D. Peterson

发表

Identification of non-volatile compounds that impact consumer liking of strawberry preserves: Untargeted LC-MS analysis.

Geoffrey A. Dubrow, Edisson Tello, Eric Schwartz, 2022, Food chemistry.

The Pennsylvania State University The Graduate School Department of Food Science THE BIOAVAILABILITY OF ERGOTHIONEINE FROM MUSHROOMS AND THE ACUTE EFFECTS ON ANTIOXIDANT CAPACITY AND BIOMARKERS OF INFLAMMATION IN HUMAN PARTICIPANTS A Thesis in Food Science by AuBrei

P. Kris-Etherton, J. Floros, D. Peterson, 2009 .

Storage conditions modulate the metabolomic profile of a black raspberry nectar with minimal impact on bioactivity.

C. Weghorst, J. Cooperstone, T. Knobloch, 2018, Food & function.

Reactivity of epicatechin in aqueous glycine and glucose maillard reaction models: quenching of C2, C3, and C4 sugar fragments.

D. Peterson, V. M. Totlani, 2005, Journal of agricultural and food chemistry.

Identification of Aging-Associated Food Quality Changes in Citrus Products Using Untargeted Chemical Profiling.

D. Peterson, Ian Ronningen, 2018, Journal of agricultural and food chemistry.

Identification and Validation of Sensory-Active Compounds from Data-Driven Research: A Flavoromics Approach.

D. Peterson, Ian Ronningen, Michelle C Miller, 2017, Journal of agricultural and food chemistry.

Identification of bitter peptides in whey protein hydrolysate.

D. Peterson, Xiaowei Liu, D. Jiang, 2014, Journal of agricultural and food chemistry.

Recovery and Purification of 10-oxo-trans-8-decenoic Acid Enzymatically Produced Using a Crude Homogenate of Agaricus bisporus

R. Morawicki, D. Peterson, R. Beelman, 2005 .

Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk.

V. Fogliano, A. Colantuono, D. Peterson, 2014, Journal of agricultural and food chemistry.

Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion

D. Mcclements, R. Roberts, E. Decker, 2005, Journal of Dairy Research.

Effect of composition and antioxidants on the oxidative stability of fluid milk supplemented with an algae oil emulsion

R. Roberts, D. Peterson, J. Coupland, 2005 .

Principles of food flavor analysis

G. Reineccius, D. Peterson, 2013 .

Role of hydroxycinnamic acids in food flavor: a brief overview

D. Peterson, D. Jiang, 2010, Phytochemistry Reviews.

The impact of applied labeling context on consumer acceptance of differently valenced products

D. Peterson, Maria T. Cotter, Morgan Whitecotton, 2021, Food Quality and Preference.

Identification and Quantification of Ergothioneine in Cultivated Mushrooms by Liquid Chromatography-Mass Spectroscopy

D. Royse, D. Peterson, R. Beelman, 2006 .

Chemical markers for bitterness in wheat bread

D. Peterson, In Hee Cho, D. Jiang, 2012 .

Structure-reactivity relationships of flavan-3-ols on product generation in aqueous glucose/glycine model systems.

D. Peterson, Y. Noda, 2007, Journal of agricultural and food chemistry.

Epicatechin carbonyl-trapping reactions in aqueous maillard systems: Identification and structural elucidation.

D. Peterson, V. M. Totlani, 2006, Journal of agricultural and food chemistry.

Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems.

D. Peterson, V. M. Totlani, 2007, Journal of agricultural and food chemistry.

Influence of thermal processing conditions on flavor stability in fluid milk: benzaldehyde.

D. Peterson, R. Potineni, 2005, Journal of dairy science.

Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee

Edisson Tello, D. Peterson, Hao Lin, 2022, Molecules.

Identification of small molecule flavor compounds that contribute to the somatosensory attributes of bovine milk products.

D. Peterson, D. Potts, 2019, Food chemistry.

Effect of Protein-Lipid-Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: As Affected by Hydration in Powders.

D. Peterson, U. Yucel, 2015, Journal of agricultural and food chemistry.

Nano-structured lipid particles for controlled transport of hydrophobic volatile and non-volatile molecules

D. Peterson, U. Yucel, Bennett C. Uhl, 2020 .

Mechanisms non-enzymatic browning in orange juice during storage.

D. Peterson, Laurianne Paravisini, 2019, Food chemistry.

Role of Reactive Carbonyl Species in non-enzymatic browning of apple juice during storage.

D. Peterson, Laurianne Paravisini, 2018, Food chemistry.

Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma.

C. Orrego, C. Osorio, D. Forero, 2015, Food chemistry.

Sensory Properties of Vanilla and Strawberry Flavored Ice Cream Supplemented with Omega-3 Fatty Acids

D. Mcclements, R. Roberts, E. Decker, 2007 .

Identification of a novel umami compound in potatoes and potato chips.

