{"id":82,"date":"2018-08-16T14:14:43","date_gmt":"2018-08-16T13:14:43","guid":{"rendered":"https:\/\/research.reading.ac.uk\/flavourcentre\/?page_id=82"},"modified":"2019-03-08T13:31:50","modified_gmt":"2019-03-08T13:31:50","slug":"our-publications","status":"publish","type":"page","link":"https:\/\/research.reading.ac.uk\/flavourcentre\/our-publications\/","title":{"rendered":"Our publications"},"content":{"rendered":"
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2019<\/span><\/strong>
\nChen, D.,\u00a0Balagiannis, D.\u00a0and\u00a0Parker, J.\u00a0(2019)\u00a0Use of egg yolk phospholipids to generate chicken meat odorants.\u00a0Food Chemistry. ISSN 0308-8146 (In Press)<\/p>\n

Balagiannis, D. P.,\u00a0Mottram, D. S.,\u00a0Higley, J.,\u00a0Smith, G.,\u00a0Wedzicha, B. L.\u00a0and\u00a0Parker, J. K.\u00a0(2019)\u00a0Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content.\u00a0Food Chemistry. ISSN 0308-8146 doi:\u00a0https:\/\/doi.org\/10.1016\/j.foodchem.2019.01.075\u00a0(In Press)<\/p>\n

Tsitlakidou, P.,\u00a0Van Loey, A.,\u00a0Methven, L.\u00a0and\u00a0Elmore, S.\u00a0(2019)\u00a0Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model.\u00a0Food Chemistry, 284. pp. 125-132. ISSN 0308-8146 doi:\u00a0https:\/\/doi.org\/10.1016\/j.foodchem.2019.01.070<\/p>\n

2018<\/span><\/strong>
\nStewart, A.,\u00a0Grandison, A.,\u00a0Fagan, C.,\u00a0Ryan, A.,\u00a0Festring, D.\u00a0and\u00a0Parker, J. K.\u00a0(2018)\u00a0Changes in the volatile profile of skim milk powder prepared under different processing conditions and the impact on the volatile flavor profile of model white chocolate.\u00a0Journal of Dairy Science, 101 (10). pp. 8822-8836. ISSN 0022-0302 doi:\u00a0https:\/\/doi.org\/10.3168\/jds.2018-14414<\/p>\n

Cook, S. L.,\u00a0Methven, L.,\u00a0Parker, J. K.\u00a0and\u00a0Khutoryanskiy, V. V.\u00a0(2018)\u00a0Polysaccharide food matrices for controlling the release, retention and perception of flavours.\u00a0Food Hydrocolloids, 79. pp. 253-261. ISSN 0268-005X doi:\u00a0https:\/\/doi.org\/10.1016\/j.foodhyd.2017.12.023<\/p>\n

Parker, J. K.,\u00a0Lignou, S.,\u00a0Shankland, K.,\u00a0Kurwie, P.,\u00a0Griffiths, H. D.\u00a0and\u00a0Baines, D. A.\u00a0(2018)\u00a0Development of a technology for reducing polycyclic aromatic hydrocarbons in smoked food and smoked ingredients.\u00a0Journal of Agricultural and Food Chemistry, 66 (10). pp. 2449-2458. ISSN 0021-8561 doi:\u00a0https:\/\/doi.org\/10.1021\/acs.jafc.6b05399<\/p>\n

Val-Laillet, D.,\u00a0Elmore, J. S.,\u00a0Baines, D.,\u00a0Naylor, P.\u00a0and\u00a0Naylor, R.\u00a0(2018)\u00a0Long-term exposure to sensory feed additives during the gestational and postnatal periods impacts sows\u2019 colostrum and milk sensory profiles, piglets\u2019 growth and feed intake.\u00a0Journal of Animal Science, 96 (8). pp. 3233-3248. ISSN 0021-8812 doi:\u00a0https:\/\/doi.org\/10.1093\/jas\/sky171<\/p>\n

2017<\/span><\/strong>
\nCook, S. L.\u00a0,\u00a0Bull, S. P.,\u00a0Methven, L.,\u00a0Parker, J. K.\u00a0and\u00a0Khutoryanskiy, V. V.\u00a0(2017)\u00a0Mucoadhesion: a food perspective.Food Hydrocolloids, 72. pp. 281-296. ISSN 0268-005X doi:\u00a0https:\/\/doi.org\/10.1016\/j.foodhyd.2017.05.043<\/p>\n

Bull, S. P.,\u00a0Hong, Y.,\u00a0Khutoryanskiy, V. V.,\u00a0Parker, J. K.,\u00a0Faka, M.\u00a0and\u00a0Methven, L.\u00a0(2017)\u00a0Whey protein mouth drying influenced by thermal denaturation.\u00a0Food Quality and Preference, 56. pp. 233-240. ISSN 0950-3293 doi:\u00a0https:\/\/doi.org\/10.1016\/j.foodqual.2016.03.008\u00a0(Part B)<\/p>\n

Papa Spada, F.,\u00a0Masson Zerbeto, L.,\u00a0Cabreira Ragazi, G.,\u00a0Roel Gutierrez, E.,\u00a0Coelho Souza, M.,\u00a0Parker, J. K.\u00a0and\u00a0Canniatti-Brazaca, S.\u00a0(2017)\u00a0Optimisation of the post-harvest conditions to produce chocolate aroma from jackfruit seeds.\u00a0Journal of Agricultural and Food Chemistry, 65 (6). pp. 1196-1208. ISSN 0021-8561 doi:\u00a0https:\/\/doi.org\/10.1021\/acs.jafc.6b04836<\/p>\n

Stewart, A.,\u00a0Grandison, A. S.,\u00a0Ryan, A.,\u00a0Festring, D.,\u00a0Methven, L.\u00a0and\u00a0Parker, J. K.\u00a0(2017)\u00a0The impact of the skim milk powder manufacturing process on the flavor of model white chocolate.\u00a0Journal of Agricultural and Food Chemistry, 65 (6). pp. 1186-1195. ISSN 0021-8561 doi:\u00a0https:\/\/doi.org\/10.1021\/acs.jafc.6b04489<\/p>\n

