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Chemistry

D-Index
49
Citations
8272
World Ranking
14862
National Ranking
830

Overview

Jennifer M. Ames is affiliated with Northumbria University in the United Kingdom. Their academic work spans several interconnected fields, primarily focusing on Medicine, Agricultural and Biological Sciences, and Pharmacology, Toxicology and Pharmaceutics.

The scientist's research includes detailed investigations in pharmacology and ecology, evolution, behavior, and systematics. Their subfields of study are Pharmacology, which appears most frequently, as well as Ecology, Evolution, Behavior and Systematics.

The core themes of Jennifer M. Ames' work revolve around the study of alkaloids, with an emphasis on berberine and related compounds. Their research topics include:

  • Berberine and alkaloids research
  • Botanical research and chemistry
  • Alkaloids: synthesis and pharmacology

Jennifer M. Ames has contributed to publications focused on chemical and botanical aspects of pharmacology. A recent paper published in 2020 is titled "Opium Alkaloids in Harvested and Thermally Processed Poppy Seeds" and appeared in the journal Frontiers in Chemistry. This work has garnered attention in the scientific community, reflected by its citation count.

The scientist collaborates with several researchers across their studies. Frequent co-authors include:

  • Michelle G. Carlin
  • John R. Dean

Jennifer M. Ames' publications have appeared predominantly in Frontiers in Chemistry, marking this venue as a primary platform for disseminating their research findings.

Best Publications

  • A Perspective on the Maillard Reaction and the Analysis of Protein Glycation by Mass Spectrometry: Probing the Pathogenesis of Chronic Disease

    Qibin Zhang;Jennifer M. Ames;Richard D. Smith;John W. Baynes

  • Effect of roasting on the antioxidant activity of coffee brews.

    María Dolores del Castillo;Jennifer M Ames;Michael H Gordon

  • Control of the Maillard reaction in food systems

    Unknown

  • Enrichment and analysis of nonenzymatically glycated peptides: boronate affinity chromatography coupled with electron-transfer dissociation mass spectrometry.

    Qibin Zhang;Ning Tang;Jonathan W. C. Brock;Heather M. Mottaz

  • Antioxidant properties of kilned and roasted malts.

    Thomas S. Samaras;Philip A. Camburn;Sachin X. Chandra;Michael H. Gordon

  • Soy flavor and its improvement.

    Unknown

  • The Maillard Reaction

    Unknown

  • Proteomic analysis of the site specificity of glycation and carboxymethylation of ribonuclease.

    Jonathan W. C. Brock;Davinia J. S. Hinton;William E. Cotham;Thomas O. Metz

  • Comparative assessment of the artefact background on thermal desorption of tenax GC and tenax TA

    Glesni MacLeod;Jennifer M. Ames

  • Effect of kilning on the antioxidant and pro-oxidant activities of pale malts.

    Helen M. Woffenden;Jennifer M. Ames;Sachin Chandra;Monica Anese

  • Formation of Strecker aldehydes and pyrazines in a fried potato model system.

    Unknown

  • Peroxyl radical-scavenging activity of coffee brews

    María Dolores del Castillo;María Dolores del Castillo;Michael H. Gordon;Jennifer M. Ames

  • Novel approaches to the analysis of the Maillard reaction of proteins

    Siân E. Fayle;Jackie P. Healy;Paula A. Brown;Paula A. Brown;Elizabeth A. Reid

  • Opium Alkaloids in Harvested and Thermally Processed Poppy Seeds.

    Michelle G. Carlin;John R. Dean;Jennifer M. Ames

  • Effect of cultivar and storage time on the volatile flavor components of baked potato.

    Unknown

  • Detection and identification of arginine modifications on methylglyoxal-modified ribonuclease by mass spectrometric analysis

    Jonathan W. C. Brock;William E. Cotham;Suzanne R. Thorpe;John W Baynes

  • Proteomic Analysis of Arginine Adducts on Glyoxal-modified Ribonuclease

    William E. Cotham;Thomas O. Metz;P. Lee Ferguson;Jonathan W.C. Brock

  • Volatile components of starfruit.

    Glesni MacLeod;Jennifer M. Ames

  • Characterization of melanoidins from a glucose-glycine model system

    Rosa C. Borrelli;Vincenzo Fogliano;Simona M. Monti;Jennifer M. Ames

  • The effect of heat on beef aroma: Comparisons of chemical composition and sensory properties

    Glesni Macleod;Jennifer M. Ames

  • Volatile components of celery and celeriac

    Glesni MacLeod;Jennifer M. Ames

  • Capillary Gas Chromatography-Mass Spectrometric Analysis of Cooked Ground Beef Aroma

    Glesni Mac Leod;Jennifer M. Ames

  • An analysis of the non-volatile reaction products of aqueous Maillard model systems at pH 5, using reversed-phase HPLC with diode-array detection

    Richard G Bailey;Jennifer M Ames;Simona M Monti

  • Antioxidant properties of malt model systems.

    Thomas S. Samaras;Michael H. Gordon;Jennifer M. Ames

  • Volatile components of okra

    Jennifer M. Ames;Jennifer M. Ames;Glesni Macleod

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