M. Low

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 .

Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile.

Peigen Yu, Weibiao Zhou, Weibiao Zhou, 2014, 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.

Design of experiments and regression modelling in food flavour and sensory analysis: A review

Weibiao Zhou, Peigen Yu, Mei Yin Low, 2018 .

Effects of Chain Structure on Surface Pressure−Area Behavior and Membrane Elasticity of Lipid Monolayers at the Air−Water Interface: Application of an Equation of State§

M. Low, †‡ Si-shen Feng, †. A. G. Zhu, 2000 .

Development of a partial least squares-artificial neural network (PLS-ANN) hybrid model for the prediction of consumer liking scores of ready-to-drink green tea beverages.

Peigen Yu, Weibiao Zhou, Weibiao Zhou, 2018, Food research international.

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

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