Effect of Yogurt and Its Components on the Deodorization of Raw and Fried Garlic Volatiles von Kaur, Manpreet, Barringer, Sheryl

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Alkylpyrazines and Other Volatiles in Cocoa Liquors at pH 5 to 8, by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS) von Huang, Yang, Barringer, Sheryl A

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Development of probiotic yogurt products incorporated with Lactobacillus kefiranofaciens OSU-BSGOA1 in mono- and coculture with Kluyveromyces marxianus von González-Orozco, Brianda D., McGovern, Chloe J., Barringer, Sheryl A., Simons, Christopher, Jiménez-Flores, Rafael, Alvarez, Valente B.

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Mitigation of undesirable volatile aroma compounds in kefir by freeze drying and vacuum evaporation von Kesler, Megan K., González‐Orozco, Brianda D., Barringer, Sheryl A., Alvarez, Valente B.

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Deodorization of Garlic Breath Volatiles by Food and Food Components von Munch, Ryan, Barringer, Sheryl A

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Effect of Yogurt on the Deodorization of Raw Garlic (Allium sativum L.) Sulfur Volatiles in Breath and the Roles of Its Components von Kaur, Manpreet, Barringer, Sheryl

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Effect of pH, Reducing Sugars, and Protein on Roasted Sunflower Seed Aroma Volatiles von Laemont, Jessica, Barringer, Sheryl

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Color and Volatile Analysis of Peanuts Roasted Using Oven and Microwave Technologies von Smith, Alicia L, Barringer, Sheryl A

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Cyanogenesis in Macadamia and Direct Analysis of Hydrogen Cyanide in Macadamia Flowers, Leaves, Husks, and Nuts Using Selected Ion Flow Tube-Mass Spectrometry von Castada, Hardy Z., Liu, Jinyi, Barringer, Sheryl, Huang, Xuesong

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Gas‐phase chemical ionization of 4‐alkyl branched‐chain carboxylic acids and 3‐methylindole using H3O+, NO+, and O2+ ions von Castada, Hardy Z., Barringer, Sheryl A., Wick, Macdonald

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Volatile Generation in Bell Peppers during Frozen Storage and Thawing Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) von Wampler, Brendan, Barringer, Sheryl A.

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Oven, Microwave, and Combination Roasting of Peanuts: Comparison of Inactivation of Salmonella Surrogate Enterococcus faecium, Color, Volatiles, Flavor, and Lipid Oxidation von Smith, Alicia L, Perry, Jennifer J, Marshall, Julie A, Yousef, Ahmed E, Barringer, Sheryl A

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Monitoring of Cocoa Volatiles Produced during Roasting by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS) von Huang, Yang, Barringer, Sheryl A.

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Effects of buffer and temperature on formation of furan, acetic acid and formic acid from carbohydrate model systems von Huang, Xuesong, Duan, Hanying, Barringer, Sheryl A.

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Volatile Profile of Cashews (Anacardium occidentale L.) from Different Geographical Origins during Roasting von Agila, Amal, Barringer, Sheryl Ann

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Improving Adhesion of Seasonings to Crackers with Hydrocolloid Solutions von Armstrong, Matthew E, Barringer, Sheryl A

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Effect of Powder and Target Properties on Wrap Around Effect during Coating von Sumonsiri, Nutsuda, Barringer, Sheryl A.

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Effect of sodium chloride and food target properties on nonelectrostatic and electrostatic coating von Sumonsiri, Nutsuda, Barringer, Sheryl A.

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Headspace Analysis of Italian and New Zealand Parmesan Cheeses von Langford, Vaughan S., Reed, Christine J., Milligan, Daniel B., McEwan, Murray J., Barringer, Sheryl A., Harper, W. James

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Comparison of Solid-Liquid Separation (SLS) and Vacuum Concentration of Tomato Juice von Sumonsiri, Nutsuda, Barringer, Sheryl A.

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