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Journal of Agricultural and Food Chemistry|January 24, 2025
Identification of Volatile Compounds in Pennycress Protein Isolates Produced by Both Alkaline and Salt-Based ProcessesDevon M McDonald, Baraem P Ismail, Gary A ReinecciusJournal of Agricultural and Food Chemistry|January 20, 2005
The effect of solvent interactions on alpha-, beta-, and gamma-cyclodextrin/flavor molecular inclusion complexesTeresa A Reineccius, Gary A Reineccius, Terry L PeppardJournal of Agricultural and Food Chemistry|June 6, 2023
Covalent Adduct Formation between β-Lactoglobulin and Flavor Compounds under Thermal Treatments That Mimic Food Pasteurization or SterilizationJieyao Yuan, Vaidhyanathan Anantharamkrishnan, Thomas R Hoye, et al.Journal of Agricultural and Food Chemistry|June 21, 2008
Determining specific food volatiles contributing to PTR-MS ion profiles using GC-EI-MSMaría-Angeles Pozo-Bayón, Jean-Paul Schirlé-Keller, Gary A ReinecciusJournal of Agricultural and Food Chemistry|September 30, 2004
Influence of strawberry yogurt composition on aroma releaseJennifer B Mei, Gary A Reineccius, W Berk Knighton, et al.Food Chemistry|January 25, 2026
Impact of defatting processes on lipidomic markers and flavor in camelina and pennycress flours: advancing clean food productionQianqian Chen, Wellington da Silva Oliveira, Gary A Reineccius, et al.Critical Reviews in Food Science and Nutrition|October 11, 2022
Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniquesXiao Jia, Jingnan Ren, Gang Fan, et al.Pageof 2