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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 LeeDevelopmental Neurobiology|December 15, 2010
Cholecystokinin: a multi-functional molecular switch of neuronal circuitsSoo Yeun Lee, Ivan SolteszJournal of Food Science|December 5, 2022
Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample likingAubrey N Dunteman, Soo-Yeun LeeApplied Physiology, Nutrition, and Metabolism = Physiologie Appliquee, Nutrition Et Metabolisme|May 8, 2019
Irritable bowel syndrome is underdiagnosed and ineffectively managed among endurance athletesLauren A Killian, Soo-Yeun LeeJournal of Food Science|November 20, 2019
Consumer Acceptance of Reduced Sodium Potato Chips and Puffed Rice: How Does Ingredient Information and Education Influence Liking?Aimee E Buechler, Soo-Yeun LeeJournal of Food Science|December 10, 2019
Drivers of liking for reduced sodium potato chips and puffed riceAimee E Buechler, Soo-Yeun LeeJournal of Food Science|March 7, 2018
Sodium Threshold in Model Reduced and Low Fat Oil-in-Water Emulsion SystemsGinnefer O Cox, Soo-Yeun LeeJournal of Food Science|August 13, 2016
Sample Dimensionality Effects on d' and Proportion of Correct Responses in Discrimination TestingDavid J Bloom, Soo-Yeun LeeFood Quality and Preference|September 28, 2022
Variations in consumer acceptance, sensory engagement and method practicality across three remote consumer-testing modalitiesMarta Albiol Tapia, Soo-Yeun LeePageof 10