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Journal of Agricultural and Food Chemistry|February 21, 2002
Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flourWender L P Bredie, Donald S Mottram, Robin C E GuyFood Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|September 28, 2017
Acrylamide levels in potato crisps in Europe from 2002 to 2016Stephen J Powers, Donald S Mottram, Andrew Curtis, et al.Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|July 5, 2013
Acrylamide concentrations in potato crisps in Europe from 2002 to 2011Stephen J Powers, Donald S Mottram, Andrew Curtis, et al.Food Chemistry|April 9, 2013
Flavour profiles of three novel acidic varieties of muskmelon (Cucumis melo L.)Stella Lignou, Jane K Parker, Maria Jose Oruna-Concha, et al.Journal of Agricultural and Food Chemistry|June 15, 2007
Differences in glutamic acid and 5'-ribonucleotide contents between flesh and pulp of tomatoes and the relationship with umami tasteMaria-Jose Oruna-Concha, Lisa Methven, Heston Blumenthal, et al.Journal of Agricultural and Food Chemistry|January 27, 2007
Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar)Lisa Methven, Maria Tsoukka, Maria Jose Oruna-Concha, et al.Journal of Agricultural and Food Chemistry|February 17, 2005
Measurement of acrylamide and its precursors in potato, wheat, and rye model systemsJ Stephen Elmore, Georgios Koutsidis, Andrew T Dodson, et al.Journal of Cereal Science|June 28, 2013
Effects of variety and nutrient availability on the acrylamide-forming potential of rye grainJennifer Postles, Stephen J Powers, J Stephen Elmore, et al.Advances in Experimental Medicine and Biology|January 28, 2006
Kinetic models as a route to control acrylamide formation in foodBronislaw L Wedzicha, Donald S Mottram, J Stephen Elmore, et al.Journal of Agricultural and Food Chemistry|July 16, 2008
Effects of plant sulfur nutrition on acrylamide and aroma compounds in cooked wheatJ Stephen Elmore, Jane K Parker, Nigel G Halford, et al.Pageof 5