Cook, S. L.,\u00a0Woods, S.,\u00a0Methven, L.,\u00a0Parker, J. K.\u00a0and\u00a0Khutoryanskiy, V. V.\u00a0(2017)\u00a0Mucoadhesive polysaccharides modulate sodium retention, release and taste perception.\u00a0Food Chemistry, 240. pp. 482-489. ISSN 0308-8146 doi:\u00a0https:\/\/doi.org\/10.1016\/j.foodchem.2017.07.134<\/p>\n

Wei, X.,\u00a0Handoko, D. D.,\u00a0Pather, L.,\u00a0Methven, L.\u00a0and\u00a0Elmore, J. S.\u00a0(2017)\u00a0Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour.\u00a0Food Chemistry, 232. pp. 531-544. ISSN 0308-8146 doi:\u00a0https:\/\/doi.org\/10.1016\/j.foodchem.2017.04.005<\/p>\n

Muttucumaru, N.,\u00a0Powers, S. J.,\u00a0Elmore, J. S.,\u00a0Dodson, A.,\u00a0Briddon, A.,\u00a0Mottram, D. S.\u00a0and\u00a0Halford, N. G.\u00a0(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.\u00a0Food Chemistry, 220. pp. 76-86. ISSN 0308-8146 doi:\u00a0https:\/\/doi.org\/10.1016\/j.foodchem.2016.09.199<\/p>\n

Parker, J. K.\u00a0(2017)\u00a0Meat.\u00a0In:\u00a0Buettner, A.\u00a0(ed.) Springer Handbook of Odor. Springer, pp. 175-205. ISBN 9783319269306<\/p>\n

2016<\/span><\/strong>
\nZhou, X.,\u00a0Shen, Y.,\u00a0Parker, J. K.,\u00a0Kennedy, O. B.\u00a0and\u00a0Methven, L.\u00a0(2016)\u00a0Relative effects of sensory modalities and importance of fatty acid sensitivity on fat perception in a real food model.\u00a0Chemosensory Perception. ISSN 1936-5810 doi:\u00a0https:\/\/doi.org\/10.1007\/s12078-016-9211-5<\/p>\n

Baines, D.,\u00a0Griffiths, H.\u00a0and\u00a0Parker, J.\u00a0(2016)\u00a0Smoking out carcinogens.\u00a0Food Science and Technology, 30 (2). pp. 36-39.<\/p>\n

Xu, F.,\u00a0Oruna-Concha, M.-J.\u00a0and\u00a0Elmore, J. S.\u00a0(2016)\u00a0The use of asparaginase to reduce acrylamide levels in cooked food.\u00a0Food Chemistry, 210. pp. 163-171. ISSN 0308-8146 doi:\u00a0https:\/\/doi.org\/10.1016\/j.foodchem.2016.04.105<\/p>\n

Postles, J.,\u00a0Curtis, T. Y.,\u00a0Powers, S. J.,\u00a0Elmore, J. S.,\u00a0Mottram, D. S.\u00a0and\u00a0Halford, N. G.\u00a0(2016)\u00a0Changes in free amino acid concentration in rye grain in response to nitrogen and sulfur availability, and expression analysis of genes involved in asparagine metabolism.\u00a0Frontiers in Plant Science, 7. 917. ISSN 1664-462X doi:\u00a0https:\/\/doi.org\/10.3389\/fpls.2016.00917<\/p>\n

Balagiannis, D. P.,\u00a0Parker, J. K.,\u00a0Higley, J.,\u00a0Smith, G.,\u00a0Wedzicha, B. L.\u00a0and\u00a0Mottram, D. S.\u00a0(2016)\u00a0A three dimensional kinetic model for the formation of acrylamide in french fries with variable glucose and fructose content.\u00a0In:\u00a0Granvogl, M.,\u00a0Peterson, D.\u00a0and\u00a0Schieberle, P.\u00a0(eds.) Browned Flavors: Analysis, Formation, and Physiology. ACS Symposium Series, Vol. 1237. ACS, pp. 67-79. ISBN 9780841231856 doi:\u00a0https:\/\/doi.org\/10.1021\/bk-2016-1237.ch006<\/p>\n

Elmore, J. S.,\u00a0Snowden, S.,\u00a0Briddon, A.,\u00a0Halford, N. G.\u00a0and\u00a0Mottram, D. S.\u00a0(2016)\u00a0Relationship between alkylpyrazine and acrylamide formation in potato chips.\u00a0In: Browned Flavors: Analysis, Formation, and Physiology. ACS Symposium Series, 1237. ACS, pp. 133-144. ISBN 9780841231856 doi:\u00a0https:\/\/doi.org\/10.1021\/bk-2016-1237.ch010<\/p>\n

2015<\/span><\/strong>
\nElmore, S.,\u00a0Briddon, A.,\u00a0Dodson, A.,\u00a0Muttucumaru, N.,\u00a0Halford, N.\u00a0and\u00a0Mottram, D.\u00a0(2015)\u00a0Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variety and tuber storage time.\u00a0Food Chemistry, 182. pp. 1-8. ISSN 0308-8146 doi:\u00a0https:\/\/doi.org\/10.1016\/j.foodchem.2015.02.103<\/p>\n

Morales-Soto, A.,\u00a0Oruna-Concha, M.,\u00a0Elmore, J. S.,\u00a0Barrajon-Catalan, E.,\u00a0Micol, V.,\u00a0Roldan, C.\u00a0and\u00a0Segura-Carretero, A.(2015)\u00a0Volatile profile of Spanish Cistus plants as sources of antimicrobials for industrial applications.\u00a0Industrial Crops and Products, 74. pp. 425-433. ISSN 0926-6690 doi:\u00a0https:\/\/doi.org\/10.1016\/j.indcrop.2015.04.034<\/p>\n

Muttucumaru, N.,\u00a0Powers, S. J.,\u00a0Elmore, J. S.,\u00a0Mottram, D. S.\u00a0and\u00a0Halford, N. G.\u00a0(2015)\u00a0Effects of water availability on free amino acids, sugars, and acrylamide-forming potential in potato.\u00a0Journal of Agricultural and Food Chemistry, 63 (9). pp. 2566-2575. ISSN 0021-8561 doi:\u00a0https:\/\/doi.org\/10.1021\/jf506031w<\/p>\n

