2023 Oct;
173(Pt 2):113441.
PMID: 37803767
Preserving the sensory characteristics of reformulated products is crucial for a successful market launch. This underscores the need for precise measurement of consumer perceptions regarding sensory differences and preferences. One...
3.
Choi E, Lee H, Kwon B, Kim M, Lee H
Food Res Int
. 2023 Apr;
167:112592.
PMID: 37087202
Signal detection theory (SDT) sensory discrimination analysis using A-Not A with a two-step rating is an efficient approach to in-house sensory quality management in the food industry. For such sensory...
4.
Choi J, Hong J, Park J, Lee H
Food Res Int
. 2023 Mar;
165:112432.
PMID: 36869468
Accumulating psychophysical evidence suggests substantial individual variability in oral/taste sensitivity to non-esterified, long-chain fatty acids (NEFA), which is commonly referred to as fat taste or oleogustus. Recent studies have sought...
5.
Lee H, Kwon S, Choi S, Lee J, Lee H, Park J
J Agric Food Chem
. 2022 Aug;
70(35):10818-10825.
PMID: 36001340
A huge amount of phospholipids or lecithin is produced as a byproduct in the vegetable oil industry. However, most are just used as a feed additive. This study has focused...
6.
Kim M, Lee Y, Kim M, Lee H
Food Res Int
. 2022 Apr;
155:111065.
PMID: 35400443
Attempts to reduce the sugar content of carbonated drinks are ongoing. Reducing the sugar content while maintaining the sensory quality requires the development of an effective sensory test method that...
7.
Kim S, Kim J, Lee H
Food Sci Biotechnol
. 2021 Jul;
30(6):815-822.
PMID: 34249387
This study examined human flavor perception and discrimination of powdered milk samples with various fat contents using two different sensory discrimination methods, DR A-Not A and 3-AFC. DR A-Not A...
8.
Kim I, den-Hollander E, Lee H
Food Res Int
. 2018 Feb;
105:250-260.
PMID: 29433213
Descriptive analysis with a trained sensory panel has thus far been the most well defined methodology to characterize various products. However, in practical terms, intensive training in descriptive analysis has...
9.
Yoon H, Lee H, Jung J, Kim H, Park J
ACS Appl Mater Interfaces
. 2018 Jan;
10(7):6118-6123.
PMID: 29363943
Near-infrared photothermal therapy has been investigated extensively with regard to selective tumor eradication, yet its clinical translation has been limited because of the absence of FDA-approvable agents with effective phototherapeutic...
10.
Kim M, Sim H, Lee H
Food Res Int
. 2017 May;
89(Pt 1):454-462.
PMID: 28460938
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...