Search Results - Kokkinidou, Smaro

  • Showing 1 - 8 results of 8
Refine Results
  1. 1
    Identification of Bitter Peptides in Aged Cheddar Cheese

    Identification of Bitter Peptides in Aged Cheddar Cheese by Karametsi, Konstantinia, Kokkinidou, Smaro, Ronningen, Ian, Peterson, Devin G

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  2. 2
    The Important Role of Carbohydrates in the Flavor, Function, and Formulation of Oral Nutritional Supplements

    The Important Role of Carbohydrates in the Flavor, Function, and Formulation of Oral Nutritional Supplements by Kokkinidou, Smaro, Peterson, Devin, Bloch, Tama, Bronston, Ashley

    Published in Nutrients
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  3. 3
    Synthesis of Menthol Glycinates and Their Potential as Cooling Agents

    Synthesis of Menthol Glycinates and Their Potential as Cooling Agents by Klumpp, Douglas A, Sobel, Robert M, Kokkinidou, Smaro G, Osei-Badu, Brian, Liveris, Zachary, Klumpp, Rachel A, Stentzel, Michael R

    Published in ACS omega
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  4. 4
    Control of Maillard-Type Off-Flavor Development in Ultrahigh-Temperature-Processed Bovine Milk by Phenolic Chemistry

    Control of Maillard-Type Off-Flavor Development in Ultrahigh-Temperature-Processed Bovine Milk by Phenolic Chemistry by Kokkinidou, Smaro, Peterson, Devin G

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  5. 5
    Identification of compounds that contribute to trigeminal burn in aqueous ethanol solutions

    Identification of compounds that contribute to trigeminal burn in aqueous ethanol solutions by Kokkinidou, Smaro, Peterson, Devin G.

    Published in Food chemistry
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  6. 6
    Effect of Olive Mill Wastewater Phenol Compounds on Reactive Carbonyl Species and Maillard Reaction End-Products in Ultrahigh-Temperature-Treated Milk

    Effect of Olive Mill Wastewater Phenol Compounds on Reactive Carbonyl Species and Maillard Reaction End-Products in Ultrahigh-Temperature-Treated Milk by Troise, Antonio Dario, Fiore, Alberto, Colantuono, Antonio, Kokkinidou, Smaro, Peterson, Devin G, Fogliano, Vincenzo

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  7. 7
    Correction to Identification of Bitter Peptides in Aged Cheddar Cheese

    Correction to Identification of Bitter Peptides in Aged Cheddar Cheese by Karametsi, Konstantinia, Kokkinidou, Smaro, Ronningen, Ian, Peterson, Devin G

    Get full text
    Items that cite this one
    Article
    Save to List
    Saved in:
  8. 8
    Response surface methodology as optimization strategy for reduction of reactive carbonyl species in foods by means of phenolic chemistry

    Response surface methodology as optimization strategy for reduction of reactive carbonyl species in foods by means of phenolic chemistry by Kokkinidou, Smaro, Peterson, Devin G

    Published in Food & function
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:

Search Tools: