1. List of Publications - M J Scotter. As of 12/02/2016.
1. Kelly, S., Rees, G., Scotter, M., Rossmann, A., Ueckermann, H., and Helzl, S.,
(2015), Verifying the geographical origin of poultry: The application of Stable
Isotope and Trace Element (SITE) Analysis. Submitted.
2. Jalili, M., and Scotter, M., (2015), A review of aflatoxin M1 in liquid milk. Iranian
Journal of Health, Safety and Environment, 2(2): 283-295.
3. Scotter, M.J., 2015, Colour Additives for Foods and Beverages, 1st
edition.
Chapter 6: Methods of analysis for food colour additive quality and safety
assessment. Woodhead Publishing: Cambridge.
4. Scotter, M.J., 2015, Colour Additives for Foods and Beverages, 1st
edition.
Chapter 3: Overview of EU regulations and safety assessment for food colours.
Woodhead Publishing: Cambridge.
5. Phillip G. Bell, David C. Gaze, Gareth W. Davison, Trevor W. George, Michael J.
Scotter, Glyn Howatson, (2014), Montmorency tart cherry (Prunus cerasus L.)
concentrate lowers uric acid, independent of plasma cyanidin-3-O-
glucosiderutinoside. Journal of Functional Foods, 11: 82-90.
6. Anderson, W. A. C., Castle, L., Hird, S., Jeffery J., and Scotter M. J., (2011), A
twenty-volunteer study using deuterium labelling to determine the kinetics and
fractional excretion of primary and secondary urinary metabolites of di 2
ethylhexylphthalate and di-iso-nonylphthalate. Food and Chemical Toxicology,
49: 2022-2029.
7. Dominic P. T. Roberts, Michael J. Scotter, Michal Godula, Michael Dickinson and
Adrian J. Charlton, (2011), Development and validation of a rapid method for the
determination of natamycin in wine by high-performance liquid chromatography
coupled to high resolution mass spectrometry. Analytical Methods, 3: 937-943.
8. Michael J. Scotter, (2011), Methods for the determination of EU-permitted added
natural colours in foods: a review. Food Additives and Contaminants A, 28(5):
527-596.
9. Michael J. Scotter, (2011), Emerging and persistent issues with artificial food
colours: Natural colour additives as alternatives to synthetic colours in food and
drink. Quality Assurance and Safety of Crops & Foods, 3(1): 28-39.
10. Michael J. Scotter, Dominic P.T. Roberts and Gareth O. Rees, (2011),
Development and single-laboratory validation of an HPLC method for the
determination of coumarin in foodstuffs using internal standardization and solid-
phase cleanup. Analytical Methods, 3(2): 414 - 419.
11. Michael J Scotter, (2009), The chemistry and analysis of annatto: a review. Food
Additives and Contaminants , 26(8), 1123-1145.
12. Michael J Scotter, (2009), Synthesis and chemical characterisation of curcuminoid
colouring principles for their potential use as HPLC standards for the
determination of curcumin colour in foods. LWT Food Science and Technology,
42(8), 1345-1351.
13. Michael J. Scotter, Laurence Castle, Dominic P.T. Roberts, Roy Macarthur, Paul
A. Brereton, Sarah K. Hasnip and Nicola Katz, (2008), Development and single-
laboratory validation of an HPLC method for the determination of cyclamate
sweetener in foodstuffs. Food Additives and Contaminants A, 26(5), 614-622.
14. Chaudry, Q., Scotter, M., Blackburn, J., Ross, B., Boxall, A., Castle, L., Watkins,
R., and Aitken, R., (2007), Applications and implications of nanotechnologies for
the food sector. Food Additives and Contaminants, 25(3), 241-258.

2. 15. M.J. Scotter, D.P.T. Roberts, L.A. Wilson, F.A.C. Howard, J. Davis and N.
Mansell, (2007), Free salicylic acid and acetyl salicylic acid content of foods using
gas chromatography-mass spectrometry. Food chemistry. 105, 273-279.
16. M.J. Scotter and D.P.T. Roberts, (2007), Development and validation of a rapid
headspace gas chromatography-mass spectrometry method for the determination
of diethyl ether and acetone residues in Tween extracts of shellfish intended for
mouse bioassay for diarrhoetic toxins. Journal of Chromatography A, 1157, 386-
690.
