Gary A. Reineccius

Source book of flavors

G. Reineccius, Gary A. Reineccius, 1995 .

Identification and quantification of potent odorants in regular-fat and low-fat mild Cheddar cheese

G. Reineccius, C. Milo, Gary A. Reineccius, 1997 .

A study of factors influencing 2-methoxy-3-isopropylpyrazine production by Pseudomonas perolens using acid trap and UV spectroscopy

G. Reineccius, Gary A. Reineccius, Tai-Ben Cheng, 1991, Applied Microbiology and Biotechnology.

Carbohydrates for flavor encapsulation

G. Reineccius, Gary A. Reineccius, 1991 .