Match tier
Confirmed
Presence
Current · Arkansas
Last published
2026
Sources
OpenAlex · ORCID
Refreshed
2026-10-05
Han‐Seok Seo
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
High Impact
Full Professor
Also affiliated: Korea National University of Transportation (2016); Seoul National University (2007–2009); Korea University (2024); University of Arkansas System (2023); Seoul National University Hospital (2007); Sejong University (2023); Kyung Hee University (2026); Klinik und Poliklinik für Hals-, Nasen- und Ohrenheilkunde (2008–2015); National Institute of Advanced Industrial Science and Technology (2008); Technische Universität Dresden (2008–2015)
Agricultural Communication Services
42 h-index
182 pubs
5,643 cited
Research Areas
Biomedical Subjects
Biography and Research Information
OverviewAI-generated summary
Han-Seok Seo's research focuses on sensory perception, particularly olfaction, and its impact on human behavior and cognition. His work investigates how olfactory loss influences dietary habits and explores the development of tools to assess individual olfactory significance. Seo has examined changes in olfactory abilities across different age groups, contributing to a broader understanding of sensory decline. His research also delves into the integration of sensory information, such as how auditory cues can amplify odor pleasantness, and how odors can influence visual attention.
Beyond sensory science, Seo's recent work includes exploring the application of artificial intelligence in recognizing facial micro-expressions, demonstrating an expansion into computational methods for behavioral analysis. With a substantial body of work, indicated by an h-index of 41 and over 5,600 citations from 190 publications, Seo is recognized as a highly cited researcher. He maintains an active lab website and leads a research group, collaborating with multiple colleagues at the University of Arkansas at Fayetteville, including Ky Luu, Asmita Singh, Thadeus L. Beekman, and Ragita C. Pramudya, on numerous shared publications.
Metrics
- h-index: 42
- Publications: 182
- Citations: 5,643
Positions
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Full Professor 2023–presentUniversity of Arkansas at Fayetteville Department of Food Science ORCID
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Associate Professor 2017–2023University of Araknsas Fayetteville Department of Food Science ORCID
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Faculty/Assistant Professor 2012–2017University of Arkansas Fayetteville Department of Food Science ORCID
Selected Publications
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Seeing the grain: How transparent window size influences purchase intention and visual attention in rice packaging (2026)
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Evaluating the Color of Chocolate Chip Cookies: Comparative Performance of Instrumental Colorimetry, Digital Image Analysis, and Computer Vision Relative to Human Perception (2026)
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Impact of Electron Beam (eBeam) Treatment on Meat Quality and Sensory Attributes of Ground Chicken and Turkey (2026)
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Descriptive Sensory Analysis of Gluten-Containing and Gluten-Free Chocolate Chip Cookies Available in the Marketplace (2025)
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Comparison Analyses of Consumer Acceptance, Evoked Emotions, and Purchase Intent Between Gluten‐Containing Versus Gluten‐Free Chocolate Chip Cookie Products (2025)
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Variations in Sensory and Emotional Responses to Gluten‐Containing and Gluten‐Free Cookie Products Under Blind and Labeled Conditions (2025)
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SoGAR: Self-Supervised Spatiotemporal Attention-Based Social Group Activity Recognition (2025)
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The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes (2025)
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Measuring palatability of pet food products: Sensory components, evaluations, challenges, and opportunities (2024)
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“Spicy Touch”: Cross-modal associations between hand-feel touch and capsaicin-induced oral irritation (2024)
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Impacts of hearing loss on social dining: Perceptions and acceptance of food and eating environments, and engagements (2024)
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Is human perception reliable? Toward illumination robust food freshness prediction from food appearance — Taking lettuce freshness evaluation as an example (2024)
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Video-Based Autism Detection with Deep Learning (2024)
