| Year |
Citation |
Score |
| 2023 |
Liu Y, Tello E, Peterson DG. Impact of rebaudioside A degradation compounds on flavor perception. Food Research International (Ottawa, Ont.). 173: 113353. PMID 37803656 DOI: 10.1016/j.foodres.2023.113353 |
0.336 |
|
| 2023 |
Ongkowijoyo P, Peterson DG. Identification of compounds contributing to umami taste of pea protein isolate. Food Chemistry. 429: 136863. PMID 37490820 DOI: 10.1016/j.foodchem.2023.136863 |
0.341 |
|
| 2023 |
Gao C, Tello E, Peterson DG. Identification of compounds that enhance bitterness of coffee brew. Food Chemistry. 415: 135674. PMID 36868066 DOI: 10.1016/j.foodchem.2023.135674 |
0.356 |
|
| 2022 |
Lin H, Tello E, Simons CT, Peterson DG. Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee. Food Chemistry. 395: 133555. PMID 35763924 DOI: 10.1016/j.foodchem.2022.133555 |
0.312 |
|
| 2022 |
Gelinas BS, Tello E, Peterson DG. Mechanisms of Rebaudioside A Degradation and Ingredient-Sweetener Interactions in Beverages during Storage. Molecules (Basel, Switzerland). 27. PMID 35209174 DOI: 10.3390/molecules27041385 |
0.315 |
|
| 2022 |
Cong W, Tello E, Simons CT, Peterson DG. Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours. Molecules (Basel, Switzerland). 27. PMID 35209115 DOI: 10.3390/molecules27041331 |
0.328 |
|
| 2022 |
Dubrow GA, Forero DP, Peterson DG. Identification of volatile compounds correlated with consumer acceptability of strawberry preserves: Untargeted GC-MS analysis. Food Chemistry. 378: 132043. PMID 35032806 DOI: 10.1016/j.foodchem.2022.132043 |
0.335 |
|
| 2022 |
Dubrow GA, Tello E, Schwartz E, Forero DP, Peterson DG. Identification of non-volatile compounds that impact consumer liking of strawberry preserves: Untargeted LC-MS analysis. Food Chemistry. 378: 132042. PMID 35032799 DOI: 10.1016/j.foodchem.2022.132042 |
0.316 |
|
| 2021 |
Gelinas BS, Liu Y, Tello E, Peterson DG. Untargeted LC-MS based identification of Rebaudioside A degradation products impacting flavor perception during storage. Food Chemistry. 373: 131457. PMID 34736072 DOI: 10.1016/j.foodchem.2021.131457 |
0.345 |
|
| 2021 |
Wang X, Tello E, Peterson DG. Characterization of bitter compounds in native and hybrid American hazelnuts. Food Chemistry. 363: 130311. PMID 34175639 DOI: 10.1016/j.foodchem.2021.130311 |
0.316 |
|
| 2021 |
Cong W, Schwartz E, Tello E, Simons CT, Peterson DG. Identification of non-volatile compounds that negatively impact whole wheat bread flavor liking. Food Chemistry. 364: 130362. PMID 34171816 DOI: 10.1016/j.foodchem.2021.130362 |
0.303 |
|
| 2021 |
Cong W, Schwartz E, Peterson DG. Identification of inhibitors of pinellic acid generation in whole wheat bread. Food Chemistry. 351: 129291. PMID 33639427 DOI: 10.1016/j.foodchem.2021.129291 |
0.325 |
|
| 2021 |
Gao C, Tello E, Peterson DG. Identification of coffee compounds that suppress bitterness of brew. Food Chemistry. 350: 129225. PMID 33592365 DOI: 10.1016/j.foodchem.2021.129225 |
0.336 |
|
| 2020 |
Mehle H, Paravisini L, Peterson DG. Impact of temperature and water activity on the aroma composition and flavor stability of pea () protein isolates during storage. Food & Function. 11: 8309-8319. PMID 32909587 DOI: 10.1039/D0Fo01100B |
0.373 |
|
| 2020 |
Smith K, Peterson DG. Identification of Aroma Differences in Refined and Whole Grain Extruded Maize Puffs. Molecules (Basel, Switzerland). 25. PMID 32403322 DOI: 10.3390/Molecules25092261 |
0.421 |
|
| 2020 |
