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	1.	Heterocyclic volatiles formed by heating cysteine or hydrogen sulfide with 4-hydroxy-5-methyl-3(2H)-furanone at pH 6.5. [electronic resource] by Whitfield, F B Mottram, D S Producer: 20010524 In: Journal of agricultural and food chemistry vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Investigation of the reaction between 4-hydroxy-5-methyl-3(2H)-furanone and cysteine or hydrogen sulfide at pH 4.5. [electronic resource] by Whitfield, F B Mottram, D S Producer: 20000822 In: Journal of agricultural and food chemistry vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	The occurrence of volatile amines in uncured and cured pork meat and their possible role in nitrosamine formation in bacon. [electronic resource] by Patterson, R L Mottram, D S Producer: 19750318 In: Journal of the science of food and agriculture vol. 25 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Formation of 2-alkyl-(2H)-thiapyrans and 2-alkylthiophenes in cooked beef and lamb. [electronic resource] by Elmore, J S Mottram, D S Producer: 20000828 In: Journal of agricultural and food chemistry vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	A comparison of headspace entrainment on Tenax with solid phase microextraction for the analysis of the aroma volatiles of cooked beef. [electronic resource] by Elmore, J S Papantoniou, E Mottram, D S Producer: 20020128 In: Advances in experimental medicine and biology vol. 488 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork. [electronic resource] by Elmore, J S Mottram, D S Hierro, E Producer: 20010621 In: Journal of chromatography. A vol. 905 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Chlorinated residues in the adipose tissue of pigs treated with gamma-hexachlorocyclohexane. [electronic resource] by Mottram, D S Psomas, I E Patterson, R L Producer: 19830923 In: Journal of the science of food and agriculture vol. 34 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Volatile components of cured and uncured pork: the role of nitrite and the formation of nitrogen compounds. [electronic resource] by Mottram, D S Croft, S E Patterson, R L Producer: 19840502 In: Journal of the science of food and agriculture vol. 35 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles. [electronic resource] by Elmore, J S Mottram, D S Enser, M Wood, J D Producer: 20000822 In: Journal of agricultural and food chemistry vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	The effects of diet and breed on the volatile compounds of cooked lamb. [electronic resource] by Elmore, J S Mottram, D S Enser, M Wood, J D Producer: 20121002 In: Meat science vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours. [electronic resource] by Parker, J K Hassell, G M Mottram, D S Guy, R C Producer: 20000925 In: Journal of agricultural and food chemistry vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat. [electronic resource] by Byrne, D V Bredie, W L P Mottram, D S Martens, M Producer: 20121002 In: Meat science vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Influence of ascorbic acid and pH on the formation of N-nitrosodimethylamine in cured pork containing added dimethylamine. [electronic resource] by Mottram, D S Patterson, R L Rhodes, D N Gough, T A Producer: 19750612 In: Journal of the science of food and agriculture vol. 26 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Localised occurrence of N-nitrosopyrrolidine in fried bacon. [electronic resource] by Patterson, R L Taylor, A A Mottram, D S Gough, T A Producer: 19760706 In: Journal of the science of food and agriculture vol. 27 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	The preferential formation of volatile N-nitrosamines in the fat of fried bacon. [electronic resource] by Mottram, D S Patterson, R L Edwards, R A Gough, T A Producer: 19780218 In: Journal of the science of food and agriculture vol. 28 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Flavor-protein binding: disulfide interchange reactions between ovalbumin and volatile disulfides. [electronic resource] by Adams, R L Mottram, D S Parker, J K Brown, H M Producer: 20011025 In: Journal of agricultural and food chemistry vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Influence of ascorbic acid and pH on the formation of N-nitrosodimethylamine in cured pork containing added dimethylamine. [electronic resource] by Mottram, D S Patterson, R L Rhodes, D N Gough, T A Producer: 19750612 In: Journal of the science of food and agriculture vol. 26 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Modelling the effect of fatty acids in odour development of cooked meat in vitro: part I-sensory perception. [electronic resource] by Campo, M M Nute, G R Wood, J D Elmore, S J Mottram, D S Enser, M Producer: 20121002 In: Meat science vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Water-soluble precursors of beef flavour: I. Effect of diet and breed. [electronic resource] by Koutsidis, G Elmore, J S Oruna-Concha, M J Campo, M M Wood, J D Mottram, D S Producer: 20121002 In: Meat science vol. 79 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages. [electronic resource] by Bruna, J M Hierro, E M de la Hoz, L Mottram, D S Fernández, M Ordóñez, J A Producer: 20121002 In: Meat science vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 22 results.