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Sustainability information, taste perception and willingness to pay: The case of bird-friendly coffee (2024)
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Analytic-holistic cognitive styles affect consumer responses to food and beverage samples during sensory evaluation (2023)
Collaboration Network
Top Collaborators
Shilpa S. Samant
University of Arkansas at Fayetteville
14 shared publications
In database
- Effects of label understanding level on consumers’ visual attention toward sustainability and process-related label claims found on chicken meat products
- Predicting consumer liking and preference based on emotional responses and sensory perception: A study with basic taste solutions
- Quality perception and acceptability of chicken breast meat labeled with sustainability claims vary as a function of consumers’ label-understanding level
- Using both emotional responses and sensory attribute intensities to predict consumer liking and preference toward vegetable juice products
- Influences of sensory attribute intensity, emotional responses, and non-sensory factors on purchase intent toward mixed-vegetable juice products under informed tasting condition
Showing 5 of 14 shared publications
Thomas Hummel
12 shared publications
- Changes of olfactory abilities in relation to age: odor identification in more than 1400 people aged 4 to 80 years
- Congruent Sound Can Modulate Odor Pleasantness
- Sensitivity to sweetness correlates to elevated reward brain responses to sweet and high-fat food odors in young healthy volunteers
- Modulation of sensory perception of cheese attributes intensity and texture liking via ortho- and retro-nasal odors
- Influence of background noise on the performance in the odor sensitivity task: effects of noise type and extraversion
Showing 5 of 12 shared publications
Philip G. Crandall
University of Arkansas at Fayetteville
11 shared publications
In database
- Dry Pet Food Flavor Enhancers and Their Impact on Palatability: A Review
- Hand washing and disgust response to handling different food stimuli between two different cultures
- Using Olfaction and Unpleasant Reminders to Reduce the Intention-behavior Gap in Hand Washing
- Sensory impact of chemical and natural antimicrobials on poultry products: a review
- A review of motivational models for improving hand hygiene among an increasingly diverse food service workforce
Showing 5 of 11 shared publications
Ragita C. Pramudya
University of Arkansas at Fayetteville
11 shared publications
In database
- Hand-Feel Touch Cues and Their Influences on Consumer Perception and Behavior with Respect to Food Products: A Review
- Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice
- Influences of Product Temperature on Emotional Responses to, and Sensory Attributes of, Coffee and Green Tea Beverages
- “Bitter Touch”: Cross-modal associations between hand-feel touch and gustatory cues in the context of coffee consumption experience
- A sip of joy: Straw materials can influence emotional responses to, and sensory attributes of cold tea
Showing 5 of 11 shared publications
Thadeus L. Beekman
University of Arkansas at Fayetteville
11 shared publications
In database
- Variations in Food Acceptability with Respect to Pitch, Tempo, and Volume Levels of Background Music
- Cognitive styles influence eating environment-induced variations in consumer perception of food: A case study with Pad Thai noodle
- Olfactory Cues of Restaurant Wait Staff Modulate Patrons’ Dining Experiences and Behavior
- Consumer acceptability and monetary value perception of iced coffee beverages vary with drinking conditions using different types of straws or lids
- Stay safe in your vehicle: Drive-in booths can be an alternative to indoor booths for laboratory sensory testing
Showing 5 of 11 shared publications
Asmita Singh
University of Arkansas at Fayetteville
10 shared publications
In database
- A sip of joy: Straw materials can influence emotional responses to, and sensory attributes of cold tea
- Olfactory Cues of Restaurant Wait Staff Modulate Patrons’ Dining Experiences and Behavior
- Sample temperatures can modulate both emotional responses to and sensory attributes of tomato soup samples
- Video-Based Autism Detection with Deep Learning
- Stay safe in your vehicle: Drive-in booths can be an alternative to indoor booths for laboratory sensory testing
Showing 5 of 10 shared publications
Sungeun Cho
University of Arkansas at Fayetteville (US)
9 shared publications
- Blue lighting decreases the amount of food consumed in men, but not in women
- Color and illuminance level of lighting can modulate willingness to eat bell peppers
- Effects of Light Color on Consumers’ Acceptability and Willingness to Eat Apples and Bell Peppers
- Impacts of degree of milling on the appearance and aroma characteristics of raw rice
- Relationships between personality traits and attitudes toward the sense of smell
Showing 5 of 9 shared publications
