- Hon. Sec. Reading Amateur Regatta.
Jane Parker

-
+44 (0) 118 378 7455
-
Professor
- Founder and Director of The Flavour Centre
- PhD supervisor, MSc and BSc project supervisor
- Organising Committee, BSF Flavour Course.
Office
4-26Building location
Harry NurstenAreas of interest
This was established in 2008 to address the needs of the food and flavour industries. The centre draws on the accumulated expertise of the flavour group to offer services in the area of flavour science. There are currently projects underway which involve:
- flavour consultancy
- analysis of flavourings
- proof of concept
- contract research
- analytical services
- tailor-made training courses.
Research
Flavour is something which caught my interest whilst working as a chemist at Firmenich SA in Switzerland. As a chemist, I am fascinated by what compounds are responsible for taste and flavour, and how they are formed - either in nature (in fresh fruit and vegetables), or during cooking or processing. Furthermore development of off-flavours during storage can have a very negative impact on consumer acceptance and it is also important to understand how these are formed.
Understanding the chemistry behind these flavour forming reactions is the basis for my research. The Maillard reaction is fundamentally responsible for producing flavour and colour during thermal processing of foods, and it is incredibly important for the food industry to be able to control this complex reaction. Kinetic modelling, based on fundamental chemical mechanisms, can help to identify critical control points where intervention can be used to manipulate the reaction. Intervention could be as simple as altering time and temperature regimes during cooking, or could involve manipulating precursors. This is something that can be done by changing the recipe, changing the source of the precursors to enrich those that are limiting, or by using agronomy and selective breeding techniques or different growing conditions to alter the composition of the raw materials.
Since the consumer is the ultimate judge of flavour, I am also interested in the "odour impact" of individual compounds (GC-Olfactometry) and how changes in flavour profiles (from different recipes, cooking or storage conditions) are perceived by a human sensory panel. This work is done in conjunction with the sensory group and the Sensory Science Centre. The strength of the Reading flavour chemistry group lies in the fact that, knowing food is a complex matrix of components which can influence the Maillard reaction, most of our work is carried out in real food or simplified food systems. This allows us also to look at the interactions of flavour compounds with the other food constituents, both from a physical and a chemical aspect, and we are starting also to look at how flavour compounds interact with the tongue. I have strong links with the food industry, both through longer term research contracts and shorter-term projects via the Flavour Centre.
Food Sustainability
With the UN predicting that world food production must rise by 50% by 2030 to meet increasing demand, and additional threats from climate change, agronomists are selectively breeding high yielding, drought resistant crop varieties for the future, and process engineers are tasked with reducing energy and water requirements. Whilst yield and nitrogen efficiency are key indicators of success, it is recognised that the consumer still expects a high quality product and is unwilling to sacrifice the flavour when selecting a product which is more healthy, ethical or sustainable. One of our roles as flavour chemists is working collaboratively with agronomists and process engineers to optimise food quality, particularly flavour, in the food of the future.
Techniques
The lab is well equipped with advanced flavour extraction techniques and analytical methods including automated SPME, GC-MS, GC-MS-olfactometry and LC-MS, and we have routine techniques for analysing flavourings, taste compounds (glutamate, ribonucleotides, sugars, acids, limonin), precursors (sugars, amino acids), off-notes (trichloroanisole, geosmin, skatole), toxins (acrylamide, PAHs), polyphenols (flavanols, catechins) as well as chlorogenic acids, artificial sweeteners, fatty acids profiles and vanillin. Our expertise covers most area of food and drink, specialising in meat, potatoes, melons, tomatoes and strawberries, and also covering cereals, fish, liver, onions, garlic, herbs and spices, fruit and vegetables.
Outreach
I am keen to communicate the role of taste and flavour to a wider audience and have been involved in the local WI Science Event and with the RSC in developing a series of lunchbox talks.
Academic qualifications
- BSc (Hons) Chemistry, St Andrews
- PhD Physical Organic Chemistry, University of Cambridge
- C.Chem. Member of Royal Society of Chemistry (MRSC).
Awards and honours
- BBSRC CASE awards – 2004, 2006, 2008, 2011
- KTN SPARK award, 2012
- a large number of industrially sponsored research contracts, which are my main source of income.
