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Items where Author is "Elmore, Dr Stephen"

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Article

Postles, J., Powers, S. J., Elmore, J. S., Mottram, D. S. and Halford, N. G. (2013) Effects of variety and nutrient availability on the acrylamide-forming potential of rye grain. Journal of Cereal Science, 57 (3). pp. 463-470. ISSN 0733-5210 doi: 10.1016/j.jcs.2013.02.001

Muttucumaru, N., Powers, S. J., Elmore, J. S., Mottram, D. S. and Halford, N. G. (2013) Effects of nitrogen and sulfur fertilization on free amino acids, sugars, and acrylamide-forming potential in potato. Journal of Agricultural and Food Chemistry, 61 (27). pp. 6734-6742. ISSN 0021-8561 doi: 10.1021/jf401570x

Halford, N. G., Muttucumaru, N., Powers, S. J., Gillatt, P. N., Hartley, L., Elmore, J. S. and Mottram, D. S. (2012) Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation. Journal of Agricultural and Food Chemistry, 60 (48). pp. 12044-12055. ISSN 1520-5118 doi: 10.1021/jf3037566

Halford, N. G., Curtis, T. Y., Muttucumaru, N., Postles, J., Elmore, S. J. and Mottram, D. S. (2012) The acrylamide problem: a plant and agronomic science issue. Journal of Experimental Botany, 63 (8). pp. 2841-2851. ISSN 0022-0957 doi: 10.1093/jxb/ers011

Madruga, M.S., Elmore, J.S., Oruna-Concha, M.J., Balagiannis, D. and Mottram, D.S. (2010) Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat. Food Chemistry, 123 (2). pp. 513-520. ISSN 0308-8146 doi: 10.1016/j.foodchem.2010.04.004

Elmore, J. S., Dodson, A. T., Muttucumaru, N., Halford, N. G., Parry, M. A. J. and Mottram, D. S. (2010) Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking. Food Chemistry, 122 (3). pp. 753-760. ISSN 0308-8146 doi: 10.1016/j.foodchem.2010.03.049

Curtis, T. Y., Powers, S. J., Balagiannis, D., Elmore, J. S., Mottram, D. S., Parry, M. A.J., Rakszegi, M., Bedo, Z., Shewry, P. R. and Halford, N. G. (2010) Free amino acids and sugars in rye grain: implications for acrylamide formation. Journal of Agricultural and Food Chemistry, 58 (3). pp. 1959-1969. ISSN 0021-8561 doi: 10.1021/jf903577b

Curtis, T.Y., Muttucumaru, N., Shewry, P.R., Parry, M.A.J., Powers, S.J., Elmore, J.S., Mottram, D.S., Hook, S. and Halford, N.G. (2009) Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processing. Journal of Agricultural and Food Chemistry, 57 (3). pp. 1013-1021. ISSN 0021-8561 doi: 10.1021/jf8031292

Madruga, M.S., Elmore, J.S., Dodson, A.T. and Mottram, D.S. (2009) Volatile flavour profile of goat meat extracted by three widely used techniques. Food Chemistry, 115 (3). pp. 1081-1087. ISSN 0308-8146 doi: 10.1016/j.foodchem.2008.12.065

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: 10.1021/jf0730441

Muttucumaru, N., Elmore, J.S., Curtis, T., Mottram, D.S., Parry, M.A.J. and Halford, N.G. (2008) Reducing acrylamide precursors in raw materials derived from wheat and potato. Journal of Agricultural and Food Chemistry, 56 (15). pp. 6167-6172. ISSN 0021-8561 doi: 10.1021/jf800279d

Koutsidis, G., Elmore, J.S., Oruna-Concha, M.J., Campo, M.M., Wood, J.D. and Mottram, D.S. (2008) Water-soluble precursors of beef flavour I: effect of diet and breed. Meat Science, 79 (1). pp. 124-130. ISSN 0309-1740 doi: 10.1016/j.meatsci.2007.08.008

Koutsidis, G., Elmore, J.S., Oruna-Concha, M.J., Campo, M.M., Wood, J.D. and Mottram, D.S. (2008) Water-soluble precursors of beef flavour. Part II: effect of post-mortem conditioning. Meat Science, 79 (2). pp. 270-277. ISSN 0309-1740 doi: 10.1016/j.meatsci.2007.09.010

Burch, R.S., Trzesicka, A., Clarke, M., Elmore, J.S., Briddon, A., Matthews, W. and Webber, N. (2008) The effects of low-temperature potato storage and washing and soaking pre-treatments on the acrylamide content of French fries. Journal of the Science of Food and Agriculture, 88 (6). pp. 989-995. ISSN 0022-5142 doi: 10.1002/jsfa.3179

Elmore, J.S., Mottram, D.S., Muttucumaru, N., Dodson, A.T., Parry, M.A.J. and Halford, N.G. (2007) Changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation. Journal of Agricultural and Food Chemistry, 55 (13). pp. 5363-5366. ISSN 0021-8561 doi: 10.1021/jf070447s

Kourkoutas, D., Elmore, J.S. and Mottram, D.S. (2006) Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons. Food Chemistry, 97 (1). pp. 95-102. ISSN 0308-8146 doi: 10.1016/j.foodchem.2005.03.026

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: 10.1021/jf060328x

Muttucumaru, N., Halford, N.G., Elmore, J.S., Dodson, A.T., Parry, M., Shewry, P.R. and Mottram, D.S. (2006) Formation of high levels of acrylamide during the processing of flour derived from sulfate-deprived wheat. Journal of Agricultural and Food Chemistry, 54 (23). pp. 8951-8955. ISSN 0021-8561 doi: 10.1021/jf0623081

