Lana Chung

TL;DR: Preference attitudes for hot & spicy and roasted carbohydrate flavors affected the acceptance of salad dressing among consumers in California whereas preference attitude for garlic flavor affected theAcceptance of dressingamong consumers in Minnesota.

TL;DR: In this article, a study was conducted to understand the relationship between familiarity and cross-cultural acceptance for an ethnic sweet treat (Yackwa; Korean traditional cookie) by Korean, Japanese and French consumers.

TL;DR: Investigating sensory attributes of Bulgogi, one of the most famous Korean foods, and compared consumer acceptability between Korea and the United States will provide the food industries with valuable information that will help to develop effective strategies for commercializing ethnic foods.

TL;DR: In this article, a cross-cultural comparison of the sensory descriptions of perilla oil products was performed among three sensory panels (Korean, Chinese, and American) to characterize and compare via sensory descriptive analysis.

TL;DR: In this article, the acceptance and perceived intensity of fermented soybean products were measured and the consumer's food variety seeking tendency and the general attitude toward various fermented soybeans was measured.