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Muttucumaru, Nira, Powers, Stephen J., Elmore, J. Stephen, Dodson, Andrew, Briddon, Adrian, Mottram, Donald S. and Halford, Nigel 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

Elmore, Stephen, Briddon, Adrian, Dodson, Andrew, Muttucumaru, Nira, Halford, Nigel and Mottram, Donald (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

Grishina, A., Kulikova, I., Alieva, L., Dodson, Andrew, Rowland, Ian and Jin, Jing (2011) Antigenotoxic effect of kefir and ayran supernatants on fecal water-induced DNA damage in human colon cells. Nutrition and Cancer, 63 (1). pp. 73-79. ISSN 1532-7914 doi: https://doi.org/10.1080/01635581.2010.516873

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

Mottram, Donald S., Wedzicha, Bronislaw L. and Dodson, Andrew T. (2002) Acrylamide is formed in the Maillard reaction. Nature, 419. pp. 448-449. ISSN 0028-0836 doi: https://doi.org/10.1038/419448a

Book or Report Section

Mottram, Donald Stewart, Mills, Charlotte, Wagstaff, Carol and Dodson, Andrew (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

Elmore, John Stephen, Woolsgrove, Jodie A., Wang, Deng K., Dodson, Andrew Terence and Mottram, Donald Stewart (2010) Aroma compounds in French fries from three potato varieties. In: Blank, Imre , Wüst, Matthias and Yeretzian, Chahan (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

Elmore, John Stephen, Srisajjalertwaja, Siriwan, Dodson, Andrew Terence, Apichartsarangkoon, Arunee and Mottram, Donald Stewart (2010) Novel esters in thai green chilli. In: Imre , Blank, 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. 459-462. ISBN 9783905745191

Elmore, John Stephen, Dodson, Andrew T., Briddon, Adrian, Halford, Nigel G. and Mottram, Donald Stewart (2010) The effects of storage on the formation of aroma and acrylamide in heated potato. In: Mottram, Donald Stewart and Taylor, Andrew 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

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