Harry Nursten
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British food chemist
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Chemistry
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(Suggest an Edit or Addition)According to Wikipedia, Harry Erwin Nursten was a British food chemist, specialising in flavour chemistry at the Department of Nutrition and Food Sciences at the University of Reading. Biography Harry Erwin Nursten was born in Czechoslovakia in August 1927, son of Sergius Nursten and Helene. The family managed to escape to England shortly before the Second World War. In the 1939 England and Wales Register the parents were living at Corringham Court, Golders Green; Sergius was listed as “Dental surgeon .” The family settled in Ilkley, Yorkshire, where Harry attended Ilkley Grammar School and gained his Higher School Certificate in 1944. He went to the University of Leeds where he read colour chemistry and dyeing, followed by a PhD in colour chemistry, awarded in 1949.
Harry Nursten's Published Works
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Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- The Maillard Reaction: Chemistry, Biochemistry and Implications (2005) (187)
- The Maillard reaction in foods and medicine (1998) (152)
- Recent developments in studies of the maillard reaction (1981) (131)
- Progress in flavour research (1979) (124)
- Practical Polyphenolics: From Structure to Molecular Recognition and Physiological Action (1999) (105)
- Development of a capillary electrophoresis method for the simultaneous analysis of artificial sweeteners, preservatives and colours in soft drinks. (2000) (103)
- Use of an HPLC photodiode-array detector in a study of the nature of a black tea liquor (1990) (86)
- The flavour of milk and dairy products: I. Milk of different kinds, milk powder, butter and cream (1997) (81)
- Flavours and off-Flavours in Milk and Dairy Products (1997) (77)
- Comparative study of the reversed-phase high-performance liquid chromatography of black tea liquors with special reference to the thearubigins (1991) (72)
- Azo and diazo chemistry : aliphatic and aromatic compounds (1961) (67)
- Isolation and analysis of a polymeric thearubigin fraction from tea (1992) (64)
- Volatile flavour components of cooked potato (1974) (64)
- The development and application of capillary electrophoresis methods for food analysis (1999) (57)
- Volatile constituents of horseradish roots (1972) (55)
- A New Type of Tea Pigment—From the Chemical Oxidation of Epicatechin Gallate and Isolated from Tea (1997) (53)
- The chemical oxidation of catechins and other phenolics: A study of the formation of black tea pigments (1993) (41)
- The Maillard Reaction (2005) (39)
- Vegetable volatiles: a survey of components identified. 1. (1971) (38)
- Effect of modification of the kilning regimen on levels of free ferulic acid and antioxidant activity in malt. (2011) (36)
- Effect of heat treatment on the antioxidant activity, color, and free phenolic acid profile of malt. (2007) (35)
- Basic compounds contributing to beer flavour (1977) (33)
- The aroma of beeswax (1977) (32)
- An examination of the volatile compounds present in cooked bramley's seedling apples and the changes they undergo on processing (1972) (32)
- Gas-chromatographic analysis of dilute aqueous systems (1967) (28)
- Aromatic hydrocarbons in foodstuffs and related materials. (1969) (27)
- The sensory analysis and identification of volatiles from walnut (Juglans regia L.) headspace (1977) (25)
- The Variety of Odors Produced in Maillard Model Systems and How They Are Influenced by Reaction Conditions (1983) (23)
- Capillary Electrophoresis for Food Analysis: Method Development (2000) (23)
- Isolation and high-performance liquid chromatographic analysis of thearubigin fractions from black tea (1994) (22)
- Fractionation and chemistry of ethyl acetate-soluble thearubigins from black tea (1976) (22)
- Food phenolics: Sources, chemistry, effects, applications: F. Shahidi & M. Naczk. Technomic Publishing Co. Inc, Lancaster, PA, USA, and Basel, 1995. ix + 331 pp. Price: $125.00 (1996) (22)
