Juyun Lim

Monell Chemical Senses Center — United States

Nursing · Health Sciences

32h-index3.9kcitations74works0.82yr avg
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Research Topics

Biochemical Analysis and Sensing Techniques(45), Olfactory and Sensory Function Studies(33), Advanced Chemical Sensor Technologies(20), Sensory Analysis and Statistical Methods(19), Multisensory perception and integration(9)

Publications74 total

Demographic, anthropometric and genetic (salt taste receptors SCNN1B and TRPV1) determinants of salt taste intensity, pleasantness, and sodium intake: Evidence from young adults in Malaysia
Food Quality and Preference·2025
Sweet stimuli induce cephalic phase insulin release to varying degrees in humans
Physiology & Behavior·2025
Taste Perception of Sugar-Free Isomaltooligosaccharides
ACS Food Science & Technology·2025· 1 citedOpen Access
Long-term integrative personalized medicine care in end-stage renal disease and stroke: A CARE-compliant case report
Medicine·2025· 1 citedOpen Access
Selective increases in taste sensitivity to glucose as a function of hunger status
Appetite·2025· 2 citedOpen Access
Sweet Stimuli Induce Cephalic Phase Insulin Release to Varying Degrees in Humans
SSRN Electronic Journal·2025Open Access
Taste Perception of Sugar-Free Isomaltooligosaccharides
SSRN Electronic Journal·2025Open Access
Taste of common prebiotic oligosaccharides: impact of molecular structure
Chemical Senses·2024· 3 citedOpen Access
Selective Increases in Taste Sensitivity to Glucose as a Function of Hunger Status
SSRN Electronic Journal·2024Open Access
Oral glucose sensing in cephalic phase insulin release
Appetite·2023· 5 cited
Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization
Journal of Agricultural and Food Chemistry·2023· 7 citedOpen Access
Oral stimulation with maltodextrin: Effect on cephalic phase insulin release
Appetite·2023· 5 cited
Taste perception of oligosaccharides derived from pullulan
Chemical Senses·2023· 4 citedOpen Access
How information leads consumers to select specialty foods when tasting is not an option
Food Quality and Preference·2022· 9 citedOpen Access
Chromatographic fractionation of food-grade oligosaccharides: Recognizing and avoiding sensory-relevant impurities
Food Chemistry·2022· 5 citedOpen Access
Use of c-peptide as a measure of cephalic phase insulin release in humans
Physiology & Behavior·2022· 8 citedOpen Access
Use of c-peptide as a measure of cephalic phase insulin release in humans
2022· 1 citedOpen Access
Taste perception of cyclic oligosaccharides: α, β, and γ cyclodextrins
Chemical Senses·2022· 10 citedOpen Access
Chromatographic preparation of food-grade prebiotic oligosaccharides with defined degree of polymerization
Food Chemistry·2021· 5 citedOpen Access
Clean Label Trade-Offs: A Case Study of Plain Yogurt
Frontiers in Nutrition·2021· 22 citedOpen Access
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Frequent Co-authors

Alexa J. Pullicin(8), Michael H. Penner(7), Trina J. Lapis(5), B. G. Green(4), Tomomi Fujimaru(4), Valentina Parma(3), Kathrin Ohla(3), Maria G. Veldhuizen(3), Masha Y. Niv(3), Christine E Kelly(3), Alyssa J. Bakke(3), Keiland W Cooper(3), Cédric Bouysset(3), Michele Dibattista(3), Marta Yanina Pepino(3), Veronica Pereda‐Loth(3), Shannon B. Olsson(3), Richard C. Gerkin(3), Paloma Rohlfs Domínguez(3), Javier Albayay(3)