Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Soo-Yeun Lee

Showing results (1-10 of 100) with videos related to

Pageof 10
Sort By:
Developmental Neurobiology|December 15, 2010
Cholecystokinin: a multi-functional molecular switch of neuronal circuitsSoo Yeun Lee, Ivan Soltesz
Food Science and Biotechnology|April 25, 2022
Sugar reduction methods and their application in confections: a reviewElle McKenzie, Soo-Yeun Lee
Journal 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 Lee
Applied 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 Lee
Journal 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 Lee
Journal of Food Science|December 10, 2019
Drivers of liking for reduced sodium potato chips and puffed riceAimee E Buechler, Soo-Yeun Lee
Journal of Food Science|March 7, 2018
Sodium Threshold in Model Reduced and Low Fat Oil-in-Water Emulsion SystemsGinnefer O Cox, Soo-Yeun Lee
Journal of Food Science|August 13, 2016
Sample Dimensionality Effects on d' and Proportion of Correct Responses in Discrimination TestingDavid J Bloom, Soo-Yeun Lee
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 Lee
Journal of Food Science|January 20, 2023
Characterizing the effect of sodium reduction and monosodium glutamate supplementation on white and multigrain breadsAubrey N Dunteman, Soo-Yeun Lee
Pageof 10

Showing results (1-10 of 100) with videos related to

Sort By:
Pageof 10
Developmental Neurobiology|December 15, 2010
Cholecystokinin: a multi-functional molecular switch of neuronal circuitsSoo Yeun Lee, Ivan Soltesz
Food Science and Biotechnology|April 25, 2022
Sugar reduction methods and their application in confections: a reviewElle McKenzie, Soo-Yeun Lee
Journal 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 Lee
Applied 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 Lee
Journal 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 Lee
Journal of Food Science|December 10, 2019
Drivers of liking for reduced sodium potato chips and puffed riceAimee E Buechler, Soo-Yeun Lee
Journal of Food Science|March 7, 2018
Sodium Threshold in Model Reduced and Low Fat Oil-in-Water Emulsion SystemsGinnefer O Cox, Soo-Yeun Lee
Journal of Food Science|August 13, 2016
Sample Dimensionality Effects on d' and Proportion of Correct Responses in Discrimination TestingDavid J Bloom, Soo-Yeun Lee
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 Lee
Journal of Food Science|January 20, 2023
Characterizing the effect of sodium reduction and monosodium glutamate supplementation on white and multigrain breadsAubrey N Dunteman, Soo-Yeun Lee
Pageof 10