Curtis R. Luckett
University of Tennessee at Knoxville (US)
8 shared publications
- Congruent Sound Can Modulate Odor Pleasantness
- Crispness level of potato chips affects temporal dynamics of flavor perception and mastication patterns in adults of different age groups
- Effects of background sound on consumers’ sensory discriminatory ability among foods
- Consumer Attitudes Toward Texture and Other Food Attributes
- Comparison of Three Instrumental Methods for Predicting Sensory Texture Attributes of Poultry Deli Meat
Showing 5 of 8 shared publications
Navam Hettiarachchy
University of Arkansas at Fayetteville
7 shared publications
In database
- Effects of polyphenol-rich grape seed and green tea extracts on the physicochemical properties of 3D-printed edible soy protein films
- Comparison of Cinnamon Essential Oils from Leaf and Bark with Respect to Antimicrobial Activity and Sensory Acceptability in Strawberry Shake
- Bioactivity of a Rice Bran–Derived Peptide and Its Sensory Evaluation and Storage Stability in Orange Juice
- Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust
- Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life
Showing 5 of 7 shared publications
Khoa Luu
University of Arkansas at Fayetteville
7 shared publications
In database
- Micron-BERT: BERT-Based Facial Micro-Expression Recognition
- DirecFormer: A Directed Attention in Transformer Approach to Robust Action Recognition
- SPARTAN: Self-supervised Spatiotemporal Transformers Approach to Group Activity Recognition
- Movement Analysis for Neurological and Musculoskeletal Disorders Using Graph Convolutional Neural Network
- Video-Based Autism Detection with Deep Learning
Showing 5 of 7 shared publications
Corliss A. O’Bryan
University of Arkansas at Fayetteville
6 shared publications
In database
- Sensory impact of chemical and natural antimicrobials on poultry products: a review
- A review of motivational models for improving hand hygiene among an increasingly diverse food service workforce
- Effects of smoking and marination on the sensory characteristics of cold-cut chicken breast filets: A pilot study
- US Consumers’ Perceptions of Raw and Cooked Broken Rice
- Physicochemical analysis of wheat flour fortified with vitamin A and three types of iron source and sensory analysis of bread using these flours
Showing 5 of 6 shared publications
Tonya Tokar
University of Arkansas at Fayetteville
6 shared publications
In database
- Color and illuminance level of lighting can modulate willingness to eat bell peppers
- Variations in U.S. consumers' acceptability of commercially‐available rice‐based milk alternatives with respect to sensory attributes and food neophobia traits
- Temperature of served water can modulate sensory perception and acceptance of food
- Sensory Characteristics of S eolgitteok( K orean Rice Cake) in Relation to the Added Levels of Brown Rice Flour and Sugar
- Variations in U.S. Consumers’ Acceptability of Korean Rice Cake, Seolgitteok , with respect to Sensory Attributes and Nonsensory Factors
Showing 5 of 6 shared publications
Sara E. Jarma Arroyo
University of Arkansas at Fayetteville
6 shared publications
In database
- Dry Pet Food Flavor Enhancers and Their Impact on Palatability: A Review
- Effect of Geographical Indication Information on Consumer Acceptability of Cooked Aromatic Rice
- Effects of the type of reference scale on descriptive sensory analysis of cooked rice: Universal aromatic scale versus rice aromatic scale
- Cross‐cultural comparisons between Korean and U.S. adults with respect to texture perception and acceptance of cooked milled rice
- Stay safe in your vehicle: Drive-in booths can be an alternative to indoor booths for laboratory sensory testing
Showing 5 of 6 shared publications
Rodolfo M. Nayga
Korea University (KR)
5 shared publications
- Sustainability labels on coffee: Consumer preferences, willingness-to-pay and visual attention to attributes
- Using eye tracking to account for attribute non-attendance in choice experiments
- Information and order of information effects on consumers’ acceptance and valuation for genetically modified edamame soybean
- Consumers’ willingness to pay for edamame with a genetically modified label
- Sustainability information, taste perception and willingness to pay: The case of bird-friendly coffee
Suk Hoo Yoon
Woosuk University (KR)
5 shared publications
- Sensory Characteristics of S eolgitteok( K orean Rice Cake) in Relation to the Added Levels of Brown Rice Flour and Sugar
- Variations in U.S. Consumers’ Acceptability of Korean Rice Cake, Seolgitteok , with respect to Sensory Attributes and Nonsensory Factors
- Effects of Korean Rice Cake ( Seolgitteok ) on Plasma Glucose, Insulin, and Satiety Hormones
- Dietary Pattern and Rice Consumption in Northwest Arkansas
- Effect of Rice Cake, Seolgitteok, on Glucose, Insulin, and Satiation Response in Humans
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