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Food Science and Biotechnology|April 25, 2022
Sugar reduction methods and their application in confections: a reviewElle McKenzie, Soo-Yeun LeeGels (Basel, Switzerland)|October 26, 2022
Characterization of Sugar Reduction in Model Confectionary Gels Using Descriptive AnalysisElle McKenzie, Youngsoo Lee, Soo-Yeun LeeInternational Journal of Molecular Sciences|November 13, 2025
Ginger (<i>Zingiber officinale</i>) and Zingerone Antioxidant Properties Studied Using Hydrodynamic Voltammetry, Zingerone Crystal Structure and Density Functional Theory (DFT)-Results Support Zingerone Experimental Catalytic Behavior Similar to Superoxide Dismutases (SODs)Miriam Rossi, Taylor S Teitsworth, Elle McKenzie, et al.Pageof 1