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

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Volatile flavor constituents of Monstera deliciosa von Peppard, Terry L

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Dimethyl trisulphide, its mechanism of formation in hop oil and effect on beer flavour von Peppard, T.L

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occurrence of two geometrical isomers of 2, 4, 5-trimethy-1, 3-dioxolane in beer von Peppard, T.L, Halsey, S.A

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Use of cation-exchange resin for the detection of alkyl- pyridines in beer von Peppard, T.L., Halsey, S.A.

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Volatile organosulphur compounds in hops and hop oils: a review von Peppard, T.L

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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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The stability of flavour constituents in alcoholic beverages von Laws, D.R.J., Peppard, T.L.

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Amino acid esters in beer von Peppard, T.L, Halsey, S.A

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Simple and sensitive technique for detecting trace flavour components in beer von Peppard, T.L., Douse, J.M.F.

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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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Flavour stability of ales brewed using hydrolysed maize syrup--sensory and analytical aspects von Barrett, J, Halsey, S.A, Peppard, T.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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