Grauwet, T.,\u00a0Kebede, B. T.,\u00a0Delgado, R.,\u00a0Lemmens, L.,\u00a0Manzoni, F.,\u00a0Vervoort, L.,\u00a0Hendrickx, M.,\u00a0Elmore, J. S.\u00a0and\u00a0Van Loey, A.\u00a0(2015)\u00a0Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots.\u00a0European Food Research and Technology, 240 (1). pp. 183-198. ISSN 1438-2377 doi:\u00a0https:\/\/doi.org\/10.1007\/s00217-014-2319-4<\/p>\n

Lignou, S.\u00a0and\u00a0Parker, J. K.\u00a0(2015)\u00a0Flavor production.\u00a0In:\u00a0Varzakas, T.\u00a0and\u00a0Tzia, C.\u00a0(eds.) Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes. CRC Press, pp. 615-643. ISBN 9781498721776 doi:\u00a0https:\/\/doi.org\/10.1201\/b19398-20<\/p>\n

Pistokoulou, P.,\u00a0Balagiannis, D. P.\u00a0and\u00a0Parker, J. K.\u00a0(2015)\u00a0Aroma profile of pasteurised milk samples subjected to mild heat treatment.\u00a0In: Flavour Science. Context Products, pp. 519-522.<\/p>\n

Parker, J. K.\u00a0(2015)\u00a0Introduction to aroma compounds in foods.\u00a0In:\u00a0Parker, J. K.,\u00a0Elmore, J. S.\u00a0and\u00a0Methven, L.\u00a0(eds.) Flavour Development, analysis and perception in food and beverages. Woodhead, pp. 3-30. doi:\u00a0https:\/\/doi.org\/10.1016\/B978-1-78242-103-0.00001-1<\/p>\n

Stewart, A.,\u00a0Grandison, A. S.,\u00a0Ryan, A.\u00a0and\u00a0Parker, J. K.\u00a0(2015)\u00a0Investigating the Maillard reaction of milk powder in a low-moisture system.\u00a0In: Flavour Science. Context Products, pp. 243-246.<\/p>\n

Elmore, J. S.,\u00a0Parker, J. K.,\u00a0Balagiannis, D. P.,\u00a0Higley, J.,\u00a0Henson, T.,\u00a0Smith, G.\u00a0and\u00a0Mottram, D. S.\u00a0(2015)\u00a0Key aroma compounds of sweet potato fries.\u00a0In: Flavour Science. Context Products, pp. 213-216.<\/p>\n

Noguerol, R.,\u00a0Balagiannis, D.,\u00a0Oruna-Concha, M.-J.\u00a0and\u00a0Parker, J. K.\u00a0(2015)\u00a0Kinetics of the Maillard reaction between glucose and leucine in a simple aqueous model system.\u00a0In: Flavour Science. Context Products, pp. 201-206.<\/p>\n

Lignou, S.,\u00a0Parker, J. K.,\u00a0Hurr, B.,\u00a0Garcia, P.,\u00a0Baxter, C.\u00a0and\u00a0Mottram, D. S.\u00a0(2015)\u00a0Quality characteristics of six Charentais cantaloupe genotypes during storage.\u00a0In: Flavour Science. Context Products, pp. 503-506.<\/p>\n

Parker, J. K.\u00a0(2015)\u00a0Thermal generation of aroma.\u00a0In:\u00a0Parker, J. K.,\u00a0Elmore, J. S.\u00a0and\u00a0Methven, L.\u00a0(eds.) Flavour Development, analysis and perception in food and beverages. Woodhead, pp. 151-181. doi:\u00a0https:\/\/doi.org\/10.1016\/B978-1-78242-103-0.00008-4<\/p>\n

Olivares, A.,\u00a0Dubreuil, C.,\u00a0Skelton, S.\u00a0and\u00a0Parker, J.\u00a0(2015)\u00a0Volatile compounds in a pet food model system with different lipid oxidation levels.\u00a0In: Flavour Science. Context Products, pp. 237-240.<\/p>\n

Smith, S.,\u00a0Cook, M.,\u00a0Parker, J. K.,\u00a0Methven, L.\u00a0and\u00a0Khutoryanskiy, V.\u00a0(2015)\u00a0A role for mucoadhesion in flavour enhancement and retention.\u00a0In: Flavour Science. Context Products, pp. 365-368.<\/p>\n

Parker, J. K.,\u00a0Elmore, J. S.\u00a0and\u00a0Methven, L., eds. (2015)\u00a0Flavour development, analysis and perception in food and beverages.\u00a0Woodhead. ISBN 9781782421030
\nXu, F.,\u00a0Khalid, P.,\u00a0Oruna-Concha, M.\u00a0and\u00a0Elmore, S.\u00a0(2015)\u00a0Effect of asparaginase on flavour formation in roasted coffee.\u00a0In: Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, 15-19 September 2014, Queen's College Cambridge, pp. 563-566.<\/p>\n

2014<\/span><\/strong>
\nLignou, S.,\u00a0Parker, J. K.,\u00a0Baxter, C.\u00a0and\u00a0Mottram, D. S.\u00a0(2014)\u00a0Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities.\u00a0Food Chemistry, 148. pp. 218-229. ISSN 0308-8146 doi:\u00a0https:\/\/doi.org\/10.1016\/j.foodchem.2013.10.045<\/p>\n

Muttucumaru, N.,\u00a0Powers, S. J.,\u00a0Elmore, J. S.,\u00a0Briddon, A.,\u00a0Mottram, D. S.\u00a0and\u00a0Halford, N. G.\u00a0(2014)\u00a0Evidence 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:\u00a0https:\/\/doi.org\/10.1111\/aab.12101<\/p>\n

Puresmoke Ltd (2014)\u00a0Smoked Food, method for smoking food and apparatus therefor.\u00a0WO2015007742 A1. doi: WO2015007742 A1<\/p>\n

