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Research Output 1969 2019

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Chapter
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
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

2010
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

11 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
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

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

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

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

Flavors
14 Citations (Scopus)

Flavour-isolation techniques

Reineccius, G. A., Dec 1 2007, Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability. Springer Berlin Heidelberg, p. 409-426 18 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Flavors
Cocoa
Recovery
Coffee
Economics

Using Proton Transfer Reaction Mass Spectrometry to Study the Flavor Stability of Food Products (Baked Crackers) During Storage

Pozo-Bayon, M. A., Schirle-Keller, J. P., Keverne, K. & Reineccius, G. A., 2007, Recent Highlights in Flavor Chemistry & Biology. Hoffman, T., Meyerhof, W. & Schieberle, P. (eds.). Garching, Germany: Deutsche Forschungsanstalt fuer Lebensmittelchemie, p. 310-313

Research output: Chapter in Book/Report/Conference proceedingChapter

2006
10 Citations (Scopus)

Choosing the Correct Analytical Technique

Reineccius, G. A., 2006, Flavour in Food. Voilley, A. & Etievant, P. (eds.). Cambridge, UK: Woodhead Publishing Ltd., p. 476

Research output: Chapter in Book/Report/Conference proceedingChapter

10 Citations (Scopus)

Choosing the correct analytical technique in aroma analysis

Reineccius, G. A., Jan 1 2006, Flavour in Food. Elsevier Ltd, p. 81-97 17 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

analytical methods
odors

Controlled release of flavour

Reineccius, G. A., 2006, Modifying Flavour in Food. Taylor, A. J. & Hort, J. (eds.). Cambridge, UK: Woodhead Publishing Ltd.

Research output: Chapter in Book/Report/Conference proceedingChapter

Flavor perspectives of Whole Grain-based food products; a review

Schirle-Keller, J. P. & Reineccius, G. A., 2006, Grain-based Products: Health, and Flavor, Safety Aspects. Cadwallader, K. & Morello, M. (eds.). Washington, D.C.: American Chemical Society

Research output: Chapter in Book/Report/Conference proceedingChapter

Isolation Techniques

Reineccius, G. A., 2006, Flavours - Chemistry, Technology and Resources. Berger, R. (ed.). Verlag, Berlin: Springer

Research output: Chapter in Book/Report/Conference proceedingChapter

2003

Gas chromatography

Reineccius, G. A., 2003, Food Analysis. Nielsen, S. (ed.). New York: Kluwer Academic Publ., p. 479-502

Research output: Chapter in Book/Report/Conference proceedingChapter

Mass Transfer Parameters of Volatile Compounds in Dry Carbohydrate Matrices

Dronen, D. M. & Reineccius, G. A., 2003, Flavour Research at the Dawn of the Twenty First Century. LeQuere, J. L. & Etievant, P. X. (eds.). Cachan, FR: Lavoisier, p. 75-78

Research output: Chapter in Book/Report/Conference proceedingChapter

The retention of aroma compounds in spray dried matrices during encapsulation and storage

Reineccius, G. A., Liardon, R. & Lou, Z., 2003, Flavour Research at the Dawn of the Twenty First Century. LeQuere, J. L. & Etievant, P. X. (eds.). Cachan, FR: Lavoisier, p. 3-9

Research output: Chapter in Book/Report/Conference proceedingChapter

2001

Instrumental Methods of Analysis

Reineccius, G. A., 2001, Food Flavour Technology. Taylor, A. J. (ed.). Sheffield, UK: Sheffield Academic Press, p. 212-253

Research output: Chapter in Book/Report/Conference proceedingChapter

Perceivable odorants in fresh and heated sweet cream butters

Budin, J. T., Milo, C. & Reineccius, G. A., 2001, Food Flavors and Chemistry : Advances of the New Millennium. Spanier, H., Shahidi, F., Parliment, T. H., Mussinan, C., Ho, C. T. & Contis, E. (eds.). Cambridge, UK: The Royal Society of Chemistry, p. 85-96

Research output: Chapter in Book/Report/Conference proceedingChapter

Perceivable Odorants of Fresh and Heated Sweet Cream Butters

Budin, J. T., Milo, C. & Reineccius, G. A., 2001, Tenth International Flavor Conference. Contis, E., Ho, C. T., Mussinan, C., Parliment, T., Shahidi, F. & Spanier, A. (eds.). Cambridge UK: Royal Society of Chemistry, p. 85-96

Research output: Chapter in Book/Report/Conference proceedingChapter

100 Citations (Scopus)

The spray drying of food ingredients

Reineccius, G. A., 2001, The Encapsulation of Food Ingredients. Vilstrup, P. (ed.). Leatherhead, Surrey, England: Leatherhead Publ, p. 151-184

