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Research Output 1969 2019

2019
3 Citations (Scopus)

Use of proteins for the delivery of flavours and other bioactive compounds

Reineccius, G. A., Jan 1 2019, In : Food Hydrocolloids. 86, p. 62-69 8 p.

Research output: Contribution to journalReview article

Flavors
flavor
Spray drying
encapsulation
Proteins
2018
1 Citation (Scopus)

Pro-oxidative effects of spray drying orange oil in a bench top dryer

Anantharamkrishnan, V. & Reineccius, G. A., Jul 27 2018, In : Drying Technology. 36, 10, p. 1179-1185 7 p.

Research output: Contribution to journalArticle

Drying oils
drying apparatus
Spray drying
Driers (materials)
Powders
2017

Gas chromatography and mass spectrometry in quality control and research

Reineccius, G. A., Jan 1 2017, Instrumental Methods for Quality Assurance in Foods. CRC Press, p. 67-81 15 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Quality Control
Gas chromatography
Gas Chromatography
Gas Chromatography-Mass Spectrometry
quality control
2016
33 Citations (Scopus)

Comparison of modified starch and Quillaja saponins in the formation and stabilization of flavor nanoemulsions

Zhang, J., Bing, L. & Reineccius, G. A., Feb 1 2016, In : Food Chemistry. 192, p. 53-59 7 p., 17760.

Research output: Contribution to journalArticle

Quillaja Saponins
Quillaja
nanoemulsions
modified starch
Flavors
5 Citations (Scopus)

Factors controlling the deterioration of spray dried flavourings and unsaturated lipids

Reineccius, G. A. & Yan, C., Jan 1 2016, In : Flavour and Fragrance Journal. 31, 1, p. 5-21 17 p.

Research output: Contribution to journalReview article

Drug Compounding
flavorings
Deterioration
Microencapsulation
Industry
12 Citations (Scopus)
Biopolymers
biopolymers
Emulsions
Surface-Active Agents
surfactants

Flavor chemistry and technology, second edition

Reineccius, G. A., Apr 19 2016, CRC Press. 520 p.

Research output: Book/ReportBook

Flavors
chemistry
flavor
Technology
Food
3 Citations (Scopus)

Preparation and stability of W/O/W emulsions containing sucrose as weighting agent

Zhang, J. & Reineccius, G. A., Jan 1 2016, In : Flavour and Fragrance Journal. 31, 1, p. 51-56 6 p.

Research output: Contribution to journalArticle

Emulsions
emulsions
Sucrose
droplets
sucrose
2015
7 Citations (Scopus)

Double-layered emulsions as beverage clouding agents

Zhang, J., Peppard, T. L. & Reineccius, G. A., Jan 1 2015, In : Flavour and Fragrance Journal. 30, 3, p. 218-223 6 p.

Research output: Contribution to journalArticle

Beverages
Emulsions
beverages
emulsions
Polysaccharides
1 Citation (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
19 Citations (Scopus)

Formation, optical property and stability of orange oil nanoemulsions stabilized by Quallija saponins

Zhang, J., Bing, L. & Reineccius, G. A., Jan 1 2015, In : LWT - Food Science and Technology. 64, 2, p. 1063-1070 8 p.

Research output: Contribution to journalArticle

nanoemulsions
optical properties
Saponins
Quillaja Saponins
saponins
15 Citations (Scopus)

Preparation and characterization of nanoemulsions stabilized by food biopolymers using microfluidization

Zhang, J., Peppard, T. L. & Reineccius, G. A., Jan 1 2015, In : Flavour and Fragrance Journal. 30, 4, p. 288-294 7 p.

Research output: Contribution to journalArticle

nanoemulsions
Biopolymers
Beverages
biopolymers
Gum Arabic
2013

Carbohydrates as flavor delivery systems

Reineccius, G. A., 2013, Functionalized Carbohydrates for Food Applications. Embuscado, M. (ed.). Lancaster: DEStech Publications

Research output: Chapter in Book/Report/Conference proceedingChapter

Principles of food flavor analysis

Reineccius, G. A., 2013, Instrumental Assessment of Food Sensory Quality. Kilcast, D. (ed.). Oxford, United Kingdom: Woodhead Publ., p. 53-102

Research output: Chapter in Book/Report/Conference proceedingChapter

2012

Effect of chewing gum texture on the release of volatile and non-volatile compounds.

Krause, A. J., Henson, L. S. & Reineccius, G. A., 2012, In : Flavour Fragrance J..

Research output: Contribution to journalArticle

Identification of volatile flavor compounds in food grade Argan oil.

Zahar, M., Schirle-Keller, J. P. & Reineccius, G. A., 2012, In : Flavour Fragrance J..

