Mottram DS - Search Results

1

Acrylamide is formed in the Maillard reaction.

Mottram DS, Wedzicha BL, Dodson AT. Mottram DS, et al. Nature. 2002 Oct 3;419(6906):448-9. doi: 10.1038/419448a. Nature. 2002. PMID: 12368844

2

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

Elmore JS, Koutsidis G, Dodson AT, Mottram DS, Wedzicha BL. Elmore JS, et al. Among authors: mottram ds. J Agric Food Chem. 2005 Feb 23;53(4):1286-93. doi: 10.1021/jf048557b. J Agric Food Chem. 2005. PMID: 15713054

3

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

Wedzicha BL, Mottram DS, Elmore JS, Koutsidis G, Dodson AT. Wedzicha BL, et al. Among authors: mottram ds. Adv Exp Med Biol. 2005;561:235-53. doi: 10.1007/0-387-24980-X_18. Adv Exp Med Biol. 2005. PMID: 16438302

4

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

Elmore JS, Koutsidis G, Dodson AT, Mottram DS, Wedzicha BL. Elmore JS, et al. Among authors: mottram ds. Adv Exp Med Biol. 2005;561:255-69. doi: 10.1007/0-387-24980-X_19. Adv Exp Med Biol. 2005. PMID: 16438303

5

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

Low MY, Koutsidis G, Parker JK, Elmore JS, Dodson AT, Mottram DS. Low MY, et al. Among authors: mottram ds. J Agric Food Chem. 2006 Aug 9;54(16):5976-83. doi: 10.1021/jf060328x. J Agric Food Chem. 2006. PMID: 16881704

6

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

Elmore JS, Mottram DS, Muttucumaru N, Dodson AT, Parry MA, Halford NG. Elmore JS, et al. Among authors: mottram ds. J Agric Food Chem. 2007 Jun 27;55(13):5363-6. doi: 10.1021/jf070447s. Epub 2007 May 26. J Agric Food Chem. 2007. PMID: 17530773

7

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

Koutsidis G, Simons SP, Thong YH, Haldoupis Y, Mojica-Lazaro J, Wedzicha BL, Mottram DS. Koutsidis G, et al. Among authors: mottram ds. J Agric Food Chem. 2009 Oct 14;57(19):9011-5. doi: 10.1021/jf9014763. J Agric Food Chem. 2009. PMID: 19739658

8

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

Parker JK, Balagiannis DP, Higley J, Smith G, Wedzicha BL, Mottram DS. Parker JK, et al. Among authors: mottram ds. J Agric Food Chem. 2012 Sep 12;60(36):9321-31. doi: 10.1021/jf302415n. Epub 2012 Sep 4. J Agric Food Chem. 2012. PMID: 22924541

9

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.

Muttucumaru N, Powers SJ, Elmore JS, Dodson A, Briddon A, Mottram DS, Halford NG. Muttucumaru N, et al. Among authors: mottram ds. Food Chem. 2017 Apr 1;220:76-86. doi: 10.1016/j.foodchem.2016.09.199. Epub 2016 Sep 30. Food Chem. 2017. PMID: 27855938 Free PMC article.

10

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

Balagiannis DP, Mottram DS, Higley J, Smith G, Wedzicha BL, Parker JK. Balagiannis DP, et al. Among authors: mottram ds. Food Chem. 2019 Jun 30;284:236-244. doi: 10.1016/j.foodchem.2019.01.075. Epub 2019 Jan 19. Food Chem. 2019. PMID: 30744852

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