Comparison of the Stability of Beverage Cloud Emulsions Formulated with Different Gum Acacia- and Starch-Based Emulsifiers von Reiner, S.J, Reineccius, G.A, Peppard, T.L

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Encapsulation of Flavors using Cyclodextrins: Comparison of Flavor Retention in Alpha, Beta, and Gamma Types von Reineccius, T.A, Reineccius, G.A, Peppard, T.L

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Flavor Release from Cyclodextrin Complexes: Comparison of Alpha, Beta, and Gamma Types von Reineccius, T.A, Reineccius, G.A, Peppard, T.L

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Utilization of β-Cyclodextrin for Improved Flavor Retention in Thermally Processed Foods von REINECCIUS, T. A., REINECCIUS, G. A., PEPPARD, T. L.

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Potential for β-Cyclodextrin as Partial Fat Replacer in Low-fat Foods von Reineccius, T. A., Reineccius, G. A., Peppard, T. L.

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The Effect of Solvent Interactions on α-, β-, and γ-Cyclodextrin/Flavor Molecular Inclusion Complexes von Reineccius, Teresa A, Reineccius, Gary A, Peppard, Terry L

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Comparison of breath and in-mouth collection for the measurement of oral malodorous compounds by gas chromatography using sulfur chemiluminescence detection von Paetznick, Debbie J, Reineccius, G A, Peppard, T L, Herkert, J M, Lenton, P

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Characterization of Tequila Flavor by Instrumental and Sensory Analysis von Benn, Scot M, Peppard, Terry L

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Chemical Characterization of Diketopiperazines in Beer von Gautschi, Markus, Schmid, Joachim P, Peppard, Terry L, Ryan, Thomas P, Tuorto, Raymond M, Yang, Xiaogen

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Principal components analysis--its application in monitoring the consistency of beer quality von Peppard, T.L

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application of mass spectrometry in beer flavour studies von Peppard, T.L

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Development of routine investigational tools for the study of sulphury flavours in beer von Peppard, T.L

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Differences in utilisation of the essential oil of hops during the production of dry-hopped and late-hopped beers von Haley, J, Peppard, T.L

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stability of hop oils in liquid carbon dioxide extracts of hops von Grimmett, C.M, Peppard, T.L

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Malt flavour--transformation of carbonyl compounds by yeast during fermentation von Peppard, T.L, Halsey, S.A

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Volatile flavor constituents of Monstera deliciosa von Peppard, Terry L

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Evolution of volatile compounds during wort-boiling von Buckee, G.K, Malcolm, P.T, Peppard, T.L

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AMINO ACID ESTERS IN BEER von Peppard, T. L., Halsey, S. A.

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Hop oil constituents derived from the oxidation of colupulone von Bett, B, Peppard, T.L, Haley, J

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Utilization of β-cydodextrin for improved flavor retention in thermally processed foods von REINECCIUS, T. A, REINECCIUS, G. A, PEPPARD, T. L

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