Gary A Reineccius

Research Professor, Food Science and Nutrition

Research activity per year

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1 Active
4 Finished

Flavor, Nutrition and Functional Properties of Pea Protein
Ismail, B. P., Gallaher, D. D. & Reineccius, G. A.
USDA AGRICULTURAL RESEARCH SERVICE
9/1/18 → 12/31/21
Project: Research project
Sensory and instrumental flavor analyses of Land O'Lakes enzyme modified cheese
Vickers, Z. M., Ismail, B. P. & Reineccius, G. A.
LAND O'LAKES, INC.
1/1/19 → 1/1/21
Project: Research project
Acquisition of Plated, Spray dried and Extruded Butter F
Reineccius, G. A.
CDC Nat'l Inst for Occup Safety & Health
4/24/15 → 9/30/16
Project: Research project
Literature searching on permeability study of food grade
Reineccius, G. A.
PEPSICO, INC.
9/22/14 → 1/31/15
Project: Research project
Understanding the Factors Determining Flavor Release in
Reineccius, G. A.
COLGATE PALMOLIVE CO
11/1/06 → 12/31/08
Project: Research project

179 Article
74 Chapter
7 Book
4 Conference contribution
More
- 3 Review article

Covalent Adduct Formation between Flavor Compounds of Various Functional Group Classes and the Model Protein β-Lactoglobulin
Anantharamkrishnan, V., Hoye, T. & Reineccius, G. A., Jun 10 2020, In: Journal of agricultural and food chemistry. 68, 23, p. 6395-6402 8 p.
Research output: Contribution to journal › Article › peer-review
1 Scopus citations
Influence of pH, Temperature, and Water Activity on Covalent Adduct Formation between Selected Flavor Compounds and Model Protein β-Lactoglobulin
Anantharamkrishnan, V. & Reineccius, G. A., Nov 25 2020, In: Journal of agricultural and food chemistry. 68, 47, p. 13833-13843 11 p.
Research output: Contribution to journal › Article › peer-review
Method to Characterize and Monitor Covalent Interactions of Flavor Compounds with β-Lactoglobulin Using Mass Spectrometry and Proteomics
Anantharamkrishnan, V. & Reineccius, G. A., Nov 18 2020, In: Journal of agricultural and food chemistry. 68, 46, p. 13121-13130 10 p.
Research output: Contribution to journal › Article › peer-review
3 Scopus citations
Performance of oil-in-water emulsions stabilized by different types of surface-active components
Paulo, B. B., Alvim, I. D., Reineccius, G. & Prata, A. S., Jun 2020, In: Colloids and Surfaces B: Biointerfaces. 190, 110939.
Research output: Contribution to journal › Article › peer-review
2 Scopus citations
Use of proteins for the delivery of flavours and other bioactive compounds
Reineccius, G., Jan 2019, In: Food Hydrocolloids. 86, p. 62-69 8 p.
Research output: Contribution to journal › Review article › peer-review
8 Scopus citations

Good Question: What Exactly Are Artificial Flavors?
Gary A Reineccius
2/6/20
1 Media contribution
Press/Media: Expert Comment