T. Peppard

发表

Systematic mining of generally recognized as safe (GRAS) flavor chemicals for bioactive compounds.

J. Medina-Franco, A. Yongye, K. Martínez-Mayorga, 2013, Journal of agricultural and food chemistry.

Utilization of β-Cyclodextrin for Improved Flavor Retention in Thermally Processed Foods

G. Reineccius, T. Peppard, T. A. Reineccius, 2004 .

Flavor release from cyclodextrin complexes: Comparison of alpha, beta, and gamma types

G. Reineccius, T. Peppard, T. A. Reineccius, 2003 .

Preparation and characterization of nanoemulsions stabilized by food biopolymers using microfluidization

G. Reineccius, T. Peppard, Jian Zhang, 2015 .

Correlation of Sensory and Instrumental Data in Elucidating the Effect of Varietal Differences on Hop Flavor in Beer1

K. Siebert, T. Peppard, Sharon A. Ramus, 1989 .

DIFFERENCES IN UTILISATION OF THE ESSENTIAL OIL OF HOPS DURING THE PRODUCTION OF DRY-HOPPED AND LATE-HOPPED BEERS

T. Peppard, J. Haley, 1983 .

VOLATILE ORGANOSULPHUR COMPOUNDS IN HOPS AND HOP OILS: A REVIEW

T. Peppard, 1981 .

Analytical Measurement of Volatile Sulphur Compounds in Beer

T. Peppard, 1988 .

Reverse Pharmacognosy: A Tool to Accelerate the Discovery of New Bioactive Food Ingredients

N. Seeram, A. Slitt, T. Peppard, 2014 .

DEVELOPMENT OF ROUTINE INVESTIGATIONAL TOOLS FOR THE STUDY OF SULPHURY FLAVOURS IN BEER

T. Peppard, 1985 .

Use of Kovats' Gas Chromatographic Retention Indices in Beer Flavor Studies

T. Peppard, Sharon A. Ramus, 1988 .

FLAVOUR STABILITY OF ALES BREWED USING HYDROLYSED MAIZE SYRUP—SENSORY AND ANALYTICAL ASPECTS

T. Peppard, S. Halsey, J. Barrett, 1983 .

THE STABILITY OF HOP OILS IN LIQUID CARBON DIOXIDE EXTRACTS OF HOPS

T. Peppard, C. M. Grimmett, 1983 .

THE OCCURRENCE OF TWO GEOMETRICAL ISOMERS OF 2,4,5‐TRIMETHYL‐1,3‐DIOXOLANE IN BEER

T. Peppard, S. Halsey, 1982 .

MALT FLAVOUR — TRANSFORMATION OF CARBONYL COMPOUNDS BY YEAST DURING FERMENTATION

T. Peppard, S. Halsey, 1981 .

Hop Oil Constituents Derived From the Oxidation of Colupulone

T. Peppard, G. Bett, J. Haley, 1981 .

Characterization of Tequila Flavor by Instrumental and Sensory Analysis

T. Peppard, S. Benn, 1996 .

Food and Flavor Applications

T. Peppard, Xiaogen Yang, 1999 .

Double-layered emulsions as beverage clouding agents

G. Reineccius, T. Peppard, Jian Zhang, 2015 .

Solid-phase microextraction of flavor compounds : a comparison of two fiber coatings and a discussion of the rules of thumb for adsorption

T. Peppard, Xiaogen Yang, 1995 .

Chemical characterization of diketopiperazines in beer

T. Peppard, T. Ryan, J. Schmid, 1997 .

Chemistry of hop constituents. Part 42. The formation and characterisation of sesquiterpene episulphides in the essential oil of hops

T. Peppard, F. Sharpe, J. Elvidge, 1980 .

Encapsulation of Flavors using Cyclodextrins: Comparison of Flavor Retention in Alpha, Beta, and Gamma Types

Terry L. Peppard, Gary A Reineccius, G. Reineccius, 2002 .

