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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 PetersonJournal of Agricultural and Food Chemistry|August 6, 2025
Identification of Salt-Enhancing Compounds in CuminNingyi Wang, Edisson Tello, Devin G PetersonFood Chemistry|February 16, 2021
Identification of coffee compounds that suppress bitterness of brewChengyu Gao, Edisson Tello, Devin G PetersonJournal of Agricultural and Food Chemistry|May 4, 2023
Identification of a Bitter Peptide Contributing to the Off-Flavor Attributes of Pea Protein IsolatesPaulina Ongkowijoyo, Edisson Tello, Devin G PetersonJournal of Agricultural and Food Chemistry|June 27, 2025
Identification of a Novel Pungent Compound in Chili PeppersJoel Borcherding, Edisson Tello, Devin G PetersonJournal of Agricultural and Food Chemistry|May 14, 2025
Identification of Chili Pepper Compounds That Suppress Pungency PerceptionJoel Borcherding, Edisson Tello, Devin G PetersonFood Chemistry|June 27, 2021
Characterization of bitter compounds in native and hybrid American hazelnutsXue Wang, Edisson Tello, Devin G PetersonJournal of Agricultural and Food Chemistry|September 11, 2024
Identification of Compounds That Contribute to Consumer Aroma Liking of Roasted American-European Hybrid HazelnutsMegan Booth, Edisson Tello, Devin G PetersonFood Research International (Ottawa, Ont.)|October 7, 2023
Impact of rebaudioside A degradation compounds on flavor perceptionYifan Liu, Edisson Tello, Devin G PetersonFood Research International (Ottawa, Ont.)|April 19, 2025
Identification of compounds that contribute to aroma liking of whole wheat breadTheresa Pham, Edisson Tello, Devin G PetersonPageof 11