Research Focus

PhD Graduates

Vandana Toltani 2006 Reactivity of epicatechin in Maillard chemistry
Rajesh Potineni 2007 Biotransformation; beverage mouthfeel; ingredient delivery
Supratim Ghosh 2007 Crystallization and aroma release behaviour 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  

MS Graduates

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

Post Docs

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

Visiting Scholars

Rain Kuldjarv 2013-2014 Identifying chemical differences for flavor activity of lemons
Chao Wang 2015-2016 Mapping the mechanisms of flavor formation for roasted peanuts


If you are a Peterson Lab Group or FREC alumnus and would like to update your information, please contact Julie Peterson.