Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweedsPeinado, I. ; Girón, J. ; Koutsidis, G. ; Ames, J.M.Food research international, 2014-12, Vol.66, p.36-44 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
2 |
Material Type: Artigo
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Effect of High-Pressure Treatment on the Texture of Cherry TomatoTangwongchai, Ratchada ; Ledward, Dave A ; Ames, Jennifer MJournal of agricultural and food chemistry, 2000-05, Vol.48 (5), p.1434-1441 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
3 |
Material Type: Artigo
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Applications of the Maillard reaction in the food industryAmes, Jennifer M.Food chemistry, 1998-08, Vol.62 (4), p.431-439 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
4 |
Material Type: Artigo
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Formation of Strecker Aldehydes and Pyrazines in a Fried Potato Model SystemMartin, Fiona L ; Ames, Jennifer MJournal of agricultural and food chemistry, 2001-08, Vol.49 (8), p.3885-3892 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
5 |
Material Type: Artigo
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Comparison of the Volatile Components of Eight Cultivars of Potato after Microwave BakingOruna-Concha, M.J. ; Bakker, J. ; Ames, J.M.Food science & technology, 2002-02, Vol.35 (1), p.80-86 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
6 |
Material Type: Artigo
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Formation of volatile compounds during Bacillus subtilis fermentation of soya beansOwens, J.D ; Allagheny, N ; Kipping, G ; Ames, J.MJournal of the science of food and agriculture, 1997-05, Vol.74 (1), p.132-140 [Periódico revisado por pares]London: John Wiley & Sons, LtdTexto completo disponível |
7 |
Material Type: Artigo
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Laboratory reaction cell to model Maillard color development in a starch-glucose-lysine systemBates, L ; Ames, J.M ; MacDougall, D.B ; Taylor, P.CJournal of food science, 1998-11, Vol.63 (6), p.991-996 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
8 |
Material Type: Artigo
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Effect of High-Pressure Treatment on Lipoxygenase ActivityTangwongchai, Ratchada ; Ledward, Dave A ; Ames, Jennifer MJournal of agricultural and food chemistry, 2000-07, Vol.48 (7), p.2896-2902 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
9 |
Material Type: Artigo
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Analysis of malts by capillary electrophoresisRoyle, L ; Ames, J M ; Castle, L ; Nursten, H EJournal of the science of food and agriculture, 2002-03, Vol.82 (4), p.443-451 [Periódico revisado por pares]Chichester, UK: John Wiley & Sons, LtdTexto completo disponível |
10 |
Material Type: Artigo
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Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave bakingOruna-Concha, Maria J ; Bakker, Jokie ; Ames, Jennifer MJournal of the science of food and agriculture, 2002-07, Vol.82 (9), p.1080-1087 [Periódico revisado por pares]Chichester, UK: John Wiley & Sons, LtdTexto completo disponível |