Han-Seok Seo

Associate Professor

United States

Research Interests

Explore related searches

Professors in United States Professors in Food Science Food Science professors in United States

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Han-Seok Seo is an Associate Professor at the University of Arkansas Fayetteville, USA. His research interests encompass sensory analysis, food perception, and consumer acceptance, with recent publications focusing on gluten-containing and gluten-free food products, meat quality, and sensory evaluation methodologies. Additionally, he explores the impacts of food characteristics on social dining experiences and the reliability of human perception in food freshness assessment.

Articles (21)

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Collaborators (7)

Alexander Nelson

Assistant Professor

University of Arkansas

UNITED STATES

View details

Young-Gab Kim

Sejong University

SOUTH KOREA

View details

Khoa Luu

Assistant Professor

University of Arkansas at Fayetteville

UNITED STATES

View details

Corliss A. O'Bryan

UNITED STATES

View details

Phil Crandall

Professor

University of Arkansas

UNITED STATES

View details

Dong Ahn

Professor

Iowa State University

UNITED STATES

View details

Victoria Hogan

University of Arkansas at Fayetteville

UNITED STATES

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Han-Seok Seo

Research Interests

Explore related searches

Contact this professor

About

Articles (21)

SoGAR: Self-Supervised Spatiotemporal Attention-Based Social Group Activity Recognition

Descriptive Sensory Analysis of Gluten-Containing and Gluten-Free Chocolate Chip Cookies Available in the Marketplace

The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes

Comparison Analyses of Consumer Acceptance, Evoked Emotions, and Purchase Intent Between Gluten‐Containing Versus Gluten‐Free Chocolate Chip Cookie Products

Variations in Sensory and Emotional Responses to Gluten‐Containing and Gluten‐Free Cookie Products Under Blind and Labeled Conditions

Impacts of hearing loss on social dining: Perceptions and acceptance of food and eating environments, and engagements

Is human perception reliable? Toward illumination robust food freshness prediction from food appearance — Taking lettuce freshness evaluation as an example

Analytic-holistic cognitive styles affect consumer responses to food and beverage samples during sensory evaluation

Measuring palatability of pet food products: Sensory components, evaluations, challenges, and opportunities

Consumers' willingness to pay for safer, more environmentally friendly smoke flavored chicken breasts

The Effect of Response Conditions on Food Images-Evoked Emotions Measured Using the Valence × Arousal Circumplex-Inspired Emotion Questionnaire (CEQ)

Effects of Age Group, Gender, and Consumption Frequency on Texture Perception and Liking of Cooked Rice or Bread

Development and validation of a food‐related analysis–holism scale (F‐AHS)

Impacts of Utensil Conditions on Consumer Perception and Acceptance of Food Samples Evaluated under In-Home Testing during the COVID-19 Pandemic

Effects of polyphenol-rich grape seed and green tea extracts on the physicochemical properties of 3D-printed edible soy protein films

Time-dependent variation in oral irritation subqualities of capsaicin solution: Using Time-Intensity-Rate-All-That-Apply (TI-RATA) and temporal Check-All-That-Apply (TCATA) methods

You Eat How You Think: A Review on the Impact of Cognitive Styles on Food Perception and Behavior

Analytic versus holistic: Cognitive styles can influence consumer response and behavior toward foods

Atypical sensory functions and eating behaviors among adults on the autism spectrum: One‐on‐one interviews

Should Panelists Refrain from Wearing a Personal Fragrance Prior to Sensory Evaluation? The Effect of Using Perfume on Olfactory Performance

Effects of Thickness Fraction Process on Physicochemical Properties, Cooking Qualities, and Sensory Characteristics of Long-Grain Rice Samples

Collaborators (7)

Alexander Nelson

Young-Gab Kim

Khoa Luu

Corliss A. O'Bryan

Phil Crandall

Dong Ahn

Victoria Hogan

Make your next move.