Old Publications Page

  1. Mehle, H., Paravisini, L. and Peterson, D.G. 2020.  Impact of temperature and water activity on the aroma composition and flavor stability of pea (Pisum sativum) protein isolates during storage.  Food Funct.
  2. Smith, K. and Peterson, D.G. 2020. Identification of Aroma Differences in Refined and Whole Grain Extruded Maize Puffs. Molecules25, 226
  3. Sittipod, S., Schwartz, E. Paravisini, L., Tello, E. and Peterson, D.G. 2020. Identification of Compounds that Negatively Impact Coffee Flavor Quality Using Untargeted Liquid Chromatography/Mass Spectrometry Analysis. JAFC.
  4. Desphande, S. and Peterson, D.G. 2020. Identification of somatosensory compounds contributing to slipperiness and thickness perceptions in canned prunes (Prunus domestica). JAFC.
  5. Bennett, C.U, Peterson, D.G., and Yucel, U. 2020. Nano-structured lipid particles for controlled transport of hydrophobic volatile and non-volatile molecules. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 591: 124421
  6. Trikusuma, M., Paravisini, L. and Peterson, D. G. 2020. Identification of aroma compounds in pea protein UHT beverages. Food Chem.  312: 126082. 
  7. Sichaya, S., Schwartz, E., Paravisini, L. and Peterson, D.G. Identification of flavor modulating compounds that positively impact coffee quality. 2019. Food Chem. 301: 125250.
  8. Paravisini, L., Sneddon, K. and Peterson, D.G. 2019. Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread Crusts.  Molecules.  24: 2484. 
  9. Paravisini, L., Soldavini, A., Peterson, J., Simons, C.T., and Peterson, D.G. Impact of Bitter Tastant Sub-qualities on Retronasal Coffee Aroma Perception.  2019. PLOS ONE.
  10. Potts, D. and Peterson, D.G.  201 Identification of Small Molecule Flavor Compounds that Contribute to the Somatosensory attributes of Bovine Milk Products. Food Chem. 294: 27-34. 
  11. Paravisini, L. and Peterson, D.G. 2019. Mechanisms Non-Enzymatic Browning in Orange Juice During Storage. Food Chem. 289: 320-327,
  12. Paravisini, L. and Peterson, D.G. 2019. Reactive Carbonyl Species as a Control Point of Reaction Flavors.  Food Chem.  274: 71-78. 
  13. Potts, D. and Peterson, D.G. 2018. Identification of Objectionable Flavors in Purported SOF Bovine Milk. J. Dairy Sci. 101(12):10877-10885.
  14. Teegarden, M. Knobloch, T., Weghorst, C., Cooperstone, J., Peterson, D.G.  Storage Conditions Modulate the Metabolomic Profile of a Black Raspberry Nectar with Minimal Impact on Bioactivity.  Food Func.  2018. 9, 4593-4601
  15. Kokkinidou, S., Peterson, D.G.  Bloch, T., and Bronston, A. 2018. The Important Role of Carbohydrates in the Flavor, Function, and Formulation of Oral Nutritional Supplements. Nutrients. 18:742
  16. Zhang, L. and Peterson, D.G. 2018. Identification of Bitter Compounds in Extruded Corn Puffed Products.  Food Chem. 254: 185-192.
  17. Raithore, S. and Peterson, D.G. 2018. Effect of polyol-type and particle size on flavor release in chewing gum. Food Chem. 253: 293-299. 
  18. Paravisini, L. and Peterson, D.G. 2018. Role of Reactive Carbonyl Species on Non-Enzymatic Browning of Apple Juice During Storage.  Food Chem. 245: 1010-10
  19. Ronningen, I. and Peterson, D.G. 20 Identification of Aging Associated Food Quality Changes in Citrus Products Using Untargeted Chemical Profiling.  J. Agric. Food Chem. 66: 682-688.
  20. Ronningen, I., Miller, M., Xia, Y. and Peterson, D.G.  2018. Identification and Validation of Sensory-Active Compounds from Data-Driven Research: A Flavoromics Approach. J. Agric. Food Chem.
  21. Zhang, L. and Peterson, D.G.  2018. Identification of a Novel Umami Compound in Potatoes and Potato Chips. Food Chemistry. 240: 1219-1226.
  22. Paravisini, L. and Peterson, D.G.  2016. Characterization of Browning Formation in Orange Juice during Storage.  in Browned Flavors: Analysis, Formation, and Physiology ACS Symposium Series 1237, Ed. M. Granvogl, D. Peterson, P. Schieberle, ACS Symposium Series; American Chemical Society: Washington, DC, pg 55-65.
  23. Raithore, S. and Peterson, D.G.  2016. Delivery of taste and aroma components in sugar-free chewing gum: mass balance analysis.  Chemosensory Perception, 9: 182-192.
  24. Forero, D.P., Masatani, C., Fujimoto, Y., Coy-Barrera, E, Peterson, D.G., Osorio, C.  2016. Spermidine Derivatives in Lulo (Solanum quitoense Lam.) Fruit: Sensory (Taste) versus Biofunctional (ACE-Inhibition) Properties.  J. Agric. Food Chem. 64: 5375-5383. 
  25. Kokkinidou, S. Peterson, D.G.  2016. Identification of compounds that contribute to trigeminal burn in aqueous ethanol solutions. Food Chem. 211: 757-762.
