Joanna Sissons

Aroma and flavor profile of raw and roasted Agaricus bisporus mushrooms using a panel trained with aroma chemicals

A. Plotto, Xiaofen Du, M. Shanks, 2021 .

Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing

Wanyi Wang, S. Juma, Xiaofen Du, 2021, Food science & nutrition.

Sautéing and roasting effect on free amino acid profiles in portobello and shiitake mushrooms, and the effect of mushroom- and cooking-related volatile aroma compounds on meaty flavor enhancement

Xiaofen Du, Mindy Davila, Joanna Sissons, 2022, International Journal of Gastronomy and Food Science.