17. M.J. Scotter, L. Castle and D. Roberts, (2006), A method for the estimation of
sucrose esters (E473) in foods using gas chromatography-mass spectrometry.
Food Additives and Contaminants, 23(6), 539-546.
18. M.J. Scotter, S. Hird, S. Reynolds and S. Baty, (2005), LC-MS/MS in the hunt
for ‘ilegal’ dyes in foodstuffs. efood - European Food Scientist, December 2005.
19. M.J. Scotter, L. Castle and D. Roberts, (2005), method development and HPLC
analysis of retail foods and beverages for copper chlorophyll (E141[i]) and
chlorophyllin (E141[ii]) food colouring materials. Food Additives and
Contaminants, 22, 1163-1175.
20. M. J. Scotter, (2003), Properties and determination of synthetic pigments. In:
Encyclopaedia of Food Sciences and Nutrition. Caballero, B., Trugo, L., and
Finglas, P.M., (Eds.), London: Academic Press.
21. M..J. Scotter and L. Castle, (2004), Review: Food additive interactions. Food
Additives and Contaminants, 21, 93-124.
22. M.J. Scotter, L. Castle, R.C. Massey, P. Brantom and M. Cunninghame, (2003),
28- and 90-Day oral administration toxicity study of mineral hydrocarbons and
identification of the causative agents by chemical analysis. Food and Chemical
Toxicology, 41, 489-521.
23. M.J. Scotter, L. Castle, J.M. Croucher and L. Olivier, (2003), Method
development and analysis of retail foods and beverages for carotene food
colouring materials E160a(ii) and E160e. Food Additives and Contaminants, 20,
115-126.
24. S.D. Kelly, M.J. Scotter, R. Macarthur, L. Castle and J. Dennis, (2002), A survey
of stable sulfur isotope ratios (34S/32S) of sulfite and sulfate in foods. Food
Additives and Contaminants, 19 (11), 1003-1009.
25. E. Rock and M.J. Scotter, (2002), Diet and ageing. Journal of The British
Menopausal Society, 8 (3), 89.
26. W.A.C. Anderson, K.A. Barnes, L. Castle, A.P. Damant and M.J. Scotter, (2002),
Determination of isotopically labelled monoesterphthalates in urine by high
performance liquid chromatography – mass spectrometry. The Analyst, 127, 1193-
1197.
27. M.J. Scotter, L. Castle, C. Honeybone and C. Nelson, (2002), Method
development and analysis of retail foods for annatto food colouring material.
Food Additives and Contaminants, 19 (3), 205-222.
28. E. Rock, B.M. Winklhofer-Roob, J. Ribalta, M. Scotter, M.-P. Vasson, J. Brtko,
R. Brigelius-Flohe, A. Bronner, and V. Azais-Braesco, (2001), Vitamin A, vitamin
E and carotenoid status and metabolism during ageing: Functional and nutritional
consequenses. Nutrition, Metabolism and Cardiovascular diseases, 11, 70-73.
29. W.A.C. Anderson, L. Castle, M.J. Scotter, R.M. Massey and C. Springall.,
(2001), A biomarker approach to measuring human dietary exposure to certain
phthalate diesters. Food Additives and Contaminants, 18 (12), 1068-1074.
30. H.M. Crews, G. Alink, R. Andersen, V. Braesco, H. Holst, G. Maiani, L. Ovesen,
M.J. Scotter, M. Solfrizzo, R van den Berg, H. Verhagen and G. Williamson.,

3. (2001), A critical assessment of some biomarker approaches linked with dietary
intake. British Journal of Nutrition, 86, Suppl. 1, S5-S35.
31. M.J. Scotter, G.P. Appleton and L. Castle, (2001), Kinetics and yields for the
formation of coloured and aromatic thermal degradation products of annatto in
foods. Food Chemistry. 74, 365-375.
32. M.J. Scotter, L.A. Wilson, G.P. Appleton and L. Castle, (2000), Analysis of
annatto (Bixa orellana) food colouring formulations. 2. Determination of aromatic
hydrocarbon thermal degradation products by gas chromatography. Journal of
Agricultural and Food Chemistry, 48, (2), 484-488.
