Projects per year
Fingerprint
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
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
-
Evaluating dry kidney beans as a source of high quality/value protein isolate as a food ingredient
Ismail, B. P. & Reineccius, G. A.
NORTHARVEST BEAN GROWERS ASSOCIATION
5/1/23 → 6/30/24
Project: Research project
-
Sensory and instrumental flavor analyses of Land O'Lakes enzyme modified cheese
Vickers, Z. M., Ismail, B. P. & Reineccius, G. A.
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
CDC NAT'L INST FOR OCCUP SAFETY & HEALTH
4/24/15 → 9/30/16
Project: Research project
-
-
Covalent Adduct Formation between β-Lactoglobulin and Flavor Compounds under Thermal Treatments That Mimic Food Pasteurization or Sterilization
Yuan, J., Anantharamkrishnan, V., Hoye, T. R. & Reineccius, G. A., Jun 21 2023, In: Journal of agricultural and food chemistry. 71, 24, p. 9481-9489 9 p.Research output: Contribution to journal › Article › peer-review
2 Scopus citations -
Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques
Jia, X., Ren, J., Fan, G., Reineccius, G. A., Li, X., Zhang, N., An, Q., Wang, Q. & Pan, S., 2022, (Accepted/In press) In: Critical Reviews in Food Science and Nutrition.Research output: Contribution to journal › Review article › peer-review
10 Scopus citations -
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 Access4 Scopus citations -
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 Access4 Scopus citations -
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
9 Scopus citations
Press/Media
-
Good Question: What Exactly Are Artificial Flavors?
2/6/20
1 Media contribution
Press/Media: Expert Comment or Interview