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Journal of Agricultural and Food Chemistry|May 12, 2005
Reactivity of epicatechin in aqueous glycine and glucose maillard reaction models: quenching of C2, C3, and C4 sugar fragmentsVandana M Totlani, Devin G Peterson
Journal of Agricultural and Food Chemistry|April 29, 2004
Flavor release and perception in hard candy: influence of flavor compound-compound interactionsAmanda L Schober, Devin G Peterson
Journal of Agricultural and Food Chemistry|December 20, 2017
Identification of Aging-Associated Food Quality Changes in Citrus Products Using Untargeted Chemical ProfilingIan G Ronningen, Devin G Peterson
Journal of Agricultural and Food Chemistry|April 29, 2004
Flavor release and perception in hard candy: influence of flavor compound-flavor solvent interactionsAmanda L Schober, Devin G Peterson
Food Science and Biotechnology|January 6, 2025
Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methodsIn Hee Cho, Devin G Peterson
Journal of Agricultural and Food Chemistry|January 18, 2007
Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systemsVandana M Totlani, Devin G Peterson
Journal of Agricultural and Food Chemistry|September 14, 2006
Epicatechin carbonyl-trapping reactions in aqueous maillard systems: Identification and structural elucidationVandana M Totlani, Devin G Peterson
Marine Drugs|April 3, 2019
Integrating Molecular Network and Culture Media Variation to Explore the Production of Bioactive Metabolites by <i>Vibrio diabolicus</i> A1SM3Natalia Conde-Martínez, Anelize Bauermeister, Alan Cesar Pilon, et al.
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