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Results:
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Results: 23
Authors:
ROYLE L
BAILEY RG
AMES JM
Citation: L. Royle et al., SEPARATION OF MAILLARD REACTION-PRODUCTS FROM XYLOSE-GLYCINE AND GLUCOSE-GLYCINE MODEL SYSTEMS BY CAPILLARY-ELECTROPHORESIS AND COMPARISON TO REVERSE-PHASE HPLC, Food chemistry, 62(4), 1998, pp. 425-430
Authors:
AMES JM
Citation: Jm. Ames, APPLICATIONS OF THE MAILLARD REACTION IN THE FOOD-INDUSTRY, Food chemistry, 62(4), 1998, pp. 431-439
Authors:
MONTI SM
BAILEY RG
AMES JM
Citation: Sm. Monti et al., THE INFLUENCE OF PH ON THE NONVOLATILE REACTION-PRODUCTS OF AQUEOUS MAILLARD MODEL SYSTEMS BY HPLC WITH DIODE-ARRAY DETECTION, Food chemistry, 62(3), 1998, pp. 369-375
Authors:
AMES JM
DEFAYE AB
BAILEY RG
BATES L
Citation: Jm. Ames et al., ANALYSIS OF THE NONVOLATILE MAILLARD REACTION-PRODUCTS FORMED IN AN EXTRUSION-COOKED MODEL FOOD SYSTEM, Food chemistry, 61(4), 1998, pp. 521-524
Authors:
ROYLE L
AMES JM
CASTLE L
NURSTEN HE
RADCLIFFE CM
Citation: L. Royle et al., IDENTIFICATION AND QUANTIFICATION OF CLASS-IV CARAMELS USING CAPILLARY ELECTROPHORESIS AND ITS APPLICATION TO SOFT DRINKS, Journal of the Science of Food and Agriculture, 76(4), 1998, pp. 579-587
Authors:
AMES JM
DEFAYE AB
BATES L
Citation: Jm. Ames et al., THE EFFECT OF PH ON THE VOLATILES FORMED IN AN EXTRUDED STARCH-GLUCOSE-LYSINE MODEL SYSTEM, Food chemistry, 58(4), 1997, pp. 323-327
Authors:
COFFEY JS
NURSTEN HE
AMES JM
CASTLE L
Citation: Js. Coffey et al., A LIQUID-CHROMATOGRAPHIC METHOD FOR THE ESTIMATION OF CLASS-III CARAMEL ADDED TO FOODS, Food chemistry, 58(3), 1997, pp. 259-267
Authors:
OWENS JD
ALLAGHENY N
KIPPING G
AMES JM
Citation: Jd. Owens et al., FORMATION OF VOLATILE COMPOUNDS DURING BACILLUS-SUBTILIS FERMENTATIONOF SOYA BEANS, Journal of the Science of Food and Agriculture, 74(1), 1997, pp. 132-140
Authors:
AMES JM
ARNOLDI A
BATES L
NEGRONI M
Citation: Jm. Ames et al., ANALYSIS OF THE METHANOL-EXTRACTABLE NONVOLATILE MAILLARD REACTION-PRODUCTS OF A MODEL EXTRUSION-COOKED CEREAL PRODUCT, Journal of agricultural and food chemistry, 45(4), 1997, pp. 1256-1263
Authors:
ARNOLDI A
CORAIN EA
SCAGLIONI L
AMES JM
Citation: A. Arnoldi et al., NEW COLORED COMPOUNDS FROM THE MAILLARD REACTION BETWEEN XYLOSE AND LYSINE, Journal of agricultural and food chemistry, 45(3), 1997, pp. 650-655
Authors:
BAILEY RG
AMES JM
MONTI SM
Citation: Rg. Bailey et al., AN ANALYSIS OF THE NONVOLATILE REACTION-PRODUCTS OF AQUEOUS MAILLARD MODEL SYSTEMS AT PH 5, USING REVERSED-PHASE HPLC WITH DIODE-ARRAY DETECTION, Journal of the Science of Food and Agriculture, 72(1), 1996, pp. 97-103
Authors:
HILL VM
LEDWARD DA
