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Meihui (Mia) Pian
https://frec.osu.edu/people/meihui-mia-pian
movies. Additionally, she has a keen fondness for exploring different cuisines and sharing her insights ...
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Membership Benefits
https://frec.osu.edu/membership-benefits
provide insight and solutions to common industry challenges, providing competitive advantages for our ...
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Hydroxycinnamic acid-Maillard reactions: Insights into flavor development of whole grain foods
November, 2008 Jiang, D. and Peterson, D.G. Hydroxycinnamic acid-Maillard reactions: Insights into ...
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Flavor Research Platform
understand pathways of formation or modes of instability. This information, in turn, offers insight into ...
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Compound Discovery
https://frec.osu.edu/home/research/discovery
methods mean new insight and new streams of value. For example, we have reported the contribution of ... producing results that lead to actionable insights. Complex percepts such as consumer acceptability are not ...
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Flavor Release
https://frec.osu.edu/research/flavor-release
real time during consumption and insight on how food composition and other parameters affect flavor ...
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Liyun Zhang, PhD
https://frec.osu.edu/news/liyun-zhang-phd
insight into taste modulating compounds that can lead to better consumer acceptability in food products. ...
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Qing Bin, PhD
https://frec.osu.edu/news/qing-bin-phd
is to improve flavor quality of whole grain foods by providing insights into better grain selection, ...
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David Potts, PhD
https://frec.osu.edu/news/david-potts-phd
research focused on understanding and providing insight into improving overall dairy flavor quality. The ...
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Old Publications Page
Biophysics. 3:335–343 Jiang, D. and Peterson, D.G. 2008. Hydroxycinnamic acid-Maillard reactions: Insights ...