Elmore, J.S., Nisyrios, I. and Mottram, D.S. (2005) Analysis of the headspace aroma compounds of walnuts (Juglans regia L.). Flavour and Fragrance Journal, 20 (5). pp. 501-506. ISSN 0882-5734 doi: 10.1002/ffj.1477

Elmore, J.S., Cooper, S.L., Enser, M., Donald, S.M.A., Sinclair, L.A., Wilkinson, R.G. and Wood, J.D. (2005) Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb. Meat Science, 69 (2). pp. 233-242. ISSN 0309-1740 doi: 10.1016/j.meatsci.2004.07.002

Elmore, J.S., Koutsidis, G., Dodson, A.T., Mottram, D.S. and Wedzicha, B.L. (2005) Measurement of acrylamide and its precursors in potato, wheat, and rye model systems. Journal of Agricultural and Food Chemistry, 53 (4). pp. 1286-1293. ISSN 0021-8561 doi: 10.1021/jf048557b

Elmore, J.S., Warren, H.E., Mottram, D.S., Scollan, N.D., Enser, M., Richardson, R.I. and Wood, J.D. (2004) A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates. Meat Science, 68 (1). pp. 27-33. ISSN 0309-1740 doi: 10.1016/j.meatsci.2004.01.010

Book or Report Section

Elmore, J. S., Woolsgrove, J. A., Wang, D. K., Dodson, A. T. and Mottram, D. S. (2010) Aroma compounds in French fries from three potato varieties. In: Blank, I. , Wüst, M. and Yeretzian, C. (eds.) Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Interlaken, Switzerland, 2008. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 305-308. ISBN 9783905745191

Mottram, D. S. and Elmore, J. S. (2010) Control of the Maillard reaction during the cooking of food. 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. 143-155. ISBN 9780841225794 doi: 10.1021/bk-2010-1042.ch014

Elmore, J. S., Srisajjalertwaja, S., Dodson, A. T., Apichartsarangkoon, A. and Mottram, D. S. (2010) Novel esters in thai green chilli. In: Imre , B., 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. 459-462. ISBN 9783905745191

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., Dodson, A. T., Briddon, A., Halford, N. G. and Mottram, D. S. (2010) The effects of storage on the formation of aroma and acrylamide in heated potato. 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. 95-109. ISBN 9780841225794 doi: 10.1021/bk-2010-1042.ch010

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

Low, M.Y. , Mottram, D.S. and Elmore, J.S. (2006) Relationship between acrylamide formation and the generation of flavour in heated foods. In: Bredie, W.L.P. and Petersen, M.A. (eds.) Flavour science: recent advances and trends. Developments in food science , 43. Elsevier, Oxford, pp. 363-366. ISBN 9780444527424

Elmore, J.S. and Mottram, D.S. (2006) The role of lipid in the flavour of cooked beef. In: Bredie, W.L.P. and Petersen, M.A. (eds.) Flavour science: recent advances and trends. Developments in food science , 43. Elsevier, Oxford, pp. 375-378. ISBN 9780444527424

Wedzicha, B.L., Mottram, D.S., Elmore, J.S., Koutsidis, G.K. and Dodson, A.T. (2005) Kinetic models as a route to control acrylamide formation in food. In: Friedman, M. and Mottram, D. (eds.) Chemistry and safety of acrylamide in food. Advances in experimental medicine and biology, 561. Springer Publishing Company, New York, pp. 235-253. ISBN 9780387239200

Elmore, J.S., Koutsidis, G., Dodson, A.T., Mottram, D.S. and Wedzicha, B.L. (2005) The effect of cooking on acrylamide and its precursors in potato, wheat and rye. In: Friedman, M. and Mottram, D. (eds.) Chemistry and safety of acrylamide in food. Advances in experimental medicine and biology, 561. Springer, New York, pp. 255-269. ISBN 9780387239200

Elmore, J.S., Mottram, D.S., Enser, M. and Wood, J.D. (2005) The effects of diet, breed and age of animal at slaughter on the aroma compounds of grilled beef. In: Food lipids: chemistry, flavor, and texture. ACS Symposium Series, 920. American Chemical Society, New York, pp. 35-48. ISBN 9780841238961 doi: 10.1021/bk-2005-0920.ch003

Mottram, D.S., Koutsidis, G., Oruna-Concha, M.J., Ntova, M. and Elmore, J.S. (2004) Analysis of important flavor precursors in meat. In: Deibler, K.D. and Delwiche, J. (eds.) Handbook of flavor characterization: sensory analysis, chemistry, and physiology. Food science and technology . Marcel Dekker, New York, pp. 463-472. ISBN 9780824747039

Elmore, J.S., Mottram, D.S. and Dodson, A.T. (2004) Meat aroma analysis: problems and solutions. In: Deibler, K. and Delwiche, J. (eds.) Handbook of flavor characterization: sensory analysis, chemistry, and physiology. Food, science and technology. Marcel Dekker Inc., New York, pp. 295-310. ISBN 9780824747039

Elmore, J.S., Toji, A. and Mottram, D.S. (2003) Formation of flavour in four varieties of muskmelon (Cucumis melo L.). 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. 592-595. ISBN 2743006390

Mottram, D.S. and Elmore, J.S. (2003) Sensory evaluation: aroma. In: Caballero, B., Trugo, L. and Finglas, P.M. (eds.) Encyclopedia of food sciences and nutrition. Academic Press, London, pp. 5174-5180. ISBN 9780122270550

This list was generated on Mon Oct 20 12:31:57 2014 BST.

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