Impact of bitter tastant sub-qualities on retronasal coffee aroma perception von Paravisini, Laurianne, Soldavini, Ashley, Peterson, Julie, Simons, Christopher T, Peterson, Devin G

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Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread Crusts von Paravisini, Laurianne, Sneddon, Kelsey A, Peterson, Devin G

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Identification of aroma compounds in pea protein UHT beverages von Trikusuma, Mariana, Paravisini, Laurianne, Peterson, Devin G.

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Mechanisms non-enzymatic browning in orange juice during storage von Paravisini, Laurianne, Peterson, Devin G.

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Role of Reactive Carbonyl Species in non-enzymatic browning of apple juice during storage von Paravisini, Laurianne, Peterson, Devin G.

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Identification of flavor modulating compounds that positively impact coffee quality von Sittipod, Sichaya, Schwartz, Eric, Paravisini, Laurianne, Peterson, Devin G.

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Identification of Compounds that Negatively Impact Coffee Flavor Quality Using Untargeted Liquid Chromatography/Mass Spectrometry Analysis von Sittipod, Sichaya, Schwartz, Eric, Paravisini, Laurianne, Tello, Edisson, Peterson, Devin G

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Reactive carbonyl species as key control point for optimization of reaction flavors von Paravisini, Laurianne, Peterson, Devin G.

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Impact of temperature and water activity on the aroma composition and flavor stability of pea () protein isolates during storage von Mehle, Hannah, Paravisini, Laurianne, Peterson, Devin G

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Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release von Paravisini, Laurianne, Moretton, Cedric, Gouttefangeas, Cecile, Nigay, Henri, Dacremont, Catherine, Guichard, Elisabeth

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Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography von Paravisini, Laurianne, Prot, Aurélie, Gouttefangeas, Cécile, Moretton, Cédric, Nigay, Henri, Dacremont, Catherine, Guichard, Elisabeth

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Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality von Paravisini, Laurianne, Septier, Chantal, Moretton, Cédric, Nigay, Henri, Arvisenet, Gaëlle, Guichard, Elisabeth, Dacremont, Catherine

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Identification of compounds responsible for the odorant properties of aromatic caramel von Paravisini, Laurianne, Gourrat-Pernin, Karine, Gouttefangeas, Cécile, Moretton, Cédric, Nigay, Henri, Dacremont, Catherine, Guichard, Elisabeth

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Interactions between aroma compounds and food matrix von Paravisini, Laurianne, Guichard, Elisabeth

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Special Issue Part II: Identification of compounds responsible for the odorant properties of aromatic caramel von Paravisini, Laurianne, Gourrat-Pernin, Karine, Gouttefangeas, Cécile, Moretton, Cédric, Nigay, Henri, Dacremont, Catherine, Guichard, Elisabeth

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NOVEL SMALL MOLECULES THAT ENHANCE FLAVOR QUALITIES OF COFFEE AND RELATED BEVERAGES von PARAVISINI, Laurianne, PETERSON, Devin, SITTIPOD, Sichaya, SCHWARTZ, Eric

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Method of enhancing flavor qualities of coffee von Paravisini, Laurianne, Sittipod, Sichaya, Schwartz, Eric, Peterson, Devin

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NOVEL SMALL MOLECULES THAT ENHANCE FLAVOR QUALITIES OF COFFEE AND RELATED BEVERAGES von PARAVISINI, Laurianne, PETERSON, Devin, SITTIPOD, Sichaya, SCHWARTZ, Eric

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NOVEL SMALL MOLECULES THAT ENHANCE FLAVOR QUALITIES OF COFFEE AND RELATED BEVERAGES von PARAVISINI, Laurianne, PETERSON, Devin, SITTIPOD, Sichaya, SCHWARTZ, Eric

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NOVEL SMALL MOLECULES THAT ENHANCE FLAVOR QUALITIES OF COFFEE AND RELATED BEVERAGES von PARAVISINI, Laurianne, PETERSON, Devin, SITTIPOD, Sichaya, SCHWARTZ, Eric

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