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Lee, Brian K. ORCID logoORCID: https://orcid.org/0000-0002-0920-3520, Mayhew, Emily J. ORCID logoORCID: https://orcid.org/0000-0001-7881-2306, Sanchez-Lengeling, Benjamin ORCID logoORCID: https://orcid.org/0000-0002-1116-1745, Wei, Jennifer N. ORCID logoORCID: https://orcid.org/0000-0003-3567-9511, Qian, Wesley W. ORCID logoORCID: https://orcid.org/0000-0003-0726-575X, Little, Kelsie A. ORCID logoORCID: https://orcid.org/0009-0001-3455-0217, Andres, Matthew ORCID logoORCID: https://orcid.org/0009-0004-7787-7473, Nguyen, Britney B., Moloy, Theresa ORCID logoORCID: https://orcid.org/0000-0002-8372-560X, Yasonik, Jacob ORCID logoORCID: https://orcid.org/0000-0003-3307-7955, Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481, Gerkin, Richard C. ORCID logoORCID: https://orcid.org/0000-0002-2940-3378, Mainland, Joel D. ORCID logoORCID: https://orcid.org/0000-0002-5056-4598 and Wiltschko, Alexander B. ORCID logoORCID: https://orcid.org/0000-0001-9947-1213 (2023) A principal odor map unifies diverse tasks in olfactory perception. Science, 381 (6661). pp. 999-1006. ISSN 1095-9203 doi: https://doi.org/10.1126/science.ade4401

Göncüoğlu Taş, N., Kocadağlı, T., Balagiannis, Dimitris P., Gökmen, V. and Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481 (2023) Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating. Food Chemistry, 410. 135358. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2022.135358

Wang, B, Ormston, S, Platosz, N, Parker, Jane ORCID logoORCID: https://orcid.org/0000-0003-4121-5481, Qin, Nanbing, Humphries, David, Pétursdóttir, A, Halmemies-Beauchet-Filleau, A, Juniper, Darren and Stergiadis, Sokratis ORCID logoORCID: https://orcid.org/0000-0002-7293-182X (2023) Effect of dietary protein source and Saccharina latissima on milk fatty acids profiles and bromoform. In: Book of Abstracts of the 74th Annual Meeting of the European Federation of Animal Science. EAAP book of abstract series (29). Wageningen Academic Publishers. ISBN 9789086863846 doi: https://doi.org/10.3920/978-90-8686-936-7

Lovegrove, Julie A. ORCID logoORCID: https://orcid.org/0000-0001-7633-9455, O'Sullivan, Donal M. ORCID logoORCID: https://orcid.org/0000-0003-4889-056X, Tosi, Paola, Millan, Elena ORCID logoORCID: https://orcid.org/0000-0002-2421-2855, Todman, Lindsay C., Bishop, Jacob ORCID logoORCID: https://orcid.org/0000-0003-2114-230X, Chatzifragkou, Afroditi ORCID logoORCID: https://orcid.org/0000-0002-9255-7871, Clegg, Miriam E., Hammond, John ORCID logoORCID: https://orcid.org/0000-0002-6241-3551, Jackson, Kim G. ORCID logoORCID: https://orcid.org/0000-0002-0070-3203, Jones, Philip J. ORCID logoORCID: https://orcid.org/0000-0003-3464-5424, Lignou, Stella ORCID logoORCID: https://orcid.org/0000-0001-6971-2258, Macready, Anna L. ORCID logoORCID: https://orcid.org/0000-0003-0368-9336, McMeel, Yvonne, Parker, Jane ORCID logoORCID: https://orcid.org/0000-0003-4121-5481, Rodriguez-Garcia, Julia ORCID logoORCID: https://orcid.org/0000-0002-4986-3144, Sharp, Paul, Shaw, Liz J., Smith, Laurence G. ORCID logoORCID: https://orcid.org/0000-0002-9898-9288 and Tebbit, Matt (2023) 'Raising the pulse': the environmental, nutritional and health benefits of pulse-enhanced foods. Nutrition Bulletin, 48 (1). pp. 134-143. ISSN 1471-9827 doi: https://doi.org/10.1111/nbu.12601