Research output: Chapter in Book/Report/Conference proceedingChapter

2000

Flavoring Systems for Functional Foods

Reineccius, G. A., 2000, Essentials of Functional Foods. Schmidl, M. K. & Labuza, T. P. (eds.). Gaithersburg, MD: Aspen Publishers, p. 87-95

Research output: Chapter in Book/Report/Conference proceedingChapter

The stability of flavor compounds during storage in the presence of glucose and protein

Chen, M. & Reineccius, G. A., 2000, Frontiers of Flavour Science. Schieberle, P. & Engel, K. H. (eds.). Garching, Germany: Deutsche Forschungsanstalt fur Lebensmittelchemie, p. 334-340

Research output: Chapter in Book/Report/Conference proceedingChapter

1999

Kinetics of Flavor Formation During Maillard Browning

Reineccius, G. A., 1999, Flavor Chemistry: 30 Years of Progress. Hornstein, I., Wick, E. L. & Teranishi, R. (eds.). New York: Plenum Publ. Corp., p. 345-352

Research output: Chapter in Book/Report/Conference proceedingChapter

1998

The influence of fat content on the deterioration of food aroma in model systems during storage

Chen, M. & Reineccius, G. A., 1998, Food Flavors: Formation, Analysis and Packaging Influences. Contis, E., Ho, C. T., Mussinan, C., Parliment, T., Shahidi, F. & Spanier, A. (eds.). Amsterdam: Elsevier Science Publ., p. 573-582

Research output: Chapter in Book/Report/Conference proceedingChapter

The interaction of aroma compounds with simple sugars

Reineccius, G. A., Schirle-Keller, J. P. & Hatchwell, L. C., 1998, Interaction of Food Matrix with Small Ligands influencing Flavour and Texture. Schieberle, P. (ed.). Brussels, Belgium: European Commission, p. 27-37

Research output: Chapter in Book/Report/Conference proceedingChapter

1996

Instrumental approaches to monitoring food flavor during processing and storage

Reineccius, G. A., 1996, Chemical Markers for the Quality of Processed and Stored Foods. Lee, T. C. & Kim, H. J. (eds.). ACS Symposium Series 631, p. 241-252

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)

The loss of aspartame in chewing gums during storage

Schirle-Keller, J. P., Reineccius, G. A. & Hatchwell, L. C., 1996, Food Flavor Interactions. McGorrin, R. C. & Leland, J. (eds.). American Chemical Society, p. 143-151 (633)(633).

Research output: Chapter in Book/Report/Conference proceedingChapter

1995

Controlled release in the food industry

Reineccius, G. A., 1995, Encapsulation and Controlled Release of Food Ingredients. Risch, S. J. & Reineccius, G. A. (eds.). Washington, D.C.: ACS Symposium Series No. 590, p. 8-25

Research output: Chapter in Book/Report/Conference proceedingChapter

Developments in gum acacias for the encapsulation of flavors and colors

Reineccius, G. A., Ward, F. M., Whorton, B. C. & Andon, S., 1995, Encapsulation and Controlled Release of Food Ingredients. Reineccius, G. A. & Risch, S. J. (eds.). Washington, D.C.: American Chemical Society, p. 161-168

Research output: Chapter in Book/Report/Conference proceedingChapter

Evaluation of mechanisms associated with the release of encapsulated flavor materials from maltodextrin matrices

Whorton, B. C. & Reineccius, G. A., 1995, Encapsulation and Controlled Release of Food Ingredients. Reineccius, G. A. & Risch, S. J. (eds.). Washington, D.C.: American Chemical Society, p. 143-160

Research output: Chapter in Book/Report/Conference proceedingChapter

Interactions of flavors in low fat and nonfat foods

Reineccius, G. A., 1995, Ingredient Interactions: Effects on Food Quality. Goankar, A. (ed.). NY: Marcel Dekker, p. 441-450

Research output: Chapter in Book/Report/Conference proceedingChapter

Liposomes in the food industry

Reineccius, G. A., 1995, Encapsulation and Controlled Release of Food Ingredients. Risch, S. J. & Reineccius, G. A. (eds.). Washington, D.C.: ACS Symposium Series No. 590, p. 113-133

Research output: Chapter in Book/Report/Conference proceedingChapter

Methods to predict the stability of flavor/cloud emulsions

Tse, A. & Reineccius, G. A., 1995, Flavor Technology: Physical Chemistry, Modification and Process. Ho, C. T., Tan, C. T. & Hsiang, C. H. (eds.). Washington, D.C.: American Chemical Society, p. 172-182 (610)(610).

