Number of items: 92.
Balagiannis, D. P., Mottram, D. S., Higley, J., Smith, G., Wedzicha, B. L. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481
(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
Mills, C. E. ORCID: https://orcid.org/0000-0002-8313-3700, Flury, A., Marmet, C., Poquet, L., Rimaldi, S. F., Sartori, C., Rexhag, E., Brenner, R., Allman, Y., Zimmerman, D., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476, Mottram, D. S., Oruna-Concha, M.-J. ORCID: https://orcid.org/0000-0001-7916-1592, Actis-Goretta, L. and Spencer, J. P. E. ORCID: https://orcid.org/0000-0003-2931-7274
(2017)
Mediation of coffee-induced improvements in human vascular function by chlorogenic acids and its metabolites: two randomized, controlled, crossover intervention trials.
Clinical Nutrition, 36 (6).
pp. 1520-1529.
ISSN 0261-5614
doi: https://doi.org/10.1016/j.clnu.2016.11.013
Muttucumaru, N., Powers, S. J., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Dodson, A., Briddon, A., Mottram, D. S. and Halford, N. G.
(2017)
Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation.
Food Chemistry, 220.
pp. 76-86.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2016.09.199
Powers, S. J., Mottram, D. S., Curtis, A. and Halford, N. G.
(2017)
Acrylamide levels in potato crisps in Europe from 2002 to 2016.
Food Additives & Contaminants: Part A, 34 (12).
pp. 2085-2100.
ISSN 1944-0049
doi: https://doi.org/10.1080/19440049.2017.1379101
Postles, J., Curtis, T. Y., Powers, S. J., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Mottram, D. S. and Halford, N. G.
(2016)
Changes in free amino acid concentration in rye grain in
response to nitrogen and sulfur availability, and expression analysis of genes involved in asparagine
metabolism.
Frontiers in Plant Science, 7.
917.
ISSN 1664-462X
doi: https://doi.org/10.3389/fpls.2016.00917
Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Snowden, S., Briddon, A., Halford, N. G. and Mottram, D. S.
(2016)
Relationship between alkylpyrazine and acrylamide formation in potato chips.
In:
Browned Flavors: Analysis, Formation, and Physiology.
ACS Symposium Series, 1237.
ACS, pp. 133-144.
ISBN 9780841231856
doi: https://doi.org/10.1021/bk-2016-1237.ch010
Balagiannis, D. P., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, 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
Elmore, S. ORCID: https://orcid.org/0000-0002-2685-1773, Briddon, A., Dodson, A., Muttucumaru, N., Halford, N. and Mottram, D.
(2015)
Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variety and tuber storage time.
Food Chemistry, 182.
pp. 1-8.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2015.02.103
Mills, C. E. ORCID: https://orcid.org/0000-0002-8313-3700, Touzonis, X., Oruna-Concha, M.-J. ORCID: https://orcid.org/0000-0001-7916-1592, Mottram, D. S., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 and Spencer, J. P. E. ORCID: https://orcid.org/0000-0003-2931-7274
(2015)
In vitro colonic metabolism of coffee and chlorogenic acid results in selective changes in human faecal microbiota growth.
British Journal of Nutrition, 113 (8).
pp. 1220-1227.
ISSN 0007-1145
doi: https://doi.org/10.1017/S0007114514003948
Muttucumaru, N., Powers, S. J., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Mottram, D. S. and Halford, N. G.
(2015)
Effects of water availability on free amino acids, sugars, and acrylamide-forming potential in potato.
Journal of Agricultural and Food Chemistry, 63 (9).
pp. 2566-2575.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf506031w
Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, 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.
Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, 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.
Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592, Mottram, D. and Blumenthal, H.
(2015)
Taste components of Sherry wines.
In: Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, 15-19 September 2014, Queen's College Cambridge, pp. 127-130.
Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, 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. ORCID: https://orcid.org/0000-0003-4121-5481, 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.
Muttucumaru, N., Powers, S. J., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Briddon, A., Mottram, D. S. and Halford, N. G.
(2014)
Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide-forming potential in potato.
Annals of Applied Biology, 164 (2).
pp. 286-300.
ISSN 0003-4746
doi: https://doi.org/10.1111/aab.12101
Dermiki, M., Phanphensophon, N., Mottram, D. S. and Methven, L.
(2013)
Contribution of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat.