Professional bodies/affiliations
- Associate Member of the British Society of Flavourists (BSF).
Publications
-
Lee, B.
ORCID: 0000-0002-0920-3520 , Mayhew, E.
ORCID: 0000-0001-7881-2306 , Sanchez-Lengeling, B.
ORCID: 0000-0002-1116-1745 , Wei, J.
ORCID: 0000-0003-3567-9511 , Qian, W.
ORCID: 0000-0003-0726-575X , Little, K.
ORCID: 0009-0001-3455-0217 , Andres, M.
ORCID: 0009-0004-7787-7473 , Nguyen, B. , Moloy, T.
ORCID: 0000-0002-8372-560X , Yasonik, J.
ORCID: 0000-0003-3307-7955 , Parker, J.
ORCID: 0000-0003-4121-5481 , Gerkin, R.
ORCID: 0000-0002-2940-3378 , Mainland, J.
ORCID: 0000-0002-5056-4598 , Wiltschko, A.
ORCID: 0000-0001-9947-1213 (2023) A principal odor map unifies diverse tasks in olfactory perception. Science , 381 (6661). pp. 999-1006. ISSN: 1095-9203 | doi: https://dx.doi.org/10.1126/science.ade4401
-
Wang, B.
,
Ormston, S.
,
Platosz, N.
,
Parker, J.
ORCID: 0000-0003-4121-5481 , Qin, N. , Humphries, D. , Pétursdóttir, A. , Halmemies-Beauchet-Filleau, A. , Juniper, D. , Stergiadis, S.
ORCID: 0000-0002-7293-182X (2023) Effect of dietary protein source and Saccharina latissima on milk fatty acids profiles and bromoform. Book of Abstracts of the 74th Annual Meeting of the European Federation of Animal Science. EAAP book of abstract series Wageningen Academic Publishers (29). ISBN: 9789086863846 | doi: https://dx.doi.org/10.3920/978-90-8686-936-7
-
Lovegrove, J.
ORCID: 0000-0001-7633-9455 , O'Sullivan, D.
ORCID: 0000-0003-4889-056X , Tosi, P. , Millan, E.
ORCID: 0000-0002-2421-2855 , Todman, L. , Bishop, J.
ORCID: 0000-0003-2114-230X , Chatzifragkou, A.
ORCID: 0000-0002-9255-7871 , Clegg, M. , Hammond, J.
ORCID: 0000-0002-6241-3551 , Jackson, K.
ORCID: 0000-0002-0070-3203 , Jones, P.
ORCID: 0000-0003-3464-5424 , Lignou, S.
ORCID: 0000-0001-6971-2258 , Macready, A.
ORCID: 0000-0003-0368-9336 , McMeel, Y. , Parker, J.
ORCID: 0000-0003-4121-5481 , Rodriguez-Garcia, J.
ORCID: 0000-0002-4986-3144 , Sharp, P. , Shaw, L. , Smith, L.
ORCID: 0000-0002-9898-9288 , Tebbit, M. (2023) 'Raising the pulse': the environmental, nutritional and health benefits of pulse-enhanced foods. Nutrition Bulletin , 48 (1). pp. 134-143. ISSN: 1471-9827 | doi: https://dx.doi.org/10.1111/nbu.12601
-
Göncüoğlu Taş, N.
,
Kocadağlı, T.
,
Balagiannis, D.
,
Gökmen, V.
,
Parker, J.
ORCID: 0000-0003-4121-5481 (2023) Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating. Food Chemistry , 410 ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2022.135358
-
Piornos, J.
,
Koussissi, E.
,
Balagiannis, D.
,
Eric, B.
,
Parker, J.
ORCID: 0000-0003-4121-5481 (2023) Alcohol-free and low-alcohol beers: aroma chemistry and sensory characteristics. Comprehensive Reviews in Food Science and Food Safety , 22 (1). pp. 233-259. ISSN: 1541-4337 | doi: https://dx.doi.org/10.1111/1541-4337.13068
-
Yeo, H.
,
Balagiannis, D.
,
Koek, J.
,
Parker, J.
