Publications

  1. Lin, H., Tello, E., Simons, C.T., Peterson, D.G. 2022. Identification of Non-Volatile Compounds Generated During Storage That Impact Flavor Stability of Ready-to-Drink Coffee . Molecules, 27 (7), 2120
  2. Cotter, M.T., Peterson, D.G. Simons, C.T. 2022. The impact of multi-session testing on panelist engagement measured by the engagement questionnaire (EQ). Food Quality and Preference, 96, 104412
  3. Gelinas, B.S. Liu, Tello, E., Peterson, D.G. 2022. Untargeted LC-MS based identification of Rebaudioside A degradation products impacting flavor perception during storage. Food Chemistry, 373 Part B, 131457
  4. Cong, W., Tello, E., Simons, C.T., Peterson, D.G. 2022. Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours. Molecules, 27, 1331
  5. Gelinas, Tello, E., Peterson, D.G. 2022. Mechanisms of Rebaudioside a Degradation and Ingredient-Sweetener Interactions in Beverages during Storage. Molecules, 27, 1385
  6. Cong, W., Schwartz, E. Tello, E. Simons, C. and Peterson, D.G. 2021. Identification of Non-Volatile Compounds that Negatively Impact Whole Wheat Bread Flavor Liking . Food Chemistry, 364, 130362
  7. Wang, X., Tello, E., Peterson, D.G. 2021. Characterization of Bitter Compounds in Native and Hybrid American Hazelnuts. Food Chemistry, 363, 130311
  8. Gao, C., Tello, E. and Peterson, D.G. 2021. Identification of coffee compounds that suppress bitterness of brew. Food Chem, 350, 129225
  9. Cong, W., Schwartz, E. and Peterson, D.G. 2021. Identification of inhibitors of pinellic acid generation in whole wheat bread. Food Chem, 351, 129291
  10. Smith, K. and Peterson, D.G. 2020. Identification of aroma differences in refined and whole grain extruded maize puffs. Molecules, 25, 2261
  11. 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., 11, 8309
  12. Trikusuma, M., Paravisini, L. and Peterson, D. G. 2020 2020. Identification of aroma compounds in pea protein UHT beverages. Food Chem., 312, 126082
  13. 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
  14. 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, 68, 10424
  15. Desphande, S. and Peterson, D.G. 2020. Identification of somatosensory compounds contributing to slipperiness and thickness perceptions in canned prunes (Prunus domestica). JAFC
  16. Sittipod, S., Schwartz, E., Paravisini, L. and Peterson, D.G. 2019. Identification of flavor modulating compounds that positively impact coffee quality. Food Chem., 301, 125250
  17. Potts, D. and Peterson, D.G. 2019. Identification of Small Molecule Flavor Compounds that Contribute to the Somatosensory attributes of Bovine Milk Products. Food Chem., 294, 27
  18. Paravisini, L., Soldavini, A., Peterson, J., Simons, C.T., and Peterson, D.G. 2019. Impact of Bitter Tastant Sub-qualities on Retronasal Coffee Aroma Perception. PLOS ONE
  19. Paravisini, L. and Peterson, D.G 2019. Mechanisms Non-Enzymatic Browning in Orange Juice During Storage. Food Chem., 289, 320
  20. Paravisini, L., Sneddon, K. and Peterson, D.G 2019. Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread Crusts. Molecules, 24, 2484
  21. Paravisini, L. and Peterson, D.G. 2019. Reactive Carbonyl Species as a Control Point of Reaction Flavors. Food Chem., 274, 71
  22. Potts, D. and Peterson, D.G. 2018. Identification of Objectionable Flavors in Purported SOF Bovine Milk. J. Dairy Sci., 101, 10877
  23. Teegarden, M. Knobloch, T., Weghorst, C., Cooperstone, J., Peterson, D.G. 2018. Storage Conditions Modulate the Metabolomic Profile of a Black Raspberry Nectar with Minimal Impact on Bioactivity. Food Funct., 9, 4593
  24. Raithore, S. and Peterson, D.G. 2018. Effect of polyol-type and particle size on flavor release in chewing gum. Food Chem., 253, 293
  25. Zhang, L. and Peterson, D.G. 2018. Identification of Bitter Compounds in Extruded Corn Puffed Products. Food Chem, 254, 185
  26. 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
  27. 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
  28. Zhang, L. and Peterson, D.G. 2018. Identification of a Novel Umami Compound in Potatoes and Potato Chips. Food Chem., 240, 1219
  29. 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. , 66, 2437
  30. Ronningen, I., Miller, M., Xia, Y. and Peterson, D.G. 2018. Identification of Aging Associated Food Quality Changes in Citrus Products Using Untargeted Chemical Profiling. J. Agric. Food Chem. , 66, 682
  31. 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
  32. 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, 55
  33. Kokkinidou, S. Peterson, D.G. 2016. Identification of compounds that contribute to trigeminal burn in aqueous ethanol solutions. Food Chem., 211, 757
  34. Bin, Q. and Peterson, D.G. 2016. Identification of Bitter Compounds in Whole Wheat Bread Crumb. Food Chem., 203, 8
  35. 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
  36. 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
  37. 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
  38. 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
  39. 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. ACS Symposium Series; American Chemical Society: Washington, DC, 1191, 269
  40. 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 Chem., 169, 85
  41. 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. Weurman Symposium Proceedings Flavour Science Proceedings of the XIV Weurman Flavour Research Symposium, 31
  42. 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
  43. Troise, A. D. Fiore, A. Colantuono, A. Kokkinidou, S., Peterson, D.G. and Fogliano 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
  44. Zhang, L., Xia, Y. and Peterson, D.G. 2014. Identification of bitter modulating Maillard-catechin reaction products. J. Agric. Food Chem., 62, 100092
  45. 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
  46. Jiang, D. and Peterson, D.G. 2013. Identification of Bitter Compounds in Whole Wheat Bread. Food Chem, 141, 1345
  47. 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 Funct., 4, 1093
  48. 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, 1093
  49. Lui, X., Jiang, D. and Peterson, D.G. 2013. Identification of Bitter Peptides in Whey Protein Hydrolysate. J. Agric. Food Chem., 62, 5719
  50. 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

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