  26. Bin, Q. and Peterson, D.G.  2016. Identification of Bitter Compounds in Whole Wheat Bread Crumb.  Food Chem. 203: 8–15,
  27. Yeo, L., Thompson, D. and Peterson, D.G.  2016. Inclusion Complexation of Flavor Compounds by Dispersed High-Amylose Maize Starch (HAMS) in an Aqueous Model System. Food Chem. 199: 393–400. 
  28. 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.
  29. 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.
  30. 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.
  31. 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.
  32. 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.
  33. Zhang, L., Xia, Y. and Peterson, D.G.  2014. Identification of bitter modulating Maillard-catechin reaction products. J. Agric. Food Chem. 62, 10092−10100.
  34. 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.
  35. 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.
  36. 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.
  37. Lui, X., Jiang, D. and Peterson, D.G. 2014. Identification of Bitter Peptides in Whey Protein Hydrolysate. J. Agric. Food Chem. 62, 5719−5725.
  38. 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.
  39. Jiang, D. and Peterson, D.G. 2013. Identification of Bitter Compounds in Whole Wheat Bread. Food Chem. 141; 1345-1353.
  40. 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.
  41. 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. 
  42. Bin, Q., Jiang, D. Cho, I.H., Peterson, D. G. 2012. Chemical markers for bitterness in wheat bread. 2012.  Flavour Fragr. J. 27, 454–458.
  43. 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
  44. 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. 
  45. 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.
  46. 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. 
  47. Holt, A., Potineni, R. and Peterson, D.G.  2011. Flavor ingredient interactions in confections. 12th Weurman Symposium Proceedings, Interlaken, Switzerland.  Pg 139-142.
  48. Cho, I. H. and Peterson, D.G. Chemistry of bread aroma: A review. 2010. Food Sci. Biotechnol. 19, 575-582.
  49. Jiang, D., Huang Y. and Peterson, D.G.  2010. Application of Two-Dimensional Orthogonal Reversed-Phase Liquid Chromatography for Taste Compound Analysis, in Recent Advances in the Analysis of Food and Flavors.  ACS Symposium Series Vol. 1098, pg 137-144. 
  50. Jiang, D. and Peterson, D.G.  2010. Role of hydroxycinnamic acids on food flavor: a brief overview.  Phytochem. Rev. 9:187–193.
  51. Jiang, D., Chiaro, C., Maddali, P, Prabhu, S.K. and Peterson, D.G.  2009. Identification of hydroxycinnamic acid-Maillard reaction products in low-moisture baking model systems.  J. Agric. Food Chem. 57, 9932–9943. 
  52. Potineni, R.V. and Peterson, D.G. 2008. Mechanisms of flavor release in chewing gum: Cinnamaldehyde. J. Agric. Food Chem 56, 3260–3267
  53. 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.
  54. 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.
  55. Ghosh, S., Peterson, D.G., J.N. Coupland.  2008. Temporal Aroma Release Profile of Solid and Liquid Droplet Emulsions. Food Biophysics.  3:335–343
  56. 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. 
  57. 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.
  58. 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.
  59. Ghosh, G., Peterson, D.G. and Coupland, J.N.  2007. Aroma Release from Solid Droplet Emulsions: Effect of Lipid Type.  JAOCS.  84:1001–1014.
  60. 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.
  61. 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.
  62. 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.
  63. 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. 54502-508.
  64. 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. 
  65. 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. 
  66. Dubost, N.J., Beelman, R.B., Peterson, D.G., and Royse, D.J.  2006. Identification and quantification of ergothioneine in cultivated mushrooms by liquid chromatography-mass spectroscopy.  Int. J. Med. Mushr. 8:215-222.
  67. 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.
  68. 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.
  69. Potineni, R.V. and Peterson, D.G.  2005. Influence of thermal processing conditions on flavor stability in fluid milk: benzaldehyde.  J. Dairy Sci.  88:1-6.
  70. 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.
  71. 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. 
  72. 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. 
  73. 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. 
  74. 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.
  75. Chee CP, Gallaher JJ, Djordjevic D, Faraji H, McClements DJ, Decker EA, Hollender R, Peterson DG, Roberts RF, Coupland JNChemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion.  J Dairy Res. 2005 Aug;72(3):311-6. 
  76. 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.
  77. 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.
  78. Nattress, L.A, Ziegler, G.R., Hollender, R and D.G. Peterson.  2003. The impact of hazelnut paste on the sensory properties and shelf life of dark chocolate.  J. Sensory Studies.  19: 133-148.
  79. Peterson, D.G. and Reineccius, G.A. 2003. Characterization of the volatile compounds which constitute fresh sweet cream butter aroma.  Flavour Frag. J. 18(3):215-220. 
  80. 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.
  81. Peterson, D.G. and Reineccius, G.A. 2002.  Determination of the aroma impact compounds in heated sweet cream butter.  Flavour Frag. J. 18(4):320-324.
  82. Peterson, D.G. and Fulcher, R.G. 2001. Variation in Minnesota HRS wheats: Starch granule size distribution.  Food Research International 34(4): 357-363.
  83. 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.
  84. Peterson, D.G. and Fulcher, R.G. 2001. Variation in Minnesota HRS wheats: Bran content. J. Food Sci. 67(1): 67-70.