ORCID: 0000-0003-4121-5481 (2022) Comparison of odorants in beef and chicken broth – focus on thiazoles and thiazolines. Molecules , 27 (19). ISSN: 1420-3049 | doi: https://dx.doi.org/10.3390/molecules27196712
-
Rivera-Toapanta, E.
,
Oruna-Concha, M.
ORCID: 0000-0001-7916-1592 , Terriente, C. , Gonzalez, J. , Guerrero, L. , Claret, A. , Parker, J.
ORCID: 0000-0003-4121-5481 , Gil, M. , Oliver, M. (2022) Effects of rose hip (Rosa canina L.) extract as a natural ingredient on the nutritional composition, oxidative stability and sensory attributes of raw and cooked pork patties from Majorcan Black pig breed under retail conditions. Acta Scientific Nutritional Health , 6 (7). pp. 123-139. ISSN: 2585-1423
-
Parker, J.
ORCID: 0000-0003-4121-5481 , Kelly, C. , Gane, S. (2022) Insights into the molecular triggers of parosmia based on gas chromatography olfactometry. Communications Medicine , 2 (1). ISSN: 2730-664Xc | doi: https://dx.doi.org/10.1038/s43856-022-00112-9
-
Parker, J.
ORCID: 0000-0003-4121-5481 , Methven, L. , Pellegrino, R. , Smith, B. , Gane, S. , Kelly, C. (2022) Emerging pattern of post-COVID-19 parosmia and its effect on food perception. Foods , 11 (7). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods11070967
-
Bull, S.
ORCID: 0000-0001-5129-1731 , Khutoryanskiy, V. , Parker, J.
ORCID: 0000-0003-4121-5481 , Faka, M. , Methven, L. (2022) Oral retention of thermally denatured whey protein: In vivo measurement and structural observations by CD and NMR.. Food Chemistry , 374 pp 0. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2021.131650
-
Pellegrino, R.
,
Mainland, J.
,
Kelly, C.
,
Parker, J.
ORCID: 0000-0003-4121-5481 , Hummel, T. (2021) Prevalence and correlates of parosmia and phantosmia among smell disorders. Chemical Senses , 46 ISSN: 1464-3553 | doi: https://dx.doi.org/10.1093/chemse/bjab046
-
Parker, J.
ORCID: 0000-0003-4121-5481 , Kelly, C. , Smith, B. , Kirkwood, A. , Hopkins, C. , Gane, S. (2021) Patients’ perspectives on qualitative olfactory dysfunction: thematic analysis of social media posts. JMIR Formative Research , 5 (12). ISSN: 2561-326X | doi: https://dx.doi.org/10.2196/29086
-
Aspinall, S.
ORCID: 0000-0002-1333-1664 , Parker, J.
ORCID: 0000-0003-4121-5481 , Khutoryanskiy, V.
ORCID: 0000-0002-7221-2630 (2021) Role of mucoadhesive polymers in retention of toothpaste in the oral cavity. Colloids and Surfaces B: Biointerfaces , 208 ISSN: 0927-7765 | doi: https://dx.doi.org/10.1016/j.colsurfb.2021.112104
-
Sullivan, R.
ORCID: 0000-0002-8209-1457 , Fagan, C.
ORCID: 0000-0002-2101-8694 , Parker, J.
ORCID: 0000-0003-4121-5481 (2021) Improved recovery of higher boiling point volatiles during solvent-assisted flavour evaporation. Food Analytical Methods , 14 pp. 2486-2493. ISSN: 1936-9751 | doi: https://dx.doi.org/10.1007/s12161-021-02074-5
-
Papa Spada, F.
,
Balagiannis, D.
,
Purgatto, E.
,
do Alencar, S.
,
Canniatti-Brazaca, S.
,
Parker, J.
ORCID: 0000-0003-4121-5481 (2021) Characterisation of the chocolate aroma in roast jackfruit seeds. Food Chemistry , 354 ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2021.129537
-
Aspinall, S.
,
Parker, J.
ORCID: 0000-0003-4121-5481 , Khutoryanskiy, V. (2021) Oral care product formulations, properties and challenges. Colloids and Surfaces B: Biointerfaces , 200 ISSN: 0927-7765 | doi: https://dx.doi.org/10.1016/j.colsurfb.2021.111567
-
Kocadagli, T.
