Guy Channell

Contact

• workFood Sciences
  Sutton Bonington Campus
  Sutton Bonington
  Leicestershire
  LE12 5RD
  UK
• work0115 951 6151
• fax0115 951 6142
• guy.channell@nottingham.ac.uk

Research Summary

Post doctoral research into 'The agents within fermented beverages which are resposible for oral malodour after ingestion' (1 year - SAB Miller plc)

Recent Publications

• CHANNELL, GUY A, WULFERT, FLORIAN and TAYLOR, ANDREW J, 2008. Identification and monitoring of intermediates and products in the acrylamide pathway using online analysis. Journal of agricultural and food chemistry. 56(15), 6097-104
• CHANNELL, G.A, YAHYA, H and WULFERT, F. & COOK, D.J., 2007. Effects of time, temperature and humidity on acrylamide generation during thermal processing of malt: an on-line mass spectrometry study In: 31st Congress of the European Brewery Convention. 1272-1280
• COOK, D.J, CHANNELL, G.A and ABD GHANI, M. AND TAYLOR, A.J., 2006. Thermal flavour generation: insights from mass spectrometric studies. In: BREDIE, W.L.P. AND PETERSEN, M.A., ed., Flavour science: recent advances and trends 569-572
• CHANNELL, G.A. and TAYLOR, A.J., 2005. On-line monitoring of the Maillard reaction using a film reactor coupled to ion trap mass spectrometry. In: WEERASINGHE, D.K. and SUCAN, M.K., eds., Process and reaction flavors: recent developments Washington, DC: American Chemical Society. 181-191

• View all publications

Past Research

Post doctoral research into 'The Mechanism of the Formation of Acrylamide in Cooked Foods and Factors affecting its Formation during Thermal Treatment. (2year -UK Food Standards Acency FSA project. Post doctoral research into the role of water within the Maillard reaction in low moisture foods (3 year -Biotechnology and Biological Science Research Council BBSRC project).

Future Research

Post doctoral research into the role of water within the Maillard reaction occuring in onion and garlic model systems. (2 year - Unilever plc, contract pending start date 01Jan2009)

• CHANNELL, GUY A, WULFERT, FLORIAN and TAYLOR, ANDREW J, 2008. Identification and monitoring of intermediates and products in the acrylamide pathway using online analysis. Journal of agricultural and food chemistry. 56(15), 6097-104
• CHANNELL, G.A, YAHYA, H and WULFERT, F. & COOK, D.J., 2007. Effects of time, temperature and humidity on acrylamide generation during thermal processing of malt: an on-line mass spectrometry study In: 31st Congress of the European Brewery Convention. 1272-1280
• COOK, D.J, CHANNELL, G.A and ABD GHANI, M. AND TAYLOR, A.J., 2006. Thermal flavour generation: insights from mass spectrometric studies. In: BREDIE, W.L.P. AND PETERSEN, M.A., ed., Flavour science: recent advances and trends 569-572
• CHANNELL, G.A. and TAYLOR, A.J., 2005. On-line monitoring of the Maillard reaction using a film reactor coupled to ion trap mass spectrometry. In: WEERASINGHE, D.K. and SUCAN, M.K., eds., Process and reaction flavors: recent developments Washington, DC: American Chemical Society. 181-191
• COOK, D.J., CHANNELL, G. and TAYLOR, A., 2005. On line monitoring of acrylamide formation.. In: Chemistry and safety of acrylamide in food 561. Springer, Dordrecht. 303-316
• COOK, D.J and CHANNELL, G.A. AND TAYLOR, A.J., 2005. On-line monitoring of acrylamide formation. In: MOTTRAM, D.S. AND FRIEDMAN, M., ed., Chemistry and safety of acrylamide in food 561. Springer, New York. 303-316
• COOK, DAVID J, CHANNELL, GUY A and TAYLOR, ANDREW J, 2005. On line monitoring of acrylamide formation. Advances in Experimental Medicine and Biology. 561, 303-16