Donald S. Mottram

Overview

Best Publications

• Acrylamide is formed in the Maillard reaction

  Donald S. Mottram;Bronislaw L. Wedzicha;Andrew T. Dodson

  2965
  Citations

• Flavour formation in meat and meat products: a review

  Donald S. Mottram

  1576
  Citations

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

  J S Elmore;D S Mottram;M Enser;J D Wood

  526
  Citations

• Gut Microbial Activity, Implications for Health and Disease: The Potential Role of Metabolite Analysis

  Edna P Nyangale;Donald S Mottram;Glenn R Gibson

  339
  Citations

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

  J. Stephen Elmore;Sarah L. Cooper;Michael Enser;Donald S. Mottram

  273
  Citations

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

  G. Koutsidis;J.S. Elmore;M.J. Oruna-Concha;M.M. Campo

  239
  Citations

• Measurement of Acrylamide and Its Precursors in Potato, Wheat, and Rye Model Systems

  J. Stephen Elmore;Georgios Koutsidis;Andrew T. Dodson;Donald S. Mottram

  232
  Citations

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

  J Stephen Elmore;Maria M Campo;Michael Enser;Donald S Mottram

  227
  Citations

• 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;HE Warren;DS Mottram;ND Scollan

  217
  Citations

• 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

  Maria Dermiki;Natalie Phanphensophon;Donald S. Mottram;Lisa Methven

  213
  Citations

• Sugars in crop plants

  N.G. Halford;T.Y. Curtis;N. Muttucumaru;J. Postles

  208
  Citations

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

  J.S. Elmore;D.S. Mottram;M. Enser;J.D. Wood

  187
  Citations

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

  Charlotte E. Mills;Xenofon Tzounis;Maria-Jose Oruna-Concha;Don S. Mottram

  182
  Citations

• Chemistry and safety of acrylamide in food

  Mendel Friedman;D. S. Mottram

  176
  Citations

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

  Anne Meynier;Donald S. Mottram

  168
  Citations

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

  Dimitrios Kourkoutas;J. Stephen Elmore;Donald S. Mottram

  167
  Citations

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

  Linda J Farmer;Donald S Mottram;Frank B Whitfield

  167
  Citations

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

  N. Muttucumaru;N. G. Halford;J. S. Elmore;A. T. Dodson

  162
  Citations

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

  D.V Byrne;W.L.P Bredie;D.S Mottram;M Martens

  161
  Citations

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

  M.S. Madruga;J.S. Elmore;M.J. Oruna-Concha;D. Balagiannis

  160
  Citations