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Devin G Peterson

Showing results (31-40 of 88) with videos related to

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Journal of Agricultural and Food Chemistry|January 20, 2005
Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin additionPaula M Colahan-Sederstrom, Devin G Peterson
Food Research International (Ottawa, Ont.)|April 19, 2025
Identification of compounds that contribute to aroma liking of whole wheat breadTheresa Pham, Edisson Tello, Devin G Peterson
Food Research International (Ottawa, Ont.)|April 19, 2025
Impact of lipase and lipoxygenase activity on the aroma profile of whole wheat breadTheresa Pham, Edisson Tello, Devin G Peterson
Journal of Agricultural and Food Chemistry|August 1, 2014
Identification of bitter modulating maillard-catechin reaction productsLiyun Zhang, Youlin Xia, Devin G Peterson
Journal of Agricultural and Food Chemistry|September 4, 2013
Identification of bitter peptides in whey protein hydrolysateXiaowei Liu, Deshou Jiang, Devin G Peterson
Food Chemistry|February 27, 2021
Identification of inhibitors of pinellic acid generation in whole wheat breadWen Cong, Eric Schwartz, Devin G Peterson
Food Chemistry|March 3, 2023
Identification of compounds that enhance bitterness of coffee brewChengyu Gao, Edisson Tello, Devin G Peterson
Food Research International (Ottawa, Ont.)|November 11, 2025
Identification of a salt-enhancing compound in thyme using sensory-guided preparative-LC fractionationNingyi Wang, Edisson Tello, Devin G Peterson
Journal of Agricultural and Food Chemistry|August 6, 2025
Identification of Salt-Enhancing Compounds in CuminNingyi Wang, Edisson Tello, Devin G Peterson
Molecules (Basel, Switzerland)|February 13, 2025
Identification of the Key Aroma Compounds in Condensed Hardwood SmokeTimothy Vazquez, Edisson Tello, Devin G Peterson
Pageof 9

Showing results (31-40 of 88) with videos related to

Sort By:
Pageof 9
Journal of Agricultural and Food Chemistry|January 20, 2005
Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin additionPaula M Colahan-Sederstrom, Devin G Peterson
Food Research International (Ottawa, Ont.)|April 19, 2025
Identification of compounds that contribute to aroma liking of whole wheat breadTheresa Pham, Edisson Tello, Devin G Peterson
Food Research International (Ottawa, Ont.)|April 19, 2025
Impact of lipase and lipoxygenase activity on the aroma profile of whole wheat breadTheresa Pham, Edisson Tello, Devin G Peterson
Journal of Agricultural and Food Chemistry|August 1, 2014
Identification of bitter modulating maillard-catechin reaction productsLiyun Zhang, Youlin Xia, Devin G Peterson
Journal of Agricultural and Food Chemistry|September 4, 2013
Identification of bitter peptides in whey protein hydrolysateXiaowei Liu, Deshou Jiang, Devin G Peterson
Food Chemistry|February 27, 2021
Identification of inhibitors of pinellic acid generation in whole wheat breadWen Cong, Eric Schwartz, Devin G Peterson
Food Chemistry|March 3, 2023
Identification of compounds that enhance bitterness of coffee brewChengyu Gao, Edisson Tello, Devin G Peterson
Food Research International (Ottawa, Ont.)|November 11, 2025
Identification of a salt-enhancing compound in thyme using sensory-guided preparative-LC fractionationNingyi Wang, Edisson Tello, Devin G Peterson
Journal of Agricultural and Food Chemistry|August 6, 2025
Identification of Salt-Enhancing Compounds in CuminNingyi Wang, Edisson Tello, Devin G Peterson
Molecules (Basel, Switzerland)|February 13, 2025
Identification of the Key Aroma Compounds in Condensed Hardwood SmokeTimothy Vazquez, Edisson Tello, Devin G Peterson
Pageof 9