,
Methven, L.
,
Kant, A.
,
Parker, J.
ORCID: 0000-0003-4121-5481 (2021) Targeted precursor addition to increase baked flavour in a low acrylamide potato-based matrix. Food Chemistry , 339 ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2020.128024
- Piornos, J. , Balagiannis, D. , Methven, L. , Koussissi, E. , Brouwer, E. , Parker, J. (2020) Elucidating the odor-active aroma compounds in alcohol-free beer and their contribution to the worty flavor. Journal of Agricultural and Food Chemistry , 68 (37). pp. 10088-10096. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/acs.jafc.0c03902
-
Parma, V.
,
Ohla, K.
,
Veldhuizen, M.
,
Niv, M.
,
Kelly, C.
,
Bakke, A.
,
Cooper, K.
,
Bouysset, C.
,
Pirastu, N.
,
Dibattista, M.
,
Kaur, R.
,
Liuzza, M.
,
Pepino, M.
,
Schopf, V.
,
Pereda-Loth, V.
,
Olsson, S.
,
Gerkin, R.
,
Dominguez, P.
,
Albayay, J.
,
Farruggia, M.
,
Bhutani, S.
,
Fjaeldstad, A.
,
Kumar, R.
,
Menini, A.
,
Bensafi, M.
,
Sandell, M.
,
Konstantinidis, I.
,
Di Pizio, A.
,
Genovese, F.
,
Öztürk, L.
,
Thomas-Danguin, T.
,
Frasnelli, J.
,
Boesveldt, S.
,
Saatci, Ö.
,
Saraiva, L.
,
Lin, C.
,
Golebiowski, J.
,
Hwang, L.
,
Ozdener, M.
,
Guardia, M.
,
Laudamiel, C.
,
Ritchie, M.
,
Havlicek, J.
,
Pierron, D.
,
Roura, E.
,
Navarro, M.
,
Nolden, A.
,
Lim, J.
,
Whitcroft, K.
,
Colquitt, L.
,
Ferdenzi, C.
,
Brindha, E.
,
Altundag, A.
,
Maachi, A.
,
Nunez-Parra, A.
,
Patel, Z.
,
Fiorucci, S.
,
Philpott, C.
,
Smith, B.
,
Lundstrom, J.
,
Mucignat, C.
,
Parker, J.
ORCID: 0000-0003-4121-5481 , van den Brink, M. , Schmuker, M. , Fischmeister, F. , Heinbockel, T. , Shields, V. , Faraji, F. , Santamaria, E. , Fredborg, W. , Morini, G. , Olofsson, J. , Jalessi, M. , Karni, N. , D'Errico, A. , Alizadeh, R. , Pellegrino, R. , Meyer, P. , Huart, C. , Chen, B. , Soler, G. , Alwashahi, M. , Welge-Lussen, A. , Freiherr, J. , de Groot, J. , Klein, H. , Okamoto, M. , Singh, P. , Hsieh, J. , Reed, D. , Hummel, T. , Munger, S. , Hayes, J. (2020) More than smell – COVID-19 is associated with severe impairment of smell, taste, and chemesthesis. Chem Senses , 45 (7). pp. 609-622. ISSN: 1464-3553 | doi: https://dx.doi.org/10.1093/chemse/bjaa041
- Chen, D. , Balagiannis, D. , Parker, J. (2019) Egg yolk phospholipids: a functional food material to generate deep-fat frying odorants. Journal of the Science of Food and Agriculture , 99 (14). pp. 6638-6643. ISSN: 1097-0010 | doi: https://dx.doi.org/10.1002/jsfa.9939
- Chua, X. , Uwiduhaye, E. , Petroula, T. , Lignou, S. , Griffiths, H. , Baines, D. , Parker, J. (2019) Changes in aroma and sensory profile of food ingredients smoked in the presence of a zeolite filter. In: Guthrie, B. , Beauchamp, J. , Buettner, A. , (eds.) Sex, Smoke and Spirits: The Role of Chemistry. , 1321. ACS Symposium Series pp. 67-79. | doi: https://dx.doi.org/10.1021/bk-2019-1321.ch006
- Piornos, J. , Delgado, A. , de La Burgade, R. , Methven, L. , Balagiannis, D. , Koussissi, E. , Brouwer, E. , Parker, J. (2019) Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: effect of threshold calculation method. Food Research International , 123 pp. 317-326. ISSN: 0963-9969 | doi: https://dx.doi.org/10.1016/j.foodres.2019.04.034
- Chen, D. , Balagiannis, D. , Parker, J. (2019) Use of egg yolk phospholipids to generate chicken meat odorants. Food Chemistry , 286 pp. 71-77. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2019.01.184
- Balagiannis, D. , Mottram, D. , Higley, J. , Smith, G. , Wedzicha, B. , Parker, J. (2019) Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content. Food Chemistry , 284 pp. 236-244. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2019.01.075
- Stewart, A. , Grandison, A. , Fagan, C. , Ryan, A. , Festring, D. , Parker, J. (2018) Changes in the volatile profile of skim milk powder prepared under different processing conditions and the impact on the volatile flavor profile of model white chocolate. Journal of Dairy Science , 101 (10). pp. 8822-8836. ISSN: 0022-0302 | doi: https://dx.doi.org/10.3168/jds.2018-14414
-
Cook, S.