Parker, J. K.,\u00a0Bishara, S.,\u00a0Baines, D. A.\u00a0and\u00a0Mottram, D. S.\u00a0(2014)\u00a0Comparison of ribose and ascorbic acid in model process reactions containing cysteine.\u00a0In: Flavour Science. Elsevier, pp. 211-214.<\/p>\n

2013<\/span><\/strong>
\nParker, J. K.\u00a0(2013)\u00a0The kinetics of thermal generation of flavour.\u00a0Journal of the Science of Food and Agriculture, 93 (2). pp. 197-208. ISSN 0022-5142 doi:\u00a0https:\/\/doi.org\/10.1002\/jsfa.5943<\/p>\n

Lignou, S.,\u00a0Parker, J. K.,\u00a0Oruna-Concha, M. J.\u00a0and\u00a0Mottram, D. S.\u00a0(2013)\u00a0Flavour profile of three novel acidic varieties of muskmelon (Cucumis melo L.).\u00a0Food Chemistry, 139 (1-4). pp. 1152-1160. ISSN 0308-8146 doi:\u00a0https:\/\/doi.org\/10.1016\/j.foodchem.2013.01.068<\/p>\n

Postles, J.,\u00a0Powers, S. J.,\u00a0Elmore, J. S.,\u00a0Mottram, D. S.\u00a0and\u00a0Halford, N. G.\u00a0(2013)\u00a0Effects of variety and nutrient availability on the acrylamide-forming potential of rye grain.\u00a0Journal of Cereal Science, 57 (3). pp. 463-470. ISSN 0733-5210 doi:\u00a0https:\/\/doi.org\/10.1016\/j.jcs.2013.02.001<\/p>\n

Muttucumaru, N.,\u00a0Powers, S. J.,\u00a0Elmore, J. S.,\u00a0Mottram, D. S.\u00a0and\u00a0Halford, N. G.\u00a0(2013)\u00a0Effects of nitrogen and sulfur fertilization on free amino acids, sugars, and acrylamide-forming potential in potato.\u00a0Journal of Agricultural and Food Chemistry, 61 (27). pp. 6734-6742. ISSN 0021-8561 doi:\u00a0https:\/\/doi.org\/10.1021\/jf401570x<\/p>\n

Parker, J.,\u00a0Price, N.\u00a0and\u00a0Claus, S.\u00a0(2013)\u00a0Comparison of different species of cooked liver.\u00a0In: Current topics in flavor chemistry and biology. Deutsche Forschungsanstalt fur Lebensmittelchemie.<\/p>\n

Balagiannis, D.,\u00a0Cappe, H.,\u00a0Beckmann, C.\u00a0and\u00a0Parker, J.\u00a0(2013)\u00a0From model systems to real foods: impact of the food matrix on flavor formation in glucose\/free amino acid systems.\u00a0In: Current topics in flavor chemistry and biology. Deutsche Forschungsanstalt fur Lebensmittelchemie, pp. 354-358.<\/p>\n

Balagiannis, D.,\u00a0Liu, L.\u00a0and\u00a0Parker, J.\u00a0(2013)\u00a0Kinetic modelling of flavor formation in the Maillard reaction \u2013 implications of adding free amino acids to a meat based system.\u00a0In: Current topics in flavor chemistry and biology. Deutsche Forschungsanstalt fur Lebensmittelchemie, pp. 345-349.<\/p>\n

2012<\/span><\/strong>
\nParker, J. K.,\u00a0Balagiannis, D. P.,\u00a0Higley, J.,\u00a0Smith, G.,\u00a0Wedzicha, B. L.\u00a0and\u00a0Mottram, D. S.\u00a0(2012)\u00a0Kinetic model for the formation of acrylamide during the finish-frying of commercial French fries.\u00a0Journal of Agricultural and Food Chemistry, 60 (36). pp. 9321-9331. ISSN 0021-8561 doi:\u00a0https:\/\/doi.org\/10.1021\/jf302415n<\/p>\n

Parker, J.,\u00a0Balagiannis, D.,\u00a0Higley, J.,\u00a0Smith, G.,\u00a0Wedzicha, B.\u00a0and\u00a0Mottram, D.\u00a0(2012)\u00a0A kinetic model for the formation of acrylamide during the finish-frying of commercial French fries.\u00a0Journal of Agricultural and Food Chemistry, 60 (36). pp. 9321-9331. ISSN 0021-8561 doi:\u00a0https:\/\/doi.org\/10.1021\/jf302415n<\/p>\n

Halford, N. G.,\u00a0Muttucumaru, N.,\u00a0Powers, S. J.,\u00a0Gillatt, P. N.,\u00a0Hartley, L.,\u00a0Elmore, J. S.\u00a0and\u00a0Mottram, D. S.\u00a0(2012)Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation.\u00a0Journal of Agricultural and Food Chemistry, 60 (48). pp. 12044-12055. ISSN 1520-5118 doi:\u00a0https:\/\/doi.org\/10.1021\/jf3037566<\/p>\n

Halford, N. G.,\u00a0Curtis, T. Y.,\u00a0Muttucumaru, N.,\u00a0Postles, J.,\u00a0Elmore, S. J.\u00a0and\u00a0Mottram, D. S.\u00a0(2012)\u00a0The acrylamide problem: a plant and agronomic science issue.\u00a0Journal of Experimental Botany, 63 (8). pp. 2841-2851. ISSN 0022-0957 doi:\u00a0https:\/\/doi.org\/10.1093\/jxb\/ers011<\/p>\n

2011<\/span><\/strong>
\nLignou, S.,\u00a0Parker, J.,\u00a0Baxter, C.\u00a0and\u00a0Mottram, D. S.\u00a0(2011)\u00a0Effect of harvest maturity and variety on chemical and sensory characteristics of charentais cantaloupe melons.\u00a0In:\u00a0Hofmann, T.,\u00a0Meyerhof, W.\u00a0and\u00a0Schieberle, P.\u00a0(eds.) Advances and Challenges in Flavor Chemistry & Biology. Deutsche Forschungsanstalt f\u00fcr Lebensmittelchemie, Freising, Germany, pp. 370-373. ISBN 9783938896389<\/p>\n