Piornos, José A., Koussissi, Elisabeth, Balagiannis, Dimitrios P., Eric, Brouwer and Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481 (2023) Alcohol-free and low-alcohol beers: aroma chemistry and sensory characteristics. Comprehensive Reviews in Food Science and Food Safety, 22 (1). pp. 233-259. ISSN 1541-4337 doi: https://doi.org/10.1111/1541-4337.13068

Yeo, Huiqi, Balagiannis, Dimitrios P., Koek, Jean H. and Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481 (2022) Comparison of odorants in beef and chicken broth – focus on thiazoles and thiazolines. Molecules, 27 (19). 6712. ISSN 1420-3049 doi: https://doi.org/10.3390/molecules27196712

Rivera-Toapanta, Evelyn, Oruna-Concha, Maria ORCID logoORCID: https://orcid.org/0000-0001-7916-1592, Terriente, Carlos, Gonzalez, Joel, Guerrero, Luis, Claret, Ana, Parker, Jane ORCID logoORCID: https://orcid.org/0000-0003-4121-5481, Gil, Marta and Oliver, Maria Angels (2022) Effects of rose hip (Rosa canina L.) extract as a natural ingredient on the nutritional composition, oxidative stability and sensory attributes of raw and cooked pork patties from Majorcan Black pig breed under retail conditions. Acta Scientific Nutritional Health, 6 (7). pp. 123-139. ISSN 2585-1423

Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481, Kelly, Christine E and Gane, Simon B. (2022) Insights into the molecular triggers of parosmia based on gas chromatography olfactometry. Communications Medicine, 2 (1). 58. ISSN 2730-664Xc doi: https://doi.org/10.1038/s43856-022-00112-9

Bull, Stephanie P. ORCID logoORCID: https://orcid.org/0000-0001-5129-1731, Khutoryanskiy, Vitaliy V., Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481, Faka, Marianthi and Methven, Lisa (2022) Oral retention of thermally denatured whey protein: In vivo measurement and structural observations by CD and NMR. Food Chemistry, 374. 131650. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2021.131650

Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481, Methven, Lisa, Pellegrino, Robert, Smith, Barry C., Gane, Simon and Kelly, Christine E. (2022) Emerging pattern of post-COVID-19 parosmia and its effect on food perception. Foods, 11 (7). 967. ISSN 2304-8158 doi: https://doi.org/10.3390/foods11070967

Sullivan, Rosa C ORCID logoORCID: https://orcid.org/0000-0002-8209-1457, Fagan, Colette C. ORCID logoORCID: https://orcid.org/0000-0002-2101-8694 and Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481 (2021) Improved recovery of higher boiling point volatiles during solvent-assisted flavour evaporation. Food Analytical Methods, 14. pp. 2486-2493. ISSN 1936-9751 doi: https://doi.org/10.1007/s12161-021-02074-5

Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481, Kelly, Christine E., Smith, Barry C., Kirkwood, Aidan F., Hopkins, Claire and Gane, Simon (2021) Patients’ perspectives on qualitative olfactory dysfunction: thematic analysis of social media posts. JMIR Formative Research, 5 (12). e29086. ISSN 2561-326X doi: https://doi.org/10.2196/29086

Aspinall, Sam R. ORCID logoORCID: https://orcid.org/0000-0002-1333-1664, Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481 and Khutoryanskiy, Vitaliy V. ORCID logoORCID: https://orcid.org/0000-0002-7221-2630 (2021) Role of mucoadhesive polymers in retention of toothpaste in the oral cavity. Colloids and Surfaces B: Biointerfaces, 208. 112104. ISSN 0927-7765 doi: https://doi.org/10.1016/j.colsurfb.2021.112104

Pellegrino, Robert, Mainland, Joel D., Kelly, Christine E., Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481 and Hummel, Thomas (2021) Prevalence and correlates of parosmia and phantosmia among smell disorders. Chemical Senses, 46. bjab046. ISSN 1464-3553 doi: https://doi.org/10.1093/chemse/bjab046

Papa Spada, Fernanda, Balagiannis, Dimitrios P., Purgatto, Eduardo, do Alencar, Severino Matias, Canniatti-Brazaca, Solange Guidolin and Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481 (2021) Characterisation of the chocolate aroma in roast jackfruit seeds. Food Chemistry, 354. 129537. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2021.129537

