• Soo-Yeun Lee, PhD
  • Professor
Home Department:
  • Food Science and Human Nutrition
  • Nutritional Sciences
Graduate Programs:
  • Nutritional Sciences
  • BS, Food Engineering, Yonsei University, Seoul Korea, 1994
  • PhD, Food Science, University of California – Davis, 2001
  • 351 Bevier Hall, 905 S. Goodwin Ave., Urbana, IL 61801
  • 217-244-9435
I-TOPP Related Research Interest:
  • Sensory preference development and behavioral propensities that lead to childhood obesity
Recent Publications:
  • Killian LA, Chapman-Novakofski KM, Lee SY. (2018) Questionnaire on Irritable Bowel Syndrome and Symptom Management Among Endurance Athletes Is Valid and Reliable. Dig Dis Sci. Sep 19. [Epub ahead of print]
  • Cox GO, Lee SY. (2018) Sodium Threshold in Model Reduced and Low Fat Oil-in-Water Emulsion Systems. J Food Sci. 83(3):791-797
  • Feng Y, Albiol Tapia M, Okada K, Castaneda Lazo NB, Chapman-Novakofski K, Phillips C, Lee SY. (2018) Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables. J Food Sci. 83(2):446-453.
  • Mayhew EJ, Schmidt SJ, Lee SY. (2017) Sensory and Physical Effects of Sugar Reduction in a Caramel Coating System. J Food Sci. 82(8):1935-1946.
  • Cole NC, An R, Lee SY, Donovan SM. (2017) Correlates of picky eating and food neophobia in young children: a systematic review and meta-analysis. Nutr Rev. 75(7):516-532
  • Koga CC, Lee SY, Lee Y. (2016) Consumer Acceptance of Bars and Gummies with Unencapsulated and Encapsulated Resveratrol. J Food Sci. 81(5):S1222-9
  • Christina J, Palma-Salgado S, Clark D, Kahraman O, Lee SY. (2016) Impact of Prior Consumption on Sour, Sweet, Salty, and Bitter Tastes. J Food Sci. 81(2):S477-82.
  • Koga CC, Becraft AR, Lee Y, Lee S-Y. (2015) Taste detection thresholds of resveratrol Journal of Food Science, 80(9):S2064-70.
  • Boquin M, Smith-Simpson S, Donovan SM, Lee S-Y. (2014) Mealtime Behaviors and Food Consumption of Perceived Picky and Non-Picky Eaters through Home Use Test. Journal of Food Science, 79(12):S2523-S2532.
  • Urbanus B, Schmidt SJ, Lee S-Y. (2014) Sensory Differences Between Product Matrices Made With Beet and Cane Sugar Sources. Journal of Food Science, 79(11):S2354-S2361.
  • Boquin M, Moskowitz HR, Donovan SM, Lee S-Y. (2014) Defining Perceptions of Picky Eating by Focus Group and Conjoint Analysis. Journal of Sensory Studies, 29(2014):126-138.
  • Wang C, Lee Y, Lee S-Y. (2014) Consumer Acceptance of Model Soup System with Varying Levels of Herbs and Salt. Journal of Food Science, 79(10):S2098-2106.
  • Urbanus B, Schmidt SJ, Lee S-Y. (2014) Does Information about Sugar Source Influence Consumer Liking of Products Made with Beet and Cane Sugars? Journal of Food Science, 79(11):S2362-S2367.
  • Kwak HS, Ahn BH, Lee Y, Kreger J, Lee S-Y (2013) Correlation of liking and disliking measurements in consumer acceptance tests. Food Quality and Preference, 30(2):86-92.
  • Kwak HS, Ahn BH, Lee Y, Kreger J, Lee S-Y Comparison of the bipolar and bivariate measurements of liking and disliking. Food Quality and Preference, 30(2):328-335.
  • Kreger JW, Lee Y, Lee S-Y (2012) Perceptual Changes and Drivers of Liking in High Protein Extruded Snacks. Journal of Food Science, 77(4):S161-169.
  • Chung HS, Lee S-Y (2012) Modification of Ginseng Flavors by Bitter Compounds Found in Chocolate and Coffee. Journal of Food Science, 77(6):S202-S210.
  • Chung HS, Lee Y-C, Rhee YK, Lee S-Y (2011) Consumer acceptance of ginseng food products. Journal of Food Science, 76(9):S516-S522.
  • Chung HS, Hong H-D, Kim KT, Cho C-W, Moskowitz H, Lee S-Y (2011) Consumer Attitudes and Expectations of Ginseng Food Products Assessed by Focus Groups and Conjoint Analysis. Journal of Sensory Studies, 26:346-357.