D. Mottram

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Food chemistry: Acrylamide is formed in the Maillard reaction

B. Wedzicha, D. Mottram, A. Dodson, 2002, Nature.

Flavour formation in meat and meat products: a review

D. Mottram, 1998 .

Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour.

W. Bredie, R. Guy, D. Mottram, 2002, Journal of agricultural and food chemistry.

An evaluation of the aroma characteristics of malted barley by free-choice profiling

D. Mottram, Andrew D. Beal, 1993 .

Modelling the effect of fatty acids in odour development of cooked meat in vitro: part I-sensory perception.

J. Wood, D. Mottram, G. Nute, 2003, Meat science.

Comparison of the Aroma Characteristics of Acid-Hydrolyzed and Enzyme-Hydrolyzed Vegetable Proteins Produced from Soy

M. Aaslyng, D. Mottram, Andrea Elmore, 1998 .

Effect of aminocyclopropane-1-carboxylic acid oxidase antisense gene on the formation of volatile esters in cantaloupe charentais melon (Cv. Védrandais)

D. Mottram, A. Dodson, P. John, 1998 .

The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages.

D. Mottram, J. A. Ordóñez, L. de la Hoz, 2001, Meat science.

Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids.

J. Elmore, D. Mottram, M. Campo, 2002, Journal of agricultural and food chemistry.

Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar).

L. Methven, D. Mottram, M. Oruña‐Concha, 2007, Journal of agricultural and food chemistry.

Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning.

J. Wood, J. Elmore, D. Mottram, 2008, Meat science.

Chemical tainting of foods

D. Mottram, 1998 .

Volatile compounds produced in maillard reactions involving cysteine, ribose and phospholipid

D. Mottram, L. Farmer, F. B. Whitfield, 1989 .

Food flavours: Generation, analysis and process influence

D. Mottram, 1997 .

Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork.

J. Elmore, D. Mottram, E. Hierro, 2001, Journal of chromatography. A.

Sugars in crop plants

N. Muttucumaru, Nigel G Halford, D. Mottram, 2011 .

Reducing acrylamide precursors in raw materials derived from wheat and potato.

N. Muttucumaru, Nigel G Halford, M. Parry, 2008, Journal of agricultural and food chemistry.

Water-soluble precursors of beef flavour: I. Effect of diet and breed.

J. Wood, J. Elmore, D. Mottram, 2008, Meat science.

In vitro colonic metabolism of coffee and chlorogenic acid results in selective changes in human faecal microbiota growth

G. Gibson, X. Tzounis, J. Spencer, 2015, British Journal of Nutrition.

Effects of water availability on free amino acids, sugars, and acrylamide-forming potential in potato.

N. Muttucumaru, S. Powers, Nigel G Halford, 2015, Journal of agricultural and food chemistry.

Mediation of coffee-induced improvements in human vascular function by chlorogenic acids and its metabolites: Two randomized, controlled, crossover intervention trials.

C. Sartori, S. Rimoldi, G. Gibson, 2017, Clinical nutrition.

8th Weurman flavour research symposium

D. Mottram, Andrew M. Taylor, 1996 .

The Maillard reaction: source of flavour in thermally processed foods

D. Mottram, 2007 .

Flavor-protein binding: disulfide interchange reactions between ovalbumin and volatile disulfides.

D. Mottram, J. K. Parker, H. Brown, 2001, Journal of agricultural and food chemistry.

Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processing.

P. Shewry, N. Muttucumaru, S. Powers, 2009, Journal of agricultural and food chemistry.

Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons

D. Kourkoutas, J. Elmore, D. Mottram, 2006 .

Volatile flavour profile of goat meat extracted by three widely used techniques

M. Madruga, J. Elmore, D. Mottram, 2009 .

Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking.

N. Muttucumaru, Nigel G Halford, M. Parry, 2010 .

Analysis of the headspace aroma compounds of walnuts (Juglans regia L.)

J. Elmore, D. Mottram, Ioannis Nisyrios, 2005 .

Flavour Science : Proceedings of the XIV Weurman Flavour Research Symposium

D. Mottram, Andrew J. Taylor, 2015 .

The effect of processing on chlorogenic acid content of commercially available coffee.

J. Spencer, G. Gibson, D. Mottram, 2013, Food chemistry.

Flavour profiles of three novel acidic varieties of muskmelon (Cucumis melo L.).

