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Results of search for 'au:"Mottram, D S"', page 1 of 2
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Authors
Adams, R L
Bredie, W L P
Brown, H M
Bruna, J M
Byrne, D V
Campo, M M
Croft, S E
Edwards, R A
Elmore, J S
Elmore, S J
Enser, M
Gough, T A
Koutsidis, G
Mottram, D S
Oruna-Concha, M J
Parker, J K
Patterson, R L
Rhodes, D N
Whitfield, F B
Wood, J D
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Topics
Adipose Tissue
Animal Feed
Animals
Ascorbic Acid
Cattle
Chemical Phenomena
Cooking
Dimethylamines
Food Preservation
Gas Chromatography-Mass Spectrometry
Hydrogen-Ion Concentration
Meat
Nitrites
Nitrosamines
Odorants
Swine
Volatilization
analysis
chemistry
methods
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English
Your search returned 22 results.
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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:
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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
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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
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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
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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
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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
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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
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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
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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:
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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
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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:
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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
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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
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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
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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
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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:
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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:
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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
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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
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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
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