Number of items: 27.
Piornos, J. A., Balagiannis, D. P., Koussissi, E., Bekkers, A., Vissenaekens, J., Brower, E. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481
(2025)
Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt.
Food Chemistry, 464 (1).
141532.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2024.141532
Tocmo, R. ORCID: https://orcid.org/0009-0007-4850-977X, Balagiannis, D., Quinn, E., Finnegan, D., Collins, M. and Loscher, C. E.
(2024)
Protein hydrolysates from quinoa (Chenopodium quinoa Willd.) modulate macrophage polarization and the expression of surface antigen molecules.
Sustainable Food Proteins.
ISSN 2771-9693
doi: https://doi.org/10.1002/sfp2.1042
Sood, S., Methven, L., Balagiannis, D. P. and Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556
(2024)
Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline.
Food Chemistry, 438.
138065.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2023.138065
Kumar, R., Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592, Balagiannis, D. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2024)
Elevated temperature extraction of β-Carotene from freeze dried carrot powder into sunflower oil: extraction kinetics and thermal stability.
Journal of Food Science.
ISSN 1750-3841
(In Press)
Göncüoğlu Taş, N., Kocadağlı, T., Balagiannis, D. P., Gökmen, V. and Parker, J. 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, J. A., Koussissi, E., Balagiannis, D. P., Eric, B. and Parker, J. 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, H., Balagiannis, D. P., Koek, J. H. and Parker, J. 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, F., Balagiannis, D. P., Purgatto, E., do Alencar, S. M., Canniatti-Brazaca, S. G. and Parker, J. 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, D. P., Methven, L., Koussissi, E., Brouwer, E. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481
(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, D.-W., Balagiannis, D. P. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481
(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, D.-W., Balagiannis, D. P. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481
(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, 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
Piornos, J. A., Delgado, A., de La Burgade, R. C. J., Methven, L., Balagiannis, D. P., Koussissi, E., Brouwer, E. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481
(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
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
Pistokoulou, P., Balagiannis, D. P. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481
(2015)
Aroma profile of pasteurised milk samples subjected to mild heat treatment.
In:
Flavour Science.
Context Products, pp. 519-522.
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.
Noguerol, R., Balagiannis, D., Oruna-Concha, M.-J. ORCID: https://orcid.org/0000-0001-7916-1592 and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481
(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, D., Cappe, H., Beckmann, C. and Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481
(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, D., Liu, L. and Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481
(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, 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
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
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
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
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
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
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
This list was generated on Sat Nov 9 11:27:08 2024 UTC.