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Results:
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Results: 8
Authors:
Slater, B
Titiloye, JO
Higgins, FM
Parker, SC
Citation: B. Slater et al., Atomistic simulation of zeolite surfaces, CURR OP SOL, 5(5), 2001, pp. 417-424
Authors:
Formanek, Z
Kerry, JP
Higgins, FM
Buckley, DJ
Morrissey, PA
Farkas, J
Citation: Z. Formanek et al., Addition of synthetic and natural antioxidants to alpha-tocopheryl acetatesupplemented beef patties: effects of antioxidants and packaging on lipid oxidation, MEAT SCI, 58(4), 2001, pp. 337-341
Authors:
de Leeuw, NH
Higgins, FM
Parker, SC
Citation: Nh. De Leeuw et al., Modeling the surface structure and stability of alpha-quartz, J PHYS CH B, 103(8), 1999, pp. 1270-1277
Authors:
Parker, SC
de Leeuw, NH
Harris, DJ
Higgins, FM
Oliver, PM
Redfern, SE
Watson, GW
Citation: Sc. Parker et al., Atomistic simulation of oxide dislocations and interfaces, RADIAT EFF, 151(1-4), 1999, pp. 185-195
Authors:
Higgins, FM
Kerry, JP
Buckley, DJ
Morrissey, PA
Citation: Fm. Higgins et al., Effects of alpha-tocopheryl acetate supplementation and salt addition on the oxidative stability (TBARS) and warmed-over flavour (WOF) of cooked turkey meat, BR POULT SC, 40(1), 1999, pp. 59-64
Authors:
Higgins, FM
Kerry, JP
Buckley, DJ
Morrissey, PA
Citation: Fm. Higgins et al., Dietary supplementation versus direct post mortem addition of alpha-tocopherol on lipid and colour stability in cooked turkey breast patties, FOOD RES IN, 31(3), 1998, pp. 205-209
Authors:
Higgins, FM
Kerry, JP
Buckley, DJ
Morrissey, PA
Citation: Fm. Higgins et al., Assessment of alpha-tocopheryl acetate supplementation, addition of salt and packaging on the oxidative stability of raw turkey meat, BR POULT SC, 39(5), 1998, pp. 596-600
Authors:
Parker, SC
Harris, DJ
Higgins, FM
De Leeuw, NH
Oliver, PM
Watson, GW
Citation: Sc. Parker et al., Atomistic simulation of surfaces and interfaces in ionic solids, CERAMIC INTERFACES, 1998, pp. 45-67
Risultati:
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