引用次数
引用: 6,909
H-指数: 44
I10-指数 : 78
出版物: 136
Novel esters in Thai green chilli
John Stephen Elmore , Siriwan Srisajjalertwaja , Andrew Terence Dodson , Arunee Apichartsarangkoon
Proceedings of 12th Werman Flavour Research Symposium 459 -462
7
2008
Aroma compounds in French fries from three potato varieties
John Stephen Elmore , Jodie A Woolsgrove , Deng K Wang , Andrew Terence Dodson
Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium 305 -308
2
2010
Aroma
JOHN STEPHEN ELMORE GRETHE HYLDIG , EMILÍA MARTINSDÓTTIR , KOLBRÚN SVEINSDÓTTIR , RIAN SCHELVIS
CRC Press 257 -280
2010
Key aroma compounds of sweet potato fries
D. S. Mottram , J. Stephen Elmore , Jane K. Parker , Jeremy Higley
Context Products
2015
Chemical characterisation of potential pheromones from the shoulder gland of the Northern yellow-shouldered-bat, Sturnira parvidens (Phyllostomidae: Stenodermatinae)
Chris G. Faulkes , J. Stephen Elmore , David A. Baines , Brock Fenton
PeerJ 7
3
2019
Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model
Petroula Tsitlakidou , Ann Van Loey , Lisa Methven , J. Stephen Elmore
Food Chemistry 284 125 -132
4
2019
Highly proteolytic bacteria from semi-ripened Chiapas cheese elicit angiotensin-I converting enzyme inhibition and antioxidant activity
Cid R. Gonzalez-Gonzalez , Joana Machado , Sandra Correia , Anne L. McCartney
Lwt - Food Science and Technology 111 449 -456
5
2019
Effects of variety and nutrient availability on the acrylamide-forming potential of rye grain
Jennifer Postles , Stephen J. Powers , J. Stephen Elmore , Donald S. Mottram
Journal of Cereal Science 57 ( 3) 463 -470
38
2013
Relationship between Alkylpyrazine and Acrylamide Formation in Potato Chips
J. Stephen Elmore , Samuel Snowden , Adrian Briddon , Nigel G. Halford
American Chemical Society (ACS)
2016
Acrylamide content of vegetable chips
J. Stephen Elmore , Fei Xu , Anisa Maveddat , Rea Kapetanou
ACS Publications
1
2019
Reducing Acrylamide Precursors in Raw Materials Derived from Wheat and Potato
Nira Muttucumaru , J. Stephen Elmore , Tanya Curtis , Donald S. Mottram
Journal of Agricultural and Food Chemistry 56 ( 15) 6167 -6172
54
2008
Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processing.
Tanya Y. Curtis , Nira Muttucumaru , Peter R. Shewry , Martin A. J. Parry
Journal of Agricultural and Food Chemistry 57 ( 3) 1013 -1021
83
2009
Volatile flavour profile of goat meat extracted by three widely used techniques
Marta S. Madruga , J. Stephen Elmore , Andrew T. Dodson , Donald S. Mottram
Food Chemistry 115 ( 3) 1081 -1087
137
2009
The role of lipid in the flavour of cooked beef
J. Stephen Elmore , Donald S. Mottram
Developments in food science 43 375 -378
10
2006
Relationship between acrylamide formation and the generation of flavour in heated foods
Mei Yin Low , Donald S. Mottram , J. Stephen Elmore
Developments in food science 43 363 -366
2
2006
The Interaction of Lipid-Derived Aldehydes with the Maillard Reaction in Meat Systems
Donald S. Mottram , J. Stephen Elmore
The Maillard Reaction in Foods and Medicine 198 -203
11
2005
Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons
Dimitrios Kourkoutas , J. Stephen Elmore , Donald S. Mottram
Food Chemistry 97 ( 1) 95 -102
160
2006
Analysis of the headspace aroma compounds of walnuts (Juglans regia L.)
J. Stephen Elmore , Ioannis Nisyrios , Donald S. Mottram
Flavour and Fragrance Journal 20 ( 5) 501 -506
27
2005
Aroma components of yeast extracts
Jennifer M. Ames , J. Stephen Elmore
Flavour and Fragrance Journal 7 ( 2) 89 -103
35
1992
Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb
J. Stephen Elmore , Sarah L. Cooper , Michael Enser , Donald S. Mottram
Meat Science 69 ( 2) 233 -242
237
2005