2010<\/span><\/strong>
\nMadruga, M.S.,\u00a0Elmore, J.S.,\u00a0Oruna-Concha, M.J.,\u00a0Balagiannis, D.\u00a0and\u00a0Mottram, D.S.\u00a0(2010)\u00a0Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat.\u00a0Food Chemistry, 123 (2). pp. 513-520. ISSN 0308-8146 doi:\u00a0https:\/\/doi.org\/10.1016\/j.foodchem.2010.04.004<\/p>\n

Elmore, J. S.,\u00a0Dodson, A. T.,\u00a0Muttucumaru, N.,\u00a0Halford, N. G.,\u00a0Parry, M. A. J.\u00a0and\u00a0Mottram, D. S.\u00a0(2010)\u00a0Effects 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:\u00a0https:\/\/doi.org\/10.1016\/j.foodchem.2010.03.049<\/p>\n

Curtis, T. Y.,\u00a0Powers, S. J.,\u00a0Balagiannis, D.,\u00a0Elmore, J. S.,\u00a0Mottram, D. S.,\u00a0Parry, M. A.J.,\u00a0Rakszegi, M.,\u00a0Bedo, Z.,\u00a0Shewry, P. R.\u00a0and\u00a0Halford, N. G.\u00a0(2010)\u00a0Free amino acids and sugars in rye grain: implications for acrylamide formation.\u00a0Journal of Agricultural and Food Chemistry, 58 (3). pp. 1959-1969. ISSN 0021-8561 doi:\u00a0https:\/\/doi.org\/10.1021\/jf903577b<\/p>\n

Balagiannis, D. P.,\u00a0Howard, J.,\u00a0Parker, J. K.,\u00a0Desforges, N.\u00a0and\u00a0Mottram, D. S.\u00a0(2010)\u00a0Kinetic modeling of the formation of volatile compounds in heated beef muscle extracts containing added ribose.\u00a0In:\u00a0Mottram, D. S.\u00a0and\u00a0Taylor, A. J.(eds.) Controlling Maillard pathways to generate flavors. ACS symposium series (1042). American Chemical Society, Washington DC, pp. 13-25. ISBN 9780841225794 doi:\u00a0https:\/\/doi.org\/10.1021\/bk-2010-1042.ch002<\/p>\n

Parker, J.,\u00a0Balagiannis, D.,\u00a0Desforges, N.\u00a0and\u00a0Mottram, D.\u00a0(2010)\u00a0Flavor development in a meat-based petfood containing added glucose and glycine.\u00a0In:\u00a0Mottram, D.\u00a0and\u00a0Taylor, A.\u00a0(eds.) Controlling Maillard pathways to generate flavors. ACS symposium series (1042). American Chemical Society, Washington DC, pp. 85-93. ISBN 9780841225794<\/p>\n

Balagiannis, D. P.,\u00a0Parker, J. K.,\u00a0Pyle, D. L.,\u00a0Desforges, N.\u00a0and\u00a0Mottram, D. S.\u00a0(2010)\u00a0Modelling the generation of flavour in a real food system.\u00a0In:\u00a0Blank, I.\u00a0,\u00a0W\u00fcst, M.\u00a0and\u00a0Yeretzian, C.\u00a0(eds.) Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium. Z\u00fcrcher Hochschule f\u00fcr Angewandte Wissenschaften, W\u00e4denswil, Switzerland, pp. 284-287. ISBN 9783905745191<\/p>\n

Baines, D. A.,\u00a0Bishara, S.,\u00a0Parker, J. K.\u00a0and\u00a0Mottram, D. S.\u00a0(2010)\u00a0Science and serendipity: the Maillard reaction and the creative flavorist.\u00a0In:\u00a0Mottram, D. S.\u00a0and\u00a0Taylor, A. J.\u00a0(eds.) Controlling Maillard pathways to generate flavors. ACS symposium series (1042). American Chemical Society, Washington DC, pp. 63-69. ISBN 9780841225794 doi:\u00a0https:\/\/doi.org\/10.1021\/bk-2010-1042.ch007<\/p>\n

Parker, J. K.,\u00a0Tsormpatsidis, E.,\u00a0Elmore, J. S.,\u00a0Wagstaffe, A.\u00a0and\u00a0Mottram, D. S.\u00a0(2010)\u00a0Solid-phase extraction as a routine method for comparing key aroma compounds in fruits.\u00a0In:\u00a0Blank, I.,\u00a0W\u00fcst, M.\u00a0and\u00a0Yeretzian, C.\u00a0(eds.) Expression of multidisciplinary flavour science: proceedings of the 12th Weurman symposium. Z\u00fcrcher Hochschule f\u00fcr Angewandte Wissenschaften, W\u00e4denswil, Switzerland, pp. 521-524. ISBN 9783905745191<\/p>\n

Elmore, J. S.,\u00a0Woolsgrove, J. A.,\u00a0Wang, D. K.,\u00a0Dodson, A. T.\u00a0and\u00a0Mottram, D. S.\u00a0(2010)\u00a0Aroma compounds in French fries from three potato varieties.\u00a0In:\u00a0Blank, I.\u00a0,\u00a0W\u00fcst, M.\u00a0and\u00a0Yeretzian, C.\u00a0(eds.) Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Interlaken, Switzerland, 2008. Z\u00fcrcher Hochschule f\u00fcr Angewandte Wissenschaften, W\u00e4denswil, Switzerland, pp. 305-308. ISBN 9783905745191<\/p>\n

Mottram, D. S.\u00a0and\u00a0Elmore, J. S.\u00a0(2010)\u00a0Control of the Maillard reaction during the cooking of food.\u00a0In:\u00a0Mottram, D. S.and\u00a0Taylor, A. J.\u00a0(eds.) Controlling Maillard Pathways To Generate Flavors. ACS Symposium Series (1042). American Chemical Society, Washington DC, pp. 143-155. ISBN 9780841225794 doi:\u00a0https:\/\/doi.org\/10.1021\/bk-2010-1042.ch014<\/p>\n