Research output: Contribution to journalArticle

2011
21 Citations (Scopus)
Flavors
orange juice
chemical analysis
flavor
ultra-performance liquid chromatography
10 Citations (Scopus)
table wines
Vitis
Wine
red wines
wines
34 Citations (Scopus)

Influence of spray-dryer air temperatures on encapsulated mandarin oil

Bringas-Lantigua, M., Expósito-Molina, I., Reineccius, G. A., López-Hernández, O. & Pino, J. A., Apr 1 2011, In : Drying Technology. 29, 5, p. 520-526 7 p.

Research output: Contribution to journalArticle

drying apparatus
Driers (materials)
sprayers
Microencapsulation
Oils
8 Citations (Scopus)

Use of a chewing device to perform a mass balance on chewing gum components

Krause, A. J., Henson, L. S. & Reineccius, G. A., Jan 1 2011, In : Flavour and Fragrance Journal. 26, 1, p. 47-54 8 p.

Research output: Contribution to journalArticle

chewing gum
Mastication
Chewing Gum
mastication
saliva
2010
22 Citations (Scopus)
Gum Arabic
gum arabic
emulsifiers
Beverages
Emulsions
1 Citation (Scopus)

API-IT-MS for measuring aroma release from dentifrice products using a device to simulate tooth brushing

Pozo-Bayon, M. A., Pimenta, P., Pilch, S., Masters, J. G., Martín-Álvarez, P. J. & Reineccius, G. A., Apr 28 2010, In : Journal of Agricultural and Food Chemistry. 58, 8, p. 5034-5041 8 p.

Research output: Contribution to journalArticle

oral hygiene
Dentifrices
Flavors
Mass spectrometers
spectrometers
8 Citations (Scopus)

Comparison of breath and in-mouth collection for the measurement of oral malodorous compounds by gas chromatography using sulfur chemiluminescence detection

Paetznick, D. J., Reineccius, G. A., Peppard, T. L., Herkert, J. M. & Lenton, P., Apr 2 2010, In : Journal of Breath Research. 4, 1, 017106.

Research output: Contribution to journalArticle

Luminescence
Sulfur
Sulfur Compounds
Gas Chromatography
Mouth
9 Citations (Scopus)
9 Citations (Scopus)

Dissociation characteristic of the inclusion complex of cyclomaltohexaose (α-cyclodextrin) with 1-methylcyclopropene in response to stepwise rising relative humidity

Neoh, T. L., Koecher, K., Reineccius, G. A., Furuta, T. & Yoshii, H., Sep 23 2010, In : Carbohydrate Research. 345, 14, p. 2085-2089 5 p.

Research output: Contribution to journalArticle

Cyclodextrins
Humidity
Atmospheric humidity
Structure Collapse
Crystalline materials
2 Citations (Scopus)

Flavor deterioration during food storage

Reineccius, G. A., Jan 1 2010, Chemical Deterioration and Physical Instability of Food and Beverages. Elsevier Inc., p. 95-112 18 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Food storage
Food Storage
food storage
Flavors
Deterioration

Flavor of small fruits

Reineccius, G. A., 2010, Flavor and Health Benefits of Small Fruits. Rimando, A. & Qian, M. (eds.). Washington, D.C.: American Chemical Society, p. 3-11

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)

Flavour deterioration during food storage

Reineccius, G., 2010, Chemical deterioration and physical instability of food and beverages. Skibsted, L., Risbo, J. & Andersen, M. L. (eds.). Cambridge, UK: Woodhead Publ., p. 95-112

Research output: Chapter in Book/Report/Conference proceedingChapter

10 Citations (Scopus)

Instrumental Methods of Analysis

Reineccius, G. A., Jan 5 2010, Food Flavour Technology: Second Edition. Wiley Blackwell, p. 229-265 37 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

methodology
2 Citations (Scopus)
Gum Arabic
dextrins
gum arabic
anhydrides
sorption isotherms
2009

Edible films and coatings for flavor encapsulation

Reineccius, G. A., 2009, Edible Film. Embuscado, M. & Huber, K. (eds.). New York: Springer Science, p. 269-294

Research output: Chapter in Book/Report/Conference proceedingChapter

17 Citations (Scopus)
Hydrophobicity
hydrophobicity
Hydrophobic and Hydrophilic Interactions
crosslinking
Capsules
75 Citations (Scopus)

Encapsulation performance of proteins and traditional materials for spray dried flavors

Charve, J. & Reineccius, G. A., Mar 25 2009, In : Journal of Agricultural and Food Chemistry. 57, 6, p. 2486-2492 7 p.

