PublicationsChen, Gengjun, Ronald L. Madl, J. Scott Smith. Inhibition of advanced glycation endproducts in cooked beef patties by cereal bran addition. 2017. Food Control 73:847-853.
Smith, J. Scott, Rohan A. Thakur. Mass Spectrometry. Ch. 11, In Food Analysis, S. S. Nielsen (Ed.), 5th Edition, Springer Science, New York 2017.
Faris Karim, Faris, J. Scott Smith. Formation of 4(5)-Methylimidazole in Aqueous
D-Glucose-Amino Acids Model System. 2016. J. Food Science. 81:T268-T274.
Dennis, Cara, Faris Karim, J. Scott Smith. Evaluation of Maillard Reaction Variables and Their Effect on Heterocyclic Amine Formation in Chemical Model Systems. 2015. J. Food Science 80:T472-T478.
Xu, Jianteng, Xiaoyu Su, Soyoung Lim, Jason Griffin, Edward Carey, Benjamin Katz, John Tomich, J. Scott Smith, Weiqun Wang. Characterization and Stability of Anthocyanins in Purple-fleshed Sweet Potato P40. 2015. Food Chemistry. 186: 90-96.
Karim, Faris, J. Scott Smith. Detection and Quantification of 4(5)-Methylimidazole in Cooked Meat. 2015. J. Food Science. 80:T465-T471.
Vangnai, Kanithaporn, Terry A. Houser, Melvin C. Hunt, J. Scott Smith Effect of Enhancement on the Formation of Heterocyclic Amines in Cooked Pork Loins. 2014. Meat Science 98:88-93.
Chen, Gengjun, J. Scott Smith. Determination of Advanced Glycation Endproducts in Cooked Meat Products. 2014. Food Chemistry. 168:190-195.
Puangsombat, Kanithaporn. Prini Gadgil, Terry A. Houser, Melvin C. Hunt, J. Scott Smith. Occurrence of heterocyclic amines in cooked meat products. 2012. Meat Science 90:739-746.
Puangsombat, Kanithaporn. Prini Gadgil, Terry A. Houser, Melvin C. Hunt, J. Scott Smith. Heterocyclic amine content in commercial ready to eat meat products. 2011. Meat Science 88:227-223.
Puangsombat, Kanithaporn. Wanee Jirapakkul, J. Scott Smith. Inhibitory Activity of Asian Spices on Heterocyclic Amines Formation in Cooked Beef Patties. 2011. J. Food Sci. 76:T174-T180.