Elmore, J. S.,\u00a0Srisajjalertwaja, S.,\u00a0Dodson, A. T.,\u00a0Apichartsarangkoon, A.\u00a0and\u00a0Mottram, D. S.\u00a0(2010)\u00a0Novel esters in thai green chilli.\u00a0In:\u00a0Imre , B.,\u00a0W\u00fcst, M.\u00a0and\u00a0Yeretzian, C.\u00a0(eds.) Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium. Z\u00fcrcher Hochschule f\u00fcr Angewandte Wissenschaften, W\u00e4denswil, Switzerland, pp. 459-462. ISBN 9783905745191<\/p>\n

Elmore, J. S.,\u00a0Dodson, A. T.,\u00a0Briddon, A.,\u00a0Halford, N. G.\u00a0and\u00a0Mottram, D. S.\u00a0(2010)\u00a0The effects of storage on the formation of aroma and acrylamide in heated potato.\u00a0In:\u00a0Mottram, D. S.\u00a0and\u00a0Taylor, A. J.\u00a0(eds.) Controlling Maillard Pathways To Generate Flavors. ACS Symposium Series (1042). American Chemical Society, Washington DC, pp. 95-109. ISBN 9780841225794 doi:\u00a0https:\/\/doi.org\/10.1021\/bk-2010-1042.ch010<\/p>\n

2009<\/span><\/strong>
\nBalagiannis, D.P.,\u00a0Parker, J.K.,\u00a0Pyle, D.L.,\u00a0Desforges, N.,\u00a0Wedzicha, B.L.\u00a0and\u00a0Mottram, D.S.\u00a0(2009)\u00a0Kinetic modeling of the generation of 2-and 3-methylbutanal in a heated extract of beef liver.\u00a0Journal of Agricultural and Food Chemistry, 57 (21). pp. 9916-9922. ISSN 0021-8561 doi:\u00a0https:\/\/doi.org\/10.1021\/jf901443m<\/p>\n

Curtis, T.Y.,\u00a0Muttucumaru, N.,\u00a0Shewry, P.R.,\u00a0Parry, M.A.J.,\u00a0Powers, S.J.,\u00a0Elmore, J.S.,\u00a0Mottram, D.S.,\u00a0Hook, S.\u00a0and\u00a0Halford, N.G.\u00a0(2009)\u00a0Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processing.\u00a0Journal of Agricultural and Food Chemistry, 57 (3). pp. 1013-1021. ISSN 0021-8561 doi:\u00a0https:\/\/doi.org\/10.1021\/jf8031292<\/p>\n

Madruga, M.S.,\u00a0Elmore, J.S.,\u00a0Dodson, A.T.\u00a0and\u00a0Mottram, D.S.\u00a0(2009)\u00a0Volatile flavour profile of goat meat extracted by three widely used techniques.\u00a0Food Chemistry, 115 (3). pp. 1081-1087. ISSN 0308-8146 doi:\u00a0https:\/\/doi.org\/10.1016\/j.foodchem.2008.12.065<\/p>\n

2008<\/span><\/strong>
\nElmore, J.S.,\u00a0Parker, J.K.,\u00a0Halford, N.G.,\u00a0Muttucumaru, N.\u00a0and\u00a0Mottram, D.S.\u00a0(2008)\u00a0Effects of plant sulfur nutrition on acrylamide and aroma compounds in cooked wheat.\u00a0Journal of Agricultural and Food Chemistry, 56 (15). pp. 6173-6179. ISSN 0021-8561 doi:\u00a0https:\/\/doi.org\/10.1021\/jf0730441<\/p>\n

Muttucumaru, N.,\u00a0Elmore, J.S.,\u00a0Curtis, T.,\u00a0Mottram, D.S.,\u00a0Parry, M.A.J.\u00a0and\u00a0Halford, N.G.\u00a0(2008)\u00a0Reducing acrylamide precursors in raw materials derived from wheat and potato.\u00a0Journal of Agricultural and Food Chemistry, 56 (15). pp. 6167-6172. ISSN 0021-8561 doi:\u00a0https:\/\/doi.org\/10.1021\/jf800279d<\/p>\n

Koutsidis, G.,\u00a0Elmore, J.S.,\u00a0Oruna-Concha, M.J.,\u00a0Campo, M.M.,\u00a0Wood, J.D.\u00a0and\u00a0Mottram, D.S.\u00a0(2008)\u00a0Water-soluble precursors of beef flavour I: effect of diet and breed.\u00a0Meat Science, 79 (1). pp. 124-130. ISSN 0309-1740 doi:\u00a0https:\/\/doi.org\/10.1016\/j.meatsci.2007.08.008<\/p>\n

Koutsidis, G.,\u00a0Elmore, J.S.,\u00a0Oruna-Concha, M.J.,\u00a0Campo, M.M.,\u00a0Wood, J.D.\u00a0and\u00a0Mottram, D.S.\u00a0(2008)\u00a0Water-soluble precursors of beef flavour. Part II: effect of post-mortem conditioning.\u00a0Meat Science, 79 (2). pp. 270-277. ISSN 0309-1740 doi:\u00a0https:\/\/doi.org\/10.1016\/j.meatsci.2007.09.010<\/p>\n

Burch, R.S.,\u00a0Trzesicka, A.,\u00a0Clarke, M.,\u00a0Elmore, J.S.,\u00a0Briddon, A.,\u00a0Matthews, W.\u00a0and\u00a0Webber, N.\u00a0(2008)\u00a0The 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:\u00a0https:\/\/doi.org\/10.1002\/jsfa.3179<\/p>\n

Elmore, J.S.,\u00a0Parker, J.K.\u00a0and\u00a0Mottram, D.S.\u00a0(2008)\u00a0The effect of sulfur on acrylamide and aroma formation in cooked wheat.\u00a0In:\u00a0Hofmann, T.,\u00a0Meyerhof, W.\u00a0and\u00a0Schieberle, P.\u00a0(eds.) Recent highlights in flavor chemistry and biology. Deutsche Forschungsanstalt f\u00fcr Lebensmittelchemie, Garching, pp. 104-110. ISBN 3980768678<\/p>\n

