Research Output 1958 2020

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Conference contribution
2015
2 Citations (Scopus)

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

Ronningen, I. G. & Peterson, D. G., Jan 1 2015, The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration. Guthrie, B., Beauchamp, J., Buettner, A. & Lavine, B. K. (eds.). American Chemical Society, p. 269-277 9 p. (ACS Symposium Series; vol. 1191).

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

Flavors
Ethanol
Aging of materials
Chemical analysis
3 Citations (Scopus)

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

Andujar-Ortiz, I., Peppard, T. L. & Reineccius, G. A., Jan 1 2015, The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration. Guthrie, B., Beauchamp, J., Buettner, A. & Lavine, B. K. (eds.). American Chemical Society, p. 293-312 20 p. (ACS Symposium Series; vol. 1191).

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

Flavors
Fruit juices
Heat storage
Chemical compounds
Regression analysis
2013

Molecular packing of carbohydrate oligomer encapsulants - a free volume perspective

Roussenova, M., Townrow, S., Murith, M., Ubbink, J. & Alam, A., Jan 1 2013, Positron and Positronium Chemistry X. p. 96-99 4 p. (Materials Science Forum; vol. 733).

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

Maltose
Plasticizers
Free volume
carbohydrates
Carbohydrates
2012

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

Jiang, D., Huang, Y. & Peterson, D. G., Jan 1 2012, Recent Advances in the Analysis of Food and Flavors. American Chemical Society, p. 137-144 8 p. (ACS Symposium Series; vol. 1098).

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

Liquid chromatography
Optical resolving power
Liquids
1 Citation (Scopus)

Development of learning modules to teach instrumentation to Biological Systems Engineering students using MATLAB

Mallikarjunan, P. K., Richter, K., Brookmire, L. & Lluch, D., Jan 1 2012, 119th ASEE Annual Conference and Exposition. American Society for Engineering Education

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

Biological systems
Systems engineering
MATLAB
Curricula
Students
2 Citations (Scopus)

The "threads" of biosystems engineering

Briassoulis, D., Gallego, E., Pantaleo, A. M., Holden, N., Owende, P., Ting, K. C. & Mallikarjunan, K., Jan 1 2012, American Society of Agricultural and Biological Engineers Annual International Meeting 2012, ASABE 2012. American Society of Agricultural and Biological Engineers, p. 3978-4018 41 p. (American Society of Agricultural and Biological Engineers Annual International Meeting 2012, ASABE 2012; vol. 5).

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

engineering
curriculum
Curricula
Agricultural engineering
learning
2010
2 Citations (Scopus)

Hydroxycinnamic acid - Maillard reactions in simple aqueous model systems

Moskowitz, M. R. & Peterson, D. G., Aug 10 2010, Controlling Maillard Pathways To Generate Flavors. American Chemical Society, p. 53-62 10 p. (ACS Symposium Series; vol. 1042).

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

Coumaric Acids
Flavors
Acids
Amino acids
Pyrazines

Induction of quorum sensing in microdroplets by transporting small molecule through PDMS

Shim, J. U., Patil, S. N., Hodgkinson, J. T., Bowden, S. D., Spring, D. R., Welch, M., Huck, W. T. S., Hollfelder, F. & Abell, C., Dec 1 2010, 14th International Conference on Miniaturized Systems for Chemistry and Life Sciences 2010, MicroTAS 2010. Vol. 1. p. 656-658 3 p.

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

Molecules
Hormones
Microfluidics
2009

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

Finney, J. & Reineccius, G. A., Mar 3 2009, Micro/Nanoencapsulation of Active Food Ingredients. American Chemical Society, p. 259-271 13 p. (ACS Symposium Series; vol. 1007).

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

Flavors
Encapsulation
Lipids
Esters
Spray drying
3 Citations (Scopus)

Shelf life and flavor release of coacervated orange oil

Paetznick, D. & Reineccius, G. A., Mar 3 2009, Micro/Nanoencapsulation of Active Food Ingredients. American Chemical Society, p. 272-286 15 p. (ACS Symposium Series; vol. 1007).

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

Flavors
Gelatin
Crosslinking
Gum Arabic
Polyphosphates
2008

Improving ethics studies through a spiraling theme based curriculum

Whysong, C., Mallikarjunan, K. & Lo, J., Jan 1 2008, American Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008. American Society of Agricultural and Biological Engineers, Vol. 12. p. 7185-7198 14 p.

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

ethics
curriculum
Ethics
Curriculum
students
2007

Effect of processing technology and phenolic chemistry on ultra-high temperature bovine milk flavor quality

Peterson, D. G., Colahan-Sederstrom, P. M. & Potineni, R. V., Dec 10 2007, Flavor of Dairy Products. Vol. 971. p. 253-259 7 p. (ACS Symposium Series; vol. 971).

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

Dairies
Flavors
Thermal processing (foods)
Food preservation
Dairy products
3 Citations (Scopus)

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

Mei, J. & Reineccius, G. A., Dec 10 2007, Flavor of Dairy Products. p. 93-110 18 p. (ACS Symposium Series; vol. 971).

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

Dairy products
Textures
Cheeses
2005

High pressure processing beef: Comparison between hydrodynamic and hydrostatic methods

Lakshmikanth, A., Mallikarjunan, K., Solomon, M., Patel, J. & Flick, G., Dec 1 2005, 05AIChE: 2005 AIChE Annual Meeting and Fall Showcase, Conference Proceedings. 1 p.

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

Beef
Hydrodynamics
Processing
Hydrostatic pressure
Textures

Mathematical modeling in food processing

Mallikarjunan, K., Datta, A. K., Sastry, S. K. & Moreira, R., Dec 1 2005, 05AIChE: 2005 AIChE Annual Meeting and Fall Showcase, Conference Proceedings. 1 p.

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

Food processing
Thermal processing (foods)
Freezing
Microwaves
Mathematical models
10 Citations (Scopus)

Work in progress - Spiral curriculum approach to reformulate engineering curriculum

Lohani, V. K., Mallikarjunan, K., Wolfe, M. L., Wildman, T., Connor, J., Muffo, J., Lo, J., Knott, T. W., Loganathan, G. V., Goff, R., Chang, M., Cundiff, J., Adel, G., Agblevor, F., Gregg, M., Vaughan, D., Fox, E., Griffin, H. & Mostaghimi, S., Dec 1 2005, Proceedings - Frontiers in Education, 35th Annual Conference: Pedagogies and Technologies for the Emerging Global Economy, FIE'05. Vol. 2005. 1612007

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

Curricula
2000

Optimizing Detection Levels of Solvents Used in Printing Inks on Plastic Films Using a Chemosensory System

Van Deventer, D. & Mallikarjunan, P., Dec 1 2000, 2000 ASAE Annual International Meeting, Technical Papers: Engineering Solutions for a New Century. Vol. 2. p. 495-502 8 p.

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

Plastic films
Ink
Packaging
Pressurization
Temperature sensors
1986

PREDICTION OF SHELF LIFE OF AN INTERMEDIATE MOISTURE FOOD BASED ON MOISTURE LOSS THROUGH FLEXIBLE FILM PACKAGING.

Lazarides, H. N., Goldsmith, S. M. & Labuza, T. P., Dec 1 1986, American Institute of Chemical Engineers, National Meeting. AIChE

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

Packaging
Moisture
Cheeses
Deterioration
Hardening