Items where Author is "Parker, Dr Jane"
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Aspinall, S. R., Parker, J. K.
Papa Spada, F., Balagiannis, D. P., Purgatto, E., do Alencar, S. M., Canniatti-Brazaca, S. G. and Parker, J. K.
Kocadagli, T., Methven, L., Kant, A. and Parker, J. K. Piornos, J. A., Balagiannis, D. P., Methven, L., Koussissi, E., Brouwer, E. and Parker, J. K. (2020) Elucidating the odor-active aroma compounds in alcohol-free beer and their contribution to the worty flavor. Journal of Agricultural and Food Chemistry, 68 (37). pp. 10088-10096. ISSN 0021-8561 doi: https://doi.org/10.1021/acs.jafc.0c03902
Parma, V., Ohla, K., Veldhuizen, M. G., Niv, M. Y., Kelly, C. E., Bakke, A. J., Cooper, K. W., Bouysset, C., Pirastu, N., Dibattista, M., Kaur, R., Liuzza, M. T., Pepino, M. Y., Schopf, V., Pereda-Loth, V., Olsson, S. B., Gerkin, R. C., Dominguez, P. R., Albayay, J., Farruggia, M. C., Bhutani, S., Fjaeldstad, A. W., Kumar, R., Menini, A., Bensafi, M., Sandell, M., Konstantinidis, I., Di Pizio, A., Genovese, F., Öztürk, L., Thomas-Danguin, T., Frasnelli, J., Boesveldt, S., Saatci, Ö., Saraiva, L. R., Lin, C., Golebiowski, J., Hwang, L.-D., Ozdener, M. H., Guardia, M. D., Laudamiel, C., Ritchie, M., Havlicek, J., Pierron, D., Roura, E., Navarro, M., Nolden, A. A., Lim, J., Whitcroft, K. L., Colquitt, L. R., Ferdenzi, C., Brindha, E. V., Altundag, A., Maachi, A., Nunez-Parra, A., Patel, Z. M., Fiorucci, S., Philpott, C. M., Smith, B. C., Lundstrom, J. N., Mucignat, C., Parker, J. K. Chen, D.-W., Balagiannis, D. P. and Parker, J. K. (2019) Egg yolk phospholipids: a functional food material to generate deep-fat frying odorants. Journal of the Science of Food and Agriculture, 99 (14). pp. 6638-6643. ISSN 1097-0010 doi: https://doi.org/10.1002/jsfa.9939 Chen, D.-W., Balagiannis, D. P. and Parker, J. K. (2019) Use of egg yolk phospholipids to generate chicken meat odorants. Food Chemistry, 286. pp. 71-77. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2019.01.184 Balagiannis, D. P., Mottram, D. S., Higley, J., Smith, G., Wedzicha, B. L. and Parker, J. K. (2019) Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content. Food Chemistry, 284. pp. 236-244. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2019.01.075 Piornos, J. A., Delgado, A., de La Burgade, R. C. J., Methven, L., Balagiannis, D. P., Koussissi, E., Brouwer, E. and Parker, J. K. (2019) Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: effect of threshold calculation method. Food Research International, 123. pp. 317-326. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2019.04.034 Stewart, A., Grandison, A., Fagan, C., Ryan, A., Festring, D. and Parker, J. K. (2018) Changes in the volatile profile of skim milk powder prepared under different processing conditions and the impact on the volatile flavor profile of model white chocolate. Journal of Dairy Science, 101 (10). pp. 8822-8836. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2018-14414
Cook, S. L., Methven, L., Parker, J. K.
Parker, J. K.
