Showing results (1-10 of 93) with videos related to
Sort By:
Pageof 10
Journal of Agricultural and Food Chemistry|October 4, 2007
Light-induced off-flavor development in cloudy apple juiceMidori Hashizume, Michael H Gordon, Donald S MottramFood Chemistry|January 22, 2014
The relationship between growth stages and aroma composition of lemon basil Ocimum citriodorum VisHuda Al-Kateb, Donald S MottramJournal of Agricultural and Food Chemistry|June 27, 2002
Formation of sulfur aroma compounds in reaction mixtures containing cysteine and three different forms of riboseDonald S Mottram, Ian C C NobregaNature|October 9, 2002
Acrylamide is formed in the Maillard reactionDonald S Mottram, Bronislaw L Wedzicha, Andrew T DodsonFood Chemistry|June 18, 2013
Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meatMaria Dermiki, Natalie Phanphensophon, Donald S Mottram, et al.Journal of Proteome Research|November 3, 2012
Gut microbial activity, implications for health and disease: the potential role of metabolite analysisEdna P Nyangale, Donald S Mottram, Glenn R GibsonJournal of Agricultural and Food Chemistry|April 24, 2007
Mechanisms of alkylpyrazine formation in a potato model system containing added glycineMei Yin Low, Jane K Parker, Donald S MottramFood Chemistry|November 23, 2013
Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturitiesStella Lignou, Jane K Parker, Charles Baxter, et al.Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|March 18, 2021
Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019Stephen J Powers, Donald S Mottram, Andrew Curtis, et al.Journal of Agricultural and Food Chemistry|February 21, 2002
Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acidsJ Stephen Elmore, Maria M Campo, Michael Enser, et al.Pageof 10