D. Peterson, Liyun Zhang, 2018, Food chemistry.

Identification of Aroma Differences in Refined and Whole Grain Extruded Maize Puffs

D. Peterson, Kenneth Smith, 2020, Molecules.

Flavor release and perception in hard candy: influence of flavor compound-compound interactions.

D. Peterson, Amanda L Schober, 2004, Journal of agricultural and food chemistry.

A Simple Digital Conversion of a Traditional Laboratory Mixograph

D. Peterson, R. Fulcher, 2001 .

Identification of Compounds that Negatively Impact Coffee Quality Using Untargeted LC/MS Analysis.

Edisson Tello, Eric Schwartz, D. Peterson, 2020, Journal of agricultural and food chemistry.

Identification of bitter modulating maillard-catechin reaction products.

D. Peterson, Youlin Xia, Liyun Zhang, 2014, Journal of agricultural and food chemistry.

Mechanisms of Rebaudioside A Degradation and Ingredient-Sweetener Interactions in Beverages during Storage

Edisson Tello, D. Peterson, Benjamin S. Gelinas, 2022, Molecules.

Mono-n-butyl Malate-Derived Compounds from Camu-camu (Myrciaria dubia) Malic Acid: The Alkyl-Dependent Antihyperglycemic-Related Activity

C. Osorio, Edisson Tello, D. Peterson, 2022, ACS omega.

Identification of bitter compounds in whole wheat bread crumb.

D. Peterson, Qi Bin, 2013, Food chemistry.

Identification of bitter compounds in whole wheat bread.

D. Peterson, D. Jiang, 2013, Food chemistry.

Flavor release and perception in hard candy: influence of flavor compound-flavor solvent interactions.

D. Peterson, Amanda L Schober, 2004, Journal of agricultural and food chemistry.

Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starch.

Donald B. Thompson, D. Peterson, S. Chaiseri, 2008, Journal of agricultural and food chemistry.

Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread Crusts

D. Peterson, Laurianne Paravisini, K. A. Sneddon, 2019, Molecules.

Identification of inhibitors of pinellic acid generation in whole wheat bread.

Eric Schwartz, D. Peterson, Wen Cong, 2021, Food chemistry.

The Important Role of Carbohydrates in the Flavor, Function, and Formulation of Oral Nutritional Supplements

D. Peterson, T. Bloch, S. Kokkinidou, 2018, Nutrients.

Chemistry of bread aroma: A review

D. Peterson, In Hee Cho, I. Cho, 2010 .

Identification of aroma compounds in pea protein UHT beverages.

Devin G. Peterson, D. Peterson, Mariana Trikusuma, 2019, Food chemistry.

Control of Maillard-type off-flavor development in ultrahigh-temperature-processed bovine milk by phenolic chemistry.

D. Peterson, S. Kokkinidou, 2014, Journal of agricultural and food chemistry.

Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma.

R. Elias, D. Peterson, Qi Bin, 2012, Journal of agricultural and food chemistry.

Characterization of the volatile compounds that constitute fresh sweet cream butter aroma

G. Reineccius, D. Peterson, 2003 .

Determination of the aroma impact compounds in heated sweet cream butter

G. Reineccius, D. Peterson, 2003 .

Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsion.

Supratim Ghosh, D. Peterson, J. Coupland, 2006, Journal of Agricultural and Food Chemistry.

Temporal Aroma Release Profile of Solid and Liquid Droplet Emulsions

Supratim Ghosh, D. Peterson, J. Coupland, 2008 .

Aroma Release from Solid Droplet Emulsions: Effect of Lipid Type

Supratim Ghosh, D. Peterson, J. Coupland, 2007 .

Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition.

D. Peterson, Paula M. Colahan-Sederstrom, 2005, Journal of agricultural and food chemistry.

Reduction of stale flavor development in low-heat skim milk powder via epicatechin addition.

D. Peterson, Stacy L Schwambach, 2006, Journal of agricultural and food chemistry.

Identification of bitter peptides in aged cheddar cheese.

D. Peterson, Ian Ronningen, Konstantinia Karametsi, 2014, Journal of agricultural and food chemistry.

Response surface methodology as optimization strategy for reduction of reactive carbonyl species in foods by means of phenolic chemistry.

D. Peterson, S. Kokkinidou, 2013, Food & function.

Impact of temperature and water activity on the aroma composition and flavor stability of pea (Pisum sativum) protein isolates during storage.

D. Peterson, Laurianne Paravisini, Hannah Mehle, 2020, Food & function.

Influence of phenolic compounds on the mechanisms of pyrazinium radical generation in the Maillard reaction.

R. Elias, D. Peterson, Qi Bin, 2012, Journal of agricultural and food chemistry.

Identification of Somatosensory Compounds Contributing to Slipperiness and Thickness Perceptions in Canned Prunes (Prunus domestica).

D. Peterson, S. Deshpande, 2020, Journal of agricultural and food chemistry.

Pinellic acid generation in whole wheat products: Impact of linoleic acid content and lipoxygenase activity

Eric Schwartz, D. Peterson, Wen-Jie Cong, 2021 .

