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Devin G Peterson

Showing results (51-60 of 88) with videos related to

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Food Chemistry|February 16, 2021
Identification of coffee compounds that suppress bitterness of brewChengyu Gao, Edisson Tello, Devin G Peterson
Food Chemistry|January 19, 2016
Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model systemLihe Yeo, Donald B Thompson, Devin G Peterson
Molecules (Basel, Switzerland)|July 10, 2019
Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread CrustsLaurianne Paravisini, Kelsey A Sneddon, Devin G Peterson
Journal of Agricultural and Food Chemistry|May 11, 2012
Influence of phenolic compounds on the mechanisms of pyrazinium radical generation in the Maillard reactionQing Bin, Devin G Peterson, Ryan J Elias
Journal of Agricultural and Food Chemistry|December 30, 2025
Nonvolatile and Volatile Contributors to Flavor Disliking in VanillaDiana Paola Forero, Edisson Tello, Devin G Peterson
Molecules (Basel, Switzerland)|February 25, 2022
Mechanisms of Rebaudioside A Degradation and Ingredient-Sweetener Interactions in Beverages during StorageBenjamin S Gelinas, Edisson Tello, Devin G Peterson
Journal of Agricultural and Food Chemistry|March 2, 2006
Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsionSupratim Ghosh, Devin G Peterson, John N Coupland
Journal of Agricultural and Food Chemistry|July 31, 2014
Identification of bitter peptides in aged cheddar cheeseKonstantinia Karametsi, Smaro Kokkinidou, Ian Ronningen, et al.
Food Chemistry|August 5, 2019
Identification of flavor modulating compounds that positively impact coffee qualitySichaya Sittipod, Eric Schwartz, Laurianne Paravisini, et al.
Food Chemistry|January 15, 2022
Identification of volatile compounds correlated with consumer acceptability of strawberry preserves: Untargeted GC-MS analysisGeoffrey A Dubrow, Diana Paola Forero, Devin G Peterson
Pageof 9

Showing results (51-60 of 88) with videos related to

Sort By:
Pageof 9
Food Chemistry|February 16, 2021
Identification of coffee compounds that suppress bitterness of brewChengyu Gao, Edisson Tello, Devin G Peterson
Food Chemistry|January 19, 2016
Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model systemLihe Yeo, Donald B Thompson, Devin G Peterson
Molecules (Basel, Switzerland)|July 10, 2019
Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread CrustsLaurianne Paravisini, Kelsey A Sneddon, Devin G Peterson
Journal of Agricultural and Food Chemistry|May 11, 2012
Influence of phenolic compounds on the mechanisms of pyrazinium radical generation in the Maillard reactionQing Bin, Devin G Peterson, Ryan J Elias
Journal of Agricultural and Food Chemistry|December 30, 2025
Nonvolatile and Volatile Contributors to Flavor Disliking in VanillaDiana Paola Forero, Edisson Tello, Devin G Peterson
Molecules (Basel, Switzerland)|February 25, 2022
Mechanisms of Rebaudioside A Degradation and Ingredient-Sweetener Interactions in Beverages during StorageBenjamin S Gelinas, Edisson Tello, Devin G Peterson
Journal of Agricultural and Food Chemistry|March 2, 2006
Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsionSupratim Ghosh, Devin G Peterson, John N Coupland
Journal of Agricultural and Food Chemistry|July 31, 2014
Identification of bitter peptides in aged cheddar cheeseKonstantinia Karametsi, Smaro Kokkinidou, Ian Ronningen, et al.
Food Chemistry|August 5, 2019
Identification of flavor modulating compounds that positively impact coffee qualitySichaya Sittipod, Eric Schwartz, Laurianne Paravisini, et al.
Food Chemistry|January 15, 2022
Identification of volatile compounds correlated with consumer acceptability of strawberry preserves: Untargeted GC-MS analysisGeoffrey A Dubrow, Diana Paola Forero, Devin G Peterson
Pageof 9