Parker JK - Search Results

1

Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt.

Piornos JA, Balagiannis DP, Koussissi E, Bekkers A, Vissenaekens J, Brouwer E, Parker JK. Piornos JA, et al. Among authors: parker jk. Food Chem. 2025 Feb 1;464(Pt 1):141532. doi: 10.1016/j.foodchem.2024.141532. Epub 2024 Oct 5. Food Chem. 2025. PMID: 39413594 Free article.

2

Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor.

Piornos JA, Balagiannis DP, Methven L, Koussissi E, Brouwer E, Parker JK. Piornos JA, et al. Among authors: parker jk. J Agric Food Chem. 2020 Sep 16;68(37):10088-10096. doi: 10.1021/acs.jafc.0c03902. Epub 2020 Aug 31. J Agric Food Chem. 2020. PMID: 32799537 Free PMC article.

3

Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation method.

Piornos JA, Delgado A, de La Burgade RCJ, Methven L, Balagiannis DP, Koussissi E, Brouwer E, Parker JK. Piornos JA, et al. Among authors: parker jk. Food Res Int. 2019 Sep;123:317-326. doi: 10.1016/j.foodres.2019.04.034. Epub 2019 Apr 17. Food Res Int. 2019. PMID: 31284982

4

Alcohol-free and low-alcohol beers: Aroma chemistry and sensory characteristics.

Piornos JA, Koussissi E, Balagiannis DP, Brouwer E, Parker JK. Piornos JA, et al. Among authors: parker jk. Compr Rev Food Sci Food Saf. 2023 Jan;22(1):233-259. doi: 10.1111/1541-4337.13068. Epub 2022 Nov 18. Compr Rev Food Sci Food Saf. 2023. PMID: 36398756 Review.

5

Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content.

Balagiannis DP, Mottram DS, Higley J, Smith G, Wedzicha BL, Parker JK. Balagiannis DP, et al. Among authors: parker jk. Food Chem. 2019 Jun 30;284:236-244. doi: 10.1016/j.foodchem.2019.01.075. Epub 2019 Jan 19. Food Chem. 2019. PMID: 30744852

6

Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating.

Göncüoğlu Taş N, Kocadağlı T, Balagiannis DP, Gökmen V, Parker JK. Göncüoğlu Taş N, et al. Among authors: parker jk. Food Chem. 2023 Jun 1;410:135358. doi: 10.1016/j.foodchem.2022.135358. Epub 2022 Dec 29. Food Chem. 2023. PMID: 36608554 Free article.

7

Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix.

Kocadağlı T, Methven L, Kant A, Parker JK. Kocadağlı T, et al. Among authors: parker jk. Food Chem. 2021 Mar 1;339:128024. doi: 10.1016/j.foodchem.2020.128024. Epub 2020 Sep 8. Food Chem. 2021. PMID: 33152860

8

Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries.

Parker JK, Balagiannis DP, Higley J, Smith G, Wedzicha BL, Mottram DS. Parker JK, et al. J Agric Food Chem. 2012 Sep 12;60(36):9321-31. doi: 10.1021/jf302415n. Epub 2012 Sep 4. J Agric Food Chem. 2012. PMID: 22924541

9

Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities.

Lignou S, Parker JK, Baxter C, Mottram DS. Lignou S, et al. Among authors: parker jk. Food Chem. 2014 Apr 1;148(100):218-29. doi: 10.1016/j.foodchem.2013.10.045. Epub 2013 Oct 17. Food Chem. 2014. PMID: 24262549 Free PMC article.

10

Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system.

Low MY, Koutsidis G, Parker JK, Elmore JS, Dodson AT, Mottram DS. Low MY, et al. Among authors: parker jk. J Agric Food Chem. 2006 Aug 9;54(16):5976-83. doi: 10.1021/jf060328x. J Agric Food Chem. 2006. PMID: 16881704

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

100 results

Search Page

Filters