Yucel, U. and Peterson, D.G. 2015. Effect of Protein–Lipid–Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: In Solutions. J. Agric. Food Chem., 63: 7487–7493. Impact Factor: 3.1 http://pubs.acs.org/doi/abs/10.1021/acs.jafc.5b02311
Yucel, U. and Peterson, D.G. 2015. Effect of Protein–Lipid–Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: As Affected by Hydration in Powders. J. Agric. Food Chem., 63: 7494–7498. http://pubs.acs.org/doi/abs/10.1021/acs.jafc.5b02312
Kokkinidou, S. and Peterson, D.G. 2015. Characterization of compounds that influence alcohol trigeminal burn in spirits. Weurman Symposium Proceedings Flavour Science Proceedings of the XIV Weurman Flavour Research Symposium, Andrew Taylor and Donald Mottram (Eds), pg 31-37.
Ronningen, I. and Peterson, D.G. 2015. Application of untargeted LC/MS techniques (Flavoromics) to identify changes related to freshness of food, in The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration. Eds. Guthrie, et al.; ACS Symposium Series; American Chemical Society: Washington, DC, Vol. 1191, pg 269-277. http://pubs.acs.org/doi/pdf/10.1021/bk-2015-1191.ch019
Troise, A. D. Fiore, A. Colantuono, A. Kokkinidou, S., Peterson, D.G. and Fogliano, V. 2014. Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk. J. Agric. Food Chem. 62, 10092−10100. Impact Factor: 3.1. http://pubs.acs.org/doi/abs/10.1021/jf501919y
Kokkinidou, S. and Peterson, D.G. 2014. Control of Maillard-type Off-Flavor Development in Ultra High Temperature Processed Bovine Milk By Phenolic Chemistry. J. Agric. Food Chem. 62, 8023−8033. http://pubs.acs.org/doi/abs/10.1021/jf501919y
Peterson, D.G. 2012. Refining Maillard-type flavor chemistry: Phenolic reaction pathways, in Advances and Challenges in Flavor Chemistry & Biology. Plenary Lecture, 9th Wartburg Symposium Proceedings on Flavor Chemistry & Biology, Eisenach, Germany, pp 155-160.
Bin, Q. Peterson, D.G. and Elias, R.J. 2012. Influence of phenolic compounds on the mechanisms of pyrazinium radical generation in the Maillard reaction. J. Agric. Food Chem. 60 (21), pp 5482–5490. http://pubs.acs.org/doi/full/10.1021/jf3010838
Jiang, D. Huang, Y. and Peterson, D.G. 2012. Application of Two-Dimensional Orthogonal Reversed-Phase Liquid Chromatography for Taste Compound Analysis. In Recent Advances in the Analysis of Food and Flavors; Toth, S., et al.; ACS Symposium Series; American Chemical Society: Washington, DC. http://pubs.acs.org/doi/abs/10.1021/bk-2012-1098.ch010
Moskowitz, M. and Peterson, D. G. 2011. Hydroxycinnamic acid-Maillard reactions in simple aqueous model systems. in Controlling Maillard Pathways. Washington, D.C.: American Chemical Society Symposium Proceedings 1042, pp 53-62. http://pubs.acs.org/doi/abs/10.1021/bk-2010-1042.ch006
Holt, A., Potineni, R. and Peterson, D.G. 2011. Flavor ingredient interactions in confections. Accepted. 12th Weurman Symposium Proceedings, Interlaken, Switzerland. Pg 139-142. https://home.zhaw.ch/~yere/pdf/Teil37 - Expression of Multidisciplinary.pdf
Tapanapunnitikul, O., Chaiseri, S., Peterson, D., Thompson, D. 2008. Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starch. J. Agric. Food Chem 56, 220-226. Impact Factor 3.1. http://pubs.acs.org/doi/full/10.1021/jf071619o
Jiang, D. and Peterson, D.G. 2008. Hydroxycinnamic acid-Maillard reactions: Insights into flavor development of whole grain foods. 12th Weurman Symposium Proceedings, Interlaken, Switzerland, pg 297-300. https://home.zhaw.ch/~yere/pdf/Teil76 - Expression of Multidisciplinary.pdf
Peterson, D.G. and Noda, Y. 2008. Role of Phenolic Reactions on Maillard Reaction Flavours. Wartburg Flavor Symposium. 8th Wartburg Symposium Proceedings on Flavor Chemistry & Biology, February 28 - March 2, 2007, Eisenach, Germany.
Vunta H, Davis F, Palempalli UD, Bhat D, Arner RJ, Thompson JT, Peterson DG, Reddy CC, Prabhu KS. 2007. The Anti-inflammatory Effects of Selenium Are Mediated through 15-Deoxy-∆12,14-prostaglandin J2 in Macrophages. J. Biol. Chem. V. 282, No. 25, pp. 17964–17973. Impact Factor 4.651. http://www.jbc.org/content/282/25/17964
Noda, Y. and Peterson, D.G. 2007. Structure-reactivity relationships of flavan-3-ols on product generation in aqueous glucose/glycine model systems. J. Agric. Food Chem. 55. 3686-3691. http://pubs.acs.org/doi/full/10.1021/jf063423e
Ghosh, G., Peterson, D.G. and Coupland, J.N. 2006. Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsion. J. Ag. Fd. Chem. 54; 1829-1837. http://pubs.acs.org/doi/abs/10.1021/jf052262w
Peterson, D.G., Colahan-Sederstrom, P.M. and Potineni, R.V. 2006. Effect of processing technology and phenolic chemistry on ultra-high temperature Bovine milk flavor quality. in Chemistry and Flavor of Dairy Products, Symposium Proceedings, 228th ACS National Meeting, Philadelphia, PA, August 22-26, 2004. http://pubs.acs.org/doi/abs/10.1021/jf0487248
Totlani, V.M. and Peterson, D.G. 2005. Reactivity of epicatechin in aqueous glycine and glucose Maillard reaction models: quenching of C2, C3 and C4-sugar fragments. J. Ag. Fd. Chem. 53: 4130-4135. Impact Factor 3.1. http://pubs.acs.org/doi/full/10.1021/jf050044x
Colahan-Sederstrom, P.M. and Peterson, D.G. 2005. Inhibition of key aroma compound generated during ultra-high temperature processing of bovine milk via epicatechin addition. J. Ag. Fd. Chem. 53: 389-402. http://pubs.acs.org/doi/full/10.1021/jf0487248
Peterson, D.G. and V.A. Totlani. 2005. Influence of flavonoids on the thermal generation of aroma compounds. in Phenolics in Foods and Natural Health Products, New York, ACS Symposium Series #909, September 7-11, 2003, pg 143-160. http://pubs.acs.org/doi/abs/10.1021/bk-2005-0909.ch013