Andrew T. Dodson

Acrylamide is formed in the Maillard reaction

Donald S. Mottram, B.L. Wedzicha, Andrew T. Dodson · Nature · 2002 · 2.2K citations

Natural Sciences, Chemistry, Polymer Chemistry +1

Measurement of Acrylamide and Its Precursors in Potato, Wheat, and Rye Model Systems

J. Stephen Elmore, Georgios Koutsidis, Andrew T. Dodson et al. · Journal of Agricultural and Food Chemistry · 2005 · 194 citations

Agriculture, Food Science, Food Analysis +7

Formation of High Levels of Acrylamide during the Processing of Flour Derived from Sulfate-Deprived Wheat

N. Muttucumaru, Nigel G. Halford, J. Stephen Elmore et al. · Journal of Agricultural and Food Chemistry · 2006 · 157 citations

Agriculture, Agronomy, Crop Sciences +15

Volatile flavour profile of goat meat extracted by three widely used techniques

Marta Suely Madruga, J. Stephen Elmore, Andrew T. Dodson et al. · Food Chemistry · 2008 · 127 citations

Agriculture, Animal Sciences, Food Science +12

Effect of Aminocyclopropane-1-carboxylic Acid Oxidase Antisense Gene on the Formation of Volatile Esters in Cantaloupe Charentais Melon (Cv. Védrandais)

A.D. Bauchot, Donald S. Mottram, Andrew T. Dodson · Journal of Agricultural and Food Chemistry · 1998 · 123 citations

Agriculture, Horticultural Sciences, Fruit Science +16