1. Acrylamide in industrial potato crisp manufacturing: A potential tool for its reduction. (April 2020) Authors: Ledbetter, Moira; Bartlett, Leanne; Fiore, Alberto; Montague, Gary; Sturrock, Keith; McNamara, Ged Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 123(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps. Issue 7 (July 2021) Authors: Ledbetter, Moira; Blidi, Slim; Ackon, Stefania; Bruno, Francesca; Sturrock, Keith; Pellegrini, Nicoletta; Fiore, Alberto Journal: Heliyon Issue: Volume 7:Issue 7(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Evaluation of the effect of berry extracts on carboxymethyllysine and lysine in ultra-high temperature treated milk. (April 2020) Authors: Prestel, Sarah; de Falco, Bruna; Blidi, Slim; Fiore, Alberto; Sturrock, Keith Journal: Food research international Issue: Volume 130(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Using μX-Ray CT to observe postmortem diffusion from the stomach in a rat model. (July 2020) Authors: Dryburgh, Eve; Honeybun, Llinos; Sturrock, Keith; Savage, Anne; Maskell, Peter D. Journal: Forensic science international Issue: Volume 312(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Α-Dicarbonyl compounds trapping ability and antiglycative effect of high-molecular-weight brewer's spent grain melanoidins. (15th April 2023) Authors: Blidi, Slim; Troise, Antonio Dario; Ledbetter, Moira; Cottin, Sarah; Sturrock, Keith; De Pascale, Sabrina; Scaloni, Andrea; Fiore, Alberto Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 180(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