Akhtar M.; Koutsidis G.; Shiu-Kin Chan P.; Kanjee U.; Clayton G. (2010) Physical and chemical properties of dark chocolate processed using spinning disk reactor technology- effects of disk temperature and residence time. Food Manufacturing Efficiency, 3, 7–14 Koutsidis G.; Mojica-Lazaro J.; Simmons S.; Haldoupis Y.; Wedzicha B.W.; Mottram D.S. (2009) Effect of amino acids on acrylamide formation in model systems containing asparagine. Journal of Agricultural and Food Chemistry, 57, 9011–9015 Koutsidis G.; Elmore J. S.; Oruna-Concha M-J.; Campo M. M.; Wood J. D.; Mottram D. S., (2008). Water soluble meat flavour precursors: I Effect of Diet and Breed. Meat Science, 79, 124-130 Akhtar M.; Koutsidis G.; Shiu-Kin Chan P.; Kanjee U.; Clayton G. (2010) Physical and chemical properties of dark chocolate processed using spinning disk reactor technology- effects of disk temperature and residence time. Food Manufacturing Efficiency, 3, 7–14 Koutsidis G.; Mojica-Lazaro J.; Simmons S.; Haldoupis Y.; Wedzicha B.W.; Mottram D.S. (2009) Effect of amino acids on acrylamide formation in model systems containing asparagine. Journal of Agricultural and Food Chemistry, 57, 9011–9015 Koutsidis G.; Elmore J. S.; Oruna-Concha M-J.; Campo M. M.; Wood J. D.; Mottram D. S., (2008). Water soluble meat flavour precursors: I Effect of Diet and Breed. Meat Science, 79, 124-130