Cook, S. L., Woods, S., Methven, L., Parker, J. K. Cook, S. L. , Bull, S. P., Methven, L., Parker, J. K. and Khutoryanskiy, V. V. (2017) Mucoadhesion: a food perspective. Food Hydrocolloids, 72. pp. 281-296. ISSN 0268-005X doi: https://doi.org/10.1016/j.foodhyd.2017.05.043 Bull, S. P., Hong, Y., Khutoryanskiy, V. V., Parker, J. K., Faka, M. and Methven, L. (2017) Whey protein mouth drying influenced by thermal denaturation. Food Quality and Preference, 56. pp. 233-240. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2016.03.008 (Part B) Papa Spada, F., Masson Zerbeto, L., Cabreira Ragazi, G., Roel Gutierrez, E., Coelho Souza, M., Parker, J. K. and Canniatti-Brazaca, S. (2017) Optimisation of the post-harvest conditions to produce chocolate aroma from jackfruit seeds. Journal of Agricultural and Food Chemistry, 65 (6). pp. 1196-1208. ISSN 0021-8561 doi: https://doi.org/10.1021/acs.jafc.6b04836 Stewart, A., Grandison, A. S., Ryan, A., Festring, D., Methven, L. and Parker, J. K. (2017) The impact of the skim milk powder manufacturing process on the flavor of model white chocolate. Journal of Agricultural and Food Chemistry, 65 (6). pp. 1186-1195. ISSN 0021-8561 doi: https://doi.org/10.1021/acs.jafc.6b04489 Zhou, X., Shen, Y., Parker, J. K., Kennedy, O. B. and Methven, L. (2016) Relative effects of sensory modalities and importance of fatty acid sensitivity on fat perception in a real food model. Chemosensory Perception. ISSN 1936-5810 doi: https://doi.org/10.1007/s12078-016-9211-5 Baines, D., Griffiths, H. and Parker, J. (2016) Smoking out carcinogens. Food Science and Technology, 30 (2). pp. 36-39. Lignou, S., Parker, J. K., Baxter, C. and Mottram, D. S. (2014) Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities. Food Chemistry, 148. pp. 218-229. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2013.10.045 Parker, J. K. (2013) The kinetics of thermal generation of flavour. Journal of the Science of Food and Agriculture, 93 (2). pp. 197-208. ISSN 0022-5142 doi: https://doi.org/10.1002/jsfa.5943 Lignou, S., Parker, J. K., Oruna-Concha, M. J. and Mottram, D. S. (2013) Flavour profile of three novel acidic varieties of muskmelon (Cucumis melo L.). Food Chemistry, 139 (1-4). pp. 1152-1160. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2013.01.068 Parker, J. K., Balagiannis, D. P., Higley, J., Smith, G., Wedzicha, B. L. and Mottram, D. S. (2012) Kinetic model for the formation of acrylamide during the finish-frying of commercial French fries. Journal of Agricultural and Food Chemistry, 60 (36). pp. 9321-9331. ISSN 0021-8561 doi: https://doi.org/10.1021/jf302415n Parker, J., Balagiannis, D., Higley, J., Smith, G., Wedzicha, B. and Mottram, D. (2012) A kinetic model for the formation of acrylamide during the finish-frying of commercial French fries. Journal of Agricultural and Food Chemistry, 60 (36). pp. 9321-9331. ISSN 0021-8561 doi: https://doi.org/10.1021/jf302415n Balagiannis, D.P., Parker, J.K., Pyle, D.L., Desforges, N., Wedzicha, B.L. and Mottram, D.S. (2009) Kinetic modeling of the generation of 2-and 3-methylbutanal in a heated extract of beef liver. Journal of Agricultural and Food Chemistry, 57 (21). pp. 9916-9922. ISSN 0021-8561 doi: https://doi.org/10.1021/jf901443m Elmore, J.S., Parker, J.K., Halford, N.G., Muttucumaru, N. and Mottram, D.S. (2008) Effects of plant sulfur nutrition on acrylamide and aroma compounds in cooked wheat. Journal of Agricultural and Food Chemistry, 56 (15). pp. 6173-6179. ISSN 0021-8561 doi: https://doi.org/10.1021/jf0730441 Methven, L., Tsoukka, M., Oruna-Concha, M.J., Parker, J.K. and Mottram, D.S. (2007) Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar). Journal of Agricultural and Food Chemistry, 55 (4). pp. 1427-1436. ISSN 0021-8561 doi: https://doi.org/10.1021/jf0625611 Low, M.Y., Parker, J.K. and Mottram, D.S. (2007) Mechanisms of alkylpyrazine formation in a potato model system containing added glycine. Journal of Agricultural and Food Chemistry, 55 (10). pp. 4087-4094. ISSN 0021-8561 doi: https://doi.org/10.1021/jf070044s Low, M.Y., Koutsidis, G., Parker, J.K., Elmore, J.S., Dodson, A.T. and Mottram, D.S. (2006) Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system. Journal of Agricultural and Food Chemistry, 54 (16). pp. 5976-5983. ISSN 0021-8561 doi: https://doi.org/10.1021/jf060328x Parker, J. A. and Olley, R. H. (2005) Intramolecular branching distributions in metallocene short-chain branched polyethylenes examined