Article

Göncüoğlu Taş, N., Kocadağlı, T., Balagiannis, Dimitris P., Gökmen, V. and Parker, Jane K. ORCID: 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

Piornos, José A., Koussissi, Elisabeth, Balagiannis, Dimitrios P., Eric, Brouwer and Parker, Jane K. ORCID: 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: 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

Papa Spada, Fernanda, Balagiannis, Dimitrios P., Purgatto, Eduardo, do Alencar, Severino Matias, Canniatti-Brazaca, Solange Guidolin and Parker, Jane K. ORCID: 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

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

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

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

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

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: https://doi.org/10.1016/j.foodchem.2010.04.004

Curtis, Tanya Y., Powers, Stephen J., Balagiannis, Dimitrios, Elmore, John Stephen, Mottram, Donald Stewart, Parry, Martin A.J., Rakszegi, Mariann, Bedo, Zoltan, Shewry, Peter R. and Halford, Nigel 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

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

Book or Report Section

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

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.

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.

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.

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