Publications by authors named "Sheryl Barringer"

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Modulating techno-functional and flavor binding characteristics of pea protein through ultrasound mediated dextran conjugation: Impact of power levels and underlying mechanism.
Fatih Mehmet Yılmaz, Ahmet Görgüç, Sílvia de Lamo-Castellví, Sheryl Barringer

Int J Biol Macromol· September 2025

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Effect of Rearing, Physiological, and Processing Conditions on the Volatile Profile of Atlantic Salmon () Using SIFT-MS.
Manpreet Kaur, Konrad Dabrowski, Kevin J Fisher, Md Zakir Hossain, Sheryl Barringer

Foods· July 2025

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Development of probiotic yogurt products incorporated with Lactobacillus kefiranofaciens OSU-BSGOA1 in mono- and coculture with Kluyveromyces marxianus.
Brianda D González-Orozco, Chloe J McGovern, Sheryl A Barringer, Christopher Simons, Rafael Jiménez-Flores

J Dairy Sci· October 2024

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Effect of pH, Reducing Sugars, and Protein on Roasted Sunflower Seed Aroma Volatiles.
Jessica Laemont, Sheryl Barringer

Foods· November 2023

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Mitigation of undesirable volatile aroma compounds in kefir by freeze drying and vacuum evaporation.
Megan K Kesler, Brianda D González-Orozco, Sheryl A Barringer, Valente B Alvarez

J Food Sci· August 2023

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Effect of Yogurt and Its Components on the Deodorization of Raw and Fried Garlic Volatiles.
Manpreet Kaur, Sheryl Barringer

Molecules· July 2023

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Heat-induced compounds development in processed tomato and their influence on corrosion initiation in metal food cans.
Elliot Dhuey, Hardy Z Castada, Sheryl Barringer, Jojo Joseph, Christopher M Hadad

Food Sci Nutr· August 2021

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Botanical and geographical origin of Turkish honeys by selected-ion flow-tube mass spectrometry and chemometrics.
Gulsah Ozcan-Sinir, Omer U Copur, Sheryl A Barringer

J Sci Food Agric· March 2020

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Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference.
Hardy Z Castada, Kaitlyn Hanas, Sheryl Ann Barringer

Foods· February 2019

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Temperature-dependent Henry's Law constants of 4-alkyl branched-chain fatty acids and 3-methylindole in an oil-air matrix and analysis of volatiles in lamb fat using selected ion flow tube mass spectrometry.
Hardy Z Castada, Victoria Polentz, Sheryl Barringer, Macdonald Wick

Rapid Commun Mass Spectrom· December 2017

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Gas-phase chemical ionization of 4-alkyl branched-chain carboxylic acids and 3-methylindole using H O , NO , and O ions.
Hardy Z Castada, Sheryl A Barringer, Macdonald Wick

Rapid Commun Mass Spectrom· October 2017

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Deodorization of Garlic Breath by Foods, and the Role of Polyphenol Oxidase and Phenolic Compounds.
Rita Mirondo, Sheryl Barringer

J Food Sci· October 2016

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The effects of protein isolates and hydrocolloids complexes on dough rheology, physicochemical properties and qualities of gluten-free crackers.
Natthakarn Nammakuna, Sheryl A Barringer, Puntarika Ratanatriwong

Food Sci Nutr· March 2016

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Electrostatic coating technologies for food processing.
Sheryl A Barringer, Nutsuda Sumonsiri

Annu Rev Food Sci Technol· October 2015

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The Effect of pH and Temperature on Cabbage Volatiles During Storage.
Hacer Akpolat, Sheryl Ann Barringer

J Food Sci· August 2015

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Headspace quantification of pure and aqueous solutions of binary mixtures of key volatile organic compounds in Swiss cheeses using selected ion flow tube mass spectrometry.
Hardy Z Castada, Cheryl Wick, W James Harper, Sheryl Barringer

Rapid Commun Mass Spectrom· January 2015

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Improvement of flavor and viscosity in hot and cold break tomato juice and sauce by peel removal.
Rita Mirondo, Sheryl Barringer

J Food Sci· January 2015

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Color and volatile analysis of peanuts roasted using oven and microwave technologies.
Alicia L Smith, Sheryl A Barringer

J Food Sci· October 2014

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Oven, microwave, and combination roasting of peanuts: comparison of inactivation of salmonella surrogate Enterococcus faecium, color, volatiles, flavor, and lipid oxidation.
Alicia L Smith, Jennifer J Perry, Julie A Marshall, Ahmed E Yousef, Sheryl A Barringer

J Food Sci· August 2014

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Deodorization of garlic breath volatiles by food and food components.
Ryan Munch, Sheryl A Barringer

J Food Sci· April 2014

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Improving adhesion of seasonings to crackers with hydrocolloid solutions.
Matthew E Armstrong, Sheryl A Barringer

J Food Sci· November 2013

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Effect of adulteration versus storage on volatiles in unifloral honeys from different floral sources and locations.
Amal Agila, Sheryl Barringer

J Food Sci· February 2013

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The effect of antibrowning agents on inhibition of potato browning, volatile organic compound profile, and microbial inhibition.
Ruslan Mosneaguta, Valente Alvarez, Sheryl A Barringer

J Food Sci· November 2012

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Application of selected ion flow tube mass spectrometry coupled with chemometrics to study the effect of location and botanical origin on volatile profile of unifloral American honeys.
Amal Agila, Sheryl Barringer

J Food Sci· October 2012

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Influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh.
Paige Ties, Sheryl Barringer

J Food Sci· July 2012

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