33. Hanley, A. B., Crews, H. M., and Scotter, M. J., (1998), The role of biomarkers
in the assessment of functional foods in diet and health. Proceedings from Meeting
on Functional Foods: Designer Foods for the Future, Cork Ireland, September 30-
October 2, 1997. International Dairy Journal, 8 (5-6) May-June. 573-597.
34. M.J. Scotter, L.A. Wilson, G.P. Appleton and L. Castle, (1998), Analysis of
annatto (Bixa orellana) food colouring formulations. 1. Determination of
colouring components and coloured thermal degradation products by high-
performance liquid chromatography with photodiode array detection. Journal of
Agricultural and Food Chemistry, 46, 1031-1038.
35. M. J. Scotter, S. A. Thorpe, S. L. Reynolds, L. A. Wilson and P.R. Strutt, (1996),
Survey of baked goods for propionic acid and propionates, Food Additives and
Contaminants, 13(2), 133-139.
36. M. J. Scotter, (1995), Characterisation of the coloured thermal degradation
products of bixin from annatto and a revised mechanism for their formation, Food
Chemistry, 53(2), 177-185 .
37. M. J. Scotter, S. A. Thorpe, S. L. Reynolds, L. A. Wilson and P.R. Strutt, (1994),
Characterzation of the principal colouring components of annatto using high
performance liquid chromatography with photodiode array detection, Food
Additives and Contaminants, 11(3), 301-315.
38. M. J. Scotter, S. A. Thorpe, S. L. Reynolds, L. A. Wilson and P.R. Strutt, (1994),
A rapid capillary gas chromatographic method for the determination of propionic
acid and propionates in bread and bread products, Food Additives and
Contaminants, 11(3), 295-300.
39. M. J. Scotter, (1993), Properties and determination of synthetic pigments.
Encyclopaedia of Food Science, Food Technology and Nutrition. Macrea, R.,
Robinson, R. K., and Sadler, M. J., (Eds.), pp 1170-1180, London: Academic
Press.
40. P. Brereton, M. J. Scotter and R. Wood, (1992), The determination of reducing
sugars by classical procedures: Collaborative trial, J. Assoc., Publ. Analysts, 28,
51-62.
41. M. J. Scotter, S. A. Thorpe, S. L. Reynolds, L. A. Wilson and D. J. Lewis,
(1992), Survey of animal livers for vitamin A content, Food Additives and
Contaminants, 9(3), 237-242.
42. G. C. Hodson, M. J. Scotter and R. Wood, (1989), Methods of analysis for the
determination of ice-glaze on fish Products: Collaborative trial, J. Assoc. Publ.
Analysts, 27, 85-108.
43. M. J. Scotter, V. Staniforth and R. Wood, (1989), The Determination of fat
content and egg-yolk content of mayonnaise: Collaborative trial, J. Assoc. Publ.
Analysts, 26, 103-115.
44. M. J. Dennis, N. Howarth, R. C. Massey, D. J. McWeeney, I. Parker, M. Scotter
and J. R. Startin, (1988), Ethyl carbamate analysis in fermented products – A
comparison of measurements of mass spectrometry, thermal-energy analyser, and

4. Hall conductivity detector. Journal of Research of the National Bureau of
Standards, 93 (3), 249-251.
45. D. W. Lord, M. J. Scotter, A. D. Whittaker and R. Wood, (1988), The
determination of acidity, apparent reducing sugar and sucrose,
hydroxymethylfurfural, mineral, moisture and water-insoluble solids contents in
honey: Collaborative trial, J. Assoc. Publ. Analysts, 26(3), 51-76.
46. S. L. Reynolds, M. J. Scotter and R. Wood, (1988), Determination of synthetic
colouring matter in foodstuffs-Collaborative trial Part I: Initial trial, J. Assoc.
Publ. Analysts, 26, 7-25.
47. M. J. Dennis, N. Howarth, R. C. Massey, I. Parker, M. Scotter and J. R. Startin,
(1986), Method for the analysis of ethyl carbamate in alcoholic beverages by
capillary gas chromatography, J. Chromatography, 369, 193-198.
48. M. J. Scotter and R. Wood, (1985), Determination of soluble solids in vinegar:
Collaborative trial, J. Assoc. Publ. Analysts, 23,107-117.