| Microbial communities related to sensory attributes in Korean fermented soy bean paste (doenjang) MJ Kim, HS Kwak, HY Jung, SS Kim Food Research International 89, 724-732, 2016 | 98 | 2016 |
| Effect of yeast fermentation of green coffee beans on antioxidant activity and consumer acceptability HS Kwak, Y Jeong, M Kim Journal of Food Quality 2018 (1), 5967130, 2018 | 66 | 2018 |
| The effect of air flow in coffee roasting for antioxidant activity and total polyphenol content HS Kwak, S Ji, Y Jeong Food Control 71, 210-216, 2017 | 61 | 2017 |
| Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang) MJ Kim, HS Kwak, SS Kim Food chemistry 245, 402-409, 2018 | 60 | 2018 |
| Identification of sensory attributes that drive consumer liking of commercial orange juice products in Korea MK Kim, YJ Lee, HS Kwak, M Kang Journal of food science 78 (9), S1451-S1458, 2013 | 59 | 2013 |
| Effects of germination on protein, γ-aminobutyric acid, phenolic acids, and antioxidant capacity in wheat MJ Kim, HS Kwak, SS Kim Molecules 23 (9), 2244, 2018 | 58 | 2018 |
| Effects of ozone treatment on physicochemical properties of Korean wheat flour MJ Lee, MJ Kim, HS Kwak, ST Lim, SS Kim Food science and biotechnology 26, 435-440, 2017 | 47 | 2017 |
| Mapping differences in consumer perception of sharp cheddar cheese in the United States SL Drake, K Lopetcharat, S Clark, HS Kwak, SY Lee, MA Drake Journal of food science 74 (6), S276-S285, 2009 | 42 | 2009 |
| Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang) HY Jung, HS Kwak, MJ Kim, Y Kim, KO Kim, SS Kim Journal of Sensory Studies 32 (5), e12282, 2017 | 41 | 2017 |
| Identification of key sensory attributes for consumer acceptance and instrumental quality of aseptic‐packaged cooked rice HS Kwak, M Kim, Y Lee, Y Jeong International Journal of Food Science & Technology 50 (3), 691-699, 2015 | 39 | 2015 |
| Influence of functional information on consumer liking and consumer perception related to health claims for blueberry functional beverages MK Kim, HS Kwak International Journal of Food Science & Technology 50 (1), 70-76, 2015 | 35 | 2015 |
| The ingredients in Saengshik, a formulated health food, inhibited the activity of α-amylase and α-glucosidase as anti-diabetic function M Kim, E Kim, HS Kwak, Y Jeong Nutrition Research and Practice 8 (5), 602-606, 2014 | 35 | 2014 |
| Identification of senory attributes that drive the likeability of Korean rice wines by American panelists HS Kwak, BH Ahn, HR Kim, SY Lee Journal of food science 80 (1), S161-S170, 2015 | 32 | 2015 |
| The effect of various salinity levels on metabolomic profiles, antioxidant capacities and sensory attributes of doenjang, a fermented soybean paste SS Kim, HS Kwak, MJ Kim Food chemistry 328, 127176, 2020 | 31 | 2020 |
| Effects of milling methods and cultivars on physicochemical properties of whole‐wheat flour MJ Kang, MJ Kim, HS Kwak, SS Kim Journal of Food Quality 2019 (1), 3416905, 2019 | 31 | 2019 |
| Prediction model of rice eating quality using physicochemical properties and sensory quality evaluation H Kim, OW Kim, HS Kwak, SS Kim, HJ Lee Journal of Sensory Studies 32 (4), e12273, 2017 | 31 | 2017 |
| Sensory characteristics and consumer acceptance of frozen cooked rice by a rapid freezing process compared to homemade and aseptic packaged cooked rice HS Kwak, HG Kim, HS Kim, YS Ahn, K Jung, HY Jeong, TH Kim Preventive nutrition and food science 18 (1), 67, 2013 | 27 | 2013 |
| Quality characteristics of wheat malts with different country of origin and their effect on beer brewing YS Byeon, ST Lim, HJ Kim, HS Kwak, SS Kim Journal of Food Quality 2021 (1), 2146620, 2021 | 22 | 2021 |
| Differences in consumer perception of Korean traditional soybean paste (Doenjang) between younger and older consumers by blind and informed tests HS Kwak, HY Jung, MJ Kim, SS Kim Journal of Sensory Studies 32 (6), e12302, 2017 | 21 | 2017 |
| Correlation of liking and disliking measurements in consumer acceptance tests HS Kwak, BH Ahn, Y Lee, J Kreger, SY Lee Food Quality and Preference 30 (2), 86-92, 2013 | 21 | 2013 |