,
Methven, L.
,
Parker, J.
ORCID: 0000-0003-4121-5481 , Khutoryanskiy, V. (2018) Polysaccharide food matrices for controlling the release, retention and perception of flavours. Food Hydrocolloids , 79 pp. 253-261. ISSN: 0268-005X | doi: https://dx.doi.org/10.1016/j.foodhyd.2017.12.023
-
Cook, S.
,
Woods, S.
,
Methven, L.
,
Parker, J.
ORCID: 0000-0003-4121-5481 , Khutoryanskiy, V. (2018) Mucoadhesive polysaccharides modulate sodium retention, release and taste perception. Food Chemistry , 240 pp. 482-489. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2017.07.134
-
Parker, J.
ORCID: 0000-0003-4121-5481 , Lignou, S. , Shankland, K. , Kurwie, P. , Griffiths, H. , Baines, D. (2018) Development of a technology for reducing polycyclic aromatic hydrocarbons in smoked food and smoked ingredients. Journal of Agricultural and Food Chemistry , 66 (10). pp. 2449-2458. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/acs.jafc.6b05399
- Cook, S. , Bull, S. , Methven, L. , Parker, J. , Khutoryanskiy, V. (2017) Mucoadhesion: a food perspective. Food Hydrocolloids , 72 pp. 281-296. ISSN: 0268-005X | doi: https://dx.doi.org/10.1016/j.foodhyd.2017.05.043
- Stewart, A. , Grandison, A. , Ryan, A. , Festring, D. , Methven, L. , Parker, J. (2017) The impact of the skim milk powder manufacturing process on the flavor of model white chocolate. Journal of Agricultural and Food Chemistry , 65 (6). pp. 1186-1195. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/acs.jafc.6b04489
- Parker, J. (2017) Meat. In: Buettner, A. , (eds.) Springer Handbook of Odor. Springer pp. 175-205. ISBN: 9783319269306
- Papa Spada, F. , Masson Zerbeto, L. , Cabreira Ragazi, G. , Roel Gutierrez, E. , Coelho Souza, M. , Parker, J. , Canniatti-Brazaca, S. (2017) Optimisation of the post-harvest conditions to produce chocolate aroma from jackfruit seeds. Journal of Agricultural and Food Chemistry , 65 (6). pp. 1196-1208. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/acs.jafc.6b04836
- Bull, S. , Hong, Y. , Khutoryanskiy, V. , Parker, J. , Faka, M. , Methven, L. (2017) Whey protein mouth drying influenced by thermal denaturation. Food Quality and Preference , 56 pp. 233-240. ISSN: 0950-3293 | doi: https://dx.doi.org/10.1016/j.foodqual.2016.03.008 (Part B)
- Baines, D. , Griffiths, H. , Parker, J. (2016) Smoking out carcinogens. Food Science and Technology , 30 (2). pp. 36-39.