2007<\/span><\/strong><\/p>\n

Methven, L.,\u00a0Tsoukka, M.,\u00a0Oruna-Concha, M.J.,\u00a0Parker, J.K.\u00a0and\u00a0Mottram, D.S.\u00a0(2007)\u00a0Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar).\u00a0Journal of Agricultural and Food Chemistry, 55 (4). pp. 1427-1436. ISSN 0021-8561 doi:\u00a0https:\/\/doi.org\/10.1021\/jf0625611<\/p>\n

Low, M.Y.,\u00a0Parker, J.K.\u00a0and\u00a0Mottram, D.S.\u00a0(2007)\u00a0Mechanisms of alkylpyrazine formation in a potato model system containing added glycine.\u00a0Journal of Agricultural and Food Chemistry, 55 (10). pp. 4087-4094. ISSN 0021-8561 doi:\u00a0https:\/\/doi.org\/10.1021\/jf070044s<\/p>\n

Elmore, J.S.,\u00a0Mottram, D.S.,\u00a0Muttucumaru, N.,\u00a0Dodson, A.T.,\u00a0Parry, M.A.J.\u00a0and\u00a0Halford, N.G.\u00a0(2007)\u00a0Changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation.\u00a0Journal of Agricultural and Food Chemistry, 55 (13). pp. 5363-5366. ISSN 0021-8561 doi:\u00a0https:\/\/doi.org\/10.1021\/jf070447s<\/p>\n

2006<\/strong><\/span>
\nLow, M.Y.,\u00a0Koutsidis, G.,\u00a0Parker, J.K.,\u00a0Elmore, J.S.,\u00a0Dodson, A.T.\u00a0and\u00a0Mottram, D.S.\u00a0(2006)\u00a0Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system.\u00a0Journal of Agricultural and Food Chemistry, 54 (16). pp. 5976-5983. ISSN 0021-8561 doi:\u00a0https:\/\/doi.org\/10.1021\/jf060328x<\/p>\n

Kourkoutas, D.,\u00a0Elmore, J.S.\u00a0and\u00a0Mottram, D.S.\u00a0(2006)\u00a0Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons.\u00a0Food Chemistry, 97 (1). pp. 95-102. ISSN 0308-8146 doi:\u00a0https:\/\/doi.org\/10.1016\/j.foodchem.2005.03.026<\/p>\n

Muttucumaru, N.,\u00a0Halford, N.G.,\u00a0Elmore, J.S.,\u00a0Dodson, A.T.,\u00a0Parry, M.,\u00a0Shewry, P.R.\u00a0and\u00a0Mottram, D.S.\u00a0(2006)\u00a0Formation of high levels of acrylamide during the processing of flour derived from sulfate-deprived wheat.\u00a0Journal of Agricultural and Food Chemistry, 54 (23). pp. 8951-8955. ISSN 0021-8561 doi:\u00a0https:\/\/doi.org\/10.1021\/jf0623081<\/p>\n

Parker, J. K.,\u00a0Arkoudi, A.,\u00a0Mottram, D. S.\u00a0and\u00a0Dodson, A. T.\u00a0(2006)\u00a0Aroma formation in beef muscle and beef liver.\u00a0In:\u00a0Bredie, W. L. P.\u00a0and\u00a0Petersen, M. A.\u00a0(eds.) Flavour Science: Recent Advances and Trends. Developments in Food Science (43). Elsevier, pp. 335-338. ISBN 9780444527424<\/p>\n

Low, M.Y.\u00a0,\u00a0Mottram, D.S.\u00a0and\u00a0Elmore, J.S.\u00a0(2006)\u00a0Relationship between acrylamide formation and the generation of flavour in heated foods.\u00a0In:\u00a0Bredie, W.L.P.\u00a0and\u00a0Petersen, M.A.\u00a0(eds.) Flavour science: recent advances and trends. Developments in food science , 43. Elsevier, Oxford, pp. 363-366. ISBN 9780444527424<\/p>\n

Elmore, J.S.\u00a0and\u00a0Mottram, D.S.\u00a0(2006)\u00a0The role of lipid in the flavour of cooked beef.\u00a0In:\u00a0Bredie, W.L.P.\u00a0and\u00a0Petersen, M.A.\u00a0(eds.) Flavour science: recent advances and trends. Developments in food science , 43. Elsevier, Oxford, pp. 375-378. ISBN 9780444527424<\/p>\n

2005<\/span><\/strong>
\nElmore, J.S.,\u00a0Nisyrios, I.\u00a0and\u00a0Mottram, D.S.\u00a0(2005)\u00a0Analysis of the headspace aroma compounds of walnuts (Juglans regia L.).\u00a0Flavour and Fragrance Journal, 20 (5). pp. 501-506. ISSN 0882-5734 doi:\u00a0https:\/\/doi.org\/10.1002\/ffj.1477<\/p>\n

Elmore, J.S.,\u00a0Cooper, S.L.,\u00a0Enser, M.,\u00a0Donald, S.M.A.,\u00a0Sinclair, L.A.,\u00a0Wilkinson, R.G.\u00a0and\u00a0Wood, J.D.\u00a0(2005)\u00a0Dietary 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:\u00a0https:\/\/doi.org\/10.1016\/j.meatsci.2004.07.002<\/p>\n

Elmore, J.S.,\u00a0Koutsidis, G.,\u00a0Dodson, A.T.,\u00a0Mottram, D.S.\u00a0and\u00a0Wedzicha, B.L.\u00a0(2005)\u00a0Measurement of acrylamide and its precursors in potato, wheat, and rye model systems.\u00a0Journal of Agricultural and Food Chemistry, 53 (4). pp. 1286-1293. ISSN 0021-8561 doi:\u00a0https:\/\/doi.org\/10.1021\/jf048557b<\/p>\n

Wedzicha, B.L.,\u00a0Mottram, D.S.,\u00a0Elmore, J.S.,\u00a0Koutsidis, G.K.\u00a0and\u00a0Dodson, A.T.\u00a0(2005)\u00a0Kinetic models as a route to control acrylamide formation in food.\u00a0In:\u00a0Friedman, M.\u00a0and\u00a0Mottram, D.\u00a0(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<\/p>\n

