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Food Chemistry|June 25, 2013
Identification of bitter compounds in whole wheat breadDeshou Jiang, Devin G PetersonFood Chemistry|June 11, 2016
Identification of compounds that contribute to trigeminal burn in aqueous ethanol solutionsSmaro Kokkinidou, Devin G PetersonMarine Drugs|January 13, 2019
Comparative Analyses of Metabolomic Fingerprints and Cytotoxic Activities of Soft Corals from the Colombian CaribbeanLiliana Santacruz, Olivier P Thomas, Carmenza Duque, et al.Marine Drugs|March 4, 2020
Prostaglandins Isolated from the Octocoral <i>Plexaura homomalla</i>: In Silico and In Vitro Studies Against Different Enzymes of CancerDiana Ximena Hurtado, Fabio A Castellanos, Ericsson Coy-Barrera, et al.Journal of the Science of Food and Agriculture|June 3, 2025
Characterizing Panama Geisha coffee aromas: sensory and chemical analysis across roasting methodsVictoria Koyner, Jenna Fryer, Edisson Tello-Camacho, et al.BMC Microbiology|December 9, 2017
Use of a mixed culture strategy to isolate halophilic bacteria with antibacterial and cytotoxic activity from the Manaure solar saltern in ColombiaNatalia Conde-Martínez, Alejandro Acosta-González, Luis E Díaz, et al.Journal of Agricultural and Food Chemistry|April 23, 2008
Mechanisms of flavor release in chewing gum: cinnamaldehydeRajesh V Potineni, Devin G PetersonJournal of Dairy Science|September 24, 2018
Identification of objectionable flavors in purported spontaneous oxidized flavor bovine milkDavid M Potts, Devin G PetersonJournal of Agricultural and Food Chemistry|April 23, 2008
Influence of flavor solvent on flavor release and perception in sugar-free chewing gumRajesh V Potineni, Devin G PetersonJournal of Agricultural and Food Chemistry|January 19, 2006
Reduction of stale flavor development in low-heat skim milk powder via epicatechin additionStacy L Schwambach, Devin G PetersonPageof 11