- Balagiannis, D. , Parker, J. , Higley, J. , Smith, G. , Wedzicha, B. , Mottram, D. (2016) A three dimensional kinetic model for the formation of acrylamide in french fries with variable glucose and fructose content. In: Granvogl, M. , Peterson, D. , Schieberle, P. , (eds.) Browned Flavors: Analysis, Formation, and Physiology. ACS Symposium Series, Vol. 1237 ACS pp. 67-79. ISBN: 9780841231856 | doi: https://dx.doi.org/10.1021/bk-2016-1237.ch006
- Zhou, X. , Shen, Y. , Parker, J. , Kennedy, O. , Methven, L. (2016) Relative effects of sensory modalities and importance of fatty acid sensitivity on fat perception in a real food model. Chemosensory Perception ISSN: 1936-5810 | doi: https://dx.doi.org/10.1007/s12078-016-9211-5
- Lignou, S. and Parker, J. (2015) Flavor production. In: Varzakas, T. and Tzia, C. , (eds.) Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes . CRC Press pp. 615-643. ISBN: 9781498721776 | doi: https://dx.doi.org/10.1201/b19398-20
- Parker, J. (2015) Thermal generation of aroma. In: Parker, J. , Elmore, J. , Methven, L. , (eds.) Flavour Development, analysis and perception in food and beverages. Woodhead pp. 151-181. | doi: https://dx.doi.org/10.1016/B978-1-78242-103-0.00008-4
- Parker, J. (2015) Introduction to aroma compounds in foods. In: Parker, J. , Elmore, J. , Methven, L. , (eds.) Flavour Development, analysis and perception in food and beverages. Woodhead pp. 3-30. | doi: https://dx.doi.org/10.1016/B978-1-78242-103-0.00001-1
- Parker, J. , Elmore, J. , Methven, L. , eds. (2015) Flavour development, analysis and perception in food and beverages. Woodhead ISBN: 9781782421030
- Smith, S. , Cook, M. , Parker, J. , Methven, L. , Khutoryanskiy, V. (2015) A role for mucoadhesion in flavour enhancement and retention. Flavour Science. Context Products pp. 365-368.
- Stewart, A. , Grandison, A. , Ryan, A. , Parker, J. (2015) Investigating the Maillard reaction of milk powder in a low-moisture system. Flavour Science. Context Products pp. 243-246.
- Olivares, A. , Dubreuil, C. , Skelton, S. , Parker, J. (2015) Volatile compounds in a pet food model system with different lipid oxidation levels. Flavour Science. Context Products pp. 237-240.
- Lignou, S. , Parker, J. , Hurr, B. , Garcia, P. , Baxter, C. , Mottram, D. (2015) Quality characteristics of six Charentais cantaloupe genotypes during storage. Flavour Science. flav pp. 503-506.
- Pistokoulou, P. , Balagiannis, D. , Parker, J. (2015) Aroma profile of pasteurised milk samples subjected to mild heat treatment. Flavour Science. Context Products pp. 519-522.
- Noguerol, R. , Balagiannis, D. , Oruna-Concha, M. , Parker, J. (2015) Kinetics of the Maillard reaction between glucose and leucine in a simple aqueous model system. Flavour Science. Context Products pp. 201-206.
- Elmore, J. , Parker, J. , Balagiannis, D. , Higley, J. , Henson, T. , Smith, G. , Mottram, D. (2015) Key aroma compounds of sweet potato fries. Flavour Science. Context Products pp. 213-216.
- Baines, D. , Griffiths, H. , Parker, J. (2014) Smoked Food, method for smoking food and apparatus therefor. | doi: WO2015007742 A1
- Parker, J. , Bishara, S. , Baines, D. , Mottram, D. (2014) Comparison of ribose and ascorbic acid in model process reactions containing cysteine. Flavour Science. Elsevier pp. 211-214.
- Lignou, S. , Parker, J. , Baxter, C. , Mottram, D. (2014) Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities. Food Chemistry , 148 pp. 218-229. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2013.10.045
- Balagiannis, D. , Cappe, H. , Beckmann, C. , Parker, J. (2013) From model systems to real foods: impact of the food matrix on flavor formation in glucose/free amino acid systems. Current topics in flavor chemistry and biology. Deutsche Forschungsanstalt fur Lebensmittelchemie pp. 354-358.
