Factors controlling the deterioration of spray dried flavourings and unsaturated lipids von Reineccius, G. A, Yan, C

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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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Effects of Type of Atomization and Processing Temperatures on the Physical Properties and Stability of Spray-Dried Flavors von Finney, J., Buffo, R., Reineccius, G.A.

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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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Quantification of Aroma Compounds in Parmigiano Reggiano Cheese by a Dynamic Headspace Gas Chromatography-Mass Spectrometry Technique and Calculation of Odor Activity Value von Qian, Michael, Reineccius, G.A.

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Identification and Quantification of Potent Odorants in Regular-Fat and Low-Fat Mild Cheddar Cheese von Milo, C, Reineccius, G. A

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Determination of key aroma components of Cheddar cheese using dynamic headspace dilution assay von Zehentbauer, Gerhard, Reineccius, G. A.

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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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Characterization of the volatile compounds that constitute fresh sweet cream butter aroma von Peterson, D. G., Reineccius, G. A.

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Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions von Buffo, R.A, Reineccius, G.A, Oehlert, G.W

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Effects of agglomeration on the properties of spray-dried encapsulated flavours von Buffo, R. A., Probst, K., Zehentbauer, G., Luo, Z., Reineccius, G. A.

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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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Determination of the aroma impact compounds in heated sweet cream butter von Peterson, D. G., Reineccius, G. A.

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Persistence of aroma compounds in human breath after consuming an aqueous model aroma mixture von Buffo, R.A, Rapp, J.A, Krick, T, Reineccius, G.A

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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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Use of Humidified Air in Optimizing APCI−MS Response in Breath Analysis von Zehentbauer, G, Krick, T, Reineccius, G. A

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Rapid Analysis of Volatile Release from Powders using Dynamic Vapor Sorption Atmospheric Pressure Chemical Ionization Mass Spectrometry von Dronen, D.M, Reineccius, G.A

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Aroma extract dilution analysis of aged cheddar cheese von Christensen, K.R. (Frito Lay, Inc., Plano, TX.), Reineccius, G.A

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Changes in Flavor Profiles with Ripening of Anchovy (Engraulis encrasicholus) von Triqui, Reda, Reineccius, G. A

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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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