D. Mottram, M. Oruña‐Concha, J. K. Parker, 2013, Food chemistry.

The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: Sequential profiling and boredom tests

L. Methven, O. Kennedy, D. Mottram, 2010 .

Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat.

M. Dermiki, L. Methven, D. Mottram, 2013, Food chemistry.

Novel esters in thai green chilli

J. Elmore, D. Mottram, A. Dodson, 2010 .

Absorption, metabolism and vascular effects of alkalised cocoa

A. Rodriguez-Mateos, J. Spencer, C. Kwik-Uribe, 2011, Proceedings of the Nutrition Society.

The relationship between growth stages and aroma composition of lemon basil Ocimum citriodorum Vis.

D. Mottram, H. Al-Kateb, 2014, Food chemistry.

The effect of pH on the formation of volatile compounds in meat-related model systems

A. Meynier, D. Mottram, 1995 .

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. Wood, N. Scollan, J. Elmore, 2004, Meat science.

The effects of diet and breed on the volatile compounds of cooked lamb.

J. Wood, J. Elmore, D. Mottram, 2000, Meat science.

The effect of cooking conditions on the formation of volatile heterocyclic compounds in pork

D. Mottram, 1985 .

The role of triglycerides and phospholipids in the aroma of cooked beef

D. Mottram, R. Edwards, 1983 .

Mechanisms of alkylpyrazine formation in a potato model system containing added glycine.

D. Mottram, J. Parker, M. Low, 2007, Journal of agricultural and food chemistry.

1 – The Maillard reaction and its role in the formation of acrylamide and other potentially hazardous compounds in foods

J. Elmore, D. Mottram, M. Low, 2006 .

The effect of ascorbate reductants on N-nitrosamine formation in a model system resembling bacon fat

R. Patterson, D. Mottram, 1977 .

Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours.

R. Guy, D. Mottram, J. Parker, 2000, Journal of agricultural and food chemistry.

Light-induced off-flavor development in cloudy apple juice.

M. Gordon, D. Mottram, M. Hashizume, 2007, Journal of agricultural and food chemistry.

Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat

M. Madruga, J. Elmore, D. Mottram, 2010 .

Chlorinated residues in the adipose tissue of pigs treated with γ‐hexachlorocyclohexane

R. Patterson, D. Mottram, I. Psomas, 1983 .

Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages.

D. Mottram, J. A. Ordóñez, L. de la Hoz, 2003, International journal of food microbiology.

Compounds contributing to the characteristic aroma of malted barley

D. Mottram, Andrew D. Beal, 1994 .

Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation.

N. Muttucumaru, S. Powers, Nigel G Halford, 2012, Journal of agricultural and food chemistry.

The preferential formation of volatile N-nitrosamines in the fat of fried bacon.

R. Patterson, D. Mottram, R. Edwards, 1977, Journal of the science of food and agriculture.

Changes in free amino acid concentration in rye grain in response to nitrogen and sulfur availability , and expression analysis of genes involved

S. Powers, Nigel G Halford, J. Elmore, 2018 .

Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles.

J. Wood, J. Elmore, D. Mottram, 1999, Journal of agricultural and food chemistry.

Comparison of Dynamic Headspace Concentration on Tenax with Solid Phase Microextraction for the Analysis of Aroma Volatiles

J. Elmore, D. Mottram, and Mehmet Ali Erbahadir, 1997 .

Relationship between Alkylpyrazine and Acrylamide Formation in Potato Chips

Nigel G Halford, J. Elmore, D. Mottram, 2016 .

10 Meat flavour

D. Mottram, 1994 .

Some aspects of the chemistry of meat flavour

D. Mottram, 1994 .

Volatile compounds produced in maiilard reactions involving glycine, ribose and phospholipid

D. Mottram, F. B. Whitfield, L. J. Salter, 1989 .

Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb.

J. Wood, J. Elmore, D. Mottram, 2005, Meat science.

Formation of 2-alkyl-(2H)-thiapyrans and 2-alkylthiophenes in cooked beef and lamb.

J. Elmore, D. Mottram, 2000, Journal of agricultural and food chemistry.

Flavour development in meat.

J. Elmore, D. Mottram, 2009 .

Differences in glutamic acid and 5'-ribonucleotide contents between flesh and pulp of tomatoes and the relationship with umami taste.