- Balagiannis, D. , Liu, L. , Parker, J. (2013) Kinetic modelling of flavor formation in the Maillard reaction – implications of adding free amino acids to a meat based system. Current topics in flavor chemistry and biology. Deutsche Forschungsanstalt fur Lebensmittelchemie pp. 345-349.
- Parker, J. , Price, N. , Claus, S. (2013) Comparison of different species of cooked liver. Current topics in flavor chemistry and biology. Deutsche Forschungsanstalt fur Lebensmittelchemie
- Parker, J. (2013) The kinetics of thermal generation of flavour. Journal of the Science of Food and Agriculture , 93 (2). pp. 197-208. ISSN: 0022-5142 | doi: https://dx.doi.org/10.1002/jsfa.5943
- Lignou, S. , Parker, J. , Oruna-Concha, M. , Mottram, D. (2013) Flavour profile of three novel acidic varieties of muskmelon (Cucumis melo L.). Food Chemistry , 139 (1-4). pp. 1152-1160. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2013.01.068
- Parker, J. , Balagiannis, D. , Higley, J. , Smith, G. , Wedzicha, B. , Mottram, D. (2012) Kinetic model for the formation of acrylamide during the finish-frying of commercial French fries. Journal of Agricultural and Food Chemistry , 60 (36). pp. 9321-9331. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf302415n
- Parker, J. , Balagiannis, D. , Higley, J. , Smith, G. , Wedzicha, B. , Mottram, D. (2012) A kinetic model for the formation of acrylamide during the finish-frying of commercial French fries. Journal of Agricultural and Food Chemistry , 60 (36). pp. 9321-9331. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf302415n
- Lignou, S. , Parker, J. , Baxter, C. , Mottram, D. (2011) Effect of harvest maturity and variety on chemical and sensory characteristics of charentais cantaloupe melons. In: Hofmann, T. , Meyerhof, W. , Schieberle, P. , (eds.) Advances and Challenges in Flavor Chemistry & Biology. Deutsche Forschungsanstalt für Lebensmittelchemie , Freising, Germany. pp. 370-373. ISBN: 9783938896389
- Balagiannis, D. , Howard, J. , Parker, J. , Desforges, N. , Mottram, D. (2010) Kinetic modeling of the formation of volatile compounds in heated beef muscle extracts containing added ribose. In: Mottram, D. and Taylor, A. , (eds.) Controlling Maillard pathways to generate flavors. ACS symposium series American Chemical Society (1042). , Washington DC. pp. 13-25. ISBN: 9780841225794 | doi: https://dx.doi.org/10.1021/bk-2010-1042.ch002
- Baines, D. , Bishara, S. , Parker, J. , Mottram, D. (2010) Science and serendipity: the Maillard reaction and the creative flavorist. In: Mottram, D. and Taylor, A. , (eds.) Controlling Maillard pathways to generate flavors. ACS symposium series American Chemical Society (1042). , Washington DC. pp. 63-69. ISBN: 9780841225794 | doi: https://dx.doi.org/10.1021/bk-2010-1042.ch007
- Parker, J. , Balagiannis, D. , Desforges, N. , Mottram, D. (2010) Flavor development in a meat-based petfood containing added glucose and glycine. In: Mottram, D. and Taylor, A. , (eds.) Controlling Maillard pathways to generate flavors. ACS symposium series American Chemical Society (1042). , Washington DC. pp. 85-93. ISBN: 9780841225794
- Parker, J. , Tsormpatsidis, E. , Elmore, J. , Wagstaffe, A. , Mottram, D. (2010) Solid-phase extraction as a routine method for comparing key aroma compounds in fruits. In: Blank, I. , Wüst, M. , Yeretzian, C. , (eds.) Expression of multidisciplinary flavour science: proceedings of the 12th Weurman symposium. Zürcher Hochschule für Angewandte Wissenschaften , Wädenswil, Switzerland. pp. 521-524. ISBN: 9783905745191
- Balagiannis, D. , Parker, J. , Pyle, . , Desforges, . , Mottram, D. (2010) Modelling the generation of flavour in a real food system. In: Blank, I. , Wüst, M. , Yeretzian, C. , (eds.) Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium. Zürcher Hochschule für Angewandte Wissenschaften , Wädenswil, Switzerland. pp. 284-287. ISBN: 9783905745191
