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Food Chemistry|July 25, 2023
Identification of compounds contributing to umami taste of pea protein isolatePaulina Ongkowijoyo, Devin G PetersonFood Chemistry|December 31, 2017
Role of Reactive Carbonyl Species in non-enzymatic browning of apple juice during storageLaurianne Paravisini, 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: In SolutionsUmut Yucel, Devin G PetersonFood Chemistry|October 31, 2018
Reactive carbonyl species as key control point for optimization of reaction flavorsLaurianne Paravisini, Devin G PetersonFood Chemistry|March 18, 2018
Identification of bitter compounds in extruded corn puffed productsLiyun Zhang, Devin G PetersonFood Chemistry|March 6, 2018
Effects of polyol type and particle size on flavor release in chewing gumSmita Raithore, Devin G PetersonJournal of Agricultural and Food Chemistry|July 29, 2014
Control of Maillard-type off-flavor development in ultrahigh-temperature-processed bovine milk by phenolic chemistrySmaro Kokkinidou, Devin G PetersonFood Chemistry|September 27, 2017
Identification of a novel umami compound in potatoes and potato chipsLiyun Zhang, Devin G PetersonMolecules (Basel, Switzerland)|May 15, 2020
Identification of Aroma Differences in Refined and Whole Grain Extruded Maize PuffsKenneth Smith, Devin G PetersonFood & Function|May 18, 2013
Response surface methodology as optimization strategy for reduction of reactive carbonyl species in foods by means of phenolic chemistrySmaro Kokkinidou, Devin G PetersonPageof 11