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Journal of Food Science|May 18, 2012
Modification of ginseng flavors by bitter compounds found in chocolate and coffeeHee Sook Chung, Soo-Yeun LeeNature Neuroscience|June 1, 2010
Target-selective GABAergic control of entorhinal cortex outputCsaba Varga, Soo Yeun Lee, Ivan SolteszJournal of Food Science|June 2, 2016
Napping-Ultra Flash Profile as a Tool for Category Identification and Subsequent Model System Formulation of Caramel Corn ProductsEmily Mayhew, Shelly Schmidt, Soo-Yeun LeeJournal of Food Science|September 16, 2014
Consumer acceptance of model soup system with varying levels of herbs and saltChao Wang, Youngsoo Lee, Soo-Yeun LeeGels (Basel, Switzerland)|October 26, 2022
Characterization of Sugar Reduction in Model Confectionary Gels Using Descriptive AnalysisElle McKenzie, Youngsoo Lee, Soo-Yeun LeeJournal of Food Science|March 23, 2016
Consumer Acceptance of Bars and Gummies with Unencapsulated and Encapsulated ResveratrolClarissa C Koga, Soo-Yeun Lee, Youngsoo LeeJournal of Food Science|April 21, 2012
Perceptual changes and drivers of liking in high protein extruded snacksJoseph W Kreger, Youngsoo Lee, Soo-Yeun LeeFrontiers in Nutrition|January 2, 2023
Chili pepper preference development and its impact on dietary intake: A narrative reviewEmily Siebert, Soo-Yeun Lee, Melissa Pflugh PrescottJournal of Food Science|August 21, 2010
Drivers of liking for soy-based Indian-style extruded snack foods determined by U.S. and Indian consumersErika A Neely, Youngsoo Lee, Soo-Yeun LeeJournal of Food Science|August 17, 2016
R-Index Measure of Microencapsulated Tributyrin in Gamma-Cyclodextrin Influenced by Drying MethodJoseph D Donovan, Soo-Yeun Lee, Youngsoo LeePageof 10