D. H. Tallmadge

Acrylamide Formation Mechanism in Heated Foods

David V. Zyzak, Robert A. Sanders, Marko Stojanović et al. · Journal of Agricultural and Food Chemistry · 2003 · 868 citations

Agriculture, Biochemistry, Food Science +13

ACRYLAMIDE QUENCHING OF TRYPTOPHAN PHOTOCHEMISTRY AND PHOTOPHYSICS

D. H. Tallmadge, J. S. HuEBNERt, Raymond F. Borkman · Photochemistry and Photobiology · 1989 · 39 citations

Natural Sciences, Biochemistry, Chemistry +15

Characterization of used frying oils. Part 1: Isolation and identification of compound classes

Dale R. Gardner, Robert A. Sanders, D. E. Henry et al. · Journal of the American Oil Chemists Society · 1992 · 29 citations

Agriculture, Food Science, Food Analysis +16

THE RATES OF PHOTOLYSIS OF THE FOUR INDIVIDUAL TRYPTOPHAN RESIDUES IN UV EXPOSED CALF γ‐II CRYSTALLIN

D. H. Tallmadge, Raymond F. Borkman · Photochemistry and Photobiology · 1990 · 25 citations

Natural Sciences, Biochemistry, Biophysics +16

Characterization of used frying oils. Part 2: Comparison of olestra and triglyceride

D. E. Henry, D. H. Tallmadge, Robert A. Sanders et al. · Journal of the American Oil Chemists Society · 1992 · 22 citations

Agriculture, Food Science, Analytical Chemistry +16