Susan E. Duncan

Food Science and Technology, Virginia Tech

Affiliated withVirginia Tech Virginia Tech

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JoVE Journal Publications

ArticleTotal : 1	Year
Publication title Cited by 16	2016

Other Publications

Article	Year
Influence of emulsifying component composition on creams formulated with fractionated milkfat. Journal of agricultural and food chemistry\| PubMed ID: 13129297	2003
Stability of natamycin and its cyclodextrin inclusion complexes in aqueous solution. Journal of agricultural and food chemistry\| PubMed ID: 14611180	2003
Effect of antioxidants on oxidative stability of edible fats and oils: thermogravimetric analysis. Journal of agricultural and food chemistry\| PubMed ID: 14759153	2004
Evaluation of copper speciation and water quality factors that affect aqueous copper tasting response. Chemical senses\| PubMed ID: 16840540	2006
Effect of copper on the volatility of aroma compounds in a model mouth system. Journal of agricultural and food chemistry\| PubMed ID: 17117806	2006
Cyclodextrin inclusion complex formation and solid-state characterization of the natural antioxidants alpha-tocopherol and quercetin. Journal of agricultural and food chemistry\| PubMed ID: 19178291	2009
Sensory impacts of food-packaging interactions. Advances in food and nutrition research\| PubMed ID: 19389606	2009
Taste and odor abnormalities in cancer patients. The journal of supportive oncology\| PubMed ID: 19408458	2009
Interaction of copper and human salivary proteins. Journal of agricultural and food chemistry\| PubMed ID: 19572649	2009
Low-fat dairy intake and body weight and composition changes in college students. Journal of the American Dietetic Association\| PubMed ID: 19631052	2009
Web-based nutrition education intervention improves self-efficacy and self-regulation related to increased dairy intake in college students. Journal of the American Dietetic Association\| PubMed ID: 21034887	2010
Selecting tomorrow's doctors. Three ways to widen participation. BMJ (Clinical research ed.)\| PubMed ID: 21127121	2010
Age-associated variation in sensory perception of iron in drinking water and the potential for overexposure in the human population. Environmental science & technology\| PubMed ID: 21736386	2011
Role of lipid oxidation, chelating agents, and antioxidants in metallic flavor development in the oral cavity. Journal of agricultural and food chemistry\| PubMed ID: 22304665	2012
Implications of light energy on food quality and packaging selection. Advances in food and nutrition research\| PubMed ID: 23034114	2012
Dairy intake and related self-regulation improved in college students using online nutrition education. Journal of the Academy of Nutrition and Dietetics\| PubMed ID: 23044035	2012
Analysis of salivary fluid and chemosensory functions in patients treated for primary malignant brain tumors. Clinical oral investigations\| PubMed ID: 24595687	2015
Taste and smell disturbances after brain irradiation: a dose-volume histogram analysis of a prospective observational study. Practical radiation oncology\| PubMed ID: 24890354	2014
Antioxidant activities of Vine Tea (Ampelopsis grossedentata) extract and its major component dihydromyricetin in soybean oil and cooked ground beef. Food chemistry\| PubMed ID: 25442572	2015
Contribution of chlorophyll to photooxidation of soybean oil at specific visible wavelengths of light. Journal of food science\| PubMed ID: 25581427	2015
Comparison of two extraction techniques, solid-phase microextraction versus continuous liquid-liquid extraction/solvent-assisted flavor evaporation, for the analysis of flavor compounds in g... Journal of food science\| PubMed ID: 25675965	2015
Protecting soymilk flavor and nutrients from photodegradation. Food science & nutrition\| PubMed ID: 26288724	2015
SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea. Journal of food science\| PubMed ID: 26756123	2016
Milk protein composition and stability changes affected by iron in water sources. Journal of dairy science\| PubMed ID: 27060822	2016
Changes in flavor volatile composition of oolong tea after panning during tea processing. Food science & nutrition\| PubMed ID: 27247775	2016