Research output: Chapter in Book/Report/Conference proceedingChapter

Protection of artificial blueberry flavor in microwaves frozen pancakes by cyclodextrin inclusion and secondary coating processes

Li, H. C. & Reineccius, G. A., 1995, Encapsulation and Controlled Release of Food Ingredients. Reineccius, G. A. & Risch, S. J. (eds.). Washington, D.C.: American Chemical Society, p. 180-186 (590)(590).

Research output: Chapter in Book/Report/Conference proceedingChapter

The kinetics of furan and pyranone production via the Maillard reaction

Mistry, B. & Reineccius, G. A., 1995, The Chemical and Physical Stability of Flavors in Foods. Ho, C. T., Tan, C. T. & Hsiang, C. H. (eds.). American Chemical Society, p. 31-39 (610)(610).

Research output: Chapter in Book/Report/Conference proceedingChapter

1994

Comparison of gas chromatographic detectors for the analysis of sulfur compounds

Mistry, B., Reineccius, G. A. & Jasper, B., 1994, Sulfur Compounds in Foods. Mussinan, C. & Keenan, M. (eds.). Washington, D.C.: American Chemical Society, p. 8-21

Research output: Chapter in Book/Report/Conference proceedingChapter

Flavor and aroma chemistry of meat

Reineccius, G. A., 1994, Quality Attributes and their Measurement in Meat, Poultry and Fish Products. Pearson, A. M. & Duston, T. R. (eds.). London, England: Blackie Academic and Professional, p. 184-201

Research output: Chapter in Book/Report/Conference proceedingChapter

Flavor Encapsulation

Reineccius, G. A., 1994, Edible Coatings and Films to Improve Food Quality. Baldwin, E., Krochta, J. & Nisperos-Carriedo, M. (eds.). Lancaster: Technion Publ., p. 105-120

Research output: Chapter in Book/Report/Conference proceedingChapter

Gas chromatography

Reineccius, G. A., 1994, Food Analysis Techniques. Nielsen, S. (ed.). Boston: Jones and Bartlett Publ., p. 439-458

Research output: Chapter in Book/Report/Conference proceedingChapter

Kinetics of the formation of Strecker aldehydes via the Maillard reaction

Chan, F. & Reineccius, G. A., 1994, Maillard Reactions in Chemistry, Food and Health. Labuza, T. P., Reineccius, G. A., Monnier, V., O'Brien, J. O. & Baines, J. W. (eds.). London, England: Royal Chemical Society of London, p. 131-139

Research output: Chapter in Book/Report/Conference proceedingChapter

Kinetics of the formation of sulfur-containing Strecker aldehydes via the Maillard reaction

Chan, F. & Reineccius, G. A., 1994, Sulfur Compounds in Foods. Mussinan, C. & Keenan, M. (eds.). Washington, D.C.: American Chemical Society, p. 127-137

Research output: Chapter in Book/Report/Conference proceedingChapter

1993

Biases in analytical profiles introduced by isolation method

Reineccius, G. A., 1993, Flavor Measurement. Ho, C. T. & Manley, C. (eds.). New York: Marcel Dekker, p. 61-76

Research output: Chapter in Book/Report/Conference proceedingChapter

Compounds contributing to pancake flavor and the effect of microwave reheating on those flavor compounds

Li, H. C., Risch, S. J. & Reineccius, G. A., 1993, Thermally Generated Flavors. Parliment, T., Morello, M. J. & McGorrin, R. J. (eds.). Washington D.C.: American Chemical Society, p. 466-475

Research output: Chapter in Book/Report/Conference proceedingChapter

Reaction kinetics for the formation of oxygen-containing heterocyclic compounds in model systems

Schirle-Keller, J. P. & Reineccius, G. A., 1993, Flavor Precursors: Thermal and Enzymatic Conversion. Teranishi, R., Takeoka, G. & Guntert, M. (eds.). ACS Symposium Series. #490, p. 244-259

Research output: Chapter in Book/Report/Conference proceedingChapter

The role of cysteine in contributing to the formation of 2-methyl-3-furanthiol in thiamine containing model systems

Bolton, T. A., Reineccius, G. A., Liardon, R. & Huyuh Ba, T., 1993, Thermally Generated Flavors. Parliment, T., Morello, M. J. & McGorrin, R. J. (eds.). Washington, D.C.: American Chemical Society, p. 270-279

Research output: Chapter in Book/Report/Conference proceedingChapter