Authors: AMES JM DEFAYE AB BAILEY RG BATES L

Citation: Jm. Ames et al., ANALYSIS OF THE NONVOLATILE MAILLARD REACTION-PRODUCTS FORMED IN AN EXTRUSION-COOKED MODEL FOOD SYSTEM, Food chemistry, 61(4), 1998, pp. 521-524

Authors: AMES JM DEFAYE AB BATES L

Citation: Jm. Ames et al., THE EFFECT OF PH ON THE VOLATILES FORMED IN AN EXTRUDED STARCH-GLUCOSE-LYSINE MODEL SYSTEM, Food chemistry, 58(4), 1997, pp. 323-327

Authors: DEFAYE AB LEDWARD DA MACDOUGALL DB TESTER RF

Citation: Ab. Defaye et al., RENATURATION OF METMYOGLOBIN SUBJECTED TO HIGH ISOSTATIC PRESSURE, Food chemistry, 52(1), 1995, pp. 19-22

Authors: DEFAYE AB LEDWARD DA

Citation: Ab. Defaye et Da. Ledward, PRESSURE-INDUCED DIMERIZATION OF METMYOGLOBIN, Journal of food science, 60(2), 1995, pp. 262-264