Deshpande S, Peterson DG. Identification of Somatosensory Compounds Contributing to Slipperiness and Thickness Perceptions in Canned Prunes (). Journal of Agricultural and Food Chemistry. PMID 32202115 DOI: 10.1021/Acs.Jafc.0C00544 |
0.357 |
|
| 2020 |
Sittipod S, Schwartz EB, Paravisini L, Tello E, Peterson DG. Identification of Compounds that Negatively Impact Coffee Quality Using Untargeted LC/MS Analysis. Journal of Agricultural and Food Chemistry. PMID 32172556 DOI: 10.1021/Acs.Jafc.0C01479 |
0.44 |
|
| 2020 |
Uhl BC, Peterson DG, Yucel U. Nano-structured lipid particles for controlled transport of hydrophobic volatile and non-volatile molecules Colloids and Surfaces a: Physicochemical and Engineering Aspects. 591: 124421. DOI: 10.1016/J.Colsurfa.2020.124421 |
0.325 |
|
| 2019 |
Trikusuma M, Paravisini L, Peterson DG. Identification of aroma compounds in pea protein UHT beverages. Food Chemistry. 312: 126082. PMID 31901830 DOI: 10.1016/J.Foodchem.2019.126082 |
0.406 |
|
| 2019 |
Paravisini L, Soldavini A, Peterson J, Simons CT, Peterson DG. Impact of bitter tastant sub-qualities on retronasal coffee aroma perception. Plos One. 14: e0223280. PMID 31581213 DOI: 10.1371/Journal.Pone.0223280 |
0.447 |
|
| 2019 |
Karametsi K, Kokkinidou S, Ronningen I, Peterson DG. Correction to Identification of Bitter Peptides in Aged Cheddar Cheese. Journal of Agricultural and Food Chemistry. PMID 31549822 DOI: 10.1021/Acs.Jafc.9B05725 |
0.728 |
|
| 2019 |
Sittipod S, Schwartz E, Paravisini L, Peterson DG. Identification of flavor modulating compounds that positively impact coffee quality. Food Chemistry. 301: 125250. PMID 31377616 DOI: 10.1016/J.Foodchem.2019.125250 |
0.428 |
|
| 2019 |
Paravisini L, Sneddon KA, Peterson DG. Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread Crusts. Molecules (Basel, Switzerland). 24. PMID 31284563 DOI: 10.3390/Molecules24132484 |
0.429 |
|
| 2019 |
Potts DM, Peterson DG. Identification of small molecule flavor compounds that contribute to the somatosensory attributes of bovine milk products. Food Chemistry. 294: 27-34. PMID 31126463 DOI: 10.1016/J.Foodchem.2019.05.010 |
0.468 |
|
| 2019 |
Paravisini L, Peterson DG. Mechanisms non-enzymatic browning in orange juice during storage. Food Chemistry. 289: 320-327. PMID 30955619 DOI: 10.1016/J.Foodchem.2019.03.049 |
0.328 |
|
| 2019 |
Paravisini L, Peterson DG. Reactive carbonyl species as key control point for optimization of reaction flavors. Food Chemistry. 274: 71-78. PMID 30372998 DOI: 10.1016/J.Foodchem.2018.08.067 |
0.354 |
|
| 2018 |
Potts DM, Peterson DG. Identification of objectionable flavors in purported spontaneous oxidized flavor bovine milk. Journal of Dairy Science. PMID 30243633 DOI: 10.3168/Jds.2018-15045 |
0.441 |
|
| 2018 |
Teegarden MD, Knobloch TJ, Weghorst CM, Cooperstone JL, Peterson DG. Storage conditions modulate the metabolomic profile of a black raspberry nectar with minimal impact on bioactivity. Food & Function. PMID 30022172 DOI: 10.1039/C8Fo00639C |
0.364 |
|
| 2018 |
Kokkinidou S, Peterson D, Bloch T, Bronston A. The Important Role of Carbohydrates in the Flavor, Function, and Formulation of Oral Nutritional Supplements. Nutrients. 10. PMID 29890616 DOI: 10.3390/Nu10060742 |
0.736 |
|
| 2018 |
Zhang L, Peterson DG. Identification of bitter compounds in extruded corn puffed products. Food Chemistry. 254: 185-192. PMID 29548440 DOI: 10.1016/J.Foodchem.2018.01.161 |
0.454 |
|
| 2018 |
Raithore S, Peterson DG. Effects of polyol type and particle size on flavor release in chewing gum. Food Chemistry. 253: 293-299. PMID 29502834 DOI: 10.1016/J.Foodchem.2018.01.123 |
