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Kushal Kumar, MS
https://frec.osu.edu/people/kushal-kumar-ms
on sensory analysis of plant products and identification of impact odorants in amatrix using ... natural product and food journals. The aroma aspect of food inspired him to work on food flavours. He ...
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Devin G Peterson, PhD
https://frec.osu.edu/people/devin-g-peterson-phd
sustainable, nutritious, and healthy foods with higher product acceptability. He initiated and directs the ... and Kokkinidou, S. 2021. Methods of Making Modified Alcohol Containing Products. US-11407699-B2 ...
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Xingchen (Annie) Li, PhD
https://frec.osu.edu/people/xingchen-annie-li-phd
processing and shelf life on the volatile flavor, lipids and enzymes of oat-based products using GC-MS based ...
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Alumni
https://frec.osu.edu/people/alumni
affecting flavor quality in fluid milk and dairy products Kenneth Smith 2017 Investigation of aroma ... off-flavor development in UHT milk Ian Ronningen 2016 Untargeted flavoromics to identify flavor active ... Bitterness development in whole wheat products, including key markers, origin, and pathways of generation ...
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Effect of composition and antioxidants on the oxidative stability of fluid milk supplemented with an omega-3 oil rich emulsion.
and antioxidants on the oxidative stability of fluid milk supplemented with an omega-3 oil rich ...
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Identification of Small Molecule Flavor Compounds that Contribute to the Somatosensory attributes of Bovine Milk Products
Contribute to the Somatosensory attributes of Bovine Milk Products ...
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Nancy Cordoba, PhD
https://frec.osu.edu/people/nancy-cordoba-phd
in beverages (particularly in coffee) and food products, using diverse approaches and techniques to ...
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Untargeted LC-MS based identification of Rebaudioside A degradation products impacting flavor perception during storage
Rebaudioside A degradation products impacting flavor perception during storage ...
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Influence of thermal processing conditions on flavor stability in fluid milk: benzaldehyde
flavor stability in fluid milk: benzaldehyde ...
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Inhibition of key aroma compound generated during ultra-high temperature processing of bovine milk via epicatechin addition
generated during ultra-high temperature processing of bovine milk via epicatechin addition ...