Name |
Year |
Research Focus |
PhD Graduates |
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Vandana Toltani | 2006 | Reactivity of epicatechin in Maillard chemistry |
Rajesh Potineni | 2007 | Biotransformation; beverage mouthfeel; ingredient delivery |
Supratim Ghosh | 2007 | Crystallization and aroma release behavior of emulsions |
Deshou Jiang | 2011 | Whole grain bitterness and the Maillard reaction |
Marlene Moskowitz | 2012 | Role of hydroxycinnamic acids during generation of Maillard-type aroma compounds in wheat bread |
Smita Raithore | 2012 | Effect of polyols on flavor release during mastication of sugar-free confections |
Smaro Kokkinidou | 2013 | Inhibition of Maillard reaction pathways of off-flavor development in UHT milk |
Ian Ronningen | 2016 | Untargeted flavoromics to identify flavor active compounds |
Liyun Zhang | 2016 | The impact of thermal processing on taste modulation in food |
Qing Bin | 2016 | Bitterness development in whole wheat products, including key markers, origin, and pathways of generation |
Maggie Jilek | 2016 | Matrix interaction and release dynamics using solid state NMR |
David Potts | 2016 | Factors affecting flavor quality in fluid milk and dairy products |
Kenneth Smith | 2017 | Investigation of aroma characteristics, bitter liberation and degradation during processing |
Matt Teegarden | 2018 | Understanding the stability, biological impact, and exposure markers of berry products using an untargeted metabolomics approach |
Sichaya Sittipod | 2018 | The application of untargeted flavoromics analysis to characterize chemical drivers of coffee quality |
Geoff Dubrow | 2019 | The application of untargeted flavoromics analysis to characterize chemical drivers of liking for strawberry jam |
Ben Gelinas | 2020 | Characterization of the flavor 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 using LC-MS flavoromics |
Hao Lin | 2021 | Identification of compounds that impact the ready-to-drink coffee flavor stability during storage using LC-MS flavoromics |
Chengyu Gao | 2021 | Identification of compounds that impact coffee bitterness using untargeted LC-MS flavoromics |
Brianne Linne | 2022 | Identification and characterization of chemical compounds contributing to coffee body |
Tim Vazquez | 2022 | Characterization of smoke flavorings: Identification of aroma compounds and pathways of generation |
Theresa Pham | 2022 | Aroma analysis of whole wheat bread: Impact of enzymatic lipid oxidation and identification of drivers of liking |
Paulina Ongkowijoyo | 2022 | Identification of compounds contributing to umami and bitter attributes of pea protein isolate |
Mengying Fu | 2023 | Identification of compounds that impact consumer liking of hybrid American hazelnuts using LC/MS flavoromics. |
Megan Booth | 2024 | Aroma and Sensory Analysis of Roasted American-European Hybrid Hazelnuts: Consumer Acceptability and Identification of Drivers of Liking |
MS Graduates |
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Amanda Schober | 2004 | The effect of molecular interactions on flavor release and perception in hard candy |
Paula Colahan-Sederstrom | 2004 | Aroma compound generation during ultra-high temperature processing of bovine milk via epicatechin |
Stacy Reed | 2005 | Reduction of stale flavor development in low heat skim milk powder via epicatechin addition |
Yuko Noda | 2006 | Structure-activity relationships of flavan-3-ols in aqueous Maillard model systems |
Lihe Yeo | 2009 | Retention of flavor compounds by dispersed high-amylose maize starch in an aqueous model system |
Kelsey Sneddon | 2016 | A comparative aroma analysis of intermediate wheatgrass and whole wheat bread crusts |
Alex Amann | 2016 | Characterization of off-flavor formation pathways in commercial apple and orange juice products |
Marina Trikusuma | 2018 | Impact of processing and storage on the flavor profile of plant-based proteins |
Hannah Mehle | 2019 | Impact of storage conditions on pea protein isolate flavor |
Klay Liu | 2022 | Impact of Rebaudioside A degradation compounds on flavor perception |
Post Docs/Staff |
||
Inhee Cho | 2007-2009 | Investigation of phenolic-Maillard reactions on the generation of flavor compounds in bread |
Xaowei Lui | 2009-2011 | Investigation of the bitterness of whey protein hydrolysate |
Konstantinia Karametsi | 2010-2012 | Investigation of the bitter peptides in Cheddar cheese |
Umut Yucel | 2012-2014 | Flavor encapsulation; novel emulsion-based encapsulation systems; sodium-reduction in foods |
Smaro Kokkinidou | 2013-2017 | Senior research staff |
Laurainne Paravisini | 2014-2019 | Maillard chemistry, Research staff |
Sagar Deshpande | 2015-2020 | Characterization of mouthfeel activity |
Eric Schwartz | 2016-2020 | Wheat and Flavor modulation |
Adeline Bonneau | 2018-2021 | Bitter modulation |
Nancy Cordoba | 2022-2024 | Coffee Chemistry |
Said Toro | 2021-2024 | Potato Chemistry |
Visiting Scholars |
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Rain Kuldjarv | 2013-2014 | Identifying chemical differences in flavor activity of lemons |
Chao Wang | 2015-2016 | Mapping the mechanisms of flavor formation for roasted peanuts |
Juliana Garcia |
2021 | Chemical profiling of bioactive compounds in an Amazonian fruit |
If you are a Peterson Lab Group or FREC alumnus and would like to update your information, please contact Julie Peterson.