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Journal of Agricultural and Food Chemistry|May 11, 2012
Influence of phenolic compounds on the mechanisms of pyrazinium radical generation in the Maillard reactionQing Bin, Devin G Peterson, Ryan J EliasJournal of Agricultural and Food Chemistry|March 2, 2006
Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsionSupratim Ghosh, Devin G Peterson, John N CouplandJournal of Agricultural and Food Chemistry|July 31, 2014
Identification of bitter peptides in aged cheddar cheeseKonstantinia Karametsi, Smaro Kokkinidou, Ian Ronningen, et al.Food Chemistry|August 5, 2019
Identification of flavor modulating compounds that positively impact coffee qualitySichaya Sittipod, Eric Schwartz, Laurianne Paravisini, et al.Food Chemistry|January 15, 2022
Identification of volatile compounds correlated with consumer acceptability of strawberry preserves: Untargeted GC-MS analysisGeoffrey A Dubrow, Diana Paola Forero, Devin G PetersonJournal of Agricultural and Food Chemistry|May 20, 2017
Identification and Validation of Sensory-Active Compounds from Data-Driven Research: A Flavoromics ApproachIan Ronningen, Michelle Miller, Youlin Xia, et al.Journal of Agricultural and Food Chemistry|December 12, 2007
Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starchOnanong Tapanapunnitikul, Siree Chaiseri, Devin G Peterson, et al.Journal of Agricultural and Food Chemistry|October 31, 2012
Influence of endogenous ferulic acid in whole wheat flour on bread crust aromaMarlene R Moskowitz, Qing Bin, Ryan J Elias, et al.Plos One|October 4, 2019
Impact of bitter tastant sub-qualities on retronasal coffee aroma perceptionLaurianne Paravisini, Ashley Soldavini, Julie Peterson, et al.Journal of Agricultural and Food Chemistry|October 13, 2009
Identification of hydroxycinnamic acid-maillard reaction products in low-moisture baking model systemsDeshou Jiang, Christopher Chiaro, Pranav Maddali, et al.Pageof 11