1. Identification of inhibitors of pinellic acid generation in whole wheat bread. (30th July 2021) Authors: Cong, Wen; Schwartz, Eric; Peterson, Devin G. Journal: Food chemistry Issue: Volume 351(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Identification of non-volatile compounds that negatively impact whole wheat bread flavor liking. (1st December 2021) Authors: Cong, Wen; Schwartz, Eric; Tello, Edisson; Simons, Christopher T.; Peterson, Devin G. Journal: Food chemistry Issue: Volume 364(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