- Balagiannis, . , Parker, . , Pyle, . , Desforges, . , Wedzicha, . , Mottram, . (2009) Kinetic modeling of the generation of 2-and 3-methylbutanal in a heated extract of beef liver. Journal of Agricultural and Food Chemistry , 57 (21). pp. 9916-9922. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf901443m
- Elmore, . , Parker, . , Halford, . , Muttucumaru, . , Mottram, . (2008) Effects of plant sulfur nutrition on acrylamide and aroma compounds in cooked wheat. Journal of Agricultural and Food Chemistry , 56 (15). pp. 6173-6179. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf0730441
- Elmore, . , Parker, . , Mottram, . (2008) The effect of sulfur on acrylamide and aroma formation in cooked wheat. In: Hofmann, . , Meyerhof, . , Schieberle, . , (eds.) Recent highlights in flavor chemistry and biology . Deutsche Forschungsanstalt für Lebensmittelchemie , Garching. pp. 104-110. ISBN: 3980768678
- Low, . , Parker, . , Mottram, . (2007) Mechanisms of alkylpyrazine formation in a potato model system containing added glycine. Journal of Agricultural and Food Chemistry , 55 (10). pp. 4087-4094. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf070044s
- Methven, . , Tsoukka, . , Oruna-Concha, . , Parker, . , Mottram, . (2007) Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar). Journal of Agricultural and Food Chemistry , 55 (4). pp. 1427-1436. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf0625611
- Parker, J. , Arkoudi, A. , Mottram, D. , Dodson, A. (2006) Aroma formation in beef muscle and beef liver. In: Bredie, W. and Petersen, M. , (eds.) Flavour Science: Recent Advances and Trends. Developments in Food Science Elsevier (43). pp. 335-338. ISBN: 9780444527424
- Low, . , Koutsidis, . , Parker, . , Elmore, . , Dodson, . , Mottram, . (2006) Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system. Journal of Agricultural and Food Chemistry , 54 (16). pp. 5976-5983. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf060328x
- Parker, J. and Olley, R. (2005) Intramolecular branching distributions in metallocene short-chain branched polyethylenes examined by crystallization and annealing at high pressure. Journal Of Polymer Science Part B-Polymer Physics , 43 (15). pp. 1986-1996.
- Mottram, . , Adams, . , Parker, . , Brown, . (2004) The interaction of disulfide flavor compounds with proteins in model systems. In: Shahidi, . , Spanier, . , Ho, . , Braggins, . , (eds.) Quality of fresh and processed foods. Advances in Experimental Medicine and Biology , 542. Kluwer Academic / Plenum Publishers , New York. pp. 147-153. ISBN: 9780306480713
- Parker, . , Mottram, . , Adams, . (2002) Interaction of sulphur-containing aroma compounds with proteins in both model systems and real food systems. In: Le Quéré, . and Étiévant, . , (eds.) Flavour research at the dawn of the twenty-first century: proceedings of the 10th Weurman flavour research symposium. Intercept , London. pp. 45-50. ISBN: 2743006390
- Adams, R. , Mottram, D. , Parker, J. , Brown, H. (2001) Flavor-protein binding: disulfide interchange reactions between ovalbumin and volatile disulfides. Journal of Agricultural and Food Chemistry , 49 (9). pp. 4333-4336. ISSN: 1520-5118 | doi: https://dx.doi.org/10.1021/jf0100797
- Parker, J. , Hassell, G. , Mottram, D. , Guy, R. (2000) Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours. Journal of Agricultural and Food Chemistry , 48 (8). pp. 3497-3506. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf991302r
- Parker, J. , Ames, J. , MacDougall, D. (1998) The Inclusion of 5-Hydroxymethylfurfural in the Sulfite-Inhibited Maillard Reaction Scheme. In: O'Brien, J. , Nursten, H. , Crabbe, M. , Ames, J. , (eds.) The Maillard Reacton in Foods and Medicine. RSC , Cambridge. pp. 436.