Food Chemistry, 141 (1).
pp. 77-83.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2013.03.018
Dermiki, M., Mounayar, R., Suwankanit, C., Scott, J., Kennedy, O. ORCID: https://orcid.org/0000-0003-3885-4872, Mottram, D., Gosney, M., Blumenthal, H. and Methven, L.
(2013)
Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers.
Journal of the Science of Food and Agriculture, 93 (13).
pp. 3312-3321.
ISSN 0022-5142
doi: https://doi.org/10.1002/jsfa.6177
Postles, J., Powers, S. J., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, 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: https://doi.org/10.1016/j.jcs.2013.02.001
Powers, S. J., Mottram, D. S., Curtis, A. and Halford, N. G.
(2013)
Acrylamide concentrations in potato crisps in Europe from 2002 to 2011.
Food Additives & Contaminants: Part A, 30 (9).
pp. 1493-1500.
ISSN 1944-0049
doi: https://doi.org/10.1080/19440049.2013.805439
Muttucumaru, N., Powers, S. J., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, 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: https://doi.org/10.1021/jf401570x
Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 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
Mills, C. ORCID: https://orcid.org/0000-0002-8313-3700, Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592, Mottram, D. S., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 and Spencer, J. P. E. ORCID: https://orcid.org/0000-0003-2931-7274
(2013)
The effect of processing on chlorogenic acid content of commercially available coffee.
Food Chemistry, 141 (4).
pp. 3335-3340.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2013.06.014
Nyangale, E. P., Mottram, D. S. and Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476
(2012)
Gut microbial activity, implications for health and disease: the potential role of metabolite analysis.
Journal of Proteome Research, 11 (12).
pp. 5573-5585.
ISSN 1535-3907
doi: https://doi.org/10.1021/pr300637d
Halford, N. G., Muttucumaru, N., Powers, S. J., Gillatt, P. N., Hartley, L., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 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: https://doi.org/10.1021/jf3037566
Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, 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
Halford, N. G., Curtis, T. Y., Muttucumaru, N., Postles, J., Elmore, S. J. ORCID: https://orcid.org/0000-0002-2685-1773 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: https://doi.org/10.1093/jxb/ers011
Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481, 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
Halford, N. G., Curtis, T. Y., Muttucumaru, N., Postles, J. and Mottram, D. S.
(2011)
Sugars in crop plants.
Annals of Applied Biology, 158 (1).
pp. 1-25.
ISSN 1744-7248
doi: https://doi.org/10.1111/j.1744-7348.2010.00443.x
Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481, 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
Mottram, D. S., Mills, C. ORCID: https://orcid.org/0000-0002-8313-3700, Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 and Dodson, A.
(2011)
Investigation of the characteristic earthy flavor of baby corn (Zea Mays).
In: Hofmann, T., Meyerhof, W. and Schieberle, P. (eds.)
Advances and Challenges in Flavor Chemistry & Biology.
Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, Germany, pp. 146-151.
ISBN 9783938896389
Methven, L., Rahelu, K., Economoua, N., Kinneavya, L., Ladbrooke-Davis, L., Kennedy, O. ORCID: https://orcid.org/0000-0003-3885-4872, Mottram, D. S. and Gosney, M.
(2010)
The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: sequential profiling and boredom tests.
Food Quality and Preference, 21 (8).
pp. 948-955.
ISSN 0950-3293
doi: https://doi.org/10.1016/j.foodqual.2010.04.009
Madruga, M.S., Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, Oruna-Concha, M.J. ORCID: https://orcid.org/0000-0001-7916-1592, 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: https://doi.org/10.1016/j.foodchem.2010.04.004
Kennedy, O. ORCID: https://orcid.org/0000-0003-3885-4872, Law, C., Methven, L., Mottram, D. and Gosney, M.
(2010)
Investigating age related changes in taste and affects on sensory perceptions of oral nutritional supplements.
Age and Ageing, 39 (6).
pp. 733-738.
ISSN 0002-0729
doi: https://doi.org/10.1093/ageing/afq104
Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, 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: https://doi.org/10.1016/j.foodchem.2010.03.049
Balagiannis, D. P., Howard, J., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, 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
Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, 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. ORCID: https://orcid.org/0000-0002-2685-1773
(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: https://doi.org/10.1021/bk-2010-1042.ch014
Mottram, D. S. and Taylor, A. J.
(2010)
Controlling Maillard pathways to generate flavors.
ACS Symposium Series (1042).
