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Food Chemistry|April 9, 2019
Mechanisms non-enzymatic browning in orange juice during storageLaurianne Paravisini, Devin G PetersonJournal of Agricultural and Food Chemistry|March 31, 2007
Structure-reactivity relationships of flavan-3-ols on product generation in aqueous glucose/glycine model systemsYuko Noda, Devin G PetersonFood Chemistry|March 8, 2016
Identification of bitter compounds in whole wheat bread crumbQing Bin, Devin G PetersonJournal 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 PowdersUmut Yucel, Devin G PetersonJournal 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 PetersonFood Chemistry|July 25, 2023
Identification of compounds contributing to umami taste of pea protein isolatePaulina Ongkowijoyo, Devin G PetersonFood Chemistry|December 31, 2017
Role of Reactive Carbonyl Species in non-enzymatic browning of apple juice during storageLaurianne Paravisini, Devin G PetersonJournal 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 SolutionsUmut Yucel, Devin G PetersonFood Chemistry|October 31, 2018
Reactive carbonyl species as key control point for optimization of reaction flavorsLaurianne Paravisini, Devin G PetersonFood Chemistry|March 18, 2018
Identification of bitter compounds in extruded corn puffed productsLiyun Zhang, Devin G PetersonPageof 9