Raithore, S. and Peterson, D.G. 2016. Delivery of taste and aroma components in sugar-freechewing gum: mass balance analysis. Chemosensory Perception. Accepted.
Paravisini, L. and Peterson, D.G. 2016. Characterization of Browning Formation in Orange Juice During Storage. ACS Symposium Proceedings, Browned Flavors: Analysis, Formation, & Physiology. Accepted.
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
Forero, D.P, Orrego, C.E. Peterson, D.G. and Osoria, C. 2015. Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma. Food Chemistry, 169: 85–91. Impact Factor. 3.334; http://www.sciencedirect.com/science/article/pii/S0308814614011595
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
Zhang, L., Xia, Y. and Peterson, D.G. 2014. Identification of bitter modulating Maillard-catechin reaction products. J. Agric. Food Chem. 62, 10092−10100. http://pubs.acs.org/doi/abs/10.1021/jf502040e
Karametsi, K., Kokkinidou, S., Ronningen, I. and Peterson, D.G. 2014. Identification of Bitter Peptides in Aged Cheddar Cheese. J. Agric. Food Chem. 62, 8034−8041. http://pubs.acs.org/doi/abs/10.1021/jf5020654
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
Lui, X., Jiang, D. and Peterson, D.G. 2014. Identification of Bitter Peptides in Whey Protein Hydrolysate. J. Agric. Food Chem. 62, 5719−5725. http://pubs.acs.org/doi/abs/10.1021/jf4019728
Kokkinidou, S. and Peterson, D.G. 2013. Response Surface Methodology as Optimization Strategy for Reduction of Reactive Carbonyl Species in Heat-processed Foods by Means of Phenolic Chemistry. Food and Function. 4(7): 1093-1104. http://pubs.rsc.org/en/content/articlelanding/2013/fo/c3fo60032g
Moskowitz, M., Bing, Q., Elias, R. and Peterson, D.G. 2012. Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma. J. Agric. Food Chem. 60: 11245-11252. http://pubs.acs.org/doi/abs/10.1021/jf303750y
Ferruzzi, M.G., Peterson, D.G., Singh, R.P. Schwartz, S.J. and Freedman, M. 2012. Nutritional Translation Blended With Food Science: 21st Century Applications. Adv. Nutr. 3: 813–819. http://advances.nutrition.org/content/3/6/813
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
Potineni, R.V. and Peterson, D.G. 2008. Influence of flavor solvent on flavor release and perception in sugar-free chewing gum. J. Agric. Food Chem 56, 3254–3259. http://pubs.acs.org/doi/full/10.1021/jf072783e
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
Totlani, V.M. and Peterson, D.G. 2007. Influence of Epicatechin Reactions on the Mechanisms of Maillard Product Formation in Low Moisture Model Systems. J. Ag. Fd. Chem. 55: 414-420. http://pubs.acs.org/doi/full/10.1021/jf0617521
Totlani, V.M. and Peterson, D.G. 2006. Epicatechin carbonyl-trapping reactions in aqueous Maillard systems: Identification and structural elucidation. J. Agric. Food Chem. 54: 7311-7318. http://pubs.acs.org/doi/full/10.1021/jf061244r
Schwambach, S.L. and Peterson, D.G. 2006. Reduction of stale flavor development in low-heat skim milk powder via epicatechin addition. J. Ag. Fd. Chem. 54: 502-508. http://pubs.acs.org/doi/abs/10.1021/jf0519764
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
Morawicki, R.O., Beelman, R.B., Peterson, D.G. 2005. Recovery and purification of 10-oxo-trans-8-decenoic acid enzymatically produced using a crude homogenate of Agaricus bisporus. J. Food Sci. 70(8): C490-494. Impact factor: 1.775. http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.tb11506.x/ab...
Morawicki, R.O., Beelman, R.B., Peterson, D.G. and Demirci, A. 2005. Biosynthesis of 1-octen-3-ol and 10-oxo-trans-8-decenoic acid using a crude homogenate of Agaricus bisporus: Reaction Scale Up. J. Food Sci. 70(5):367-371. http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.tb09978.x/ab...
Gallaher, J.J, Peterson, D.G., Roberts, R.F. and Coupland, J.N. 2005. Effect of composition and antioxidants on the oxidative stability of fluid milk supplemented with an omega-3 oil rich emulsion. International Dairy Journal. 15: 333-341. http://www.sciencedirect.com/science/article/pii/S095869460400216X
Morawicki, R.O., Beelman, R,B., Peterson, D.G. and Ziegler, G. 2005. Biosynthesis of 1-octen-3-ol and 10-oxo-trans-8-decenoic acid using a mushroom homogenate. Optimization of the reaction, part I: kinetic factors. Process Biochemistry. 40:131-137. http://www.sciencedirect.com/science/article/pii/S0032959203004618
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
Schober, A.L. and Peterson, D.G. 2004. Flavor release and perception in hard candy: Influence of flavor compound-compound interactions. J. Ag. Fd. Chem. 52: 2623-2627. http://pubs.acs.org/doi/full/10.1021/jf0353133
Schober, A.L. and Peterson, D.G. 2004. Flavor release and perception in hard candy: Influence of flavor compound-flavor solvent interactions. J. Ag. Fd. Chem. 52: 2628-2631. http://pubs.acs.org/doi/full/10.1021/jf0354287
Peterson, D.G. and Reineccius, G.A. 2002. Biological pathways for the formation of oxygen-containing aroma compounds. in Heteroatomic Aroma Compounds. G.A. Reineccius. ACS Symposium 826, pg. 227-242. http://pubs.acs.org/doi/abs/10.1021/bk-2002-0826.ch014
Peterson, D.G. and Fulcher, R.G. 2001. A simple digital conversion of a traditional laboratory mixograph. Cereal Research Communications 29(3-4): 397-404.