The effect of lipid on the Maillard reaction between methionine and ribose : a model system to investigate the formation of meat flavour

Autor: Meynier, Anne, Mottram, D.S.

Publikováno v: 38. International Congress of Meat Science and Technology
38. International Congress of Meat Science and Technology, Aug 1992, Clermont-Ferrand, France

National audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::43ae70d684d65c5c97aee77028daf485
https://hal.inrae.fr/hal-02777569

Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide-forming potential in potato.

Autor: Muttucumaru, N., Powers, S.J., Elmore, J.S., Briddon, A., Mottram, D.S., Halford, N.G.

Publikováno v: Annals of Applied Biology; Mar2014, Vol. 164 Issue 2, p286-300, 15p

Professor Harry Nursten 1927–2011

Autor: Mottram, D.S.

Publikováno v: In Food Chemistry 15 August 2012 133(4):1305-1306

Sensory Characterisation of the Aromas Generated in Extruded Maize and Wheat Flour

Autor: Bredie, W.L.P., Mottram, D.S., Hassell, G.M., Guy, R.C.E.

Publikováno v: Journal of Cereal Science; July 1998, Vol. 28 Issue: 1 p97-106, 10p

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