The effect of solvent interactions on α-, β-, and γ-cyclodextrin/flavor molecular inclusion complexes

G. Reineccius, T. Peppard, T. A. Reineccius, 2005 .

Potential for β-cyclodextrin as partial fat replacer in low-fat foods

G. Reineccius, T. Peppard, T. A. Reineccius, 2004 .

The effect of solvent interactions on alpha-, beta-, and gamma-cyclodextrin/flavor molecular inclusion complexes.

G. Reineccius, T. Peppard, T. A. Reineccius, 2005, Journal of agricultural and food chemistry.

Solid-Phase Microextraction for Flavor Analysis

T. Peppard, Xiaogen Yang, 1994 .

How chemical analysis supports flavor creation

T. Peppard, 1999 .

A comparison of the stability of beverage cloud emulsions formulated with different gum acacia- and starch-based emulsifiers.

G. Reineccius, T. Peppard, S. Reiner, 2010, Journal of food science.

AMINO ACID ESTERS IN BEER

T. Peppard, S. Halsey, 1981 .

DIMETHYL TRISULPHIDE, ITS MECHANISM OF FORMATION IN HOP OIL AND EFFECT ON BEER FLAVOUR

T. Peppard, 1978 .

EFFECT OF SULPHURING ON HOP OIL COMPOSITION

J. Pickett, T. Peppard, F. Sharpe, 1976 .

CHEMICAL CHARACTERIZATION OF DIFFERENCES BETWEEN ALES AND LAGERS

J. Pickett, T. Peppard, F. Sharpe, 1976 .

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

G. Reineccius, P. Lenton, T. Peppard, 2010, Journal of breath research.

The stability of flavour constituents in alcoholic beverages

T. Peppard, D. Laws, 1982 .

EVOLUTION OF VOLATILE COMPOUNDS DURING WORT-BOILING

G. K. Buckee, T. Peppard, P. T. Malcolm, 1982 .

The Use of Principal Components Analysis in Monitoring the Quality of Beer

T. Peppard, 1988 .

Characterization of a comprehensive flavor database

Austin B. Yongye, José L. Medina-Franco, Marc A. Giulianotti, 2011 .

Use of cation-exchange resin for the detection of alkylpyridines in beer.

T. Peppard, S. Halsey, 1980, Journal of chromatography.

THE APPLICATION OF MASS SPECTROMETRY IN BEER FLAVOUR STUDIES

T. Peppard, 1985 .

Computational methods for the discovery of mood disorder therapies

José L Medina-Franco, Fabian López-Vallejo, Karina Martínez-Mayorga, 2011, Expert opinion on drug discovery.

SUITABLE EMULSIFIERS FOR HOP OIL EMULSIONS

H. Chilton, T. Peppard, 1978 .

Chemistry of hop constituents. Part 43. Cyclic polysulphides and a thiophen from myrcene, and their occurrence in the essential oil of hops

T. Peppard, J. Elvidge, Stephen Jones, 1982 .

Chemoinformatic Analysis of GRAS (Generally Recognized as Safe) Flavor Chemicals and Natural Products

José L. Medina-Franco, Karina Martínez-Mayorga, Alberto Del Rio, 2012, PloS one.

Aerial oxidation of humulene.

J. Pickett, T. Peppard, F. Sharpe, 1977 .

Review of Analytical Methodologies for Volatile Nitrogen Heterocycles in Food

T. Peppard, Rajesh N. Pandya, 2002 .

Software and Online Resources: Perspectives and Potential Applications

José L. Medina-Franco, Karina Martínez-Mayorga, Terry L. Peppard, 2014 .

Chemoinformatics Analysis and Structural Similarity Studies of Food-Related Databases

José L. Medina-Franco, Karina Martínez-Mayorga, Terry L. Peppard, 2014 .

Flavoromics for determining markers of cooked and fermented flavor in strawberry juices

G. Reineccius, T. Peppard, I. Andújar-Ortiz, 2015 .