Duncan SE - Search Results

1

Protecting soymilk flavor and nutrients from photodegradation.

Bianchi LM, Duncan SE, Webster JB, Johnson DS, Chang HH, Marcy JE, O'Keefe SF. Bianchi LM, et al. Among authors: duncan se. Food Sci Nutr. 2015 Jul;3(4):319-30. doi: 10.1002/fsn3.222. Epub 2015 Mar 18. Food Sci Nutr. 2015. PMID: 26288724 Free PMC article.

2

Flavor threshold for acetaldehyde in milk, chocolate milk, and spring water using solid phase microextraction gas chromatography for quantification.

van Aardt M, Duncan SE, Bourne D, Marcy JE, Long TE, Hackney CR, Heisey C. van Aardt M, et al. Among authors: duncan se. J Agric Food Chem. 2001 Mar;49(3):1377-81. doi: 10.1021/jf001069t. J Agric Food Chem. 2001. PMID: 11312867

3

Effectiveness of poly(ethylene terephthalate) and high-density polyethylene in protection of milk flavor.

van Aardt M, Duncan SE, Marcy JE, Long TE, Hackney CR. van Aardt M, et al. Among authors: duncan se. J Dairy Sci. 2001 Jun;84(6):1341-7. doi: 10.3168/jds.S0022-0302(01)70164-6. J Dairy Sci. 2001. PMID: 11417691 Free article.

4

Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles.

Gonzalez S, Duncan SE, O'Keefe SF, Sumner SS, Herbein JH. Gonzalez S, et al. Among authors: duncan se. J Dairy Sci. 2003 Jan;86(1):70-7. doi: 10.3168/jds.S0022-0302(03)73585-1. J Dairy Sci. 2003. PMID: 12613850 Free article.

5

Stability of natamycin and its cyclodextrin inclusion complexes in aqueous solution.

Koontz JL, Marcy JE, Barbeau WE, Duncan SE. Koontz JL, et al. Among authors: duncan se. J Agric Food Chem. 2003 Nov 19;51(24):7111-4. doi: 10.1021/jf030333q. J Agric Food Chem. 2003. PMID: 14611180

6

Effect of antioxidants on oxidative stability of edible fats and oils: thermogravimetric analysis.

van Aardt M, Duncan SE, Long TE, O'Keefe SF, Marcy JE, Sims SR. van Aardt M, et al. Among authors: duncan se. J Agric Food Chem. 2004 Feb 11;52(3):587-91. doi: 10.1021/jf030304f. J Agric Food Chem. 2004. PMID: 14759153

7

Effect of antioxidant (alpha-tocopherol and ascorbic acid) fortification on light-induced flavor of milk.

van Aardt M, Duncan SE, Marcy JE, Long TE, O'Keefe SF, Nielsen-Sims SR. van Aardt M, et al. Among authors: duncan se. J Dairy Sci. 2005 Mar;88(3):872-80. doi: 10.3168/jds.S0022-0302(05)72753-3. J Dairy Sci. 2005. PMID: 15738220 Free article.

8

Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants.

van Aardt M, Duncan SE, Marcy JE, Long TE, O'Keefe SF, Nielsen-Sims SR. van Aardt M, et al. Among authors: duncan se. J Dairy Sci. 2005 Mar;88(3):881-90. doi: 10.3168/jds.S0022-0302(05)72754-5. J Dairy Sci. 2005. PMID: 15738221 Free article.

9

Effect of copper on the volatility of aroma compounds in a model mouth system.

Hong JH, Duncan SE, Dietrich AM, O'Keefe SF. Hong JH, et al. Among authors: duncan se. J Agric Food Chem. 2006 Nov 29;54(24):9168-75. doi: 10.1021/jf061229m. J Agric Food Chem. 2006. PMID: 17117806

10

Cyclodextrin inclusion complex formation and solid-state characterization of the natural antioxidants alpha-tocopherol and quercetin.

Koontz JL, Marcy JE, O'Keefe SF, Duncan SE. Koontz JL, et al. Among authors: duncan se. J Agric Food Chem. 2009 Feb 25;57(4):1162-71. doi: 10.1021/jf802823q. J Agric Food Chem. 2009. PMID: 19178291

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