Aspinall, Sam R., Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481 and Khutoryanskiy, Vitaliy V. (2021) Oral care product formulations, properties and challenges. Colloids and Surfaces B: Biointerfaces, 200. 111567. ISSN 0927-7765 doi: https://doi.org/10.1016/j.colsurfb.2021.111567

Kocadagli, Tolgahan, Methven, Lisa, Kant, Avinash and Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481 (2021) Targeted precursor addition to increase baked flavour in a low acrylamide potato-based matrix. Food Chemistry, 339. 128024. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2020.128024

Piornos, J. A., Balagiannis, Dimitris P., Methven, Lisa, Koussissi, Elisabeth, Brouwer, Eric and Parker, Jane 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, Valentina, Ohla, Kathrin, Veldhuizen, Maria G., Niv, Masha Y., Kelly, Christine E., Bakke, Alyssa J., Cooper, Keiland W., Bouysset, Cedric, Pirastu, Nicola, Dibattista, Michele, Kaur, Rishemjit, Liuzza, Marco Tullio, Pepino, Marta Y., Schopf, Veronika, Pereda-Loth, Veronica, Olsson, Shannon B., Gerkin, Richard C., Dominguez, Paloma Rohlfs, Albayay, Javier, Farruggia, Michael C., Bhutani, Surabhi, Fjaeldstad, Alexander W., Kumar, Ritesh, Menini, Anna, Bensafi, Moustafa, Sandell, Mari, Konstantinidis, Iordanis, Di Pizio, Antonella, Genovese, Federica, Öztürk, Lina, Thomas-Danguin, Thierry, Frasnelli, Johannes, Boesveldt, Sanne, Saatci, Özlem, Saraiva, Luis R., Lin, Cailu, Golebiowski, Jérôme, Hwang, Liang-Dar, Ozdener, Mehmet Hakan, Guardia, Maria Dolors, Laudamiel, Christophe, Ritchie, Marina, Havlicek, Jan, Pierron, Denis, Roura, Eugenie, Navarro, Marta, Nolden, Alissa A., Lim, Juyun, Whitcroft, Katherine L., Colquitt, Lauren R., Ferdenzi, Camille, Brindha, Evelyn V., Altundag, Aytug, Maachi, Alberto, Nunez-Parra, Alexia, Patel, Zara M., Fiorucci, Sébastien, Philpott, Carl M., Smith, Barry C., Lundstrom, Johan N., Mucignat, Carla, Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481, van den Brink, Mirjam, Schmuker, Michael, Fischmeister, Florian Ph S, Heinbockel, Thomas, Shields, Vonnie D. C., Faraji, Farhoud, Santamaria, Enrique, Fredborg, William E. A., Morini, Gabriella, Olofsson, Jonas K., Jalessi, Maryam, Karni, Noam, D'Errico, Anna, Alizadeh, Rafieh, Pellegrino, Robert, Meyer, Pablo, Huart, Caroline, Chen, Ben, Soler, Graciela M., Alwashahi, Mohammed K., Welge-Lussen, Antje, Freiherr, Jessica, de Groot, Jasper H. B., Klein, Hadar, Okamoto, Masako, Singh, Preet Bano, Hsieh, Julien W., Reed, Danielle R., Hummel, Thomas, Munger, Steven D. and Hayes, John E. (2020) More than smell – COVID-19 is associated with severe impairment of smell, taste, and chemesthesis. Chem Senses, 45 (7). pp. 609-622. ISSN 1464-3553 doi: https://doi.org/10.1093/chemse/bjaa041

Chen, De-Wei, Balagiannis, Dimitris P. and Parker, Jane 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, De-Wei, Balagiannis, Dimitris P. and Parker, Jane 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, Dimitris P., Mottram, Donald S., Higley, Jeremy, Smith, Gordon, Wedzicha, Bronislaw L. and Parker, Jane 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

Chua, XinLing, Uwiduhaye, Elizabeth, Petroula, Tsitlakidou, Lignou, Stella, Griffiths, Huw D., Baines, David A. and Parker, Jane K. (2019) Changes in aroma and sensory profile of food ingredients smoked in the presence of a zeolite filter. In: Guthrie, Brian, Beauchamp, Jonathan and Buettner, Andrea (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