L. Methven, D. Mottram, M. Oruña‐Concha, 2007, Journal of agricultural and food chemistry.

Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities

C. Baxter, D. Mottram, Donald S. Mottram, 2014, Food chemistry.

Effect of cysteine and ribose on the volatile thermal degradation products of a triglyceride and three phospholipids

D. Mottram, L. Farmer, 1992 .

Light-induced off-flavour in cloudy apple juice

M. Gordon, D. Mottram, M. Hashizume, 2006 .

A comparison of the flavour volatiles from cooked beef and pork meat systems

D. Mottram, J. Macfie, Donald S. Mottram, 1982 .

A comparison of headspace entrainment on Tenax with solid phase microextraction for the analysis of the aroma volatiles of cooked beef.

J. Elmore, D. Mottram, E. Papantoniou, 2001, Advances in experimental medicine and biology.

The acrylamide problem: a plant and agronomic science issue.

N. Muttucumaru, Nigel G Halford, J. Elmore, 2012, Journal of experimental botany.

Some novel meatlike aroma compounds from the reactions of alkanediones with hydrogen sulfide and furanthiols

M. Madruga, D. Mottram, F. B. Whitfield, 1995 .

Volatile components of cured and uncured pork: the role of nitrite and the formation of nitrogen compounds.

R. Patterson, D. Mottram, S. Croft, 1984, Journal of the science of food and agriculture.

Formation of sulfur aroma compounds in reaction mixtures containing cysteine and three different forms of ribose.

D. Mottram, Ian C C Nóbrega, 2002, Journal of agricultural and food chemistry.

Interaction of Thiol and Disulfide Flavor Compounds with Food Components

D. Mottram, A. Dodson, C. Szauman-Szumski, 1996 .

Interaction of lipid in the maillard reaction between cysteine and ribose: The effect of a triglyceride and three phospholipids on the volatile products

D. Mottram, L. Farmer, 1990 .

Volatile compounds in food—Qualitative and quantitative data: By H. Maarse and C. A. Visscher. TNO-CIVO Food Analysis Institute, Zeist, The Netherlands, 1989. xliv + 1377 pp. in three volumes. ISBN 90-6743-168-0 Price: Dfl. 1500·00

D. Mottram, 1991 .

Inhibition of light-induced off-flavour development by singlet oxygen quenchers in cloudy apple juice

M. Gordon, D. Mottram, M. Hashizume, 2010 .

Chemistry and safety of acrylamide in food

M. Friedman, D. Mottram, 2005 .

Measurement of acrylamide and its precursors in potato, wheat, and rye model systems.

J. Elmore, D. Mottram, A. Dodson, 2005, Journal of agricultural and food chemistry.

Changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation.

N. Muttucumaru, Nigel G Halford, M. Parry, 2007, Journal of agricultural and food chemistry.

Sensory characterisation of the aromas generated in extruded maize and wheat flour

W. Bredie, R. Guy, D. Mottram, 1998 .

Investigations on the effect of amino acids on acrylamide, pyrazines, and Michael addition products in model systems.

B. Wedzicha, D. Mottram, G. Koutsidis, 2009, Journal of agricultural and food chemistry.

Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers.

Lisa Methven, M. Dermiki, L. Methven, 2013, Journal of the science of food and agriculture.

Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation

N. Muttucumaru, S. Powers, Nigel G Halford, 2017, Food chemistry.

Pork quality from pigs fed on low glucosinate rapeseed meal: Influence of level in the diet, sex and ultimate pH

T. Lawrence, E. Dransfield, D. Mottram, 1985 .

Effect of phospholipid on the formation of volatile heterocyclic compounds in heated aqueous solutions of amino acids and ribose

D. Mottram, F. B. Whitfield, S. Brock, 1988 .

Investigating age-related changes in taste and affects on sensory perceptions of oral nutritional supplements.

L. Methven, O. Kennedy, D. Mottram, 2010, Age and ageing.

Contribution of nitrite and nitrate to the colour and flavour of cured meats

D. Macdougall, D. Mottram, D. Rhodes, 1975 .

Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat.

