ArticleFoods (Basel, Switzerland)2020
Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
7 citing papers in PubMed, 10 citations in OpenAlex.
- Effects of Spiciness Intensity on Emotional Responses to Xianglajiang: A Comparison Between Korean and Chinese Consumers.Foods (Basel, Switzerland) · 2026Article
- Spicy Personality: On the Relationship Between Personality Traits and the Preference for Spicy Foods.Foods (Basel, Switzerland) · 2026Review
- Application of Probiotics in Foods: A Comprehensive Review of Benefits, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Spicy or Not? Exploring Kimchi's Spiciness Perception Across Spicy Food Tolerant and Sensitive Groups.Journal of food science · 2025Article
- Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review.Foods (Basel, Switzerland) · 2025Review
- A Review of the Role of Paraprobiotics in the Formulation of High-Protein Ice Cream as an Advanced Functional Food.International journal of food science · 2025Review
- Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 2 countries.
Funding
Abstract
The present study investigated the drivers of liking ethnic sauces in a cross-cultural context. Experiments were conducted to understand the acceptance of salad dressings and dipping sauces developed from Korean fermented seasonings among consumers with different ethnic backgrounds, including: South Korean, United Arab Emirates (UAE), and American. The samples of interest included four types of salad dressings made from fermented soybean paste (
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.