James, D., Poveda, C., Walton, G. E. ORCID: https://orcid.org/0000-0001-5426-5635, Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Linden, B., Gibson, J., Griffin, B. A., Robertson, M. D. and Lewis, M. C. (2024) Do high-protein diets have the potential to reduce gut barrier function in a sex-dependent manner? European Journal of Nutrition, 63 (6). pp. 2035-2054. ISSN 1436-6215 doi: https://doi.org/10.1007/s00394-024-03407-w

Gierer, F., Vaughan, S., Slater, M., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Girling, R. D. ORCID: https://orcid.org/0000-0001-8816-8075 (2024) Residue dynamics of a contact and a systemic fungicide in pollen, nectar, and other plant matrices of courgette (Cucurbita pepo L.). Environmental Pollution, 342. 122931. ISSN 1873-6424 doi: https://doi.org/10.1016/j.envpol.2023.122931

Oddy, J., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Halford, N. G. (2023) Accounting for environmental variation in the free asparagine content of wheat grain. Journal of Food Composition and Analysis, 120. 105333. ISSN 1096-0481 doi: https://doi.org/10.1016/j.jfca.2023.105333

Eastwood, J., van Hemert, S., Poveda, C., Elmore, S. ORCID: https://orcid.org/0000-0002-2685-1773, Williams, C. ORCID: https://orcid.org/0000-0003-4452-671X, Lamport, D. ORCID: https://orcid.org/0000-0002-4592-0439 and Walton, G. ORCID: https://orcid.org/0000-0001-5426-5635 (2023) The effect of probiotic bacteria on composition and metabolite production of faecal microbiota using in vitro batch cultures. Nutrients, 15 (11). 2563. ISSN 2072-6643 doi: https://doi.org/10.3390/nu15112563

Oddy, J. ORCID: https://orcid.org/0000-0001-6792-1152, Chhetry, M., Awal, R., Addy, J., Wilkinson, M., Smith, D., King, R., Hall, C., Testa, R., Murray, E., Raffan, S., Curtis, T. Y., Wingen, L., Griffiths, S., Berry, S., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Cryer, N. ORCID: https://orcid.org/0000-0002-3684-143X, Moreira de Almeida, I. and Halford, N. G. ORCID: https://orcid.org/0000-0001-6488-2530 (2023) Genetic control of grain amino acid composition in a UK soft wheat mapping population. The Plant Genome. e20335. ISSN 1940-3372 doi: https://doi.org/10.1002/tpg2.20335

Oddy, J. ORCID: https://orcid.org/0000-0001-6792-1152, Addy, J., Mead, A., Hall, C., Mackay, C., Ashfield, T., McDiarmid, F., Curtis, T. Y., Raffan, S., Wilkinson, M. ORCID: https://orcid.org/0000-0002-4534-1728, Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Cryer, N., de Almeida, I. M. and Halford, N. G. ORCID: https://orcid.org/0000-0001-6488-2530 (2023) Reducing dietary acrylamide exposure from wheat products through crop management and imaging. Journal of Agricultural and Food Chemistry, 71 (7). pp. 3403-3413. ISSN 0021-8561 doi: https://doi.org/10.1021/acs.jafc.2c07208

Oddy, J., Raffan, S., Wilkinson, M. D., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Halford, N. G. ORCID: https://orcid.org/0000-0001-6488-2530 (2022) Understanding the relationships between free asparagine in grain and other traits to breed low-asparagine wheat. Plants, 11 (5). e669. ISSN 2223-7747 doi: https://doi.org/10.3390/plants11050669

Jasper, J., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 (2021) Determining the quality of leafy salads: past, present and future. Postharvest Biology and Technology, 180. 111630. ISSN 0925-5214 doi: https://doi.org/10.1016/j.postharvbio.2021.111630

Oddy, J., Alarcón-Reverte, R., Wilkinson, M., Ravet, K., Raffan, S., Minter, A., Mead, A., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, de Almeida, I. M., Cryer, N. C., Halford, N. G. and Pearce, S. (2021) Reduced free asparagine in wheat grain resulting from a natural deletion of TaASN-B2: investigating and exploiting diversity in the asparagine synthetase gene family to improve wheat quality. BMC Plant Biology, 21. 302. ISSN 1471-2229 doi: https://doi.org/10.1186/s12870-021-03058-7

Shen, H., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Zhao, M. and Sun, W. (2020) Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds. Food Chemistry, 329. 127032. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2020.127032

Wei, X., Sun, Q., Methven, L. and Elmore, S. ORCID: https://orcid.org/0000-0002-2685-1773 (2020) Comparison of the sensory properties of fragrant and non-fragrant rice (Oryza sativa), focusing on the role of the popcorn-like aroma compound 2-acetyl-1-pyrroline. Food Chemistry, 339. 128077. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2020.128077

