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Soh M. Lee, Ph.D. - Publications

Affiliations: 
2013 Food Science University of California, Davis, Davis, CA 
Area:
Food Science and Technology Agriculture
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9 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2019 Lee YN, Lee SM, Kim KO. Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium-Reduced Kimchi According to Age. Journal of Food Science. 84: 2961-2972. PMID 31612540 DOI: 10.1111/1750-3841.14784  0.357
2019 Menezes Ayres EM, Lee SM, Boyden L, Guinard JX. Sensory Properties and Consumer Acceptance of Cantaloupe Melon Cultivars. Journal of Food Science. PMID 31339567 DOI: 10.1111/1750-3841.14724  0.693
2018 Roh SH, Lee SM, Kim SS, Kim KO. Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang. Journal of Food Science. PMID 29350752 DOI: 10.1111/1750-3841.14040  0.349
2016 Lee SM, Kim SE, Guinard JX, Kim KO. Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions. Food Science and Biotechnology. 25: 745-756. PMID 30263332 DOI: 10.1007/s10068-016-0128-1  0.619
2016 Guinard JX, Myrdal Miller A, Mills K, Wong T, Lee SM, Sirimuangmoon C, Schaefer SE, Drescher G. Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced. Appetite. PMID 27317972 DOI: 10.1016/J.Appet.2016.06.018  0.638
2015 Lee CL, Lee SM, Kim KO. Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor. Journal of Food Science. PMID 26447813 DOI: 10.1111/1750-3841.13098  0.445
2014 Myrdal Miller A, Mills K, Wong T, Drescher G, Lee SM, Sirimuangmoon C, Schaefer S, Langstaff S, Minor B, Guinard JX. Flavor-enhancing properties of mushrooms in meat-based dishes in which sodium has been reduced and meat has been partially substituted with mushrooms. Journal of Food Science. 79: S1795-804. PMID 25124478 DOI: 10.1111/1750-3841.12549  0.625
2012 Lee SM, Kitsawad K, Sigal A, Flynn D, Guinard JX. Sensory properties and consumer acceptance of imported and domestic sliced black ripe olives. Journal of Food Science. 77: S439-48. PMID 23240976 DOI: 10.1111/J.1750-3841.2012.03001.X  0.644
2011 Kwon GY, Hong JH, Kim YS, Lee SM, Kim KO. Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions. Journal of Food Science. 76: S1-7. PMID 21535706 DOI: 10.1111/j.1750-3841.2010.01946.x  0.356
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