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Journal of Agricultural and Food Chemistry|April 28, 2026
Volatile and Nonvolatile Contributors to Lager Beer Acceptability in High-Flavor-Liking ConsumersJoel Borcherding, Megan Booth, Said Toro Uribe, et al.Journal of Food Science|February 13, 2026
Aroma, Flavor, and Textural Drivers of Acceptance in Unflavored Pea Protein IsolatesMin Sung Kim, Ruiya Bao, Julie Peterson, et al.Bioorganic & Medicinal Chemistry|November 27, 2012
Synthesis of cembranoid analogues and evaluation of their potential as quorum sensing inhibitorsEdisson Tello, Leonardo Castellanos, Carmenza DuqueJournal of Natural Products|August 22, 2012
Disruption in quorum-sensing systems and bacterial biofilm inhibition by cembranoid diterpenes isolated from the octocoral Eunicea knightiEdisson Tello, Leonardo Castellanos, Catalina Arévalo-Ferro, et al.Journal of Natural Products|September 26, 2009
Cembranoid diterpenes from the Caribbean sea whip Eunicea knightiEdisson Tello, Leonardo Castellanos, Catalina Arevalo-Ferro, et al.Food Chemistry|April 9, 2019
Mechanisms non-enzymatic browning in orange juice during storageLaurianne Paravisini, Devin G PetersonJournal of Agricultural and Food Chemistry|March 31, 2007
Structure-reactivity relationships of flavan-3-ols on product generation in aqueous glucose/glycine model systemsYuko Noda, Devin G PetersonFood Chemistry|March 8, 2016
Identification of bitter compounds in whole wheat bread crumbQing Bin, Devin G PetersonJournal of Agricultural and Food Chemistry|August 11, 2015
Effect of Protein-Lipid-Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: As Affected by Hydration in PowdersUmut Yucel, Devin G PetersonJournal of Agricultural and Food Chemistry|March 24, 2020
Identification of Somatosensory Compounds Contributing to Slipperiness and Thickness Perceptions in Canned Prunes (<i>Prunus domestica</i>)Sagar Deshpande, Devin G PetersonPageof 11