Gary A Reineccius

Emailgreineccumnedu

Research activity per year

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The Fingerprint is created by mining the titles and abstracts of the person's research outputs and projects/funding awards to create an index of weighted terms from discipline-specific thesauri.

1 Similar Profiles

5 Finished

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 → 1/1/22
Project: Research project
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
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

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

Encapsulation of Orange Oil Using Fluidized Bed Granulation
Reineccius, G., Patil, S. & Anantharamkrishnan, V., Mar 1 2022, In: Molecules. 27, 6, 1854.
Research output: Contribution to journal › Article › peer-review

Open Access
Flavoring properties that affect the retention of volatile components during encapsulation process
Cristina Ferrer Carneiro, H., Hoster, K., Reineccius, G. & Silvia Prata, A., Mar 30 2022, In: Food Chemistry: X. 13, 100230.
Research output: Contribution to journal › Article › peer-review

Open Access
Flavor interactions with proteins
Reineccius, G. A., Oct 2022, In: Current Opinion in Food Science. 47, 100884.
Research output: Contribution to journal › Review article › peer-review
Identification of volatile compounds contributing to pennycress aroma
Luo, P. & Reineccius, G., 2022, (Accepted/In press) In: Flavour and Fragrance Journal.
Research output: Contribution to journal › Article › peer-review
Monitoring the Aroma Profile During the Production of a Pea Protein Isolate by Alkaline Solubilization Coupled with Isoelectric Precipitation
Benavides-Paz, Y. L., Ismail, B. P. & Reineccius, G. A., Feb 18 2022, In: ACS Food Science and Technology. 2, 2, p. 321-330 10 p.
Research output: Contribution to journal › Article › peer-review

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

Gary A Reineccius

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Sensory and instrumental flavor analyses of Land O'Lakes enzyme modified cheese

Flavor, Nutrition and Functional Properties of Pea Protein

Acquisition of Plated, Spray dried and Extruded Butter F

Literature searching on permeability study of food grade

Understanding the Factors Determining Flavor Release in

Encapsulation of Orange Oil Using Fluidized Bed Granulation

Flavoring properties that affect the retention of volatile components during encapsulation process

Flavor interactions with proteins

Identification of volatile compounds contributing to pennycress aroma

Monitoring the Aroma Profile During the Production of a Pea Protein Isolate by Alkaline Solubilization Coupled with Isoelectric Precipitation

Good Question: What Exactly Are Artificial Flavors?

Gary A Reineccius

Fingerprint

Network

Projects

Research output

Press / Media