Jeffrey Lynette Greene

Greene, J. L., Sanders, T. H., & Drake, M. A. (2008). Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 56(17), 8096–8102. https://doi.org/10.1021/jf800450k

Greene, J. L., Whitaker, T. B., Hendrix, K. W., & Sanders, T. H. (2007). Fruity fermented off-flavor distribution in samples from large peanut lots. JOURNAL OF SENSORY STUDIES, 22(4), 453–461. https://doi.org/10.1111/j.1745-459X.2007.00119.x

Greene, J. L., Bratka, K. J., Drake, M. A., & Sanders, T. H. (2006). Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanuts. JOURNAL OF SENSORY STUDIES, 21(2), 146–154. https://doi.org/10.1111/j.1745-459X.2006.00057.x

Greene, J. L., & Bovell-Benjamin, A. C. (2004). Macroscopic and sensory evaluation of bread supplemented with sweet-potato flour. Journal of Food Science, 69(4), SNQ167–173. https://doi.org/10.1111/j.1365-2621.2004.tb06359.x