Publications

  1. 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, 155
  2. 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, Washington, DC
  3. Holt, A., Potineni, R. and Peterson, D.G. 2011. Flavor ingredient interactions in confections. 12th Weurman Symposium Proceedings, Interlaken, Switzerland., 139
  4. 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, 53
  5. 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 , 1098, 137
  6. Cho, I. H. and Peterson, D.G. 2010. Chemistry of bread aroma: A review. Food Sci. Biotechnol., 19, 575
  7. Jiang, D. and Peterson, D.G. 2009. Role of hydroxycinnamic acids on food flavor: a brief overview. Phytochem., 9, 187
  8. 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
  9. 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, 279
  10. 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
  11. Potineni, R.V. and Peterson 2008. Influence of flavor solvent on flavor release and perception in sugar-free chewing gum. J. Agric. Food Chem., 56, 3254
  12. Potineni, R.V. and Peterson, D.G. 2008. Mechanisms of flavor release in chewing gum: Cinnamaldehyde. Food Chem., 56, 3260
  13. 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.
  14. Ghosh, S., Peterson, D.G., J.N. Coupland 2008. Temporal Aroma Release Profile of Solid and Liquid Droplet Emulsions. Food Biophysics. 3:335–343 . Food Biophysics, 3, 335
  15. Ghosh, G., Peterson, D.G. and Coupland, J.N. 2007. Aroma Release from Solid Droplet Emulsions: Effect of Lipid Type. JAOCS., 84, 1001
  16. 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., 282, 17964
  17. Schwambach, S.L. and Peterson, D.G. 2006. Reduction of stale flavor development in low-heat skim milk powder via epicatechin addition. J. Agric. Food Chem., 54, 502

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