| Taste and odor abnormalities in cancer patients JH Hong, P Omur-Ozbek, BT Stanek, AM Dietrich, SE Duncan, YW Lee, ... J Support Oncol 7 (2), 58-65, 2009 | 276 | 2009 |
| Sensory Characteristics and Consumer Acceptability of Fermented Soybean Paste (Doenjang) HG Kim, JH Hong, CK Song, HW Shin, KO Kim Journal of Food Science 75 (7), S375-S383, 2010 | 79 | 2010 |
| 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 | 70 | 2011 |
| 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 |
| Consumer freshness perception of spinach samples exposed to different storage conditions YJ Jung, A Padmanabahn, JH Hong, J Lim, KO Kim Postharvest biology and technology 73, 115-121, 2012 | 35 | 2012 |
| Effect of copper speciation at different pH on temporal sensory attributes of copper JH Hong, SE Duncan, AM Dietrich Food quality and preference 21 (1), 132-139, 2010 | 35 | 2010 |
| Relative sweetness, sweetness quality, and temporal profile of xylooligosaccharides and luo han guo (Siraitia grosvenorii) extract MJ Kim, SH Yoo, S Jung, MK Park, JH Hong Food Science and Biotechnology 24, 965-973, 2015 | 33 | 2015 |
| Can information positively influence familiarity and acceptance of a novel ethnic food? A case study of Korean traditional foods for Malaysian consumers SY Choe, JH Hong Journal of sensory studies 33 (3), e12327, 2018 | 29 | 2018 |
| Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG DW Jung, JH Hong, KO Kim Journal of food science 75 (1), S36-S42, 2010 | 29 | 2010 |
| Cross‐cultural comparison of consumer acceptability of kimchi with different degree of fermentation SH Jang, MJ Kim, J Lim, JH Hong Journal of Sensory Studies 31 (2), 124-134, 2016 | 27 | 2016 |
| Interaction of copper and human salivary proteins JH Hong, SE Duncan, AM Dietrich, SF O’Keefe, WN Eigel, ... Journal of agricultural and food chemistry 57 (15), 6967-6975, 2009 | 27 | 2009 |
| Sensory characteristics and consumer acceptability of beef stock containing the glutathione‐xylose Maillard reaction product and/or monosodium glutamate JH Hong, KY Kwon, KO Kim Journal of Food Science 77 (6), S233-S239, 2012 | 24 | 2012 |
| Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup JH Hong, DW Jung, YS Kim, SM Lee, KO Kim Journal of food science 75 (8), S427-S434, 2010 | 24 | 2010 |
| Effect of copper on the volatility of aroma compounds in a model mouth system JH Hong, SE Duncan, AM Dietrich, SF O'Keefe Journal of agricultural and food chemistry 54 (24), 9168-9175, 2006 | 23 | 2006 |
| What is lost in translation: A cross-cultural study to compare the concept of nuttiness and its perception in soymilk among Korean, Chinese, and Western groups SH Kim, N Petard, JH Hong Food research international 105, 970-981, 2018 | 22 | 2018 |
| Acceptance of vegetable menus of a school lunch program by high school students in Seoul and its association with health and dietary behavioral factors JH Hong, MS Cho Korean Journal of Food Science and Technology 44 (1), 121-134, 2012 | 22 | 2012 |
| Determining the most influential sensory attributes of nuttiness in soymilk: A trial with Korean consumers using model soymilk systems SH Hwang, JH Hong Journal of Sensory Studies 30 (5), 425-437, 2015 | 20 | 2015 |
| Sweetness profiles of glycosylated rebaudioside A and its binary mixtures with allulose and maltitol J Jung, SH Kim, S Park, JH Hong Food Science and Biotechnology 30, 423-432, 2021 | 19 | 2021 |
| Relative sweetness and sweetness quality of Xylobiose HW Park, MJ Kim, S Seo, S Yoo, JH Hong Food Science and Biotechnology 26, 689-696, 2017 | 19 | 2017 |
| Sensory drivers of goso flavor in soymilk: Understanding a complex traditional Korean sensory attribute SH Hwang, JH Hong Food quality and preference 29 (2), 113-125, 2013 | 18 | 2013 |
