引用次数
引用: 6,909
H-指数: 44
I10-指数 : 78
出版物: 136
The effect of sulfur on acrylamide and aroma formation in cooked wheat
D.S. Mottram , J.S. Elmore , J.K. Parker
Deutsche Forschungsanstalt für Lebensmittelchemie
2008
Extraction by headspace trapping onto Tenax of novel thiazoles and 3-thiazolines in cooked beef
D.S. Mottram , J.S. Elmore
American Chemical Society
2
1998
Aroma extract analysis
J.S. Elmore
Flavour Development, Analysis and Perception in Food and Beverages 47 -61
8
2015
Extraction techniques for analysis of aroma compounds
J.S. Elmore
Flavour Development, Analysis and Perception in Food and Beverages 31 -46
6
2015
Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking.
J.S. Elmore , A.T. Dodson , N. Muttucumaru , N.G. Halford
Food Chemistry 122 ( 3) 753 -760
16
2010
Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat
M.S. Madruga , J.S. Elmore , M.J. Oruna-Concha , D. Balagiannis
Food Chemistry 123 ( 2) 513 -520
122
2010
A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates.
J.S. Elmore , H.E. Warren , D.S. Mottram , N.D. Scollan
Meat Science 68 ( 1) 27 -33
114
2004
Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide‐forming potential in potato
N. Muttucumaru , S.J. Powers , J.S. Elmore , A. Briddon
Annals of Applied Biology 164 ( 2) 286 -300
44
2014
Flavour development in meat.
J.S. Elmore , D.S. Mottram
Improving the sensory and nutritional quality of fresh meat 111 -146
33
2009
Sensory evaluation: aroma
D.S. Mottram , J.S. Elmore
Encyclopedia of Food Sciences and Nutrition (Second Edition) 5174 -5180
2
2003
The effects of diet and breed on the volatile compounds of cooked lamb
J.S. Elmore , D.S. Mottram , M. Enser , J.D. Wood
Meat Science 55 ( 2) 149 -159
177
2000
Formation of flavour in four varieties of muskmelon (Cucumis melo L.)
P. X. Étiévant , D. S. Mottram , J. S. Elmore , A. Toji
Flavour Research at the Dawn of the Twenty-first Century - Proceedings of the 10th Weurman Flavour Research Symposium, Beaune, France, 25-28 June, 2002. 592 -595
2
2003
Effects of variety and nutrient availability on the acrylamide forming potential of rye.
N. G. Halford , D. S. Mottram , J. Postles , J. S. Elmore
Aspects of applied biology ( 116) 125 -130
2013
Acrylamide and flavour in potato crisps.
N. G. Halford , D. S. Mottram , N. Muttucumaru , A. Briddon
Aspects of applied biology ( 116) 103 -110
2013
Uso da enzima asparaginase no processamento do café arábica e robusta para redução de formação de acrilamida
J. S. Elmore , M. J. Oruna-Concha , L. M. C. Cabral , L. M. F. Gottschalk
Embrapa Café
2018
The acrylamide problem: a plant and agronomic science issue
N. G. Halford , T. Y. Curtis , N. Muttucumaru , J. Postles
Journal of Experimental Botany 63 ( 8) 2841 -2851
84
2012
Changes in Free Amino Acid Concentration in Rye Grain in Response to Nitrogen and Sulfur Availability, and Expression Analysis of Genes Involved in Asparagine Metabolism
Jennifer Postles , Tanya Y. Curtis , Stephen J. Powers , J. S. Elmore
Frontiers in Plant Science 7 917 -917
34
2016
The relationship between the concentrations of free asparagine, other amino acids and sugars in potato and the formation of acrylamide during processing
NIRA MUTTUCUMARU¹ , J STEPHEN ELMORE , DONALD S MOTTRAM ,
Acrylamide: Influence of plant genetics, agronomy and food processing 49 -49
2009
The effect of 2‐furanmethanethiol upon the flavour of instant coffee
J STEPHEN ELMORE , HARRY E NURSTEN
International journal of food science & technology 28 ( 5) 531 -536
7
1993
Solid-phase extraction as a routine method for comparing key aroma compounds in fruits
Jane Ker Parker , Evangelos Tsormpatsidis , John Stephen Elmore , Alexandra Wagstaffe
Expression of Multidisciplinary Flavour Science 521
4
2010