Gary A Reineccius (Gary Reineccius)

ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 8

Top Venues

Journal of agricultural and food chemistry

Molecules (Basel, Switzerland)

University of Minnesota

Penn State (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Minnesota Aug 10 1970 - Jan 03 2020

United States

Professor Emeritus :: FScN

Education History

Penn State

United States

PHD :: Food Science

Publications

Igor Shepelev, Gary A Reineccius
14 C-Isotope Use to Quantify Covalent Reactions between Flavor Compounds and β-Lactoglobulin. Journal of agricultural and food chemistry 72 (18) (2024)
Igor Shepelev, Gary A Reineccius
14 C-Isotope Use to Quantify Covalent Reactions between Flavor Compounds and β-Lactoglobulin. Journal of agricultural and food chemistry (2024)
Igor Shepelev, Gary A Reineccius
14 C-Isotope Use to Quantify Covalent Reactions between Flavor Compounds and β-Lactoglobulin. Journal of agricultural and food chemistry 72 (18) (2024)
Jieyao Yuan, Vaidhyanathan Anantharamkrishnan, Thomas R Hoye, Gary A Reineccius
Covalent Adduct Formation between β-Lactoglobulin and Flavor Compounds under Thermal Treatments That Mimic Food Pasteurization or Sterilization. Journal of agricultural and food chemistry (2023)
Gary A Reineccius, Shardul Patil, Vaidhyanathan Anantharamkrishnan
Encapsulation of Orange Oil Using Fluidized Bed Granulation. Molecules (Basel, Switzerland) 27 (6) (2022)
Vaidhyanathan Anantharamkrishnan, Gary A Reineccius
Method To Characterize and Monitor Covalent Interactions of Flavor Compounds with β-Lactoglobulin Using Mass Spectrometry and Proteomics. Journal of agricultural and food chemistry 68 (46) (2020)
Vaidhyanathan Anantharamkrishnan, Gary A Reineccius
Influence of pH, Temperature, and Water Activity on Covalent Adduct Formation between Selected Flavor Compounds and Model Protein β-Lactoglobulin. Journal of agricultural and food chemistry 68 (47) (2020)
Vaidhyanathan Anantharamkrishnan, Thomas Hoye, Gary A Reineccius
Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein β-Lactoglobulin. Journal of agricultural and food chemistry 68 (23) (2020)

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Publication Activity (10 Years)

Top Topics

Top Venues

Gary A Reineccius (Gary Reineccius)