Oddy, J., Raffan, S., Wilkinson, M. D., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Halford, N. G. ORCID: https://orcid.org/0000-0001-6488-2530 (2020) Stress, nutrients and genotype: understanding and managing asparagine accumulation in wheat grain. CABI Agriculture and Bioscience, 1 (1). 10. ISSN 2662-4044 doi: https://doi.org/10.1186/s43170-020-00010-x

Tsitlakidou, P., Van Loey, A., Methven, L. and Elmore, S. ORCID: https://orcid.org/0000-0002-2685-1773 (2019) Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model. Food Chemistry, 284. pp. 125-132. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2019.01.070

Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Xu, F., Maveddat, A., Qi, H. and Oruna-Concha, M.-J. ORCID: https://orcid.org/0000-0001-7916-1592 (2019) Acrylamide content of vegetable chips. In: Granvogl, M. and MacMahon, S. (eds.) Food-Borne Toxicants: Formation, Analysis, and Toxicology. ACS Symposium Series (1306). ACS Publications, pp. 15-26. ISBN 9780841233874 doi: https://doi.org/10.1021/bk-2019-1306.ch002

Faulkes, C. G., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Baines, D. A., Fenton, B., Simmons, N. B. and Clare, E. L. (2019) Chemical characterisation of potential pheromones from the shoulder gland of the Northern yellow-shouldered-bat, Sturnira parvidens (Phyllostomidae: Stenodermatinae). PeerJ, 7. e7734. ISSN 2167-8359 doi: https://doi.org/10.7717/peerj.7734

Gonzalez-Gonzalez, C. R., Machado, J., Correia, S., McCartney, A. L., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Jauregi, P. (2019) Highly proteolytic bacteria from semi-ripened Chiapas cheese elicit angiotensin-I converting enzyme inhibition and antioxidant activity. LWT-Food Science and Technology, 111. pp. 449-456. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2019.05.039

Gierer, F., Vaughan, S., Slater, M., Thompson, H. M., Elmore, S. ORCID: https://orcid.org/0000-0002-2685-1773 and Girling, R. D. ORCID: https://orcid.org/0000-0001-8816-8075 (2019) A review of the factors that influence pesticide residues in pollen and nectar: future research requirements for optimising the estimation of pollinator exposure. Environmental Pollution, 249. pp. 236-247. ISSN 0269-7491 doi: https://doi.org/10.1016/j.envpol.2019.03.025

Val-Laillet, D., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Baines, D., Naylor, P. and Naylor, R. (2018) Long-term exposure to sensory feed additives during the gestational and postnatal periods impacts sows’ colostrum and milk sensory profiles, piglets’ growth and feed intake. Journal of Animal Science, 96 (8). pp. 3233-3248. ISSN 0021-8812 doi: https://doi.org/10.1093/jas/sky171

Wei, X., Handoko, D. D., Pather, L., Methven, L. and Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 (2017) Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour. Food Chemistry, 232. pp. 531-544. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2017.04.005

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

Xu, F., Oruna-Concha, M.-J. ORCID: https://orcid.org/0000-0001-7916-1592 and Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 (2016) The use of asparaginase to reduce acrylamide levels in cooked food. Food Chemistry, 210. pp. 163-171. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.04.105

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

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

Morales-Soto, A., Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592, Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Barrajon-Catalan, E., Micol, V., Roldan, C. and Segura-Carretero, A. (2015) Volatile profile of Spanish Cistus plants as sources of antimicrobials for industrial applications. Industrial Crops and Products, 74. pp. 425-433. ISSN 0926-6690 doi: https://doi.org/10.1016/j.indcrop.2015.04.034

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

Xu, F., Khalid, P., Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592 and Elmore, S. ORCID: https://orcid.org/0000-0002-2685-1773 (2015) Effect of asparaginase on flavour formation in roasted coffee. In: Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, 15-19 September 2014, Queen's College Cambridge, pp. 563-566.

Grauwet, T., Kebede, B. T., Delgado, R., Lemmens, L., Manzoni, F., Vervoort, L., Hendrickx, M., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Van Loey, A. (2015) Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots. European Food Research and Technology, 240 (1). pp. 183-198. ISSN 1438-2377 doi: https://doi.org/10.1007/s00217-014-2319-4

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Methven, L., eds. (2015) Flavour development, analysis and perception in food and beverages. Woodhead. ISBN 9781782421030

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Burch, R.S., Trzesicka, A., Clarke, M., Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, 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: https://doi.org/10.1002/jsfa.3179

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

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

Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, 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: https://doi.org/10.1016/j.meatsci.2004.07.002

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

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

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