| Characterisation of peroxidation products arising from culinary oils exposed to continuous and discontinuous thermal degradation processes A Le Gresley, G Ampem, M Grootveld, BC Percival, DP Naughton Food & function 10 (12), 7952-7966, 2019 | 24 | 2019 |
| “Real-world” evaluation of lipid oxidation products and trace metals in French fries from two chain fast-food restaurants A Le Gresley, G Ampem, S De Mars, M Grootveld, DP Naughton Frontiers in Nutrition 8, 620952, 2021 | 15 | 2021 |
| Evaluations of the Peroxidative Susceptibilities of Cod Liver Oils by a 1H NMR Analysis Strategy: Peroxidative Resistivity of a Natural Collagenous and Biogenic … BC Percival, A Wann, R Zbasnik, V Schlegel, M Edgar, J Zhang, ... Nutrients 12 (3), 753, 2020 | 13 | 2020 |
| The impact of partial oil substitution and trace metal ions on the evolution of peroxidation products in thermally stressed culinary oils G Ampem, A Le Gresley, M Grootveld, S De Mars, DP Naughton Food Chemistry 375, 131823, 2022 | 9 | 2022 |
| The role of polydimethylsiloxane in suppressing the evolution of lipid oxidation products in thermo-oxidised sunflower oil: Influence of Stirring Processes G Ampem, A Le Gresley, M Grootveld, DP Naughton Frontiers in Nutrition 8, 721736, 2021 | 7 | 2021 |
| Molecular composition of and potential health benefits offered by natural East African virgin sunflower oil products: A 400 MHz 1H NMR analysis study B Percival, E Savel, G Ampem, M Gibson, M Edgar, F Jafari, K Woodason, ... International Journal of Nutrition 3 (3), 22-43, 2019 | 7 | 2019 |
| Quality attributes of pomegranate fruit and co-products relevant to processing and nutrition G Ampem Stellenbosch: Stellenbosch University, 2017 | 7 | 2017 |
| Nuclear Magnetic Resonance Spectroscopic Analysis of the Evolution of Peroxidation Products Arising from Culinary Oils Exposed to Thermal Oxidation: An Investigation Employing 1H … G Ampem, A Le Gresley, M Grootveld, DP Naughton Foods 11 (13), 1864, 2022 | 4 | 2022 |
| Suppressing thermo-induced peroxidation products in peroxidatively-susceptible frying oils by the employment of culinary oil blend formulations A Le Gresley, G Ampem, M Grootveld, DP Naughton Journal of Food Composition and Analysis 125, 105747, 2024 | 1 | 2024 |
| High-resolution 1H NMR analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180° C G Ampem, A Le Gresley, M Grootveld, DP Naughton Journal of Food and Drug Analysis 31 (1), 95, 2023 | 1 | 2023 |
| Effectiveness of different antioxidants in suppressing the evolution of thermally induced peroxidation products in hemp seed oil G Ampem, A Le Gresley, M Grootveld, DP Naughton Food Research International, 114415, 2024 | | 2024 |
| Design of an inclusive programme to encourage more Black students to engage and embrace careers in the pharmaceutical industry N Page, J Piner, A Baker, M Mador, G Ampem, V Ademisoye, O Sealy, ... | | 2022 |
| Characterisation of the evolution and suppression activities of peroxidation products and the oxidising potential of trace metals in oils: an investigation by nuclear magnetic … G Ampem Kingston University, 2022 | | 2022 |
| Quality indices and bioactive contents of pomegranate oil G Ampem, OA Fawole, UL Opara VII International Conference on Managing Quality in Chains (MQUIC2017) and …, 2017 | | 2017 |
Professor Martin GrootveldDe Montfort UniversityVerified email at dmu.ac.uk
