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1
Effect of High-Pressure Treatment on the Texture of Cherry Tomato
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Artigo
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Effect of High-Pressure Treatment on the Texture of Cherry Tomato

Tangwongchai, Ratchada ; Ledward, Dave A ; Ames, Jennifer M

Journal of agricultural and food chemistry, 2000-05, Vol.48 (5), p.1434-1441 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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2
Applications of the Maillard reaction in the food industry
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Artigo
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Applications of the Maillard reaction in the food industry

Ames, Jennifer M.

Food chemistry, 1998-08, Vol.62 (4), p.431-439 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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3
Formation of Strecker Aldehydes and Pyrazines in a Fried Potato Model System
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Artigo
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Formation of Strecker Aldehydes and Pyrazines in a Fried Potato Model System

Martin, Fiona L ; Ames, Jennifer M

Journal of agricultural and food chemistry, 2001-08, Vol.49 (8), p.3885-3892 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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4
Development of a capillary electrophoresis method for the simultaneous analysis of artificial sweeteners, preservatives and colours in soft drinks
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Artigo
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Development of a capillary electrophoresis method for the simultaneous analysis of artificial sweeteners, preservatives and colours in soft drinks

Frazier, Richard A ; Inns, Elizabeth L ; Dossi, Nicolo ; Ames, Jennifer M ; Nursten, Harry E

Journal of Chromatography A, 2000-04, Vol.876 (1), p.213-220 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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5
Formation of volatile compounds during Bacillus subtilis fermentation of soya beans
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Artigo
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Formation of volatile compounds during Bacillus subtilis fermentation of soya beans

Owens, J.D ; Allagheny, N ; Kipping, G ; Ames, J.M

Journal of the science of food and agriculture, 1997-05, Vol.74 (1), p.132-140 [Periódico revisado por pares]

London: John Wiley & Sons, Ltd

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6
Effect of High-Pressure Treatment on Lipoxygenase Activity
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Artigo
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Effect of High-Pressure Treatment on Lipoxygenase Activity

Tangwongchai, Ratchada ; Ledward, Dave A ; Ames, Jennifer M

Journal of agricultural and food chemistry, 2000-07, Vol.48 (7), p.2896-2902 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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7
Analysis of malts by capillary electrophoresis
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Artigo
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Analysis of malts by capillary electrophoresis

Royle, L ; Ames, J M ; Castle, L ; Nursten, H E

Journal of the science of food and agriculture, 2002-03, Vol.82 (4), p.443-451 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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8
Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave baking
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Artigo
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Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave baking

Oruna-Concha, Maria J ; Bakker, Jokie ; Ames, Jennifer M

Journal of the science of food and agriculture, 2002-07, Vol.82 (9), p.1080-1087 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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9
Comparison of Volatile Compounds Isolated from the Skin and Flesh of Four Potato Cultivars after Baking
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Artigo
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Comparison of Volatile Compounds Isolated from the Skin and Flesh of Four Potato Cultivars after Baking

Oruna-Concha, Maria Jose ; Duckham, S. Craig ; Ames, Jennifer M

Journal of agricultural and food chemistry, 2001-05, Vol.49 (5), p.2414-2421 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
Analysis of Furanone, Pyranone, and New Heterocyclic Colored Compounds from Sugar−Glycine Model Maillard Systems
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Artigo
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Analysis of Furanone, Pyranone, and New Heterocyclic Colored Compounds from Sugar−Glycine Model Maillard Systems

Ames, Jennifer M ; Bailey, Richard G ; Mann, John

Journal of agricultural and food chemistry, 1999-02, Vol.47 (2), p.438-443 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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