Research

We believe research is fundamental to our success. Our team consistently engages in scientific publications, books, and other projects to ensure we stay ahead of the curve.

Publications

Yu T., Kumar J., Stoer N., Diaz H., Ennis J.

2023

Voice-Activated Technology in Sensory and Consumer Research: A New Frontier.

Digital Sensory Science. Applications in New Product Development. Woodhead Publishing. In press

Soldavini, A. M., Diaz, H., Ennis, J. M., Simons, C. T.

2023

Understanding the Effects of Smart-Speaker-Based Surveys on Panelist Experience in Immersive Consumer Testing.

Foods, 12(13), p.2537.

Choi, E. S., van Hout, D., Lee, H. S.

2023

Improving the performance of A-Not A sensory discrimination ratings by modifying sample presentation probability.

Food Quality and Preference, 104, 104748.

Worch, T., Delarue, J., Souza, V. R., Ennis, J.

2023

Data Science for Sensory and Consumer Scientists.

Chapman and Hall/CRC. In press

Hautus, M.J., Van Hout, D., Lee, H.S., Stocks, M.A. and Shepherd, D.

2022

The observed variance of dʹ estimates compared across the 2-AFCR, Triangle, and Tetrad tasks.

Food Quality and Preference, 100, p.104578.

Hautus, M. J., van Hout, D., Lee, H. S., Stocks, M. A., & Shepherd, D.

2022

The observed variance of dʹ estimates compared across the 2-AFCR, Triangle, and Tetrad tasks

Food Quality and Preference, 100, 104578.

Kim, M.A., Van Hout, Danielle. Zandstra, Elisabeth. and Lee, Hye-Seong.

2019

Consumer acceptance measurement focusing on a specified sensory attribute of products: Can the attribute-specified degree of satisfaction difference (DOSD) method replace hedonic scaling?

Food Quality & Preference, 75, 198-208.

Kim, M.A., Van Hout, D.H.A., Dessirier, J.-M., & Lee, H-S.

2018

Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: A signal detection measurement with higher reliability than a hedonic scaling.

Food Quality and Preference, 63, 28-37

Jeong, Y.N., Van Hout, D., Groeneschild, C. and Lee, H.S.

2017

Comparative categorization method: Using 2-AFC strategy in constant-reference duo-trio for discrimination of multiple stimuli from a reference.

Food Quality and Preference, 62, pp.284-295.

Kim, I.A., Hopkinson, A., Van Hout, D. and Lee, H.S.

2017

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.

Food Quality and Preference, 59, pp.141-149.

Kim, I.A., Hopkinson, A., Van Hout, D., & Lee, H.-S.

2016

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.

Food Quality and Preference, 56, 189–200.

Lee, H.S. and Van Hout, D.

2009

Quantification of sensory and food quality: The R‐index analysis.

Journal of food science, 74(6), pp. R57-R64.