Piornos, José A., Delgado, Alexia, de La Burgade, Rémi C. J., Methven, Lisa, Balagiannis, Dimitris P., Koussissi, Elisabeth, Brouwer, Eric and Parker, Jane 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, Ashleigh, Grandison, Alistair, Fagan, Colette, Ryan, Angela, Festring, Daniel and Parker, Jane 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, Sarah L., Methven, Lisa, Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481 and Khutoryanskiy, Vitaliy V. (2018) Polysaccharide food matrices for controlling the release, retention and perception of flavours. Food Hydrocolloids, 79. pp. 253-261. ISSN 0268-005X doi: https://doi.org/10.1016/j.foodhyd.2017.12.023

Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481, Lignou, Stella, Shankland, Kenneth, Kurwie, Phillipa, Griffiths, Huw D. and Baines, David A. (2018) Development of a technology for reducing polycyclic aromatic hydrocarbons in smoked food and smoked ingredients. Journal of Agricultural and Food Chemistry, 66 (10). pp. 2449-2458. ISSN 0021-8561 doi: https://doi.org/10.1021/acs.jafc.6b05399

Cook, Sarah L., Woods, Samuel, Methven, Lisa, Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481 and Khutoryanskiy, Vitaliy V. (2018) Mucoadhesive polysaccharides modulate sodium retention, release and taste perception. Food Chemistry, 240. pp. 482-489. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2017.07.134

Cook, Sarah L. , Bull, Stephanie P., Methven, Lisa, Parker, Jane K. and Khutoryanskiy, Vitaliy 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, Stephanie P., Hong, Yuchun, Khutoryanskiy, Vitaliy V., Parker, Jane K., Faka, Marianthi and Methven, Lisa (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, Fernanda, Masson Zerbeto, Lais, Cabreira Ragazi, Gabriel, Roel Gutierrez, Erika, Coelho Souza, Miriam, Parker, Jane K. and Canniatti-Brazaca, Solange (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, Ashleigh, Grandison, Alistair S., Ryan, Angela, Festring, Daniel, Methven, Lisa and Parker, Jane 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

Parker, Jane K. (2017) Meat. In: Buettner, A. (ed.) Springer Handbook of Odor. Springer, pp. 175-205. ISBN 9783319269306

Zhou, Xirui, Shen, Yuchi, Parker, Jane K., Kennedy, Orla B. and Methven, Lisa (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, David, Griffiths, Huw and Parker, Jane (2016) Smoking out carcinogens. Food Science and Technology, 30 (2). pp. 36-39.

Balagiannis, Dimitris P., Parker, Jane K., Higley, Jeremy, Smith, Gordon, Wedzicha, Bronislaw 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, Michael, Peterson, Devin and Schieberle, Peter (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, Stella and Parker, Jane K. (2015) Flavor production. In: Varzakas, Theodoros and Tzia, Constantina (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, Paschalina, Balagiannis, Dimitris P. and Parker, Jane K. (2015) Aroma profile of pasteurised milk samples subjected to mild heat treatment. In: Flavour Science. Context Products, pp. 519-522.

Parker, Jane K., Elmore, J. Stephen and Methven, Lisa, eds. (2015) Flavour development, analysis and perception in food and beverages. Woodhead. ISBN 9781782421030

Parker, Jane K. (2015) Introduction to aroma compounds in foods. In: Parker, Jane K, Elmore, J. Stephen and Methven, Lisa (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, Ashleigh, Grandison, Alistair S., Ryan, Angela and Parker, Jane K. (2015) Investigating the Maillard reaction of milk powder in a low-moisture system. In: Flavour Science. Context Products, pp. 243-246.

Elmore, J. Stephen, Parker, Jane K., Balagiannis, Dimitris P., Higley, Jeremy, Henson, Tony, Smith, Gordon and Mottram, D. S. (2015) Key aroma compounds of sweet potato fries. In: Flavour Science. Context Products, pp. 213-216.

Noguerol, Raquel, Balagiannis, Dimitris, Oruna-Concha, Maria-Jose and Parker, Jane 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, Stella, Parker, Jane K., Hurr, Brandon, Garcia, Pablo, Baxter, Charles and Mottram, D. S. (2015) Quality characteristics of six Charentais cantaloupe genotypes during storage. In: Flavour Science. Context Products, pp. 503-506.

