Authors: Ames, JM Guy, RCE Kipping, GJ

Citation: Jm. Ames et al., Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems, J AGR FOOD, 49(9), 2001, pp. 4315-4323

Authors: Ames, JM Guy, RCE Kipping, GJ

Citation: Jm. Ames et al., Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking, J AGR FOOD, 49(4), 2001, pp. 1885-1894

Authors: Parker, JE Hassell, GME Mottram, DS Guy, RCE

Citation: Je. Parker et al., Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours, J AGR FOOD, 48(8), 2000, pp. 3497-3506