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Food 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 LeeJournal of Food Science|May 31, 2021
Context effect of environmental setting and product information in acceptability testing of tea and cola: A study comparing sensory engagement in a traditional sensory booth and a study commonsMarta Albiol Tapia, Hwa-Young Baik, Christopher T Simons, et al.Journal of Food Science|January 17, 2018
Consumer Acceptance Comparison Between Seasoned and Unseasoned VegetablesYiming Feng, Marta Albiol Tapia, Kyle Okada, et al.Developmental Neurobiology|December 15, 2010
Cholecystokinin: a multi-functional molecular switch of neuronal circuitsSoo Yeun Lee, Ivan SolteszFood Science and Biotechnology|April 25, 2022
Sugar reduction methods and their application in confections: a reviewElle McKenzie, Soo-Yeun LeeJournal 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 LeePageof 10