Zobrazeno 1 - 10
of 112
pro vyhledávání: '"Devin G Peterson"'
Autor:
Laurianne Paravisini, Ashley Soldavini, Julie Peterson, Christopher T Simons, Devin G Peterson
Publikováno v:
PLoS ONE, Vol 14, Iss 10, p e0223280 (2019)
The impact of different bitter taste compounds on the retronasal perception of coffee aroma was investigated. A sorted napping experiment was carried out on thirteen compounds at iso-intense bitter concentrations. Differences in perceptual bitter sub
Externí odkaz:
https://doaj.org/article/f525143438da4e7690bab137a51d8724
Identification of a Bitter Peptide Contributing to the Off-Flavor Attributes of Pea Protein Isolates
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:7477-7484
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04fa67bd1f2fb593fe01d26af480c6f8
https://doi.org/10.1021/acs.jafc.3c00435
https://doi.org/10.1021/acs.jafc.3c00435
Publikováno v:
Molecules, Vol 27, Iss 7, p 2120 (2022)
Coffee brew flavor is known to degrade during storage. Untargeted and targeted LC/MS flavoromics analysis was applied to identify chemical compounds generated during storage that impacted the flavor stability of ready-to-drink (RTD) coffee. MS chemic
Externí odkaz:
https://doaj.org/article/a4463c2e4d1b41c19717db69757027ae
Autor:
Juliana María García-Chacón, Edisson Tello, Ericsson Coy-Barrera, Devin G. Peterson, Coralia Osorio
Publikováno v:
ACS Omega. 7:39335-39346
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9bb15c7afcca1fee50a88f8cf6340bc2
https://doi.org/10.1021/acsomega.2c05551
https://doi.org/10.1021/acsomega.2c05551
Publikováno v:
Journal of Food Bioactives. 21
The Amazonian fruit known as camu-camu (Myrciaria dubia) has recently attracted attention due to its sensory and biofunctional properties. A sensomics methodology was used to identify the odour-active volatiles of the whole fruit (pulp and peel) by u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38706b3df8e6c0ebcf3cab959afe7d2a
https://doi.org/10.31665/jfb.2023.18339
https://doi.org/10.31665/jfb.2023.18339
Autor:
Kenneth Smith, Devin G. Peterson
Publikováno v:
Molecules, Vol 25, Iss 9, p 2261 (2020)
Differences in the aroma profiles of extruded maize puffs made from refined grain and whole grain flour were investigated. Gas chromatography/mass spectrometry/olfactometry (GC/MS/O) analysis reported 13 aroma compounds with a flavor dilution (FD) va
Externí odkaz:
https://doaj.org/article/2b8a4687af394d01afb6dadcaf30422a
Autor:
Juliana María, García-Chacón, Edisson, Tello, Ericsson, Coy-Barrera, Devin G, Peterson, Coralia, Osorio
Publikováno v:
ACS omega. 7(43)
Malic acid derivatives from camu-camu (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::097ea2f2d6e8c90944601a89c5f036c2
https://pubmed.ncbi.nlm.nih.gov/36340106
https://pubmed.ncbi.nlm.nih.gov/36340106
Publikováno v:
Molecules, Vol 24, Iss 13, p 2484 (2019)
The aroma profiles of bread crusts made from intermediate wheatgrass (Thinopyrum intermedium) and whole wheat (Triticum aestivum) flours were compared. Based on gas chromatography/mass spectrometry/olfactometry analysis, twenty-four odorants were ide
Externí odkaz:
https://doaj.org/article/9d26ee8f4c0a42b0b36e0393378e3cc2
Publikováno v:
Food Chemistry. 415:135674
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffa7f4cf51fe83e1d2a522db3187b27f
https://doi.org/10.1016/j.foodchem.2023.135674
https://doi.org/10.1016/j.foodchem.2023.135674