A qualitative look at perception and experience of sodium reduction strategies in the food industry through focus groups and individual interviews von Dunteman, Aubrey N., Lee, Youngsoo, Lee, Soo‐Yeun

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Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking von Dunteman, Aubrey N., Lee, Soo‐Yeun

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Sodium reduction technologies applied to bread products and their impact on sensory properties: a review von Dunteman, Aubrey, Yang, Ying, McKenzie, Elle, Lee, Youngsoo, Lee, Soo‐Yeun

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Compendium of sodium reduction strategies in foods: A scoping review von Dunteman, Aubrey N., McKenzie, Elle N., Yang, Ying, Lee, Youngsoo, Lee, Soo‐Yeun

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Characterizing the effect of sodium reduction and monosodium glutamate supplementation on white and multigrain breads von Dunteman, Aubrey N., Lee, Soo‐Yeun

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Functionality of Sugars in Foods and Health von Clemens, Roger A., Jones, Julie M., Kern, Mark, Lee, Soo‐Yeun, Mayhew, Emily J., Slavin, Joanne L., Zivanovic, Svetlana

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Consumer Acceptance of Reduced Sodium Potato Chips and Puffed Rice: How Does Ingredient Information and Education Influence Liking? von Buechler, Aimee E., Lee, Soo‐Yeun

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Drivers of liking for reduced sodium potato chips and puffed rice von Buechler, Aimee E., Lee, Soo‐Yeun

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Drivers of Liking in a Model Retorted Creamy Tomato Soup System with Varying Levels of Sodium, Fat, and Herbs von Cox, Ginnefer O., Lee, Youngsoo, Lee, Soo‐Yeun

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Characterization and categorization of commercial confectionary gels through napping‐ultra flash profile (UFP) and hierarchical clustering analysis von Obas, Frantz‐Lairy, Lee, Soo‐Yeun, Thomas, Leonard C., Schmidt, Shelly J.

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Recombinase-Driver Rat Lines: Tools, Techniques, and Optogenetic Application to Dopamine-Mediated Reinforcement von Witten, Ilana B., Steinberg, Elizabeth E., Lee, Soo Yeun, Davidson, Thomas J., Zalocusky, Kelly A., Brodsky, Matthew, Yizhar, Ofer, Cho, Saemi L., Gong, Shiaoching, Ramakrishnan, Charu, Stuber, Garret D., Tye, Kay M., Janak, Patricia H., Deisseroth, Karl

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North American considerations, strategies, and practices in reducing the sodium content in processed foods von Trumbo, Paula R., Glass, Kathleen A., Lee, Soo‐Yeun, Moshfegh, Alanna, Welling, Paul A., Zecca, Patricia

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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... von Albiol Tapia, Marta, Baik, Hwa‐Young, Simons, Christopher T., Lee, Soo‐Yeun

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Sugar reduction methods and their application in confections: a review von McKenzie, Elle, Lee, Soo-Yeun

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Consumer Acceptance of Model Soup System with Varying Levels of Herbs and Salt von Wang, Chao, Lee, Youngsoo, Lee, Soo‐Yeun

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Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables von Feng, Yiming, Albiol Tapia, Marta, Okada, Kyle, Castaneda Lazo, Nuria Blanca, Chapman‐Novakofski, Karen, Phillips, Carter, Lee, Soo‐Yeun

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R-Index Measure of Microencapsulated Tributyrin in Gamma-Cyclodextrin Influenced by Drying Method von Donovan, Joseph D., Lee, Soo-Yeun, Lee, Youngsoo

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Sodium Threshold in Model Reduced and Low Fat Oil‐in‐Water Emulsion Systems von Cox, Ginnefer O., Lee, Soo‐Yeun

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Structural mechanisms of selectivity and gating in anion channelrhodopsins von Kato, Hideaki E., Kim, Yoon Seok, Paggi, Joseph M., Evans, Kathryn E., Allen, William E., Richardson, Claire, Inoue, Keiichi, Ito, Shota, Ramakrishnan, Charu, Fenno, Lief E., Yamashita, Keitaro, Hilger, Daniel, Lee, Soo Yeun, Berndt, Andre, Shen, Kang, Kandori, Hideki, Dror, Ron O., Kobilka, Brian K., Deisseroth, Karl

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Napping-Ultra Flash Profile as a Tool for Category Identification and Subsequent Model System Formulation of Caramel Corn Products von Mayhew, Emily, Schmidt, Shelly, Lee, Soo-Yeun

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