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Devin G Peterson

Showing results (11-20 of 88) with videos related to

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Food Chemistry|March 6, 2018
Effects of polyol type and particle size on flavor release in chewing gumSmita Raithore, Devin G Peterson
Journal of Agricultural and Food Chemistry|July 29, 2014
Control of Maillard-type off-flavor development in ultrahigh-temperature-processed bovine milk by phenolic chemistrySmaro Kokkinidou, Devin G Peterson
Food Chemistry|September 27, 2017
Identification of a novel umami compound in potatoes and potato chipsLiyun Zhang, Devin G Peterson
Molecules (Basel, Switzerland)|May 15, 2020
Identification of Aroma Differences in Refined and Whole Grain Extruded Maize PuffsKenneth Smith, Devin G Peterson
Food & Function|May 18, 2013
Response surface methodology as optimization strategy for reduction of reactive carbonyl species in foods by means of phenolic chemistrySmaro Kokkinidou, Devin G Peterson
Food Chemistry|June 25, 2013
Identification of bitter compounds in whole wheat breadDeshou Jiang, Devin G Peterson
Food Chemistry|June 11, 2016
Identification of compounds that contribute to trigeminal burn in aqueous ethanol solutionsSmaro Kokkinidou, Devin G Peterson
Journal of Agricultural and Food Chemistry|April 23, 2008
Mechanisms of flavor release in chewing gum: cinnamaldehydeRajesh V Potineni, Devin G Peterson
Journal of Dairy Science|September 24, 2018
Identification of objectionable flavors in purported spontaneous oxidized flavor bovine milkDavid M Potts, Devin G Peterson
Journal of Agricultural and Food Chemistry|April 23, 2008
Influence of flavor solvent on flavor release and perception in sugar-free chewing gumRajesh V Potineni, Devin G Peterson
Pageof 9

Showing results (11-20 of 88) with videos related to

Sort By:
Pageof 9
Food Chemistry|March 6, 2018
Effects of polyol type and particle size on flavor release in chewing gumSmita Raithore, Devin G Peterson
Journal of Agricultural and Food Chemistry|July 29, 2014
Control of Maillard-type off-flavor development in ultrahigh-temperature-processed bovine milk by phenolic chemistrySmaro Kokkinidou, Devin G Peterson
Food Chemistry|September 27, 2017
Identification of a novel umami compound in potatoes and potato chipsLiyun Zhang, Devin G Peterson
Molecules (Basel, Switzerland)|May 15, 2020
Identification of Aroma Differences in Refined and Whole Grain Extruded Maize PuffsKenneth Smith, Devin G Peterson
Food & Function|May 18, 2013
Response surface methodology as optimization strategy for reduction of reactive carbonyl species in foods by means of phenolic chemistrySmaro Kokkinidou, Devin G Peterson
Food Chemistry|June 25, 2013
Identification of bitter compounds in whole wheat breadDeshou Jiang, Devin G Peterson
Food Chemistry|June 11, 2016
Identification of compounds that contribute to trigeminal burn in aqueous ethanol solutionsSmaro Kokkinidou, Devin G Peterson
Journal of Agricultural and Food Chemistry|April 23, 2008
Mechanisms of flavor release in chewing gum: cinnamaldehydeRajesh V Potineni, Devin G Peterson
Journal of Dairy Science|September 24, 2018
Identification of objectionable flavors in purported spontaneous oxidized flavor bovine milkDavid M Potts, Devin G Peterson
Journal of Agricultural and Food Chemistry|April 23, 2008
Influence of flavor solvent on flavor release and perception in sugar-free chewing gumRajesh V Potineni, Devin G Peterson
Pageof 9