Site
Search results
-
Identification of somatosensory compounds contributing to slipperiness and thickness perceptions in canned prunes (Prunus domestica)
contributing to slipperiness and thickness perceptions in canned prunes ... March, 2020 Desphande, S. and Peterson, D.G. Identification of somatosensory compounds ...
-
Identification of somatosensory compounds contributing to slipperiness and thickness perceptions in canned prunes (Prunus domestica)
contributing to slipperiness and thickness perceptions in canned prunes (Prunus domestica). Publications ... Desphande, S. and Peterson, D.G. 2020. JAFC. Identification of somatosensory compounds ...
-
Compound Discovery
https://frec.osu.edu/home/research/discovery
Identification of somatosensory compounds contributing to slipperiness and thickness perceptions in canned prunes ... identification of new compounds and the primary drivers of perception- olfaction, gustation, and somatosensory ... D.G. 2019. Identification of Small Molecule Flavor Compounds that Contribute to the Somatosensory ...
-
Identification of Small Molecule Flavor Compounds that Contribute to the Somatosensory attributes of Bovine Milk Products
October, 2019 Potts, D. and Peterson, D.G. Identification of Small Molecule Flavor Compounds that ... Contribute to the Somatosensory attributes of Bovine Milk Products ...
-
Flavor Modulation
https://frec.osu.edu/home/research/modulation
Flavor is a multimodal sensory perception arising from gustatory, olfactory, and somatosensory ... perception. Zhang, L., Xia, Y. and Peterson, D.G. 2014. Identification of bitter modulating ... receptor systems that are processed into unique percepts. Understanding how cross-modal interactions ...
-
Old Publications Page
D.G. 2020. Identification of somatosensory compounds contributing to slipperiness and thickness ... Compounds that Contribute to the Somatosensory attributes of Bovine Milk Products. Food Chem. 294: 27-34. ... and Peterson, D.G. 2020. Identification of Compounds that Negatively Impact Coffee Flavor Quality ...
-
Alumni
https://frec.osu.edu/people/alumni
Ongkowijoyo 2022 Identification of compounds contributing to umami and bitter attributes of pea protein ... stability of Rebaudioside A in beverage systems Xue Wang 2021 Identification of bitter compounds in raw ... American hazelnuts Wen Cong 2021 Identification of compounds that impact whole wheat bread flavor liking ...
-
Analytical Approaches
1D and 2D Nuclear magnetic resonance for positive identification of compounds of interest Sensory ... Nuclear magnetic resonance for positive identification of compounds of interest Sensory recombination ... characterize flavor and better understand what drives perception and food choice. We have built our foundation ...
-
Flavor Research Platform
outcomes. Identifying compounds that contribute to flavor perception specifies the molecular targets necessary to ... ingredients. Another key component of perception is flavor delivery. Flavor compounds need to be released from the ... consumers around the globe. Our research platform consists of four core areas of discovery: identification ...
-
Analytical Approaches
https://frec.osu.edu/home/about/analyticalapproaches
food choice. We have built a holistic analytical platform to identify what compounds contribute to the ... nuclear magnetic resonance (NMR) for positive identification of compounds of interest Sensory ... analytically characterize flavor in order to better understand what drives flavor perception and ultimately ...