Susan E. Duncan

Influence of emulsifying component composition on creams formulated with fractionated milkfat.

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

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

Evaluation of copper speciation and water quality factors that affect aqueous copper tasting response.

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

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

Sensory impacts of food-packaging interactions.

Taste and odor abnormalities in cancer patients.

Interaction of copper and human salivary proteins.

Low-fat dairy intake and body weight and composition changes in college students.

Web-based nutrition education intervention improves self-efficacy and self-regulation related to increased dairy intake in college students.

Selecting tomorrow's doctors. Three ways to widen participation.

Age-associated variation in sensory perception of iron in drinking water and the potential for overexposure in the human population.

Role of lipid oxidation, chelating agents, and antioxidants in metallic flavor development in the oral cavity.

Implications of light energy on food quality and packaging selection.

Dairy intake and related self-regulation improved in college students using online nutrition education.

Analysis of salivary fluid and chemosensory functions in patients treated for primary malignant brain tumors.

Taste and smell disturbances after brain irradiation: a dose-volume histogram analysis of a prospective observational study.

Antioxidant activities of Vine Tea (Ampelopsis grossedentata) extract and its major component dihydromyricetin in soybean oil and cooked ground beef.

Contribution of chlorophyll to photooxidation of soybean oil at specific visible wavelengths of light.

Comparison of two extraction techniques, solid-phase microextraction versus continuous liquid-liquid extraction/solvent-assisted flavor evaporation, for the analysis of flavor compounds in gueuze lambic beer.

Protecting soymilk flavor and nutrients from photodegradation.

SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea.

Milk protein composition and stability changes affected by iron in water sources.

Changes in flavor volatile composition of oolong tea after panning during tea processing.