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Author:Ames

31 matching references were found.

Owens J.D.; Allagheny N.; Kipping G.; Ames J.M., Formation of volatile compounds during Bacillus subtilis fermentation of soya beans, J. Sci. Food Agric., 1997, 74, 1, 132-140, https://doi.org/10.1002/(SICI)1097-0010(199705)74:1<132::AID-JSFA779>3.0.CO;2-8 . [all data]

Ames J.M., Volatile sulfur compounds in yeast extracts, Am. Chem. Soc. Symp. Ser., 1994, 564, 147-159. [all data]

Rush, R.I.; Ames, D.C.; Horst, R.W.; Mackay, J.R., Some Properties of the System Dioxane-Butyl Alcohols, J. Phys. Chem., 1956, 60, 1591-3. [all data]

Broughton, B.W.; Bowman, R.E.; Ames, D.E., J. Chem. Soc., 1952, 1952, 671. [all data]

Ames, D.E.; Bowman, R.E.; Mason, R.G., J. Chem. Soc., 1950, 1950, 174. [all data]

Ames, D.L.; Turner, D.W., Photoelectron spectroscopic studies of dinitrogen tetroxide and dinitrogen pentoxide, Proc. R. Soc. London A:, 1976, 348, 175. [all data]

Scharpen, L.H.; Wollrab, J.E.; Ames, D.P., Microwave Spectrum, Structure and Dipole Moment of Cyclohexene, J. Chem. Phys., 1968, 49, 2368. [all data]

Ames, G.R.; Davey, W., Cyclohexane-1,3-diones II. New Synthesis of Substituted p-Terphenyls, J. Chem. Soc., 1957, 1957, 3480. [all data]

MacLeod, G.; Ames, J., 2-Methyl-3-(methylthio)furan: a meaty character impact aroma compound identified from cooked beef, Chem. Ind. (London), 1986, 3, 175-177. [all data]

Oruna-Concha, M.J.; Duckham, S.C.; Ames, J.M., Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after baking, J. Agric. Food Chem., 2001, 49, 5, 2414-2421, https://doi.org/10.1021/jf0012345 . [all data]

Ames, J.M.; Guy, R.C.E.; Kipping, G.J., Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking, J. Agric. Food Chem., 2001, 49, 4, 1885-1894, https://doi.org/10.1021/jf0012547 . [all data]

Ames, J.M.; Guy, R.C.E.; Kipping, G.J., Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems, J. Agric. Food Chem., 2001, 49, 9, 4315-4323, https://doi.org/10.1021/jf010198m . [all data]

Martin, F.L.; Ames, J.M., Formation of Strecker aldehydes and pyrazines in a fried potato model system, J. Agric. Food Chem., 2001, 49, 8, 3885-3892, https://doi.org/10.1021/jf010310g . [all data]

Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M., Effect of cultivar and storage time on the volatile flavor components of baked potato, J. Agric. Food Chem., 2002, 50, 20, 5640-5648, https://doi.org/10.1021/jf011326+ . [all data]

Mandin, O.; Duckham, S.C.; Ames, J.M., Volatile compounds from potato-like model systems, J. Agric. Food Chem., 1999, 47, 6, 2355-2359, https://doi.org/10.1021/jf981277+ . [all data]

Hill, V.M.; Isaacs, N.S.; Ledward, D.A.; Ames, J.M., Effect of high hydrostatic pressure on the volatile components of a glucose-lysine model system, J. Agric. Food Chem., 1999, 47, 9, 3675-3681, https://doi.org/10.1021/jf990124z . [all data]

Ames, J.M.; Defaye, A.B.; Bates, L., The effect of pH on the volatiles formed in an extruded starch-glucose-lysine model system, Food Chem., 1997, 58, 4, 323-327, https://doi.org/10.1016/S0308-8146(96)00171-9 . [all data]

Oruna-Concha, M.J.; Ames, J.M.; Bakker, J., Comparison of the volatile components of eight cultivars of potato after microwave baking, Lebensm. Wiss. Technol., 2002, 35, 1, 80-86, https://doi.org/10.1006/fstl.2001.0819 . [all data]

MacLeod, G.; Ames, J.M., Gas chromatography-mass spectrometry of the volatile components of cooked Scorzonera, Phytochemistry, 1991, 30, 3, 883-888, https://doi.org/10.1016/0031-9422(91)85272-2 . [all data]

MacLeod, G.; Ames, J.M., Volatile components of starfruit, Phytochemistry, 1990, 29, 1, 165-172, https://doi.org/10.1016/0031-9422(90)89031-4 . [all data]

MacLeod, G.; Ames, J.M., Volatile components of celery and celeriac, Phytochemistry, 1989, 28, 7, 1817-1824, https://doi.org/10.1016/S0031-9422(00)97866-X . [all data]

Martin, F.L.; Ames, J.M., Comparison of flavor compounds of potato chips fried in palmolein and silicone fluid, J. Amer. Oil Chem. Soc., 2001, 78, 8, 863-866, https://doi.org/10.1007/s11746-001-0356-2 . [all data]

Woffenden, H.M.; Ames, J.M.; Chandra, S., Relationships between antioxidant activity, color, and flavor compounds of crystal Malt extracts, J. Agric. Food Chem., 2001, 49, 11, 5524-5530, https://doi.org/10.1021/jf010583b . [all data]

Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M., Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars, Nahrung/Food, 2001, 45, 5, 317-323, https://doi.org/10.1002/1521-3803(20011001)45:5<317::AID-FOOD317>3.0.CO;2-4 . [all data]

Oruna-Concha, M.J.; Bakker, J.; Ames, J.M., Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave baking, J. Sci. Food Agric., 2002, 82, 9, 1080-1087, https://doi.org/10.1002/jsfa.1148 . [all data]

Ames, L.L.; Wang, J.L.-F.; Margrave, J.L., The vaporization of cesium nitrate, Inorg. Nucl. Chem. Lett., 1973, 9, 1243. [all data]

White, D.; Walsh, P.N.; Ames, L.L.; Goldstein, H.W., Thermodynamics of nuclear materials. Thermodynamics of vaporization of the rare-earth oxides at elevated temperatures; dissociation energies of the gaseous monoxides, Pub. International Atomic Energy Agency, Vienna, 1962, 417. [all data]

Ames, L.L.; Barrow, R.F., Rotational analysis of bands of the gaseous Au2 molecule, Trans. Faraday Soc., 1967, 63, 39. [all data]

Ames, L.L.; Barrow, R.F., Rotational analysis of absorption bands of CeO, Proc. Phys. Soc. London, 1967, 90, 869. [all data]

Ames, L.L.; Walsh, P.N.; White, D., Rare earths. IV. Dissocaition energies of the gaseous monoxides of the rare earths, J. Phys. Chem., 1967, 71, 2707. [all data]

Ames, L.L.; White, D.; Mann, D.E., J. Chem. Phys., 1963, 38, 910. [all data]