Search Results - Kokkinidou, Smaro G

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  1. 1
    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
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  2. 2
    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

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  3. 3
    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

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  4. 4
    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

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  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
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  6. 6
    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

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  7. 7
    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
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