1. A novel two-step rating-based 'double-faced applicability' test. Part 1: Its performance in sample discrimination in comparison to simple one-step applicability rating. (March 2017) Authors: Kim, In-Ah; Hopkinson, Andrew; van Hout, Danielle; Lee, Hye-Seong Journal: Food quality and preference Issue: Volume 56:Part A(2017:Mar.) Page Start: 189 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A novel two-step rating-based 'double-faced applicability' test. Part 2: Introducing a novel measure of affect magnitude (d′A) for profiling consumers' product usage experience based on Signal Detection Theory. (July 2017) Authors: Kim, In-Ah; Hopkinson, Andrew; van Hout, Danielle; Lee, Hye-Seong Journal: Food quality and preference Issue: Volume 59(2017) Page Start: 141 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Affective discrimination methodology: Determination and use of a consumer-relevant sensory difference for food quality maintenance. (April 2015) Authors: Kim, Min-A; Sim, Hye-Min; Lee, Hye-Seong Journal: Food research international Issue: Volume 70(2015) Page Start: 47 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. An analytical psychometric function for the dual reference duo-trio (DRDT) method. (March 2022) Authors: Bi, Jian; Lee, Hye-Seong; O'Mahony, Michael Journal: Food quality and preference Issue: Volume 96(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Comparative categorization method: Using 2-AFC strategy in constant-reference duo-trio for discrimination of multiple stimuli from a reference. (December 2017) Authors: Jeong, Yu-Na; van Hout, Danielle; Groeneschild, Chantalle; Lee, Hye-Seong Journal: Food quality and preference Issue: Volume 62(2017) Page Start: 284 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Confirmation of odd sample bias in triadic design preference tests with a no-preference option, using confusable stimuli, and a solution. (March 2020) Authors: Yoon, Ji-Young; Kim, Min-A; Lee, Hye-Seong Journal: Food quality and preference Issue: Volume 80(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Consumer acceptance measurement focusing on a specified sensory attribute of products: Can the attribute-specified degree of satisfaction-difference (DOSD) method replace hedonic scaling?. (July 2019) Authors: Kim, Min-A; van Hout, Danielle; Zandstra, Elizabeth H.; Lee, Hye-Seong Journal: Food quality and preference Issue: Volume 75(2019) Page Start: 198 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Consumer context-specific sensory acceptance tests: Effects of a cognitive warm-up on affective product discrimination. (April 2015) Authors: Kim, Min-A; Dessirier, Jean-Marc; van Hout, Danielle; Lee, Hye-Seong Journal: Food quality and preference Issue: Volume 41(2015:Apr.) Page Start: 163 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: A signal detection measurement with higher reliability than hedonic scaling. (January 2018) Authors: Kim, Min-A; van Hout, Danielle; Dessirier, Jean-Marc; Lee, Hye-Seong Journal: Food quality and preference Issue: Volume 63(2018) Page Start: 28 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: Comparative and absolute measures of satisfaction based on signal detection theory. (September 2018) Authors: Kim, Min-A.; van Hout, Danielle; Lee, Hye-Seong Journal: Food quality and preference Issue: Volume 68(2018) Page Start: 167 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