Peterson DG - Search Results

1

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

Teegarden MD , Knobloch TJ , Weghorst CM , Cooperstone JL , Peterson DG . Teegarden MD , et al. Among authors: peterson dg. Food Funct. 2018 Sep 19;9(9):4593-4601. doi: 10.1039/c8fo00639c. Food Funct. 2018. PMID: 30022172 Free PMC article.

2

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

Ronningen I, Miller M, Xia Y, Peterson DG. Ronningen I, et al. Among authors: peterson dg. J Agric Food Chem. 2018 Mar 14;66(10):2473-2479. doi: 10.1021/acs.jafc.7b00093. Epub 2017 Jun 6. J Agric Food Chem. 2018. PMID: 28525713

3

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

Ronningen IG, Peterson DG. Ronningen IG, et al. Among authors: peterson dg. J Agric Food Chem. 2018 Jan 24;66(3):682-688. doi: 10.1021/acs.jafc.7b04450. Epub 2018 Jan 10. J Agric Food Chem. 2018. PMID: 29256246

4

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

Paravisini L, Peterson DG. Paravisini L, et al. Among authors: peterson dg. Food Chem. 2018 Apr 15;245:1010-1017. doi: 10.1016/j.foodchem.2017.11.071. Epub 2017 Nov 21. Food Chem. 2018. PMID: 29287316

5

Mechanisms non-enzymatic browning in orange juice during storage.

Paravisini L, Peterson DG. Paravisini L, et al. Among authors: peterson dg. Food Chem. 2019 Aug 15;289:320-327. doi: 10.1016/j.foodchem.2019.03.049. Epub 2019 Mar 12. Food Chem. 2019. PMID: 30955619

6

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

Potts DM, Peterson DG. Potts DM, et al. Among authors: peterson dg. Food Chem. 2019 Oct 1;294:27-34. doi: 10.1016/j.foodchem.2019.05.010. Epub 2019 May 2. Food Chem. 2019. PMID: 31126463

7

Identification of flavor modulating compounds that positively impact coffee quality.

Sittipod S, Schwartz E, Paravisini L, Peterson DG. Sittipod S, et al. Among authors: peterson dg. Food Chem. 2019 Dec 15;301:125250. doi: 10.1016/j.foodchem.2019.125250. Epub 2019 Jul 24. Food Chem. 2019. PMID: 31377616

8

Identification of aroma compounds in pea protein UHT beverages.

Trikusuma M, Paravisini L, Peterson DG. Trikusuma M, et al. Among authors: peterson dg. Food Chem. 2020 May 15;312:126082. doi: 10.1016/j.foodchem.2019.126082. Epub 2019 Dec 26. Food Chem. 2020. PMID: 31901830

9

Identification of Compounds that Negatively Impact Coffee Flavor Quality Using Untargeted Liquid Chromatography/Mass Spectrometry Analysis.

Sittipod S, Schwartz E, Paravisini L, Tello E, Peterson DG. Sittipod S, et al. Among authors: peterson dg. J Agric Food Chem. 2020 Sep 23;68(38):10424-10431. doi: 10.1021/acs.jafc.0c01479. Epub 2020 Mar 26. J Agric Food Chem. 2020. PMID: 32172556

10

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

Mehle H, Paravisini L, Peterson DG. Mehle H, et al. Among authors: peterson dg. Food Funct. 2020 Sep 23;11(9):8309-8319. doi: 10.1039/d0fo01100b. Food Funct. 2020. PMID: 32909587

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