American Chemical Society, Washington DC, pp164.
ISBN 9780841225794
doi: https://doi.org/10.1021/bk-2010-1042
Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481, 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
Curtis, T. Y., Powers, S. J., Balagiannis, D., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, 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: https://doi.org/10.1021/jf903577b
Methven, L., Bushell, M. C., Gray, L., Gosney, M. A., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Mottram, D. S.
(2010)
Improving the palatability of oral nutritional supplements for elderly people aiming to increase intake.
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. 84-87.
ISBN 9783905745191
Hashizume, M., Gordon, M. H. and Mottram, D. S.
(2010)
Inhibition of light-induced off-flavour development by singlet oxygen quenchers in cloudy apple juice.
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. 235-237.
ISBN 9783905745191
Balagiannis, D. P., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, 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
Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, 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
Baines, D. A., Bishara, S., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 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. ORCID: https://orcid.org/0000-0003-4121-5481, Tsormpatsidis, E., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, 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
Shepherd, L. V. T., Bradshaw, J. E., Dale, M. F. B., McNicol, J. W., Pont, S. D. A., Mottram, D. S. and Davies, H. V.
(2010)
Variation in acrylamide producing potential in potato: Segregation of the trait in a breeding population.
Food Chemistry, 123 (3).
pp. 568-573.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2010.04.070
Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, 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: https://doi.org/10.1021/bk-2010-1042.ch010
Methven, L., Kennedy, O.B. ORCID: https://orcid.org/0000-0003-3885-4872, Mottram, D.S. , Grimble, G.K. , Bushell, M. , Gray, L. and Gosney, M. A.
(2009)
Can changing the serving temperature improve the palatability of oral nutritional supplements in older consumers?
Proceedings of the Nutrition Society, 68 (OCE1).
E37.
ISSN 0029-6651
doi: https://doi.org/10.1017/S0029665109001785
Curtis, T.Y., Muttucumaru, N., Shewry, P.R., Parry, M.A.J., Powers, S.J., Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, 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: https://doi.org/10.1021/jf8031292
Koutsidis, G., Simons, S.P.J., Thong, Y.H., Haldoupis, Y., Mojica-Lazaro, J., Wedzicha, B.L. and Mottram, D.S.
(2009)
Investigations on the effect of amino acids on acrylamide, pyrazines, and Michael addition products in model systems.
Journal of Agricultural and Food Chemistry, 57 (19).
pp. 9011-9015.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf9014763
Balagiannis, D.P., Parker, J.K. ORCID: https://orcid.org/0000-0003-4121-5481, 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
Madruga, M.S., Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, 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: https://doi.org/10.1016/j.foodchem.2008.12.065
Methven, L., Kennedy, O.B. ORCID: https://orcid.org/0000-0003-3885-4872, Mottram, D.S., Grimble, G.K., Bushell, M., Gray, L. and Gosney, M. A.
(2009)
The effect of saccharide type on sweet perception and preference of oral nutritional supplements by elderly individuals.
Proceedings of the Nutrition Society, 68 (OCE1).
E55.
ISSN 0029-6651
doi: https://doi.org/10.1017/S0029665109001967
Koutsidis, G., De la Fuente, A., Dimitriou, C., Kakoulli, A., Wedzicha, B.L. and Mottram, D.S.
(2008)
Acrylamide and pyrazine formation in model systems containing asparagine.
Journal of Agricultural and Food Chemistry, 56 (15).
pp. 6105-6112.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf703744k
Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, Parker, J.K. ORCID: https://orcid.org/0000-0003-4121-5481, 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
Muttucumaru, N., Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, 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: https://doi.org/10.1021/jf800279d
Mottram, D.S. and Friedman, M.
(2008)
Symposium on the chemistry and toxicology of acrylamide.
Journal of Agricultural and Food Chemistry, 56 (15).
p. 5983.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf801610e
Koutsidis, G., Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, Oruna-Concha, M.J. ORCID: https://orcid.org/0000-0001-7916-1592, 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: https://doi.org/10.1016/j.meatsci.2007.08.008
Koutsidis, G., Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, Oruna-Concha, M.J. ORCID: https://orcid.org/0000-0001-7916-1592, 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: https://doi.org/10.1016/j.meatsci.2007.09.010
Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, Parker, J.K. ORCID: https://orcid.org/0000-0003-4121-5481 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
Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, 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: https://doi.org/10.1021/jf070447s
Oruna-Concha, M.J. ORCID: https://orcid.org/0000-0001-7916-1592, Methven, L., Blumenthal, H., Young, C. and Mottram, D.S.
