1969 …2021
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Research Output 1969 2019

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Conference contribution
2015
2 Citations (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
2009

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
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
2007
3 Citations (Scopus)

The influence of texture on aroma release and perception related to dairy products

Mei, J. & Reineccius, G. A., Dec 10 2007, Flavor of Dairy Products. p. 93-110 18 p. (ACS Symposium Series; vol. 971).

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Dairy products
Textures
Cheeses