| Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles JS Elmore, DS Mottram, M Enser, JD Wood Journal of Agricultural and Food Chemistry 47 (4), 1619-1625, 1999 | 520 | 1999 |
| Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb JS Elmore, SL Cooper, M Enser, DS Mottram, LA Sinclair, RG Wilkinson, ... Meat science 69 (2), 233-242, 2005 | 273 | 2005 |
| The use of asparaginase to reduce acrylamide levels in cooked food F Xu, MJ Oruna-Concha, JS Elmore Food chemistry 210, 163-171, 2016 | 262 | 2016 |
| Measurement of acrylamide and its precursors in potato, wheat, and rye model systems JS Elmore, G Koutsidis, AT Dodson, DS Mottram, BL Wedzicha Journal of Agricultural and Food Chemistry 53 (4), 1286-1293, 2005 | 252 | 2005 |
| Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning G Koutsidis, JS Elmore, MJ Oruna-Concha, MM Campo, JD Wood, ... Meat Science 79 (2), 270-277, 2008 | 240 | 2008 |
| Effects of sucrose, guar gum, and carboxymethylcellulose on the release of volatile flavor compounds under dynamic conditions DD Roberts, JS Elmore, KR Langley, J Bakker Journal of Agricultural and Food Chemistry 44 (5), 1321-1326, 1996 | 225 | 1996 |
| 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 JS Elmore, HE Warren, DS Mottram, ND Scollan, M Enser, RI Richardson, ... Meat Science 68 (1), 27-33, 2004 | 216 | 2004 |
| Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids JS Elmore, MM Campo, M Enser, DS Mottram Journal of Agricultural and Food Chemistry 50 (5), 1126-1132, 2002 | 210 | 2002 |
| The effects of diet and breed on the volatile compounds of cooked lamb JS Elmore, DS Mottram, M Enser, JD Wood Meat Science 55 (2), 149-159, 2000 | 194 | 2000 |
| Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons D Kourkoutas, JS Elmore, DS Mottram Food Chemistry 97 (1), 95-102, 2006 | 178 | 2006 |
| Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat MS Madruga, JS Elmore, MJ Oruna-Concha, D Balagiannis, DS Mottram Food chemistry 123 (2), 513-520, 2010 | 174 | 2010 |
| Formation of high levels of acrylamide during the processing of flour derived from sulfate-deprived wheat N Muttucumaru, NG Halford, JS Elmore, AT Dodson, M Parry, PR Shewry, ... Journal of Agricultural and Food Chemistry 54 (23), 8951-8955, 2006 | 172 | 2006 |
| Water-soluble precursors of beef flavour: I. Effect of diet and breed G Koutsidis, JS Elmore, MJ Oruna-Concha, MM Campo, JD Wood, ... Meat Science 79 (1), 124-130, 2008 | 165 | 2008 |
| Volatile flavour profile of goat meat extracted by three widely used techniques MS Madruga, JS Elmore, AT Dodson, DS Mottram Food Chemistry 115 (3), 1081-1087, 2009 | 163 | 2009 |
| The acrylamide problem: a plant and agronomic science issue NG Halford, TY Curtis, N Muttucumaru, J Postles, JS Elmore, DS Mottram Journal of experimental botany 63 (8), 2841-2851, 2012 | 160 | 2012 |
| Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system MY Low, G Koutsidis, JK Parker, JS Elmore, AT Dodson, DS Mottram Journal of Agricultural and Food Chemistry 54 (16), 5976-5983, 2006 | 156 | 2006 |
| Comparison of dynamic headspace concentration on Tenax with solid phase microextraction for the analysis of aroma volatiles JS Elmore, MA Erbahadir, DS Mottram Journal of agricultural and food chemistry 45 (7), 2638-2641, 1997 | 154 | 1997 |
| Two-fibre solid-phase microextraction combined with gas chromatography–mass spectrometry for the analysis of volatile aroma compounds in cooked pork JS Elmore, DS Mottram, E Hierro Journal of Chromatography A 905 (1-2), 233-240, 2001 | 152 | 2001 |
| Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation NG Halford, N Muttucumaru, SJ Powers, PN Gillatt, L Hartley, JS Elmore, ... Journal of Agricultural and Food Chemistry 60 (48), 12044-12055, 2012 | 151 | 2012 |
| 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 … N Muttucumaru, SJ Powers, JS Elmore, A Dodson, A Briddon, DS Mottram, ... Food chemistry 220, 76-86, 2017 | 119 | 2017 |