(2007)
Differences in glutamic acid and 5'-ribonucleotide contents between flesh and pulp of tomatoes and the relationship with umami taste.
Journal of Agricultural and Food Chemistry, 55 (14).
pp. 5776-5780.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf070791p
Methven, L., Tsoukka, M., Oruna-Concha, M.J. ORCID: https://orcid.org/0000-0001-7916-1592, Parker, J.K. ORCID: https://orcid.org/0000-0003-4121-5481 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
Hashizume, M., Gordon, M.H. and Mottram, D.S.
(2007)
Light-induced off-flavor development in cloudy apple juice.
Journal of Agricultural and Food Chemistry, 55 (22).
pp. 9177-9182.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf0715727
Mottram, D.S.
(2007)
The Maillard reaction: source of flavour in thermally processed foods.
In: Berger, R.G. (ed.)
Flavours and fragrances : chemistry, bioprocessing and sustainability.
Springer, Berlin, pp. 269-284.
ISBN 9783540493389
Low, M.Y., Parker, J.K. ORCID: https://orcid.org/0000-0003-4121-5481 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, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, 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
Kourkoutas, D., Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773 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: https://doi.org/10.1016/j.foodchem.2005.03.026
Low, M.Y., Koutsidis, G., Parker, J.K. ORCID: https://orcid.org/0000-0003-4121-5481, Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, 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
Muttucumaru, N., Halford, N.G., Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, 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: https://doi.org/10.1021/jf0623081
Low, M.Y. , Mottram, D.S. and Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773
(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. ORCID: https://orcid.org/0000-0002-2685-1773 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
Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, 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: https://doi.org/10.1002/ffj.1477
Wedzicha, B.L., Mottram, D.S., Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, 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. ORCID: https://orcid.org/0000-0002-2685-1773, 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: https://doi.org/10.1021/jf048557b
Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, 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. ORCID: https://orcid.org/0000-0002-2685-1773, 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: https://doi.org/10.1021/bk-2005-0920.ch003
Mottram, D.S., Koutsidis, G., Oruna-Concha, M.J. ORCID: https://orcid.org/0000-0001-7916-1592, Ntova, M. and Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773
(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. ORCID: https://orcid.org/0000-0002-2685-1773, 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. ORCID: https://orcid.org/0000-0002-2685-1773, 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: https://doi.org/10.1016/j.meatsci.2004.01.010
Mottram, D.S., Adams, R.L., Parker, J.K. ORCID: https://orcid.org/0000-0003-4121-5481 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
Bruna, J.M., Hierro, E.M., de la Hoz, L., Mottram, D.S., Fernandez, M. and Ordonez, J.A.
(2003)
Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages.
International Journal of Food Microbiology, 85 (1-2).
pp. 111-125.
ISSN 0168-1605
doi: https://doi.org/10.1016/s0168-1605(02)00505-6
Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, 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
Campo, M.M., Nute, G.R., Wood, J.D., Elmore, S.J., Mottram, D.S. and Enser, M.
(2003)
Modelling the effect of fatty acids in odour development of cooked meat in vitro: part I - sensory perception.
Meat Science, 63 (3).
pp. 367-375.
ISSN 0309-1740
doi: https://doi.org/10.1016/S0309-1740(02)00095-5
Mottram, D.S. and Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773
(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
Koutsidis, G., Mottram, D.S., Elmore, S.J. and Oruna-Concha, M.J. ORCID: https://orcid.org/0000-0001-7916-1592
(2003)
Sugars and related compounds as flavour precursors in meat.
In: LeQuere, J.L. and Etievant, P.X. (eds.)
Flavour research at the dawn of the twenty-first century.
Lavoisier - Tec & Doc, Paris, pp. 654-657.
ISBN 2743006390
Mottram, D. S., Wedzicha, B. L. and Dodson, A. T.
(2002)
Acrylamide is formed in the Maillard reaction.
Nature, 419.
pp. 448-449.
ISSN 0028-0836
doi: https://doi.org/10.1038/419448a
Parker, J.K. ORCID: https://orcid.org/0000-0003-4121-5481, 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, R. L., Mottram, D. S., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 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. ORCID: https://orcid.org/0000-0003-4121-5481, 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
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