0.73 |
|
| 2018 |
Paravisini L, Peterson DG. Role of Reactive Carbonyl Species in non-enzymatic browning of apple juice during storage. Food Chemistry. 245: 1010-1017. PMID 29287316 DOI: 10.1016/J.Foodchem.2017.11.071 |
0.324 |
|
| 2018 |
Zhang L, Peterson DG. Identification of a novel umami compound in potatoes and potato chips. Food Chemistry. 240: 1219-1226. PMID 28946245 DOI: 10.1016/J.Foodchem.2017.08.043 |
0.368 |
|
| 2017 |
Ronningen I, Peterson DG. Identification of Aging-Associated Food Quality Changes in Citrus Products Using Untargeted Chemical Profiling. Journal of Agricultural and Food Chemistry. PMID 29256246 DOI: 10.1021/Acs.Jafc.7B04450 |
0.368 |
|
| 2017 |
Bin Q, Peterson DG. Corrigendum to "Identification of bitter compounds in whole wheat bread crumb" [Food Chem. 203 (2016) 8-15]. Food Chemistry. 237: 1234-1235. PMID 28763975 DOI: 10.1016/J.Foodchem.2017.06.001 |
0.411 |
|
| 2017 |
Ronningen I, Miller M, Xia Y, Peterson DG. Identification and validation of sensory-active compounds from data-driven research: A flavoromics approach. Journal of Agricultural and Food Chemistry. PMID 28525713 DOI: 10.1021/Acs.Jafc.7B00093 |
0.434 |
|
| 2016 |
Forero DP, Masatani C, Fujimoto Y, Coy-Barrera ED, Peterson DG, Osorio Roa C. Spermidine Derivatives in Lulo (Solanum quitoense Lam.) Fruit: Sensory (Taste)-vs-Biofunctional (ACE-Inhibition) Properties. Journal of Agricultural and Food Chemistry. PMID 27292771 DOI: 10.1021/Acs.Jafc.6B01631 |
0.362 |
|
| 2016 |
Kokkinidou S, Peterson DG. Identification of compounds that contribute to trigeminal burn in aqueous ethanol solutions. Food Chemistry. 211: 757-62. PMID 27283693 DOI: 10.1016/J.Foodchem.2016.05.117 |
0.772 |
|
| 2016 |
Bin Q, Peterson DG. Identification of bitter compounds in whole wheat bread crumb. Food Chemistry. 203: 8-15. PMID 26948582 DOI: 10.1016/J.Foodchem.2016.01.116 |
0.454 |
|
| 2016 |
Yeo L, Thompson DB, Peterson DG. Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model system. Food Chemistry. 199: 393-400. PMID 26775987 DOI: 10.1016/J.Foodchem.2015.12.054 |
0.357 |
|
| 2016 |
Bin Q, Peterson DG. Identification of bitter compounds in whole wheat bread crumb Food Chemistry. 203: 8-15. DOI: 10.1016/j.foodchem.2016.01.116 |
0.345 |
|
| 2016 |
Raithore S, Peterson DG. Delivery of Taste and Aroma Components in Sugar-Free Chewing Gum: Mass Balance Analysis Chemosensory Perception. 9: 182-192. DOI: 10.1007/S12078-016-9218-Y |
0.751 |
|
| 2015 |
Yucel U, Peterson DG. Effect of Protein-Lipid-Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: As Affected by Hydration in Powders. Journal of Agricultural and Food Chemistry. 63: 7494-8. PMID 26255668 DOI: 10.1021/Acs.Jafc.5B02312 |
0.307 |
|
| 2015 |
Yucel U, Peterson DG. Effect of Protein-Lipid-Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: In Solutions. Journal of Agricultural and Food Chemistry. 63: 7487-93. PMID 26255631 DOI: 10.1021/Acs.Jafc.5B02311 |
0.312 |
|
| 2014 |
Troise AD, Fiore A, Colantuono A, Kokkinidou S, Peterson DG, Fogliano V. Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk. Journal of Agricultural and Food Chemistry. 62: 10092-100. PMID 25280240 DOI: 10.1021/Jf503329D |
0.765 |
|
| 2014 |
Forero DP, Orrego CE, Peterson DG, Osorio C. Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma. Food Chemistry. 169: 85-91. PMID 25236202 DOI: 10.1016/J.Foodchem.2014.07.111 |
0.388 |
|
| 2014 |
Zhang L, Xia Y, Peterson DG. Identification of bitter modulating maillard-catechin reaction products. Journal of Agricultural and Food Chemistry. 62: 8470-7. PMID 25077686 DOI: 10.1021/Jf502040E |
