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

Souza, V. R., Popper, R., Plamenov, V., Wojnicz, P., & Martinez, J.

2024

Traditional preference mapping and computational machine learning techniques: A comparative study of approaches to guide product development

Food Quality and Preference, 120, 105251

Yu, T., Kowalski, M., Shackelford, L., Brooks, D., & Ennis, J.

2024

Using Web3 technologies to represent personalized consumer taste preferences in whiskies

Food Quality and Preference, 118, 105201

Feldmeyer, A., Johnson, A. & Van Hout, D.

2023

Application of combined tetrad tests and multi‐sip Temporal Check‐All‐That‐Apply to enhance carbonated beverage flavor differentiation

Journal of Sensory Studies, 38(6), e12880

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), 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, 104578

Lee, H.L., van Hout, D., & Lee H.S.

2022

Improving the performance of A-Not AR discrimination test using a sensory panel: Effects of the test protocols on sensory data quality

Food Quality and Preference, 104, 104740

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

2021

Investigating effects of cognitively evoked situational context on consumer expectations and subsequent consumer satisfaction and sensory evaluation

Food Quality & Preference, 94, 104330

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

2020

Observed discriminability is more variable than predicted by signal detection theory

Food Quality & Preference, 79, 103774

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

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

2018

Variation of d’ estimates in two versions of the A-Not A task

Journal of Sensory Studies, 33(6), e12470

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

Kim, M-A, Van Hout, D.H.A., and Lee, H-S.

2018

Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: Comparative and absolute measures of satisfaction based on signal detection theory

Food Quality & Preference, 68, 167-172

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

2018

Signal detection-based satisfaction measure of the holistic product usage experience with and without the ‘double-faced applicability’ test

Food Quality and Preference, 68, 40-49

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

2017

Cognitive decision strategies adopted by consumers in reminder difference tests: Influence of the Authenticity test

Food Research International, 97, 265-271

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, 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, 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