Donald S. Mottram

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

Effect of the Polyunsaturated Fatty Acid Composition of Beef Muscle on the Profile of Aroma Volatiles

J. Stephen Elmore, Donald S. Mottram, Michael Enser et al. · Journal of Agricultural and Food Chemistry · 1999 · 402 citations

Agriculture, Food Science, Nutritional Sciences +17

The role of triglycerides and phospholipids in the aroma of cooked beef

Donald S. Mottram, Robert A. Edwards · Journal of the Science of Food and Agriculture · 1983 · 282 citations

Agriculture, Animal Sciences, Food Science +17

Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb

J. Stephen Elmore, Sarah Cooper, Michael Enser et al. · Meat Science · 2004 · 235 citations

Agriculture, Animal Sciences, Food Science +17

Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat

Maria Dermiki, Natalie Phanphensophon, Donald S. Mottram et al. · Food Chemistry · 2013 · 206 citations

Agriculture, Food Science, Food Analysis +16