D. S. Mottram

A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates

J. Stephen Elmore, Helen Warren, D. S. Mottram et al. · Meat Science · 2004 · 172 citations

Agriculture, Animal Sciences, Food Science +17

<i>In vitro</i>colonic metabolism of coffee and chlorogenic acid results in selective changes in human faecal microbiota growth

Charlotte Mills, Xenofon Tzounis, Marı́a José Oruña-Concha et al. · British Journal Of Nutrition · 2015 · 166 citations · Full text

Life Sciences, Microbiology, Nutrition +9

Food flavours: Generation, analysis and process influence

D. S. Mottram · Food Chemistry · 1997 · 165 citations

Agriculture, Food Science, Food Analysis +13

Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat

Derek V. Byrne, Wender L.P. Bredie, D. S. Mottram et al. · Meat Science · 2002 · 144 citations

Agriculture, Food Science, Poultry Science +16

Modelling the effect of fatty acids in odour development of cooked meat in vitro: part I—sensory perception

M.M. Campo, G.R. Nute, J.D. Wood et al. · Meat Science · 2003 · 103 citations

Agriculture, Food Science, Food Chemistry +16