Publications by authors named "Han-Sub Kwak"

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Effect of cooking and food serving robot design images and information on consumer liking, willingness to try food, and emotional responses.
Cho-Long Lee, Han Sub Kwak

Food Res Int· August 2025

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Comparison of Methods for Evaluating Drivers of Liking for : Ideal Napping versus the Check-All-That-Apply Method.
Jiyoon Jung, Han Sub Kwak, Sangsook Kim, Sung-Jin Park, Dongju Lee

Prev Nutr Food Sci· August 2025

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Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice.
Yoojin Jeong, Han Sub Kwak, Manyoel Lim, Young Jun Kim, Youngseung Lee

Foods· September 2024

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Online consumer testing beyond central location tests: A case study for brewed coffee.
Seyeong Park, Cho-Long Lee, Jungmin Oh, Manyoel Lim, Seo-Jin Chung, Han Sub Kwak

Food Res Int· July 2024

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Effects of Simulated Airplane Cabin Noise on In-Flight Meal Perception in the Brain Using Electroencephalography.
Manyoel Lim, Sang Sook Kim, Cho-Long Lee, Youngseung Lee, Han Sub Kwak

Foods· March 2024

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Robot versus human barista: Comparison of volatile compounds and consumers' acceptance, sensory profile, and emotional response of brewed coffee.
Seyeong Park, Min Kyung Park, JeongAe Heo, Ji-Sun Hwang, Sungjae Hwang, Han Sub Kwak

Food Res Int· October 2023

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Neuroimaging Approach: Effects of Hot and Cold Germinated Wheat Beverages on Electroencephalographic (EEG) Activity of the Human Brain.
Thinzar Aung, Bo Ram Kim, Han Sub Kwak, Mi Jeong Kim

Foods· September 2023

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Comparison of Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), Flash Profile, Free Listing, and Conventional Descriptive Analysis for the Sensory Profiling of Sweet Pumpkin Porridge.
DaEun Kim, HanSub Kwak, Manyoel Lim, Youngseung Lee

Foods· September 2023

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Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use test.
Seyeong Park, JeongAe Heo, Jungmin Oh, Seo-Jin Chung, Han Sub Kwak

Food Qual Prefer· July 2023

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Comparison of Sensory Profiling by Descriptive Analysis, Free-Choice Profiling, and Polarized Sensory Positioning on Bottled Water.
JeongAe Heo, Sang Sook Kim, Mi-Ran Kim, Han Sub Kwak

Foods· April 2023

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Effects of Test Location and Sample Number on the Liking Ratings of Almond Beverage and Vegan Ramen Products.
Jae-Yeon Yoon, Han-Sub Kwak, Mi-Ran Kim, Seo-Jin Chung

Foods· February 2023

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Metabolite profile and antioxidant potential of wheat (Triticum aestivum L.) during malting.
Yang Soo Byeon, Young-Shick Hong, Han Sub Kwak, Seung-Taik Lim, Sang Sook Kim

Food Chem· August 2022

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Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability.
Yehji Chung, Daeung Yu, Han Sub Kwak, Sung-Soo Park, Eui-Cheol Shin

Foods· August 2022

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Protective Effect of Flower Extracts against A2E-Induced Retinal Damage in ARPE-19 Cell.
Min Jung Kim, Dong Hee Kim, Han Sub Kwak, In-Sun Yu, Min Young Um

Antioxidants (Basel)· March 2022

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Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine ().
Sanghyeok Lee, Han Sub Kwak, Sang Sook Kim, Youngseung Lee

Foods· August 2021

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Effect of Filter Types on Physicochemical Properties, Volatile Compounds, and Sensory Evaluations of Purified Water by Point-of-Use Water Treatment.
Mi-Ran Kim, JeongAe Heo, Sang Sook Kim, Eui-Cheol Shin, Chang Guk Boo, Han Sub Kwak

Foods· August 2021

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The effect of various salinity levels on metabolomic profiles, antioxidant capacities and sensory attributes of doenjang, a fermented soybean paste.
Sang Sook Kim, Han Sub Kwak, Mi Jeong Kim

Food Chem· October 2020

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Comparison of Physicochemical Properties and Metabolite Profiling Using H NMR Spectroscopy of Korean Wheat Malt.
Yang Soo Byeon, Dabeen Lee, Young-Shick Hong, Seung-Taik Lim, Sang Sook Kim, Han Sub Kwak

Foods· October 2020

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Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor () Affecting Overall Acceptance by Young Consumers.
JeongAe Her, Han Sub Kwak, Miran Kim, Jae-Ho Kim, Hyung Hee Baek

Foods· June 2020

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Characteristics of Bread Made of Various Substitution Ratios of Bran Pulverized by Hammer Mill or Jet Mill.
Dabeen Lee, Mi Jeong Kim, Han Sub Kwak, Sang Sook Kim

Foods· January 2020

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Effects of Germination on Protein, γ-Aminobutyric Acid, Phenolic Acids, and Antioxidant Capacity in Wheat.
Mi Jeong Kim, Han Sub Kwak, Sang Sook Kim

Molecules· September 2018

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Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang).
Mi Jeong Kim, Han Sub Kwak, Sang Sook Kim

Food Chem· April 2018

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Effects of ozone treatment on physicochemical properties of Korean wheat flour.
Min Jung Lee, Mi Jeong Kim, Han Sub Kwak, Seung-Taik Lim, Sang Sook Kim

Food Sci Biotechnol· April 2017

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Microbial communities related to sensory attributes in Korean fermented soy bean paste (doenjang).
Min Jung Kim, Han Sub Kwak, Hee Yeon Jung, Sang Sook Kim

Food Res Int· November 2016

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Quality Characteristics and Quantification of Acetaldehyde and Methanol in Apple Wine Fermentation by Various Pre-Treatments of Mash.
Seon Yi Won, Jae Soon Seo, Han Sub Kwak, Youngseung Lee, Misook Kim

Prev Nutr Food Sci· December 2015

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