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Results:
1-9
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Results: 9
Authors:
Gerrard, JA
Sparrow, AD
Wells, JA
Citation: Ja. Gerrard et al., Metabolic databases - what next?, TRENDS BIOC, 26(2), 2001, pp. 137-140
Authors:
Fayle, SE
Healy, JP
Brown, PA
Reid, EA
Gerrard, JA
Ames, JM
Citation: Se. Fayle et al., Novel approaches to the analysis of the Maillard reaction of proteins, ELECTROPHOR, 22(8), 2001, pp. 1518-1525
Authors:
Gerrard, JA
Abbot, RC
Newberry, MP
Gilpin, MJ
Ross, M
Fayle, SE
Citation: Ja. Gerrard et al., The effect of non-gluten proteins on the staling of bread, STARCH, 53(6), 2001, pp. 278-280
Authors:
Fayle, SE
Gerrard, JA
Simmons, L
Meade, SJ
Reid, EA
Johnston, AC
Citation: Se. Fayle et al., Crosslinkage of proteins by dehydroascorbic acid and its degradation products, FOOD CHEM, 70(2), 2000, pp. 193-198
Authors:
Gerrard, JA
Meade, SJ
Morris, JC
Steel, PJ
Citation: Ja. Gerrard et al., Two crystalline modifications of 2-hydroxycyclopent-2-enone, ACT CRYST C, 56, 2000, pp. 1251-1253
Authors:
Gerrard, JA
Newberry, MP
Ross, M
Wilson, AJ
Fayle, SE
Kavale, S
Citation: Ja. Gerrard et al., Pastry lift and croissant volume as affected by microbial transglutaminase, J FOOD SCI, 65(2), 2000, pp. 312-314
Authors:
Coulter, CV
Gerrard, JA
Kraunsoe, JAE
Pratt, AJ
Citation: Cv. Coulter et al., Escherichia coli dihydrodipicolinate synthase and dihydrodipicolinate reductase: kinetic and inhibition studies of two putative herbicide targets, PEST SCI, 55(9), 1999, pp. 887-895
Authors:
Gerrard, JA
Fayle, SE
Sutton, KH
Citation: Ja. Gerrard et al., Covalent protein adduct formation and protein cross-linking resulting fromthe Maillard reaction between cyclotene and a model food protein, J AGR FOOD, 47(3), 1999, pp. 1183-1188
Authors:
Every, D
Gerrard, JA
Gilpin, MJ
Ross, M
Newberry, MP
Citation: D. Every et al., Staling in starch bread: the effect of gluten additions on specific loaf volume and firming rate, STARCH, 50(10), 1998, pp. 443-446
Risultati:
1-9
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