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Results:
1-17
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Results: 17
Authors:
BREDIE WLP
MOTTRAM DS
HASSELL GM
GUY RCE
Citation: Wlp. Bredie et al., SENSORY CHARACTERIZATION OF THE AROMAS GENERATED IN EXTRUDED MAIZE AND WHEAT-FLOUR, Journal of cereal science (Print), 28(1), 1998, pp. 97-106
Authors:
MOTTRAM DS
Citation: Ds. Mottram, FLAVOR FORMATION IN MEAT AND MEAT-PRODUCTS - A REVIEW, Food chemistry, 62(4), 1998, pp. 415-424
Authors:
MADRUGA MS
MOTTRAM DS
Citation: Ms. Madruga et Ds. Mottram, THE EFFECT OF PH ON THE FORMATION OF VOLATILE COMPOUNDS PRODUCED BY HEATING A MODEL SYSTEM CONTAINING 5'-IMP AND CYSTEINE, Journal of the Brazilian Chemical Society, 9(3), 1998, pp. 261-271
Authors:
BREDIE WLP
MOTTRAM DS
GUY RCE
Citation: Wlp. Bredie et al., AROMA VOLATILES GENERATED DURING EXTRUSION-COOKING OF MAIZE FLOUR, Journal of agricultural and food chemistry, 46(4), 1998, pp. 1479-1487
Authors:
BAUCHOT AD
MOTTRAM DS
DODSON AT
JOHN P
Citation: Ad. Bauchot et al., EFFECT OF AMINOCYCLOPROPANE-1-CARBOXYLIC ACID OXIDASE ANTISENSE GENE ON THE FORMATION OF VOLATILE ESTERS IN CANTALOUPE CHARENTAIS MELON (CVVEDRANDAIS), Journal of agricultural and food chemistry, 46(11), 1998, pp. 4787-4792
Authors:
BREDIE WLP
HASSELL GM
GUY RCE
MOTTRAM DS
Citation: Wlp. Bredie et al., AROMA CHARACTERISTICS OF EXTRUDED WHEAT-FLOUR AND WHEAT-STARCH CONTAINING ADDED CYSTEINE AND REDUCING SUGARS, Journal of cereal science, 25(1), 1997, pp. 57-63
Authors:
ELMORE JS
MOTTRAM DS
Citation: Js. Elmore et Ds. Mottram, INVESTIGATION OF THE REACTION BETWEEN AMMONIUM SULFIDE, ALDEHYDES, AND ALPHA-HYDROXYKETONES OR ALPHA-DICARBONYLS TO FORM SOME LIPID-MAILLARD INTERACTION PRODUCTS FOUND IN COOKED BEEF, Journal of agricultural and food chemistry, 45(9), 1997, pp. 3595-3602
Authors:
ELMORE JS
MOTTRAM DS
ENSER M
WOOD JD
Citation: Js. Elmore et al., NOVEL THIAZOLES AND 3-THIAZOLINES IN COOKED BEEF AROMA, Journal of agricultural and food chemistry, 45(9), 1997, pp. 3603-3607
Authors:
ELMORE JS
ERBAHADIR MA
MOTTRAM DS
Citation: Js. Elmore et al., COMPARISON OF DYNAMIC HEADSPACE CONCENTRATION ON TENAX WITH SOLID-PHASE MICROEXTRACTION FOR THE ANALYSIS OF AROMA VOLATILES, Journal of agricultural and food chemistry, 45(7), 1997, pp. 2638-2641
Authors:
TAYLOR AJ
MOTTRAM DS
Citation: Aj. Taylor et Ds. Mottram, 8TH WEURMAN FLAVOR RESEARCH SYMPOSIUM, Trends in food science & technology, 7(11), 1996, pp. 373-376
Authors:
MOTTRAM DS
SZAUMANSZUMSKI C
DODSON A
Citation: Ds. Mottram et al., INTERACTION OF THIOL AND DISULFIDE FLAVOR COMPOUNDS WITH FOOD COMPONENTS, Journal of agricultural and food chemistry, 44(8), 1996, pp. 2349-2351
Authors:
MEYNIER A
MOTTRAM DS
Citation: A. Meynier et Ds. Mottram, THE EFFECT OF PH ON THE FORMATION OF VOLATILE COMPOUNDS IN MEAT-RELATED MODEL SYSTEMS, Food chemistry, 52(4), 1995, pp. 361-366
Authors:
MADRUGA MS
MOTTRAM DS
Citation: Ms. Madruga et Ds. Mottram, THE EFFECT OF PH ON THE FORMATION OF MAILLARD-DERIVED AROMA VOLATILESUSING A COOKED MEAT SYSTEM, Journal of the Science of Food and Agriculture, 68(3), 1995, pp. 305-310
Authors:
MOTTRAM DS
WHITFIELD FB
Citation: Ds. Mottram et Fb. Whitfield, MAILLARD-LIPID INTERACTIONS IN NONAQUEOUS SYSTEMS - VOLATILES FROM THE REACTION OF CYSTEINE AND RIBOSE WITH PHOSPHATIDYLCHOLINE, Journal of agricultural and food chemistry, 43(5), 1995, pp. 1302-1306
Authors:
MOTTRAM DS
WHITFIELD FB
Citation: Ds. Mottram et Fb. Whitfield, VOLATILE COMPOUNDS FROM THE REACTION OF CYSTEINE, RIBOSE, AND PHOSPHOLIPID IN LOW-MOISTURE SYSTEMS, Journal of agricultural and food chemistry, 43(4), 1995, pp. 984-988
Authors:
MOTTRAM DS
MADRUGA MS
WHITFIELD FB
Citation: Ds. Mottram et al., SOME NOVEL MEATLIKE AROMA COMPOUNDS FROM THE REACTIONS OF ALKANEDIONES WITH HYDROGEN-SULFIDE AND FURANTHIOLS, Journal of agricultural and food chemistry, 43(1), 1995, pp. 189-193
Authors:
BEAL AD
MOTTRAM DS
Citation: Ad. Beal et Ds. Mottram, COMPOUNDS CONTRIBUTING TO THE CHARACTERISTIC AROMA OF MALTED BARLEY, Journal of agricultural and food chemistry, 42(12), 1994, pp. 2880-2884
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