0.405 |
|
| 2014 |
Karametsi K, Kokkinidou S, Ronningen I, Peterson DG. Identification of bitter peptides in aged cheddar cheese. Journal of Agricultural and Food Chemistry. 62: 8034-41. PMID 25075877 DOI: 10.1021/Jf5020654 |
0.774 |
|
| 2014 |
Kokkinidou S, Peterson DG. Control of Maillard-type off-flavor development in ultrahigh-temperature-processed bovine milk by phenolic chemistry. Journal of Agricultural and Food Chemistry. 62: 8023-33. PMID 25065764 DOI: 10.1021/Jf501919Y |
0.789 |
|
| 2014 |
Liu X, Jiang D, Peterson DG. Identification of bitter peptides in whey protein hydrolysate. Journal of Agricultural and Food Chemistry. 62: 5719-25. PMID 23998904 DOI: 10.1021/Jf4019728 |
0.761 |
|
| 2013 |
Jiang D, Peterson DG. Identification of bitter compounds in whole wheat bread. Food Chemistry. 141: 1345-53. PMID 23790923 DOI: 10.1016/j.foodchem.2013.03.021 |
0.785 |
|
| 2013 |
Kokkinidou S, Peterson DG. Response surface methodology as optimization strategy for reduction of reactive carbonyl species in foods by means of phenolic chemistry. Food & Function. 4: 1093-104. PMID 23681170 DOI: 10.1039/C3Fo60032G |
0.778 |
|
| 2012 |
Ferruzzi MG, Peterson DG, Singh RP, Schwartz SJ, Freedman MR. Nutritional translation blended with food science: 21st century applications. Advances in Nutrition (Bethesda, Md.). 3: 813-9. PMID 23153735 DOI: 10.3945/An.112.003202 |
0.312 |
|
| 2012 |
Moskowitz MR, Bin Q, Elias RJ, Peterson DG. Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma. Journal of Agricultural and Food Chemistry. 60: 11245-52. PMID 23106092 DOI: 10.1021/Jf303750Y |
0.401 |
|
| 2012 |
Bin Q, Peterson DG, Elias RJ. Influence of phenolic compounds on the mechanisms of pyrazinium radical generation in the Maillard reaction. Journal of Agricultural and Food Chemistry. 60: 5482-90. PMID 22571798 DOI: 10.1021/Jf3010838 |
0.4 |
|
| 2012 |
Bin Q, Jiang D, Cho IH, Peterson DG. Chemical markers for bitterness in wheat bread Flavour and Fragrance Journal. 27: 454-458. DOI: 10.1002/Ffj.3124 |
0.768 |
|
| 2010 |
Cho IH, Peterson DG. Chemistry of bread aroma: A review Food Science and Biotechnology. 19: 575-582. DOI: 10.1007/S10068-010-0081-3 |
0.341 |
|
| 2009 |
Jiang D, Chiaro C, Maddali P, Prabhu KS, Peterson DG. Identification of hydroxycinnamic acid-maillard reaction products in low-moisture baking model systems. Journal of Agricultural and Food Chemistry. 57: 9932-43. PMID 19817410 DOI: 10.1021/Jf900932H |
0.762 |
|
| 2009 |
Jiang D, Peterson DG. Role of hydroxycinnamic acids in food flavor: a brief overview Phytochemistry Reviews. 9: 187-193. DOI: 10.1007/S11101-009-9159-Z |
0.767 |
|
| 2008 |
Potineni RV, Peterson DG. Mechanisms of flavor release in chewing gum: cinnamaldehyde. Journal of Agricultural and Food Chemistry. 56: 3260-7. PMID 18426214 DOI: 10.1021/Jf0727847 |
0.306 |
|
| 2008 |
Potineni RV, Peterson DG. Influence of flavor solvent on flavor release and perception in sugar-free chewing gum. Journal of Agricultural and Food Chemistry. 56: 3254-9. PMID 18426213 DOI: 10.1021/Jf072783E |
0.33 |
|
| 2008 |
Tapanapunnitikul O, Chaiseri S, Peterson DG, Thompson DB. Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starch. Journal of Agricultural and Food Chemistry. 56: 220-6. PMID 18069783 DOI: 10.1021/Jf071619O |
0.366 |
|
| 2008 |
Ghosh S, Peterson DG, Coupland JN. Temporal aroma release profile of solid and liquid droplet emulsions Food Biophysics. 3: 335-343. DOI: 10.1007/S11483-008-9062-Y |
