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Journal of Agricultural and Food Chemistry|April 29, 2024
14C-Isotope Use to Quantify Covalent Reactions between Flavor Compounds and β-LactoglobulinIgor Shepelev, Gary A ReinecciusJournal of Agricultural and Food Chemistry|November 10, 2020
Influence of pH, Temperature, and Water Activity on Covalent Adduct Formation between Selected Flavor Compounds and Model Protein β-LactoglobulinVaidhyanathan Anantharamkrishnan, Gary A ReinecciusJournal of Agricultural and Food Chemistry|February 20, 2020
Method To Characterize and Monitor Covalent Interactions of Flavor Compounds with β-Lactoglobulin Using Mass Spectrometry and ProteomicsVaidhyanathan Anantharamkrishnan, Gary A ReinecciusJournal of Agricultural and Food Chemistry|February 24, 2009
Encapsulation performance of proteins and traditional materials for spray dried flavorsJoséphine Charve, Gary A ReinecciusJournal of Agricultural and Food Chemistry|May 12, 2020
Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein β-LactoglobulinVaidhyanathan Anantharamkrishnan, Thomas Hoye, Gary A ReinecciusJournal of Agricultural and Food Chemistry|January 18, 2007
Model studies on the influence of matrix type and storage environment on the stability of a model aroma mixture during storageSegolene Leclercq, Gary A Reineccius, Christian MiloFood Chemistry|August 26, 2015
Comparison of modified starch and Quillaja saponins in the formation and stabilization of flavor nanoemulsionsJian Zhang, Lu Bing, Gary A ReinecciusJournal of Agricultural and Food Chemistry|October 12, 2007
Effect of type of oil and addition of delta-tocopherol on model flavor compound stability during storageSegolene Leclercq, Gary A Reineccius, Christian MiloJournal of Agricultural and Food Chemistry|February 10, 2009
Effects of cross-linking, capsule wall thickness, and compound hydrophobicity on aroma release from complex coacervate microcapsulesSegolene Leclercq, Christian Milo, Gary A ReinecciusJournal of Agricultural and Food Chemistry|February 3, 2005
Determination of linear response in the detection of aroma compounds by atmospheric pressure ionization-mass spectrometry (API-MS)Roberto A Buffo, Gerhard Zehentbauer, Gary A ReinecciusPageof 2