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Journal of Agricultural and Food Chemistry|January 20, 2005
Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin additionPaula M Colahan-Sederstrom, Devin G PetersonJournal of Agricultural and Food Chemistry|August 1, 2014
Identification of bitter modulating maillard-catechin reaction productsLiyun Zhang, Youlin Xia, Devin G PetersonJournal of Agricultural and Food Chemistry|September 4, 2013
Identification of bitter peptides in whey protein hydrolysateXiaowei Liu, Deshou Jiang, Devin G PetersonFood Chemistry|February 27, 2021
Identification of inhibitors of pinellic acid generation in whole wheat breadWen Cong, Eric Schwartz, Devin G PetersonFood Chemistry|January 6, 2020
Identification of aroma compounds in pea protein UHT beveragesMariana Trikusuma, Laurianne Paravisini, Devin G PetersonFood & Function|September 10, 2020
Impact of temperature and water activity on the aroma composition and flavor stability of pea (<i>Pisum sativum</i>) protein isolates during storageHannah Mehle, Laurianne Paravisini, Devin G PetersonJournal of Food Science|June 14, 2024
Consumer acceptance and sensory perception of roasted American-European hybrid hazelnutsMegan Booth, Mengying Fu, Devin G PetersonScientific Reports|March 28, 2020
Metabolomic study of soft corals from the Colombian Caribbean: PSYCHE and <sup>1</sup>H-NMR comparative analysisLiliana Santacruz, Diana X Hurtado, Roisin Doohan, et al.Food Chemistry|January 19, 2016
Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model systemLihe Yeo, Donald B Thompson, Devin G PetersonMolecules (Basel, Switzerland)|July 10, 2019
Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread CrustsLaurianne Paravisini, Kelsey A Sneddon, Devin G PetersonPageof 11