- VOLATILE BASIC COMPOUNDS DERIVED FROM ROASTED BARLEY (1978) (21)
- The Chemistry of Nonenzymic Browning (2005) (20)
- Identification and quantification of class IV caramels using capillary electrophoresis and its application to soft drinks (1998) (20)
- Coloured compounds formed by the interaction of glycine and xylose (1986) (20)
- Volatile constituents of the black currant, RISES NIGR UM L.: II.—The fresh fruit (1969) (20)
- Flavour of Milk and Milk Products (1985) (20)
- The source of the acyl moiety in the biosynthesis of volatile banana esters (1976) (19)
- Volatile constituents of the black currant, Ribes nigrum L.: I. A commercial black‐currant distillate (1969) (18)
- Separation of thearubigins on sephadex LH-20 (1977) (17)
- The Coloration of Food (1973) (17)
- Volatile flavour components of brazil nuts Bertholletia excelsa (Humb. and Bonpl.) (1976) (16)
- Volatile flavour components of malt extract (1980) (16)
- A liquid chromatography‐mass spectrometry study of a black tea liquor using the plasmaspray interface (1994) (15)
- A comparison of the HPLC, mass spectra, and acid degradation of theafulvins from black tea and proanthocyanidin polymers from wine and cider (1994) (13)
- A liquid chromatographic method for the estimation of Class III caramel added to foods (1997) (13)
- Flavor and Biochemistry of Volatile Banana Components (1969) (12)
- Heat-induced changes in the flavour of milk (1995) (12)
- The evaluation of the capabilities of a relatively inexpensive combined gas chromatography-mass spectrometry system (1972) (11)
- The relationship between the coloured compounds present in the pressed liquor of cane sugar manufacture and those formed in Maillard reactions, in alkaline degradation of sugars, and in caramelisation (1994) (9)
- Fruit aromas: a survey of components identified. (1967) (9)
- 734. The tannins of tara, Caesalpinia spinosa(mol.) kuntze (1961) (9)
- The stability of coal tar food colours permitted in the UK. (1969) (8)
- Lactose and Oligosaccharides | Maillard Reaction (2011) (7)
- Gas chromatographic studies on basic nitrogenous drugs. I. Addition of basic compounds or steam to the carrier gas. (1974) (7)
- Key Mechanistic Problems Posed by the Maillard Reaction (1990) (7)
- Analysis of malts by capillary electrophoresis (2002) (7)
- Flavour and Off-Flavour Formation in Nonenzymic Browning (2005) (6)
- Gastronomy: the ultimate flavour science? (2006) (6)
- WORKSHOP ON CURRENT AND FUTURE PROBLEMS IN FLAVOUR RESEARCH (1996) (5)
- The mechanism of the ullmann diaryl synthesis (1955) (5)
- Effect of a simulated kilning regime on the profile and antioxidant activity of the free phenolic acids extracted from green malt (2005) (4)
- Techniques for the determination of trace amounts of volatile compounds (1976) (4)
- 474. Chemistry of indanthrone. Part V. Tert.-butyl derivatives of indanthrone and flavanthrone. The mode of formation of flavanthrone in the alkali fusion of 2-aminoanthraquinone (1951) (4)
- Inhibition of Nonenzymic Browning in Foods (2005) (4)
- Thermodynamics of Leather Dyeing (2008) (4)
- Umami: A Basic Taste — Physiology, Biochemistry, Nutrition, Food Science (1988) (4)
- Quantum mechanics studies of the tautomers of diacetylformoin, an important maillard product and odorant (2006) (3)
- Microbiological effects of synthetic food colouring matters. Some aspects of the adsorption of aromatic solutes at biological surfaces. (1968) (3)
- The Mechanism of Formation of 3-Methylcyclopent-2-en-2-olone (2005) (3)
- Background theory and principles of capillary electrophoresis (2000) (3)
- Methods of assessing the odours of glues (and gelatines) (1971) (2)
- 5th International Symposium on the Maillard reaction (1994) (2)
- The Preparation and Assessment of a Series of Pure Dye Acids (2008) (2)
- Nonenzymic Browning Mainly Due to Ascorbic Acid (2005) (2)
- Derek Land's contribution to food science, with particular reference to the Journal (1998) (2)
- Off‐flavors in foods and beverages; developments in food science, Vol. 28, edited by G. Charalambous, Elsevier, Amsterdam, 1992. No. of pages xiv + 749, price $271.50. ISBN 0–444–88558–7 (1993) (2)
