Browsing by Author 이혜성

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Showing results 61 to 90 of 145

Issue DateTitleAuthor(s)Type
2021Investigation of the effects of the cognitive contextual procedures on the preference and sensitivity of sensory discrimination of food products김민정Master's Thesis
2015Measurement of consumers’ sensory discrimination and preference: Efficiency of preference-difference test utilizing the 3-point preference test precedes the same-different test이혜성Article
2013Nonparametric Estimation of d′ and Its Variance for the A-Not A with Reminder이혜성Article
2020Observed discriminability is more variable than predicted by signal detection theory이혜성Article
2015Optimal difference test sequence and power for discriminating soups of varying sodium content: DTFM version of dual-reference duo-trio with unspecified tetrad tests이혜성Article
2008Paired preference tests using placebo pairs and different response options for chips, orange juices and cookies김광옥; 이혜성Article
2011Paired Preference Tests: Use Of Placebo Stimuli With Liking And Buying Preferences김광옥; 이혜성Article
2018Paired versions of various sensory discrimination forced-choice methods and the same-different area theorem이혜성Article
2013Psychological positioning of bottled tea products: A comparison between two Kansei profiling techniques이혜성Article
2009Quantification of sensory and food quality: The R-index analysis이혜성Review
2018Refining consumer behavior (discrete choice and eye-tracking) and sensory acceptance measures장지선Master's Thesis
2009Sensory characteristics and consumer acceptability of decaffeinated green teas김광옥; 이혜성Article
2008Sensory characteristics and consumer acceptability of various green teas김광옥; 이혜성; 김영경; 이소민Article
2008Sensory characteristics and consumer liking of commercial sojues marketed in Korea김광옥; 이혜성Article
2006Sensory difference testing: The problem of overdispersion and the use of beta binomial statistical analysis이혜성Review
2007Sensory difference tests for margarine: A comparison of R-Indices derived from ranking and A-Not A methods considering response bias and cognitive strategies이혜성Article
2007Sensory difference tests: Overdispersion and warm-up이혜성Article
2016Sensory 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?이혜성Article
2005Sensory evaluation and marketing: Measurement of a consumer concept이혜성Article
2007Sensory properties and consumer acceptability of coffee drinks contained sucralose and acesulfame-K김광옥; 이혜성Article
2018Signal detection-based satisfaction measure of the holistic product usage experience with and without the ‘double-faced applicability’ test이혜성Article
2007Some new approaches to consumer acceptance measurement as a guide to marketing이혜성Review
2013Statistical Analysis of Receiver Operating Characteristic (ROC) Curves for the Ratings of the A-Not A and the Same-Different Methods이혜성Article
2014Superior performance of constant-saltier-reference DTF and DTFM to same-different tests by consumers for discriminating products varying sodium contents이혜성Article
1992Sylvia Plath의 시에 나타난 Self-identity 추구과정이혜성Master's Thesis
2021The effect of positive and negative instruction on the sensory evaluation using two-step rating-based ‘double-faced applicability’ test최윤서Master's Thesis
2007The evolution of a model: A review of Thurstonian and conditional stimulus effects on difference testing이혜성Article
2016The performance of the dual reference duo-trio (DRDT) method using a balanced-reference mode이혜성Article
2007The sensory interactions of organic acids and various flavors in ramen soup systems김광옥; 이혜성; 김유리Article
2018Two-step rating-based ‘double-faced applicability’ test for sensory analysis of spread products as an alternative to descriptive analysis with trained panel이혜성Article

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