D. V. Byrne, M. Martens, W. Bredie, 2002, Meat science.

Flavor Compounds Formed During the Maillard Reaction

D. Mottram, 1994 .

Novel Thiazoles and 3-Thiazolines in Cooked Beef Aroma

J. Wood, J. Elmore, D. Mottram, 1997 .

The effect of pH on the formation of maillard‐derived aroma volatiles using a cooked meat system

M. Madruga, D. Mottram, 1995 .

Kinetic Modeling of the Formation of Volatile Compounds in Heated Beef Muscle Extracts Containing Added Ribose

N. Desforges, D. Mottram, D. Balagiannis, 2010 .

Flavor Development in a Meat-Based Petfood Containing Added Glucose and Glycine

N. Desforges, D. Mottram, D. Balagiannis, 2010 .

The effects of diet, breed, and age of animal at slaughter on the volatile compounds of grilled beef

J. Wood, J. Elmore, D. Mottram, 2005 .

Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content.

B. Wedzicha, D. Mottram, D. Balagiannis, 2019, Food chemistry.

Effects of plant sulfur nutrition on acrylamide and aroma compounds in cooked wheat.

N. Muttucumaru, Nigel G Halford, J. Elmore, 2008, Journal of agricultural and food chemistry.

The effect of cooking on acrylamide and its precursors in potato, wheat and rye.

B. Wedzicha, J. Elmore, D. Mottram, 2005, Advances in experimental medicine and biology.

Maillard-Lipid Interactions in Nonaqueous Systems: Volatiles from the Reaction of Cysteine and Ribose with Phosphatidylcholine

D. Mottram, F. B. Whitfield, 1995 .

Comparison of boars and castrates for bacon production 3. Composition and eating quality of bacon

J. Wood, R. Patterson, D. Mottram, 1982 .

A note on the eating quality of pork from lean pigs

J. Wood, D. Mottram, A. J. Brown, 1981 .

The role of lipid in the flavour of cooked beef

J. Elmore, D. Mottram, 2006 .

Formation of high levels of acrylamide during the processing of flour derived from sulfate-deprived wheat.

P. Shewry, N. Muttucumaru, Nigel G Halford, 2006, Journal of agricultural and food chemistry.

Gut microbial activity, implications for health and disease: the potential role of metabolite analysis.

G. Gibson, D. Mottram, Edna P Nyangale, 2012, Journal of proteome research.

Localised occurrence of N-nitrosopyrrolidine in fried bacon.

R. Patterson, D. Mottram, T. Gough, 1976, Journal of the science of food and agriculture.

Influence of ascorbic acid and pH on the formation of N-nitrosodimethylamine in cured pork containing added dimethylamine.

R. Patterson, D. Mottram, D. Rhodes, 1975, Journal of the science of food and agriculture.

Free amino acids and sugars in rye grain: implications for acrylamide formation.

P. Shewry, S. Powers, Nigel G Halford, 2010, Journal of agricultural and food chemistry.

Acrylamide and pyrazine formation in model systems containing asparagine.

B. Wedzicha, D. Mottram, C. Dimitriou, 2008, Journal of agricultural and food chemistry.

Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system.

J. Elmore, D. Mottram, A. Dodson, 2006, Journal of agricultural and food chemistry.

Effects of Nitrogen and Sulfur Fertilization on Free Amino Acids, Sugars, and Acrylamide-Forming Potential in Potato

N. Muttucumaru, S. Powers, Nigel G Halford, 2013, Journal of agricultural and food chemistry.

Acrylamide concentrations in potato crisps in Europe from 2002 to 2011

S. Powers, Nigel G Halford, D. Mottram, 2013, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries.

B. Wedzicha, D. Mottram, D. Balagiannis, 2012, Journal of agricultural and food chemistry.

Heterocyclic volatiles formed by heating cysteine or hydrogen sulfide with 4-hydroxy-5-methyl-3(2H)-furanone at pH 6.5.

D. Mottram, F. B. Whitfield, 2001, Journal of agricultural and food chemistry.

Investigation of the reaction between 4-hydroxy-5-methyl-3(2H)-furanone and cysteine or hydrogen sulfide at pH 4.5.

D. Mottram, F. B. Whitfield, 1999, Journal of agricultural and food chemistry.

Maillard reactions in chemistry, food, and health

W. Bredie, D. Mottram, 1996 .

P. Etiévant, J. L. Quéré, D. Mottram, 2003 .

Formation of volatile sulfur compounds in reaction mixtures containing cysteine and three different ribose compounds

D. Mottram, Ian C C Nóbrega, 1998 .

The occurrence of volatile amines in uncured and cured pork meat and their possible role in nitrosamine formation in bacon.

