1. Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides. (May 2021) Authors: Paulo, Bruna Barbon; Alvim, Izabela Dutra; Reineccius, Gary; Prata, Ana Silvia Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 142(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Flavor chemistry and technology. ([2016?]) Authors: Reineccius, Gary Other Names: Heath, Henry B Record Type: Book Extent: 1 online resource, illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Identification of volatile compounds contributing to pennycress aroma. (1st September 2022) Authors: Luo, Peishan; Reineccius, Gary Journal: Flavour and fragrance journal Issue: Volume 37:Number 6(2022) Page Start: 375 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Use of proteins for the delivery of flavours and other bioactive compounds. (January 2019) Authors: Reineccius, Gary Journal: Food hydrocolloids Issue: Volume 86(2019) Page Start: 62 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