Research Output 1969 2017

Filter
Conference contribution
2015

Application of untargeted LC/MS techniques (Flavoromics) to identify changes related to freshness of food

Ronningen, I. G. & Peterson, D. G. 2015 The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration. American Chemical Society, Vol. 1191, p. 269-277 9 p. (ACS Symposium Series; vol. 1191)

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Hybrid Cells
Flavors
Bithionol
African horse sickness virus
Alcuronium

Flavoromics for determining markers of cooked and fermented flavor in strawberry juices

Andujar-Ortiz, I., Peppard, T. L. & Reineccius, G. 2015 The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration. American Chemical Society, Vol. 1191, p. 293-312 20 p. (ACS Symposium Series; vol. 1191)

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Hybrid Cells
Flavors
Bithionol
Alcuronium
Fruit juices
2012

Application of two-dimensional orthogonal reversed-phase liquid chromatography for taste compound analysis

Jiang, D., Huang, Y. & Peterson, D. G. 2012 ACS Symposium Series. American Chemical Society, Vol. 1098, p. 137-144 8 p. (ACS Symposium Series; vol. 1098)

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Birth Certificates
Optical resolving power
Escherichia coli
Liquids
Biogenic Amines
2010
3 Citations

Dietary fibre and satiety - Not all fibre is alike

Slavin, J. L. 2010 Gums and Stabilisers for the Food Industry 15. Royal Society of Chemistry, p. 333-340 8 p.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Dietary Fiber
Starch
Diet
dietary fiber
Body Weight
1 Citations

Hydroxycinnamic acid - Maillard reactions in simple aqueous model systems

Moskowitz, M. R. & Peterson, D. G. Aug 10 2010 ACS Symposium Series. American Chemical Society, Vol. 1042, p. 53-62 10 p. (ACS Symposium Series; vol. 1042)

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Acids
Flavors
Anthralin
Hybrid Cells
Amino acids
2009

Flavor delivery via lipid encapsulation: Flavor retention in cake and loaf volume in bread

Finney, J. & Reineccius, G. Mar 3 2009 ACS Symposium Series. American Chemical Society, Vol. 1007, p. 259-271 13 p. (ACS Symposium Series; vol. 1007)

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Lipids
Esters
Flavors
Liquids
Anthralin
3 Citations

Shelf life and flavor release of coacervated orange oil

Paetznick, D. & Reineccius, G. Mar 3 2009 ACS Symposium Series. American Chemical Society, Vol. 1007, p. 272-286 15 p. (ACS Symposium Series; vol. 1007)

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Flavors
Crosslinking
Oxidation
Enzyme Reactivators
Equilenin
2007
1 Citations

The influence of texture on aroma release and perception related to dairy products

Mei, J. & Reineccius, G. 2007 ACS Symposium Series. Vol. 971, p. 93-110 18 p. (ACS Symposium Series; vol. 971)

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Preganglionic Autonomic Fibers
Carboxyhemoglobin
Bithionol
Alcuronium
Anthralin
1991
5 Citations

Time-temperature indicators as food quality monitors3

Taoukis, P. S., Labuza, T. P. & Francis, R. C. 1991 ASTM Special Technical Publication. Henyon, D. K. (ed.). 1113 ed. Publ by ASTM, p. 51-63 13 p.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Temperature
Kinetics