R. Patterson, D. Mottram, 1974, Journal of the science of food and agriculture.

Effects of variety and nutrient availability on the acrylamide-forming potential of rye grain

S. Powers, Nigel G Halford, J. Elmore, 2013, Journal of cereal science.

Variation in acrylamide producing potential in potato: Segregation of the trait in a breeding population

J. McNicol, J. Bradshaw, H. Davies, 2010 .

Kinetic models as a route to control acrylamide formation in food.

B. Wedzicha, J. Elmore, D. Mottram, 2005, Advances in experimental medicine and biology.

Kinetic modeling of the generation of 2- and 3-methylbutanal in a heated extract of beef liver.

D. Pyle, N. Desforges, B. Wedzicha, 2009, Journal of agricultural and food chemistry.

Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019

S. Powers, Nigel G Halford, D. Mottram, 2021, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Acrylamide in potato crisps prepared from 20 UK-grown varieties: Effects of variety and tuber storage time

N. Muttucumaru, Nigel G Halford, J. Elmore, 2015, Food chemistry.

Symposium on the chemistry and toxicology of acrylamide.

M. Friedman, D. Mottram, 2008, Journal of agricultural and food chemistry.

Acrylamide levels in potato crisps in Europe from 2002 to 2016

S. Powers, Nigel G Halford, D. Mottram, 2017, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Controlling maillard pathways to generate flavors

Andrew M. Taylor, D. Mottram, 2010 .

The effects of storage on the formation of aroma and acrylamide in heated potato

Nigel G Halford, J. Elmore, D. Mottram, 2010 .

A three dimensional kinetic model for the formation of acrylamide in french fries with variable glucose and fructose content

B. Wedzicha, D. Mottram, J. Higley, 2016 .

Modelling the formation of maillard reaction intermediates for the generation of flavour

T. I. Malik, D. Pyle, C. Winkel, 2006 .

Gas chromatographic analysis of furaneol

A. A. Williams, D. Mottram, 1981 .

The effect of pH on the formation of volatile compounds produced by heating a model system containing 5-Imp and cysteine

M. Madruga, D. Mottram, 1998 .

Detection of fruit juice authenticity using pyrolysis mass spectroscopy

D. Mottram, C. Gutteridge, Febe Garcia-Wass, 2000 .

Volatile Compounds from the Reaction of Cysteine, Ribose, and Phospholipid in Low-Moisture Systems

D. Mottram, F. B. Whitfield, 1995 .

The Interaction of Lipid-Derived Aldehydes with the Maillard Reaction in Meat Systems

J. Elmore, D. Mottram, 2005 .

CHANGES IN THIOL AND DISULFIDE FLAVOUR COMPOUNDS RESULTING FROM THE INTERACTION WITH PROTEINS

J. Elmore, D. Mottram, A. Dodson, 1996 .

Reactions of Propylene Glycol with the Constituents of Food Flavorings

J. Elmore, D. Mottram, A. Dodson, 2014 .

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

N. Muttucumaru, S. Powers, J. Elmore, 2014, The Annals of applied biology.

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

S. Powers, Nigel G Halford, J. Elmore, 2016, Front. Plant Sci..

Can changing the serving temperature improve the palatability of oral nutritional supplements in older consumers?

L. Methven, O. Kennedy, D. Mottram, 2009, Proceedings of the Nutrition Society.

Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content.

B. Wedzicha, D. Mottram, D. Balagiannis, 2019, Food chemistry.

Relationship between acrylamide formation and the generation of flavour in heated foods

J. Elmore, D. Mottram, M. Low, 2006 .

Reducing acrylamide precursors in raw materials derived from wheat and potato.

N. Muttucumaru, Nigel G Halford, M. Parry, 2008, Journal of agricultural and food chemistry.

Lactic acid fermentation reduces acrylamide formed during production of fried potato products.

E. Slinde, H. Blom, D. Mottram, 2009 .

Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat.

M. Dermiki, L. Methven, D. Mottram, 2013, Food chemistry.

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S. Powers, Nigel G Halford, J. Elmore, 2022 .