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Journal of the Science of Food and Agriculture|April 16, 2013
Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumersMaria Dermiki, Rana Mounayar, Chutipapha Suwankanit, et al.Journal of Agricultural and Food Chemistry|January 16, 2009
Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processingTanya Y Curtis, Nira Muttucumaru, Peter R Shewry, et al.Journal of Agricultural and Food Chemistry|January 9, 2010
Free amino acids and sugars in rye grain: implications for acrylamide formationTanya Y Curtis, Stephen J Powers, Dimitrios Balagiannis, et al.Pageof 5