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Food Chemistry
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April 9, 2019
Mechanisms non-enzymatic browning in orange juice during storage
Laurianne Paravisini, Devin G Peterson
Journal of Agricultural and Food Chemistry
|
March 31, 2007
Structure-reactivity relationships of flavan-3-ols on product generation in aqueous glucose/glycine model systems
Yuko Noda, Devin G Peterson
Food Chemistry
|
March 8, 2016
Identification of bitter compounds in whole wheat bread crumb
Qing Bin, Devin G Peterson
Journal of Agricultural and Food Chemistry
|
August 11, 2015
Effect of Protein-Lipid-Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: As Affected by Hydration in Powders
Umut Yucel, Devin G Peterson
Journal of Agricultural and Food Chemistry
|
March 24, 2020
Identification of Somatosensory Compounds Contributing to Slipperiness and Thickness Perceptions in Canned Prunes (<i>Prunus domestica</i>)
Sagar Deshpande, Devin G Peterson
Food Chemistry
|
July 25, 2023
Identification of compounds contributing to umami taste of pea protein isolate
Paulina Ongkowijoyo, Devin G Peterson
Food Chemistry
|
December 31, 2017
Role of Reactive Carbonyl Species in non-enzymatic browning of apple juice during storage
Laurianne Paravisini, Devin G Peterson
Journal of Agricultural and Food Chemistry
|
August 11, 2015
Effect of Protein-Lipid-Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: In Solutions
Umut Yucel, Devin G Peterson
Food Chemistry
|
October 31, 2018
Reactive carbonyl species as key control point for optimization of reaction flavors
Laurianne Paravisini, Devin G Peterson
Food Chemistry
|
March 18, 2018
Identification of bitter compounds in extruded corn puffed products
Liyun Zhang, Devin G Peterson
Page
of 9
Search research articles
Search
Showing results (1-10 of 88) with videos related to
Sort By:
Page
of 9
Food Chemistry
|
April 9, 2019
Mechanisms non-enzymatic browning in orange juice during storage
Laurianne Paravisini, Devin G Peterson
Journal of Agricultural and Food Chemistry
|
March 31, 2007
Structure-reactivity relationships of flavan-3-ols on product generation in aqueous glucose/glycine model systems
Yuko Noda, Devin G Peterson
Food Chemistry
|
March 8, 2016
Identification of bitter compounds in whole wheat bread crumb
Qing Bin, Devin G Peterson
Journal of Agricultural and Food Chemistry
|
August 11, 2015
Effect of Protein-Lipid-Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: As Affected by Hydration in Powders
Umut Yucel, Devin G Peterson
Journal of Agricultural and Food Chemistry
|
March 24, 2020
Identification of Somatosensory Compounds Contributing to Slipperiness and Thickness Perceptions in Canned Prunes (<i>Prunus domestica</i>)
Sagar Deshpande, Devin G Peterson
Food Chemistry
|
July 25, 2023
Identification of compounds contributing to umami taste of pea protein isolate
Paulina Ongkowijoyo, Devin G Peterson
Food Chemistry
|
December 31, 2017
Role of Reactive Carbonyl Species in non-enzymatic browning of apple juice during storage
Laurianne Paravisini, Devin G Peterson
Journal of Agricultural and Food Chemistry
|
August 11, 2015
Effect of Protein-Lipid-Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: In Solutions
Umut Yucel, Devin G Peterson
Food Chemistry
|
October 31, 2018
Reactive carbonyl species as key control point for optimization of reaction flavors
Laurianne Paravisini, Devin G Peterson
Food Chemistry
|
March 18, 2018
Identification of bitter compounds in extruded corn puffed products
Liyun Zhang, Devin G Peterson
Page
of 9