Parker, Jane K. (2015) Thermal generation of aroma. In: Parker, Jane K., Elmore, J. Stephen and Methven, Lisa (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, Alicia, Dubreuil, Charlotte, Skelton, Sue and Parker, Jane (2015) Volatile compounds in a pet food model system with different lipid oxidation levels. In: Flavour Science. Context Products, pp. 237-240.

Smith, Sarah, Cook, Mickael, Parker, Jane K., Methven, Lisa and Khutoryanskiy, Vitaliy (2015) A role for mucoadhesion in flavour enhancement and retention. In: Flavour Science. Context Products, pp. 365-368.

Puresmoke Ltd (2014) Smoked Food, method for smoking food and apparatus therefor. WO2015007742 A1. doi: WO2015007742 A1

Lignou, Stella, Parker, Jane K., Baxter, Charles and Mottram, Donald 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, Jane K., Bishara, Sandra, Baines, David 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, Jane 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

Parker, Jane, Price, Nicola and Claus, Sandrine (2013) Comparison of different species of cooked liver. In: Current topics in flavor chemistry and biology. Deutsche Forschungsanstalt fur Lebensmittelchemie.

Lignou, Stella, Parker, Jane K., Oruna-Concha, Maria Jose and Mottram, Donald 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

Balagiannis, Dimitris, Cappe, Helene, Beckmann, Christoph and Parker, Jane (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, Dimitris, Liu, Luyao and Parker, Jane (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.

Parker, Jane K., Balagiannis, Dimitrios P., Higley, Jeremy, Smith, Gordon, Wedzicha, Bronislaw L. and Mottram, Donald 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, Jane, Balagiannis, Dimitris, Higley, Jeremy, Smith, Gordon, Wedzicha, Bronek and Mottram, Donald (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

Lignou, Stella, Parker, Jane, Baxter, Charles and Mottram, Donald Stewart (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, Dimitros P., Howard, Jack, Parker, Jane K., Desforges, Neil and Mottram, Donald S. (2010) Kinetic modeling of the formation of volatile compounds in heated beef muscle extracts containing added ribose. In: Mottram, Donald S. and Taylor, Andrew 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, Jane, Balagiannis, Dimitris, Desforges, Neil and Mottram, Donald (2010) Flavor development in a meat-based petfood containing added glucose and glycine. In: Mottram, Donald and Taylor, Andrew (eds.) Controlling Maillard pathways to generate flavors. ACS symposium series (1042). American Chemical Society, Washington DC, pp. 85-93. ISBN 9780841225794

Balagiannis, Dimitrios P., Parker, Jane Ker, Pyle, D. Leo, Desforges, Neil and Mottram, Donald Stewart (2010) Modelling the generation of flavour in a real food system. In: Blank, Imre , Wüst, Matthias and Yeretzian, Chahan (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, David A, Bishara, Sandra, Parker, Jane K. and Mottram, Donald S. (2010) Science and serendipity: the Maillard reaction and the creative flavorist. In: Mottram, Donald S. and Taylor, Andrew 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, Jane Ker, Tsormpatsidis, Evangelos, Elmore, John Stephen, Wagstaffe, Alexandra and Mottram, Donald Stewart (2010) Solid-phase extraction as a routine method for comparing key aroma compounds in fruits. In: Blank, Imre, Wüst, Matthias and Yeretzian, Chahan (eds.) Expression of multidisciplinary flavour science: proceedings of the 12th Weurman symposium. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 521-524. ISBN 9783905745191

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

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

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

Parker, Jane K., Arkoudi, Anna, Mottram, Donald S. and Dodson, Andrew T. (2006) Aroma formation in beef muscle and beef liver. In: Bredie, Wender L. P. and Petersen, M. A. (eds.) Flavour Science: Recent Advances and Trends. Developments in Food Science (43). Elsevier, pp. 335-338. ISBN 9780444527424

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.

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

Adams, Rachel L., Mottram, Donald S., Parker, Jane K. and Brown, Helen 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, Jane K., Hassell, Glynis M. E., Mottram, Donald S. and Guy, Robin 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

Parker, Jane, 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, Harry Erwin, Crabbe, M.J.C. and Ames, J.M. (eds.) The Maillard Reacton in Foods and Medicine. RSC, Cambridge, p. 436.

This list was generated on Sat Sep 30 02:15:10 2023 UTC.

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