AMES JM
Citation: Vm. Hill et al., INFLUENCE OF HIGH HYDROSTATIC-PRESSURE AND PH ON THE RATE OF MAILLARDBROWNING IN A GLUCOSE-LYSINE SYSTEM, Journal of agricultural and food chemistry, 44(2), 1996, pp. 594-598
Authors:
SUTHERLAND MM
AMES JM
Citation: Mm. Sutherland et Jm. Ames, FREE FATTY-ACID COMPOSITION OF THE ADIPOSE-TISSUE OF INTACT AND CASTRATED LAMBS SLAUGHTERED AT 12 AND 30 WEEKS OF AGE, Journal of agricultural and food chemistry, 44(10), 1996, pp. 3113-3116
Authors:
AMES JM
Citation: Jm. Ames, MEATY CHARACTER-IMPACT COMPOUNDS, Chemical senses, 20(1), 1995, pp. 178-178
Authors:
PAPADOPOULOU K
AMES JM
Citation: K. Papadopoulou et Jm. Ames, PROPOSAL OF A MECHANISM FOR THE INHIBITION OF ALL TRANS-BETA-CAROTENEAUTOXIDATION AT ELEVATED-TEMPERATURE BY N-(2-PHENYLETHYL)-3,4-DIPHENYLPYRROLE, Food chemistry, 54(3), 1995, pp. 251-253
Authors:
SUTHERLAND MM
AMES JM
Citation: Mm. Sutherland et Jm. Ames, THE EFFECT OF CASTRATION ON THE HEADSPACE AROMA COMPONENTS OF COOKED LAMB, Journal of the Science of Food and Agriculture, 69(4), 1995, pp. 403-413
Authors:
AMES JM
APRIYANTONO A
Citation: Jm. Ames et A. Apriyantono, COMPARISON OF THE NONVOLATILE ETHYL ACETATE-EXTRACTABLE REACTION-PRODUCTS FORMED IN A XYLOSE-LYSINE MODEL SYSTEM HEATED WITH AND WITHOUT PHCONTROL, Food chemistry, 50(3), 1994, pp. 289-292
Authors:
BATES L
AMES JM
MACDOUGALL DB
Citation: L. Bates et al., THE USE OF A REACTION CELL TO MODEL THE DEVELOPMENT AND CONTROL OF COLOR IN EXTRUSION-COOKED FOODS, Lebensmittel-Wissenschaft + Technologie, 27(4), 1994, pp. 375-379
Authors:
PAPADOPOULOU K
AMES JM
Citation: K. Papadopoulou et Jm. Ames, THERMAL-DEGRADATION OF ALL-TRANS-BETA-CAROTENE IN THE PRESENCE OF PHENYLALANINE, Journal of the Science of Food and Agriculture, 65(4), 1994, pp. 373-379
Authors:
PAPADOPOULOU K
AMES JM
Citation: K. Papadopoulou et Jm. Ames, NONVOLATILE COMPOUNDS FORMED ON THE THERMAL-DEGRADATION OF PHENYLALANINE, Journal of agricultural and food chemistry, 42(5), 1994, pp. 1104-1109
Authors:
PAPADOPOULOU K
AMES JM
Citation: K. Papadopoulou et Jm. Ames, KINETICS OF ALL-TRANS-BETA-CAROTENE DEGRADATION ON HEATING WITH AND WITHOUT PHENYLALANINE, Journal of the American Oil Chemists' Society, 71(8), 1994, pp. 893-896
Authors:
AMES JM
APRIYANTONO A
Citation: Jm. Ames et A. Apriyantono, VOLATILE REACTION-PRODUCTS FROM A HEATED XYLOSE LYSINE MODEL SYSTEM, Food chemistry, 48(3), 1993, pp. 271-277
Authors:
APRIYANTONO A
AMES JM
Citation: A. Apriyantono et Jm. Ames, XYLOSE LYSINE MODEL SYSTEMS - THE EFFECT OF PH ON THE VOLATILE REACTION-PRODUCTS, Journal of the Science of Food and Agriculture, 61(4), 1993, pp. 477-484
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