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Michael H Penner

Showing results (11-20 of 35) with videos related to

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Chemical Senses|December 28, 2018
The Sweet Taste of Acarbose and Maltotriose: Relative Detection and Underlying MechanismAlexa J Pullicin, Michael H Penner, Juyun Lim
Plos One|August 30, 2017
Human taste detection of glucose oligomers with low degree of polymerizationAlexa J Pullicin, Michael H Penner, Juyun Lim
Chemical Senses|October 19, 2014
Evidence that humans can taste glucose polymersTrina J Lapis, Michael H Penner, Juyun Lim
Chemical Senses|June 2, 2024
Taste of common prebiotic oligosaccharides: impact of molecular structureLaura E Martin, Michael H Penner, Juyun Lim
Journal of Agricultural and Food Chemistry|June 24, 2004
Cellulose-based chromatography for cellooligosaccharide productionOzlem Akpinar, Robert J McGorrin, Michael H Penner
Applied Biochemistry and Biotechnology|June 3, 2005
Enzymatic saccharification and fermentation of xylose-optimized dilute acid-treated lignocellulosicsYun-Chin Chung, Alan Bakalinsky, Michael H Penner
Applied Biochemistry and Biotechnology|April 1, 2009
Hydrolytic methods for the quantification of fructose equivalents in herbaceous biomassStefanie K Nguyen, Supaporn Sophonputtanaphoca, Eugene Kim, et al.
Food Chemistry|September 17, 2022
Chromatographic fractionation of food-grade oligosaccharides: Recognizing and avoiding sensory-relevant impuritiesToren S Andrewson, Laura E Martin, Juyun Lim, et al.
Chemical Senses|October 6, 2017
Oral Digestion and Perception of Starch: Effects of Cooking, Tasting Time, and Salivary α-Amylase ActivityTrina J Lapis, Michael H Penner, Amy S Balto, et al.
Journal of Agricultural and Food Chemistry|April 21, 2023
Taste Detection of Maltooligosaccharides with Varying Degrees of PolymerizationLaura E Martin, Toren S Andrewson, Michael H Penner, et al.
Pageof 4

Showing results (11-20 of 35) with videos related to

Sort By:
Pageof 4
Chemical Senses|December 28, 2018
The Sweet Taste of Acarbose and Maltotriose: Relative Detection and Underlying MechanismAlexa J Pullicin, Michael H Penner, Juyun Lim
Plos One|August 30, 2017
Human taste detection of glucose oligomers with low degree of polymerizationAlexa J Pullicin, Michael H Penner, Juyun Lim
Chemical Senses|October 19, 2014
Evidence that humans can taste glucose polymersTrina J Lapis, Michael H Penner, Juyun Lim
Chemical Senses|June 2, 2024
Taste of common prebiotic oligosaccharides: impact of molecular structureLaura E Martin, Michael H Penner, Juyun Lim
Journal of Agricultural and Food Chemistry|June 24, 2004
Cellulose-based chromatography for cellooligosaccharide productionOzlem Akpinar, Robert J McGorrin, Michael H Penner
Applied Biochemistry and Biotechnology|June 3, 2005
Enzymatic saccharification and fermentation of xylose-optimized dilute acid-treated lignocellulosicsYun-Chin Chung, Alan Bakalinsky, Michael H Penner
Applied Biochemistry and Biotechnology|April 1, 2009
Hydrolytic methods for the quantification of fructose equivalents in herbaceous biomassStefanie K Nguyen, Supaporn Sophonputtanaphoca, Eugene Kim, et al.
Food Chemistry|September 17, 2022
Chromatographic fractionation of food-grade oligosaccharides: Recognizing and avoiding sensory-relevant impuritiesToren S Andrewson, Laura E Martin, Juyun Lim, et al.
Chemical Senses|October 6, 2017
Oral Digestion and Perception of Starch: Effects of Cooking, Tasting Time, and Salivary α-Amylase ActivityTrina J Lapis, Michael H Penner, Amy S Balto, et al.
Journal of Agricultural and Food Chemistry|April 21, 2023
Taste Detection of Maltooligosaccharides with Varying Degrees of PolymerizationLaura E Martin, Toren S Andrewson, Michael H Penner, et al.
Pageof 4