Gary A. Reineccius - Concepedia

Author

Gary A. Reineccius

Also Known As

G A Reineccius, G REINECCIUS, G. A. REINECCIUS, G. A. Reineccius, G. Reineccius, G.A Reineccius, G.A. REINECCIUS, G.A. Reineccius, GARY A. REINECCIUS, Gary A Reineccius

352

Publications

8.4K

Citations

H-Index

108

Concepts

All Affiliations

University of Minnesota Food and Nutrition Service Twin Cities Orthopedics University of Minnesota System

About

Gary A. Reineccius is an author at University of Minnesota specializing in food chemistry, health sciences, and flavoromics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	35	72	3.4K
2	Engineering	21	34	1.4K
3	Medicine	18	20	1.1K
4	Natural Sciences	6	6	429
5	Public Health	5	5	228

Gary A. Reineccius

112

Publications

5.6K

Citations

H-Index

Page 1

	Year	Citations
The Spray Drying of Food Flavors Gary A. Reineccius Drying Technology	2004	371
Flavor chemistry: Trends and developments Gary A. Reineccius Journal of Controlled Release Flavor ChemistryFlavoromicsChemical CompositionOrganic ChemistryChemistry	1990	203
Encapsulation Performance of Proteins and Traditional Materials for Spray Dried Flavors Joséphine Charve, Gary A. Reineccius Journal of Agricultural and Food Chemistry	2009	201
Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions Roberto A. Buffo, Gary A. Reineccius, G Oehlert Food Hydrocolloids Food ChemistryBeverage EmulsionsFood ColloidGum AcaciaRheological Properties	2001	184
Identification and Quantification of Potent Odorants in Regular-Fat and Low-Fat Mild Cheddar Cheese C. Milo, Gary A. Reineccius Journal of Agricultural and Food Chemistry Food ChemistryLow FatVolatile CompoundsBiochemistryFlavoromics	1997	181
Effects of Type of Atomization and Processing Temperatures on the Physical Properties and Stability of Spray‐Dried Flavors John Finney, Roberto A. Buffo, Gary A. Reineccius Journal of Food Science Food ColloidOxygen PorosityEngineeringGreen ChemistryThermal Processing	2002	176
Identification of Aroma Compounds in Parmigiano-Reggiano Cheese by Gas Chromatography/Olfactometry Michael C. Qian, Gary A. Reineccius Journal of Dairy Science	2002	173
Stability of encapsulated orange peel oil S Anandaraman, Gary A. Reineccius Food ChemistryFood ColloidDextrose EquivalentsMedicineOil Profiles	1986	173
Factors affecting the concentration of pyrazines in cocoa beans Gary A. Reineccius, P. G. Keeney, W. Weissberger Journal of Agricultural and Food Chemistry Food ChemistryAgricultural ChemistryFood PreservativesCocoa BeansEngineering	1972	129
Encapsulation of Flavors using Cyclodextrins: Comparison of Flavor Retention in Alpha, Beta, and Gamma Types T.A. Reineccius, Gary A. Reineccius, Terry L. Peppard Journal of Food Science EngineeringFlavoromicsFood PreservationChemistryGamma Types	2002	126

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