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  1. 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 ...

  2. Membership Benefits

    https://frec.osu.edu/membership-benefits

    provide insight and solutions to common industry challenges, providing competitive advantages for our ...

  3. Hydroxycinnamic acid-Maillard reactions: Insights into flavor development of whole grain foods

    https://frec.osu.edu/publications/hydroxycinnamic-acid-maillard-reactions-insights-flavor-development-whole-grain-foods

    November, 2008 Jiang, D. and Peterson, D.G. Hydroxycinnamic acid-Maillard reactions: Insights into ...

  4. Flavor Research Platform

    https://frec.osu.edu/research

    understand pathways of formation or modes of instability. This information, in turn, offers insight into ...

  5. 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 ...

  6. Flavor Release

    https://frec.osu.edu/research/flavor-release

    real time during consumption and insight on how food composition and other parameters affect flavor ...

  7. 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. ...

  8. 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, ...

  9. 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 ...

  10. Old Publications Page

    https://frec.osu.edu/node/181

    Biophysics.  3:335–343 Jiang, D. and Peterson, D.G.  2008. Hydroxycinnamic acid-Maillard reactions: Insights ...

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