- 475. Chemistry of indanthrone. Part VI. Alkylsulphonyl-indanthrones (1951) (2)
- The effect of 2-furanmethanethiol upon the flavour of instant coffee (2007) (2)
- The nature of volatile constituents of glues (1972) (2)
- Other Physiological Aspects (2005) (2)
- Capillary Electrophoresis of Some Caffeinated Soft Drinks (2000) (1)
- Quantum mechanics studies of the tautomers of dihydrodiacetylformoin, an important Maillard intermediate and the synthesis of furaneol (2008) (1)
- The Ready Desulphonation of Two Simple Azo Dye Acids (2008) (1)
- The Chemistry of Coloured Compounds Formed During Sugar Manufacture (1990) (1)
- Thermodynamics of Leather Dyeing II - Dyeing of Hide Powder with Simple Acid Dyes at Various Temperatures (2008) (1)
- 191. Chemistry of indanthrone. Part VIII. 3 : 3′-Dimethyl derivatives of indanthrone and flavanthrone (1953) (1)
- Volatile compounds in foods and beveragesEdited by H. Maarse. M. Dekker, New York, 1991. xii + 764 pp: ISBN 0-8247-8390-5. Price: US$ 172.50 (1993) (1)
- Cyclotene Hydrate, C6H8O2.H2O (1998) (1)
- Colour Formation in Nonenzymic Browning (2005) (1)
- Other Consequences of Technological Significance (2005) (0)
- Flavor Science: Sensible principles and techniques: Edited by Terry E. Acree and Roy Teranishi, ACS Professional Reference Book, American Chemical Society, Washington, DC, 1993, pp 351 + xvi, $79.95 or £64.00 (1995) (0)
- The Properties of some Derivatives of Indanethrone and flavanthrone (2008) (0)
- Qualitative analysis of flavor and fragrance volatiles by glass capillary gas chromatographyBy Walter Jennings and Takayuki Shibamoto, Academic Press, New York. 1980. vii + 472 pp. Price: $39·00 (1981) (0)
- 7th Weurman flavour research symposium (1993) (0)
- Method development: Capillary zone electrophoresis (2000) (0)
- Enzymatic browning and its prevention (ACS Symposium Series No 600) Edited by C Y Lee and J R Whitaker Americal Chemical Society, Washington, DC, 1995 £69·00, US$89·95, xii+338pp ISBN 0-8412-3249-0 (1997) (0)
- Identification and Quantification of Class IV Caramels in Soft Drinks (2005) (0)
- Method development for capillary electrophoresis (2000) (0)
- Implications for Other Fields (2005) (0)
- Quantification of food quality assessment. (1970) (0)
- Example 2 of CE method development: The separation of green tea catechins by MEKC (2000) (0)
- Contents and front matter (2005) (0)
- Thermal generation of aromas (ACS symposium series no. 409): edited by Thomas H. Parliment, Robert J. McGorrin and Chi-Tang Ho, American Chemical Society, 1989. £99.00/$109.95 (xii + 548 pages) ISBN 0 8412 1682 7 (1991) (0)
- The Relationship Between the Coloured Compounds Present in the Pressed Liquor of Cane Sugar and Those Formed in Maillard Reactions, in Alkaline Degradation of Sugars, and in Caramelisation (2005) (0)
- Effect of a simulated kilning regime on free phenolics from green malt (2003) (0)
- Method validation and transfer (2000) (0)
- Food chemstry. H.‐D. Belitz and W. Grosch. Translated by D. Hadziyev. Springer‐Verlag, New York, 1987. No. of pages 774 + xxxvii. Price (hard cover) DM 168.00. ISBN 0–387–15043–9 (1988) (0)
- Example 1 of CE method development: The determination of niacin by CZE (2000) (0)
- Coffee technology: By Michael Sivetz and Norman W. Desrosier, AVI Publishing Co. Inc., Westport, Conn. 1979. vii + 716 pp (1982) (0)
- Toxicological and Protective Aspects (2005) (0)
- Inhibition of the Maillard Reaction in Vivo (2005) (0)
- CE applications for food analysis (2000) (0)
- Method development: Micellar electrokinetic chromatography (2000) (0)
- Experimental variables in capillary electrophoresis (2000) (0)
- Modes of separation (2000) (0)
- 579. Chemistry of indanthrone. Part VII. The action of piperidine on 3 : 3′-dihalogenoindanthrones and the N-methyl derivatives of 3 : 3′-dibromoindanthrone (1952) (0)
- Example 3 of CE method development: The simultaneous analysis of artificial sweeteners, preservatives and colours in soft drinks (2000) (0)
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