Delivery of Taste and Aroma Components in Sugar-Free Chewing Gum: Mass Balance Analysis

Smita Raithore, D. Peterson, 2016, Chemosensory Perception.

Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours

Edisson Tello, D. Peterson, Christopher T. Simons, 2022, Molecules.

Identification of compounds that enhance bitterness of coffee brew.

Edisson Tello, D. Peterson, Chengyu Gao, 2023, Food chemistry.

Impact of bitter tastant sub-qualities on retronasal coffee aroma perception

C. Simons, D. Peterson, Julie Peterson, 2019, PloS one.

Identification of objectionable flavors in purported spontaneous oxidized flavor bovine milk.

D. Peterson, D. Potts, 2018, Journal of dairy science.

The Anti-inflammatory Effects of Selenium Are Mediated through 15-Deoxy-Δ12,14-prostaglandin J2 in Macrophages*

K. S. Prabhu, Jerry T. Thompson, D. Peterson, 2007, Journal of Biological Chemistry.

Characterization of Browning Formation in Orange Juice during Storage

D. Peterson, Laurianne Paravisini, 2016 .

Variation in Minnesota HRS wheats: starch granule size distribution

D. Peterson, R. Fulcher, 2001 .

Nutritional translation blended with food science: 21st century applications.

R. Singh, D. Peterson, M. Ferruzzi, 2012, Advances in nutrition.

Nutritional Translation Blended With Food Science : 21 st Century Applications 1 – 4

R. Singh, D. Peterson, M. Ferruzzi, 2012 .

Influence of hazelnut paste on the sensory properties and shelf-life of dark chocolate

G. Ziegler, D. Peterson, R. Hollender, 2004 .

Reactive carbonyl species as key control point for optimization of reaction flavors.

D. Peterson, Laurianne Paravisini, 2019, Food chemistry.

Identification of volatile compounds correlated with consumer acceptability of strawberry preserves: Untargeted GC-MS analysis.

Geoffrey A. Dubrow, D. Forero, D. Peterson, 2022, Food chemistry.

Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model system.

D. Peterson, D. Thompson, Lihe Yeo, 2016, Food chemistry.

Spermidine Derivatives in Lulo (Solanum quitoense Lam.) Fruit: Sensory (Taste) versus Biofunctional (ACE-Inhibition) Properties.

C. Osorio, D. Forero, D. Peterson, 2016, Journal of agricultural and food chemistry.

Identification of hydroxycinnamic acid-maillard reaction products in low-moisture baking model systems.

K. S. Prabhu, D. Peterson, C. Chiaro, 2009, Journal of agricultural and food chemistry.

Identification of coffee compounds that suppress bitterness of brew.

Edisson Tello, D. Peterson, Chengyu Gao, 2021, Food chemistry.

Erratum to: Chemistry of bread aroma: A review

D. Peterson, I. Cho, 2013, Food Science and Biotechnology.

Identification of compounds that contribute to trigeminal burn in aqueous ethanol solutions.

D. Peterson, S. Kokkinidou, 2016, Food chemistry.

Identification of bitter compounds in extruded corn puffed products.

D. Peterson, Liyun Zhang, 2018, Food Chemistry.

Effect of Protein-Lipid-Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: In Solutions.

D. Peterson, U. Yucel, 2015, Journal of agricultural and food chemistry.

Identification of flavor modulating compounds that positively impact coffee quality.

Eric Schwartz, D. Peterson, Sichaya Sittipod, 2019, Food Chemistry.

Characterization of the impact of chlorogenic acids on tactile perception in coffee through an inverse effect on mouthcoating sensation.

Edisson Tello, D. Peterson, Christopher T. Simons, 2023, Food research international.

Identification of a Bitter Peptide Contributing to the Off-Flavor Attributes of Pea Protein Isolates.

Edisson Tello, D. Peterson, Paulina Ongkowijoyo, 2023, Journal of agricultural and food chemistry.

Generation of bitter blocker Maillard-dietary phenolic compound reaction products

Edisson Tello, D. Peterson, Adeline Bonneau, 2022 .

Identification of non-volatile compounds that negatively impact whole wheat bread flavor liking.

C. Simons, Edisson Tello, Eric Schwartz, 2021, Food chemistry.

Identification of compounds contributing to umami taste of pea protein isolate.

D. Peterson, Paulina Ongkowijoyo, 2023, Food chemistry.

Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma.

C. Orrego, C. Osorio, D. Forero, 2015, Food chemistry.

Mechanisms of flavor release in chewing gum: cinnamaldehyde.

D. Peterson, R. Potineni, 2008, Journal of agricultural and food chemistry.

Influence of flavor solvent on flavor release and perception in sugar-free chewing gum.

D. Peterson, R. Potineni, 2008, Journal of agricultural and food chemistry.

Application of untargeted LC/MS techniques (Flavoromics) to identify changes related to freshness of food

D. Peterson, Ian Ronningen, 2015 .