Elmore, J.S.,\u00a0Koutsidis, G.,\u00a0Dodson, A.T.,\u00a0Mottram, D.S.\u00a0and\u00a0Wedzicha, B.L.\u00a0(2005)\u00a0The effect of cooking on acrylamide and its precursors in potato, wheat and rye.\u00a0In:\u00a0Friedman, M.\u00a0and\u00a0Mottram, D.\u00a0(eds.) Chemistry and safety of acrylamide in food. Advances in experimental medicine and biology, 561. Springer, New York, pp. 255-269. ISBN 9780387239200<\/p>\n

Elmore, J.S.,\u00a0Mottram, D.S.,\u00a0Enser, M.\u00a0and\u00a0Wood, J.D.\u00a0(2005)\u00a0The effects of diet, breed and age of animal at slaughter on the aroma compounds of grilled beef.\u00a0In: Food lipids: chemistry, flavor, and texture. ACS Symposium Series, 920. American Chemical Society, New York, pp. 35-48. ISBN 9780841238961 doi:\u00a0https:\/\/doi.org\/10.1021\/bk-2005-0920.ch003<\/p>\n

2004<\/strong><\/span>
\nElmore, J.S.,\u00a0Warren, H.E.,\u00a0Mottram, D.S.,\u00a0Scollan, N.D.,\u00a0Enser, M.,\u00a0Richardson, R.I.\u00a0and\u00a0Wood, J.D.\u00a0(2004)\u00a0A 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.\u00a0Meat Science, 68 (1). pp. 27-33. ISSN 0309-1740 doi:\u00a0https:\/\/doi.org\/10.1016\/j.meatsci.2004.01.010<\/p>\n

Mottram, D.S.,\u00a0Adams, R.L.,\u00a0Parker, J.K.\u00a0and\u00a0Brown, H.M.\u00a0(2004)\u00a0The interaction of disulfide flavor compounds with proteins in model systems.\u00a0In:\u00a0Shahidi, F.,\u00a0Spanier, A.M.,\u00a0Ho, C.T.\u00a0and\u00a0Braggins, T.\u00a0(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<\/p>\n

Mottram, D.S.,\u00a0Koutsidis, G.,\u00a0Oruna-Concha, M.J.,\u00a0Ntova, M.\u00a0and\u00a0Elmore, J.S.\u00a0(2004)\u00a0Analysis of important flavor precursors in meat.\u00a0In:\u00a0Deibler, K.D.\u00a0and\u00a0Delwiche, J.\u00a0(eds.) Handbook of flavor characterization: sensory analysis, chemistry, and physiology. Food science and technology . Marcel Dekker, New York, pp. 463-472. ISBN 9780824747039<\/p>\n

Elmore, J.S.,\u00a0Mottram, D.S.\u00a0and\u00a0Dodson, A.T.\u00a0(2004)\u00a0Meat aroma analysis: problems and solutions.\u00a0In:\u00a0Deibler, K.\u00a0and\u00a0Delwiche, J.\u00a0(eds.) Handbook of flavor characterization: sensory analysis, chemistry, and physiology. Food, science and technology. Marcel Dekker Inc., New York, pp. 295-310. ISBN 9780824747039<\/p>\n

2003<\/strong><\/span>
\nElmore, J.S.,\u00a0Toji, A.\u00a0and\u00a0Mottram, D.S.\u00a0(2003)\u00a0Formation of flavour in four varieties of muskmelon (Cucumis melo L.).In:\u00a0Le Qu\u00e9r\u00e9, J.L.\u00a0and\u00a0\u00c9ti\u00e9vant, P.X.\u00a0(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<\/p>\n

Mottram, D.S.\u00a0and\u00a0Elmore, J.S.\u00a0(2003)\u00a0Sensory evaluation: aroma.\u00a0In:\u00a0Caballero, B.,\u00a0Trugo, L.\u00a0and\u00a0Finglas, P.M.\u00a0(eds.) Encyclopedia of food sciences and nutrition. Academic Press, London, pp. 5174-5180. ISBN 9780122270550<\/p>\n

2002<\/strong><\/span>
\nParker, J.K.,\u00a0Mottram, D.S.\u00a0and\u00a0Adams, R.L.\u00a0(2002)\u00a0Interaction of sulphur-containing aroma compounds with proteins in both model systems and real food systems.\u00a0In:\u00a0Le Qu\u00e9r\u00e9, J.L.\u00a0and\u00a0\u00c9ti\u00e9vant, P.X..\u00a0(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<\/p>\n

2001<\/strong><\/span>
\nAdams, R. L.,\u00a0Mottram, D. S.,\u00a0Parker, J. K.\u00a0and\u00a0Brown, H. M.\u00a0(2001)\u00a0Flavor-protein binding: disulfide interchange reactions between ovalbumin and volatile disulfides.\u00a0Journal of Agricultural and Food Chemistry, 49 (9). pp. 4333-4336. ISSN 1520-5118 doi:\u00a0https:\/\/doi.org\/10.1021\/jf0100797<\/p>\n

2000<\/strong><\/span>
\nParker, J. K.,\u00a0Hassell, G. M. E.,\u00a0Mottram, D. S.\u00a0and\u00a0Guy, R. C. E.\u00a0(2000)\u00a0Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours.\u00a0Journal of Agricultural and Food Chemistry, 48 (8). pp. 3497-3506. ISSN 0021-8561 doi:\u00a0https:\/\/doi.org\/10.1021\/jf991302r<\/p>\n

1998<\/strong><\/span>
\nParker, J.,\u00a0Ames, J. M.\u00a0and\u00a0MacDougall, D. B.\u00a0(1998)\u00a0The Inclusion of 5-Hydroxymethylfurfural in the Sulfite-Inhibited Maillard Reaction Scheme.\u00a0In:\u00a0O'Brien, J.,\u00a0Nursten, H. E.,\u00a0Crabbe, M.J.C.\u00a0and\u00a0Ames, J.M.\u00a0(eds.) The Maillard Reacton in Foods and Medicine. RSC, Cambridge, p. 436.<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

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