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Journal of Food Science|July 5, 2017
Sensory and Physical Effects of Sugar Reduction in a Caramel Coating SystemEmily J Mayhew, Shelly J Schmidt, Soo-Yeun LeeJournal of Food Science|May 4, 2011
Sensory properties of ginseng solutions modified by masking agentsLauren C Tamamoto, Shelly J Schmidt, Soo-Yeun LeeJournal of Food Science|November 28, 2017
Warm-Up Effect in Panelist-Articulated-2-Alternative Forced Choice TestDavid J Bloom, Hwa-Young Baik, Soo-Yeun LeeJournal of Food Science|April 12, 2017
Novel Creation of a Rum Flavor Lexicon Through the Use of Web-Based MaterialChelsea M Ickes, Soo-Yeun Lee, Keith R CadwalladerJournal of Food Science|February 19, 2019
Beverage Complexity Yields Unpredicted Power Results for Seven Discrimination Test MethodsDavid J Bloom, Hwa-Young Baik, Soo-Yeun LeeScience (New York, N.Y.)|April 26, 2014
Structure-guided transformation of channelrhodopsin into a light-activated chloride channelAndre Berndt, Soo Yeun Lee, Charu Ramakrishnan, et al.Nutrients|November 11, 2020
Considering Nature and Nurture in the Etiology and Prevention of Picky Eating: A Narrative ReviewMeera D Patel, Sharon M Donovan, Soo-Yeun LeeNeuron|April 30, 2022
Ripple-selective GABAergic projection cells in the hippocampusGergely G Szabo, Jordan S Farrell, Barna Dudok, et al.Trends in Neurosciences|May 8, 2020
Connecting Pathological Cellular Mechanisms to Large-Scale Seizure StructuresQuynh-Anh Nguyen, Prannath Moolchand, Ivan SolteszEpilepsy Currents|March 2, 2022
Toward Understanding the Diverse Roles of Perisomatic Interneurons in EpilepsyBarna Dudok, Peter M Klein, Ivan SolteszPageof 45