1. RETENTION OF FLAVOR COMPOUNDS BY DISPERSED HIGH-AMYLOSE MAIZE STARCH (HAMS) IN AN AQEUOUS MODEL SYSTEM Open Access Author: Yeo, Lihe Title: RETENTION OF FLAVOR COMPOUNDS BY DISPERSED HIGH-AMYLOSE MAIZE STARCH (HAMS) IN AN AQEUOUS MODEL SYSTEM Graduate Program: Food Science Keywords: starchretentionhigh amylose maize starchflavor File: Download lxy128thesis2.pdf Committee Members: Dr Donald Thompson, Thesis Advisor/Co-AdvisorDonald B Thompson, Thesis Advisor/Co-AdvisorDevin G Peterson, Thesis Advisor/Co-Advisor
2. Taste-aroma interactions as a sugar reduction strategy in flavored milk Open Access Author: Wang, Gloria Title: Taste-aroma interactions as a sugar reduction strategy in flavored milk Graduate Program: Food Science Keywords: milkvanillaflavored milkdairytaste-aroma interactionscross-modal interactionsflavor enhancementsweetness enhancementsugar reductionanalyticalsyntheticdose-responsematching testABX testsensory evaluationcongruencyreal food applicationisobole methodsugarscaling methodnon-scaling methodvanilla flavorsweetnessmilk flavorthicknesslikingconsumer acceptanceflavor perceptionflavorincongruent File: Download WangGloria_MSThesis_FDSC_Final.pdf Committee Members: Helene Hopfer, Thesis Advisor/Co-AdvisorGregory Ray Ziegler, Committee MemberRobert F Roberts, Committee Member
3. EFFECT OF THE ADDITION OF COCOA SWEATINGS AND TIME OF FERMENTATION IN FLAVOR COMPOUNDS AND SENSORY PERCEPTION OF COCOA Restricted (Penn State Only) Author: Meneses Marentes, Nixon Title: EFFECT OF THE ADDITION OF COCOA SWEATINGS AND TIME OF FERMENTATION IN FLAVOR COMPOUNDS AND SENSORY PERCEPTION OF COCOA Graduate Program: Food Science Keywords: cocoaflavorvolatilesnon-volatilessensory analysis File: Login to Download Committee Members: Robert Roberts, Program Head/ChairHelene Hopfer, Thesis Advisor/Co-AdvisorGreg Ziegler, Committee MemberMisha T Kwasniewski, Committee Member