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414篇 您的检索式：作者名="Mottram D"

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	题名	作者	年代	出处	被引量
1	Acrylamide is formed in the mailard reaction显示文摘	Mottram D S Wedzicha B L Dodson A T	2002	Nature2002，419，：	1
2	Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours 显示文摘	Parker J K Hassell G M E Mottram D S Guy R C E	2000	J Agric Food Chem2000，48，：	1
3	Acrylamide is formed in the Maillard reaction显示文摘	Mottram D Wedzicha B Dodson A	2002	Nature2002，419，：	1
4	Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork 显示文摘	Elmore J S Mottram D S Hierro E	2000	Journal of Chromatography A2000，905，1：	1
5	Flavor formation in meat and meat products-A re view显示文摘	Mottram D S	1998	Food Chem1998，62，4：	1
6	Acrylamide is formed in the Maillard reaction显示文摘	Mottram D S Wedzicha B L Dodson A T	2002	Nature2002，419，：	1
7	Flavour formation in meat and meat products: a review显示文摘	MOTTRAM D S	1998	Food Chemistry1998，62，4：	1
8	Acrylamide is formed in the Maillard reaction显示文摘	Mottram D S Wedzicha B L Dodson A T	2002	Nature2002，419，6906：	1
9	Acrylamide is formed in the Maillard reaction显示文摘	Mottram D S Wedzicha B L Dodson A T	2002	Nature2002，419，6906：	1
10	Thermally Generated Flavors显示文摘	Mottram D S	1995	American Chemical Society1995，30，5：	1
11	Acrylamide is formed in the Maillard reaction显示文摘	Mottram D S Wedzicha B L Dodson A T	2002	Nature2002，419，6906：	1
12	Flavor formation in meat and meat products:a review显示文摘	Mottram D S	1998	Food Chemistry1998，62，4：	1
13	The role of triglycerides and phospholipids in the aroma of cooked beef显示文摘	MOTTRAM D S EDWARDS R A		0，，05：	1
14	Two-fibre solid-phase microextraction combined with gas chromatography - mass spectrometry for the analysis of volatile aroma compound s in cooked pork显示文摘	Elmore J S Mottram D S Hierro E	2001	Journal of Chromatography A2001，905，12：	1
15	Compounds contributing to the characteristic aroma of malted barley显示文摘	BEAL A D MOTTRAM D S	1994	J Agr Food Chem1994，42，12：	1
16	The role of triglycerides and phospholipids in the aroma of cooked beef显示文摘	Mottram D S Edwards R A	1983	Journal of the Science of Food and Agriculture1983，34，：	1
17	Thermally generated flavors显示文摘	Mottram D S	1995	Washington DC : American Chemical Society1995，，：	1
18	Flavor formation in meat and meat products :a review显示文摘	Mottram D S	1998	Food Chemistry1998，62，4：	1
19	Flavour formation in meat and meat product 显示文摘	Mottram D S	1998	Food Chemistry1998，，62：	1
20	Flavour formation in meat and meat products:a review显示文摘	MOTTRAM D S	1998	Food Chemistry1998，62，4：	1

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