Variations in U.S. Consumers’ Acceptability of Korean Rice Cake,Seolgitteok, with respect to Sensory Attributes and Nonsensory Factors-Reference-Cited by-同舟云学术

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Variations in U.S. Consumers’ Acceptability of Korean Rice Cake,Seolgitteok, with respect to Sensory Attributes and Nonsensory Factors

Published:2015-12-07 Issue:1 Volume:81 Page:S199-S207
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Cho Sungeun¹,Yoon Suk Hoo²³,Min Jieun¹,Lee Suji¹,Tokar Tonya¹,Lee Sun-Ok¹,Seo Han-Seok¹

Affiliation:

1. Dept. of Food Science; Univ. of Arkansas; 2650 North Young Ave. Fayetteville AR 72704 U.S.A

2. Korea Food Research Inst; 1201-62 Anyangpangyo-ro Bundang-gu Seongnam-si, Gyeonggi-do 463746 Republic of Korea

3. Dept. of Food Science and Biotechnology, College of Food Science; Woosuk Univ; Wanju Jeonbuk 565701 Republic of Korea

Publisher

Wiley

Subject

Food Science

Reference50 articles.

1. Do men have stronger preferences for hot, unusual, and unfamiliar foods?;Alley;J Gen Psychol,1999

2. Relationships among extraversion, openness to experience, and sensation seeking;Aluja;Pers Indiv Differ,2003

3. Sensation seeking: a new conceptualization and a new scale;Arnett;Person Indiv Differ,1994

4. Dimensions of novelty: a social representation approach to new foods;Bäckström;Appetite,2003

5. Willingness to try new foods as predicted by social representations and attitude and trait scales;Bäckström;Appetite,2004

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3. Trader acceptability of African eggplant ( Solanum aethiopicum Shum) genotypes and effect of bio‐control treatments on consumer sensory acceptability;International Journal of Food Science & Technology;2022-07-26

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5. Cross‐cultural consumer acceptability of cooked aromatic (cv. Heukhyangchal) and non‐aromatic (cv. Sinnongheukchal) black rice with different milling degrees;Journal of Sensory Studies;2020-07-15

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