0.337 |
|
| 2007 |
Noda Y, Peterson DG. Structure-reactivity relationships of flavan-3-ols on product generation in aqueous glucose/glycine model systems. Journal of Agricultural and Food Chemistry. 55: 3686-91. PMID 17394338 DOI: 10.1021/Jf063423E |
0.36 |
|
| 2007 |
Totlani VM, Peterson DG. Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems. Journal of Agricultural and Food Chemistry. 55: 414-20. PMID 17227073 DOI: 10.1021/Jf0617521 |
0.318 |
|
| 2007 |
Ghosh S, Peterson DG, Coupland JN. Aroma release from solid droplet emulsions: Effect of lipid type Jaocs, Journal of the American Oil Chemists' Society. 84: 1001-1014. DOI: 10.1007/S11746-007-1135-4 |
0.369 |
|
| 2006 |
Totlani VM, Peterson DG. Epicatechin carbonyl-trapping reactions in aqueous maillard systems: Identification and structural elucidation. Journal of Agricultural and Food Chemistry. 54: 7311-8. PMID 16968099 DOI: 10.1021/Jf061244R |
0.32 |
|
| 2006 |
Ghosh S, Peterson DG, Coupland JN. Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsion Journal of Agricultural and Food Chemistry. 54: 1829-1837. PMID 16506840 DOI: 10.1021/Jf052262W |
0.316 |
|
| 2006 |
Schwambach SL, Peterson DG. Reduction of stale flavor development in low-heat skim milk powder via epicatechin addition. Journal of Agricultural and Food Chemistry. 54: 502-8. PMID 16417312 DOI: 10.1021/Jf0519764 |
0.37 |
|
| 2006 |
Dubost NJ, Beelman RB, Peterson D, Royse DJ. Identification and quantification of ergothioneine in cultivated mushrooms by liquid chromatography-mass spectroscopy International Journal of Medicinal Mushrooms. 8: 215-222. DOI: 10.1615/Intjmedmushr.V8.I3.30 |
0.375 |
|
| 2005 |
Totlani VM, Peterson DG. Reactivity of epicatechin in aqueous glycine and glucose maillard reaction models: quenching of C2, C3, and C4 sugar fragments. Journal of Agricultural and Food Chemistry. 53: 4130-5. PMID 15884850 DOI: 10.1021/Jf050044X |
0.314 |
|
| 2005 |
Colahan-Sederstrom PM, Peterson DG. Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition. Journal of Agricultural and Food Chemistry. 53: 398-402. PMID 15656679 DOI: 10.1021/Jf0487248 |
0.413 |
|
| 2005 |
Potineni RV, Peterson DG. Influence of thermal processing conditions on flavor stability in fluid milk: benzaldehyde. Journal of Dairy Science. 88: 1-6. PMID 15591360 DOI: 10.3168/Jds.S0022-0302(05)72655-2 |
0.347 |
|
| 2005 |
Morawicki RO, Beelman RB, Peterson D, Ziegler G. Biosynthesis of 1-octen-3-ol and 10-oxo-trans-8-decenoic acid using a crude homogenate of Agaricus bisporus Process Biochemistry. 40: 131-137. DOI: 10.1016/J.Procbio.2003.11.037 |
0.304 |
|
| 2004 |
Schober AL, Peterson DG. Flavor release and perception in hard candy: influence of flavor compound-flavor solvent interactions. Journal of Agricultural and Food Chemistry. 52: 2628-31. PMID 15113169 DOI: 10.1021/Jf0354287 |
0.368 |
|
| 2004 |
Schober AL, Peterson DG. Flavor release and perception in hard candy: influence of flavor compound-compound interactions. Journal of Agricultural and Food Chemistry. 52: 2623-7. PMID 15113168 DOI: 10.1021/Jf0353133 |
0.415 |
|
| 2003 |
Peterson DG, Reineccius GA. Determination of the aroma impact compounds in heated sweet cream butter Flavour and Fragrance Journal. 18: 320-324. DOI: 10.1002/Ffj.1228 |
0.593 |
|
| 2003 |
Peterson DG, Reineccius GA. Characterization of the volatile compounds that constitute fresh sweet cream butter aroma Flavour and Fragrance Journal. 18: 215-220. DOI: 10.1002/Ffj.1192 |
0.662 |
|
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