Research output: Contribution to journalArticle

Flavors
encapsulation
Encapsulation
Gum Arabic
flavor

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
66 Citations (Scopus)

Formation and characterization of microcapsules by complex coacervation with liquid or solid aroma cores

Leclercq, S., Harlander, K. R. & Reineccius, G. A., Jun 1 2009, In : Flavour and Fragrance Journal. 24, 1, p. 17-24 8 p.

Research output: Contribution to journalArticle

Capsules
odors
liquids
Liquids
encapsulation
23 Citations (Scopus)

Influence of carbonation on aroma release from liquid systems using an artificial throat and a proton transfer reaction-mass spectrometric technique (PTR-MS)

Pozo-Bayón, M. Á., Santos, M., Martín-Álvarez, P. J. & Reineccius, G. A., Dec 1 2009, In : Flavour and Fragrance Journal. 24, 5, p. 226-233 8 p.

Research output: Contribution to journalArticle

carbonation
Proton transfer
Carbonation
throat
Pharynx
28 Citations (Scopus)

Interactions between wine matrix macro-components and aroma compounds

Pozo-Bayón, M. Á. & Reineccius, G. A., Dec 1 2009, Wine Chemistry and Biochemistry. Springer New York, p. 417-435 19 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Wine
Macros
Solubility
9 Citations (Scopus)

Monitoring changes in the volatile profile of cheese crackers during storage using GC-MS and PTR-MS

Pozo-Bayón, M. Á., Martín-Álvarez, P. J. & Reineccius, G. A., Jun 19 2009, In : Flavour and Fragrance Journal. 24, 3, p. 133-139 7 p.

Research output: Contribution to journalArticle

crackers
Cheeses
Cheese
cheeses
Ions
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

Shelf life and Flavor Release of Coacervated Orange Oil. ACS Symposium proceedings

Finney, J. & Reineccius, G. A., 2009, Micro/Nanoencapsulation of Active Food Ingredients. Washington, D.C.: ACS Books, p. 272-286

Research output: Chapter in Book/Report/Conference proceedingChapter

2008
3 Citations (Scopus)

Comparison of antioxidants to prevent oxidation of sulphur flavour compound in sunflower oil

Leclercq, S., Milo, C. & Reineccius, G. A., Jan 1 2008, In : Flavour and Fragrance Journal. 23, 5, p. 333-339 7 p.

Research output: Contribution to journalArticle

Flavor compounds
Sulfur Compounds
flavor compounds
sunflower oil
Sulfur
3 Citations (Scopus)

Comparison of several antioxidants to prevent oxidation of model flavor compounds in medium chain triglycerides oil.

Leclercq, S., Reineccius, G. A. & Milo, C., 2008, In : Flavour Fragrance J.. 23, p. 333-339

Research output: Contribution to journalArticle

5 Citations (Scopus)
Atmospheric Pressure
atmospheric pressure
odor compounds
ionization
protons
16 Citations (Scopus)

Determining specific food volatiles contributing to PTR-MS ion profiles using GC-EI-MS

Pozo-Bayón, M. Á., Schirle-Keller, J-P. X. & Reineccius, G. A., Jul 9 2008, In : Journal of Agricultural and Food Chemistry. 56, 13, p. 5278-5284 7 p.

Research output: Contribution to journalArticle

crackers
Cheeses
Cheese
volatile compounds
cheeses
14 Citations (Scopus)
Menthol
menthol
Spray drying
anhydrides
spray drying
15 Citations (Scopus)
Dextrins
Gum Arabic
Menthol
menthol
dextrins

Flavor of Fresh WPC and WPI.

Mortenson, M., Reineccius, G. A. & Vickers, Z. M., 2008, In : Intern Dairy J.. 18, p. 649-657

Research output: Contribution to journalArticle

25 Citations (Scopus)

Flavor of whey protein concentrates and isolates

Mortenson, M. A., Vickers, Z. M. & Reineccius, G. A., Jun 1 2008, In : International Dairy Journal. 18, 6, p. 649-657 9 p.

Research output: Contribution to journalArticle

whey protein concentrate
whey protein isolate
flavor
instantizing
ion exchange
2007
1 Citation (Scopus)

Controlled release of flavour in food products

Reineccius, G. A., Jan 1 2007, Modifying Flavour in Food. Elsevier Ltd, p. 169-184 16 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

foods
flavor
Food
10 Citations (Scopus)

Effect of type of oil and addition of δ-tocopherol on model flavor compound stability during storage

Leclercq, S., Reineccius, G. A. & Milo, C., Oct 31 2007, In : Journal of Agricultural and Food Chemistry. 55, 22, p. 9189-9194 6 p.

Research output: Contribution to journalArticle

Flavor compounds
Tocopherols
flavor compounds
tocopherols
Oils