by crystallization and annealing at high pressure. Journal Of Polymer Science Part B-Polymer Physics, 43 (15). pp. 1986-1996. Adams, R. L., Mottram, D. S., Parker, J. K. and Brown, H. M. (2001) Flavor-protein binding: disulfide interchange reactions between ovalbumin and volatile disulfides. Journal of Agricultural and Food Chemistry, 49 (9). pp. 4333-4336. ISSN 1520-5118 doi: https://doi.org/10.1021/jf0100797 Parker, J. K., Hassell, G. M. E., Mottram, D. S. and Guy, R. C. E. (2000) Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours. Journal of Agricultural and Food Chemistry, 48 (8). pp. 3497-3506. ISSN 0021-8561 doi: https://doi.org/10.1021/jf991302r Book or Report SectionChua, X., Uwiduhaye, E., Petroula, T., Lignou, S., Griffiths, H. D., Baines, D. A. and Parker, J. K. (2019) Changes in aroma and sensory profile of food ingredients smoked in the presence of a zeolite filter. In: Guthrie, B., Beauchamp, J. and Buettner, A. (eds.) Sex, Smoke and Spirits: The Role of Chemistry. ACS Symposium Series, pp. 67-79. doi: https://doi.org/10.1021/bk-2019-1321.ch006 Parker, J. K. (2017) Meat. In: Buettner, A. (ed.) Springer Handbook of Odor. Springer, pp. 175-205. ISBN 9783319269306 Balagiannis, D. P., Parker, J. K., Higley, J., Smith, G., Wedzicha, B. L. and Mottram, D. S. (2016) A three dimensional kinetic model for the formation of acrylamide in french fries with variable glucose and fructose content. In: Granvogl, M., Peterson, D. and Schieberle, P. (eds.) Browned Flavors: Analysis, Formation, and Physiology. ACS Symposium Series, Vol. 1237. ACS, pp. 67-79. ISBN 9780841231856 doi: https://doi.org/10.1021/bk-2016-1237.ch006 Lignou, S. and Parker, J. K. (2015) Flavor production. In: Varzakas, T. and Tzia, C. (eds.) Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes. CRC Press, pp. 615-643. ISBN 9781498721776 doi: https://doi.org/10.1201/b19398-20 Pistokoulou, P., Balagiannis, D. P. and Parker, J. K. (2015) Aroma profile of pasteurised milk samples subjected to mild heat treatment. In: Flavour Science. Context Products, pp. 519-522. Parker, J. K. (2015) Introduction to aroma compounds in foods. In: Parker, J. K., Elmore, J. S. and Methven, L. (eds.) Flavour Development, analysis and perception in food and beverages. Woodhead, pp. 3-30. doi: https://doi.org/10.1016/B978-1-78242-103-0.00001-1 Stewart, A., Grandison, A. S., Ryan, A. and Parker, J. K. (2015) Investigating the Maillard reaction of milk powder in a low-moisture system. In: Flavour Science. Context Products, pp. 243-246. Elmore, J. S., Parker, J. K., Balagiannis, D. P., Higley, J., Henson, T., Smith, G. and Mottram, D. S. (2015) Key aroma compounds of sweet potato fries. In: Flavour Science. Context Products, pp. 213-216. Noguerol, R., Balagiannis, D., Oruna-Concha, M.-J. and Parker, J. K. (2015) Kinetics of the Maillard reaction between glucose and leucine in a simple aqueous model system. In: Flavour Science. Context Products, pp. 201-206. Lignou, S., Parker, J. K., Hurr, B., Garcia, P., Baxter, C. and Mottram, D. S. (2015) Quality characteristics of six Charentais cantaloupe genotypes during storage. In: Flavour Science. Context Products, pp. 503-506. Parker, J. K. (2015) Thermal generation of aroma. In: Parker, J. K., Elmore, J. S. and Methven, L. (eds.) Flavour Development, analysis and perception in food and beverages. Woodhead, pp. 151-181. doi: https://doi.org/10.1016/B978-1-78242-103-0.00008-4 Olivares, A., Dubreuil, C., Skelton, S. and Parker, J. (2015) Volatile compounds in a pet food model system with different lipid oxidation levels. In: Flavour Science. Context Products, pp. 237-240. Smith, S., Cook, M., Parker, J. K., Methven, L. and Khutoryanskiy, V. (2015) A role for mucoadhesion in flavour enhancement and retention. In: Flavour Science. Context Products, pp. 365-368. Parker, J. K., Bishara, S., Baines, D. A. and Mottram, D. S. (2014) Comparison of ribose and ascorbic acid in model process reactions containing cysteine. In: Flavour Science. Elsevier, pp. 211-214. Parker, J., Price, N. and Claus, S. (2013) Comparison of different species of cooked liver. In: Current topics in flavor chemistry and biology. Deutsche Forschungsanstalt fur Lebensmittelchemie. Balagiannis, D., Cappe, H., Beckmann, C. and Parker, J. (2013) From model systems to real foods: impact of the food matrix on flavor formation in glucose/free amino acid systems. In: Current topics in flavor chemistry and biology. Deutsche Forschungsanstalt fur Lebensmittelchemie, pp. 354-358. Balagiannis, D., Liu, L. and Parker, J. (2013) Kinetic modelling of flavor formation in the Maillard reaction – implications of adding free amino acids to a meat based system. In: Current topics in flavor chemistry and biology. Deutsche Forschungsanstalt fur Lebensmittelchemie, pp. 345-349. Lignou, S., Parker, J., Baxter, C. and Mottram, D. S. (2011) Effect of harvest maturity and variety on chemical and sensory characteristics of charentais cantaloupe melons. In: Hofmann, T., Meyerhof, W. and Schieberle, P. (eds.) Advances and Challenges in Flavor Chemistry & Biology. Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, Germany, pp. 370-373. ISBN 9783938896389 Balagiannis, D. P., Howard, J., Parker, J. K., Desforges, N. and Mottram, D. S. (2010) Kinetic modeling of the formation of volatile compounds in heated beef muscle extracts containing added ribose. In: Mottram, D. S. and Taylor, A. J. (eds.) Controlling Maillard pathways to generate flavors. ACS symposium series (1042). American Chemical Society, Washington DC, pp. 13-25. ISBN 9780841225794 doi: https://doi.org/10.1021/bk-2010-1042.ch002 Parker, J., Balagiannis, D., Desforges, N. and Mottram, D. (2010) Flavor development in a meat-based petfood containing added glucose and glycine. In: Mottram, D. and Taylor, A. (eds.) Controlling Maillard pathways to generate flavors. ACS symposium series (1042). American Chemical Society, Washington DC, pp. 85-93. ISBN 9780841225794 Balagiannis, D. P., Parker, J. K., Pyle, D. L., Desforges, N. and Mottram, D. S. (2010) Modelling the generation of flavour in a real food system. In: Blank, I. , Wüst, M. and Yeretzian, C. (eds.) Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 284-287. ISBN 9783905745191 Baines, D. A., Bishara, S., Parker, J. K. and Mottram, D. S. (2010) Science and serendipity: the Maillard reaction and the creative flavorist. In: Mottram, D. S. and Taylor, A. J. (eds.) Controlling Maillard pathways to generate flavors. ACS symposium series (1042). American Chemical Society, Washington DC, pp. 63-69. ISBN 9780841225794 doi: https://doi.org/10.1021/bk-2010-1042.ch007 Parker, J. K., Tsormpatsidis, E., Elmore, J. S., Wagstaffe, A. and Mottram, D. S. (2010) Solid-phase extraction as a routine method for comparing key aroma compounds in fruits. In: Blank, I., Wüst, M. and Yeretzian, C. (eds.) Expression of multidisciplinary flavour science: proceedings of the 12th Weurman symposium. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 521-524. ISBN 9783905745191 Elmore, J.S., Parker, J.K. and Mottram, D.S. (2008) The effect of sulfur on acrylamide and aroma formation in cooked wheat. In: Hofmann, T., Meyerhof, W. and Schieberle, P. (eds.) Recent highlights in flavor chemistry and biology. Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, pp. 104-110. ISBN 3980768678 Parker, J. K., Arkoudi, A., Mottram, D. S. and Dodson, A. T. (2006) Aroma formation in beef muscle and beef liver. In: Bredie, W. L. P. and Petersen, M. A. (eds.) Flavour Science: Recent Advances and Trends. Developments in Food Science (43). Elsevier, pp. 335-338. ISBN 9780444527424 Mottram, D.S., Adams, R.L., Parker, J.K. and Brown, H.M. (2004) The interaction of disulfide flavor compounds with proteins in model systems. In: Shahidi, F., Spanier, A.M., Ho, C.T. and Braggins, T. (eds.) Quality of fresh and processed foods. Advances in Experimental Medicine and Biology, 542. Kluwer Academic / Plenum Publishers, New York, pp. 147-153. ISBN 9780306480713 Parker, J.K., Mottram, D.S. and Adams, R.L. (2002) Interaction of sulphur-containing aroma compounds with proteins in both model systems and real food systems. In: Le Quéré, J.L. and Étiévant, P.X.. (eds.) Flavour research at the dawn of the twenty-first century: proceedings of the 10th Weurman flavour research symposium. Intercept, London, pp. 45-50. ISBN 2743006390 Parker, J., Ames, J. M. and MacDougall, D. B. (1998) The Inclusion of 5-Hydroxymethylfurfural in the Sulfite-Inhibited Maillard Reaction Scheme. In: O'Brien, J., Nursten, H. E., Crabbe, M.J.C. and Ames, J.M. (eds.) The Maillard Reacton in Foods and Medicine. RSC, Cambridge, p. 436. BookParker, J. K., Elmore, J. S. and Methven, L., eds. (2015) Flavour development, analysis and perception in food and beverages. Woodhead. ISBN 9781782421030 PatentPuresmoke Ltd (2014) Smoked Food, method for smoking food and apparatus therefor. WO2015007742 A1. doi: WO2015007742 A1 |
