J. Scott Smith

Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40

Jianteng Xu, Xiaoyu Su, Soyoung Lim et al. · Food Chemistry · 2014 · 181 citations · Full text

Food Chemistry, Botany, Biochemistry +4

Determination of advanced glycation endproducts in cooked meat products

Gengjun Chen, J. Scott Smith · Food Chemistry · 2014 · 164 citations

Food Chemistry, Biochemistry, Food Analysis +8

Irradiation and food safety

J. Scott Smith, Suresh D. Pillai · Food technology · 2004 · 159 citations

Food Irradiation, Engineering, Radiation Effect +8

Occurrence of heterocyclic amines in cooked meat products

Kanithaporn Puangsombat, Priyadarshini Gadgil, T. A. Houser et al. · Meat Science · 2011 · 137 citations · Full text

Food Chemistry, Engineering, Food Contaminant +8

Production of Beauvericin, Moniliformin, Fusaproliferin, and Fumonisins B ₁ , B ₂ , and B ₃ by Fifteen Ex-Type Strains of <i>Fusarium</i> Species

J. Fotso, John F. Leslie, J. Scott Smith · Applied and Environmental Microbiology · 2002 · 124 citations · Full text

Biology, Fifteen Ex-type Strains, Industrial Mycology +11