Showing results (31-40 of 43) with videos related to
Sort By:
Pageof 5
Food Chemistry|September 3, 2013
The effect of processing on chlorogenic acid content of commercially available coffeeCharlotte E Mills, Maria Jose Oruna-Concha, Donald S Mottram, et al.Frontiers in Plant Science|July 23, 2016
Changes in Free Amino Acid Concentration in Rye Grain in Response to Nitrogen and Sulfur Availability, and Expression Analysis of Genes Involved in Asparagine MetabolismJennifer Postles, Tanya Y Curtis, Stephen J Powers, et al.Journal of Agricultural and Food Chemistry|July 16, 2008
Reducing acrylamide precursors in raw materials derived from wheat and potatoNira Muttucumaru, J Stephen Elmore, Tanya Curtis, et al.International Journal of Food Microbiology|June 18, 2003
Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausagesJosé M Bruna, Eva M Hierro, Lorenzo de la Hoz, et al.Journal of Agricultural and Food Chemistry|May 29, 2007
Changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formationJ Stephen Elmore, Donald S Mottram, Nira Muttucumaru, et al.Food Chemistry|November 19, 2016
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 formationNira Muttucumaru, Stephen J Powers, J Stephen Elmore, et al.Journal of Agricultural and Food Chemistry|November 9, 2006
Formation of high levels of acrylamide during the processing of flour derived from sulfate-deprived wheatNira Muttucumaru, Nigel G Halford, J Stephen Elmore, et al.Journal of Agricultural and Food Chemistry|November 7, 2012
Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formationNigel G Halford, Nira Muttucumaru, Stephen J Powers, et al.Meat Science|November 9, 2011
Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lambJ Stephen Elmore, Sarah L Cooper, Michael Enser, et al.Journal of Agricultural and Food Chemistry|September 11, 2009
Investigations on the effect of amino acids on acrylamide, pyrazines, and Michael addition products in model systemsGeorgios Koutsidis, Sandra P J Simons, Yeong H Thong, et al.Pageof 5