Authors: Varnalis, AI Brennan, JG MacDougall, DB

Citation: Ai. Varnalis et al., A proposed mechanism of high-temperature puffing of potato. Part I. The influence of blanching and drying conditions on the volume of puffed cubes, J FOOD ENG, 48(4), 2001, pp. 361-367

Authors: Varnalis, AI Brennan, JG MacDougall, DB

Citation: Ai. Varnalis et al., A proposed mechanism of high temperature puffing of potato. Part II. Influence of blanching and initial drying on the permeability of the partially dried layer to water vapour, J FOOD ENG, 48(4), 2001, pp. 369-378

Authors: Chumchuere, S MacDougall, DB Robinson, RK

Citation: S. Chumchuere et al., Production and properties of a semi-hard cheese made from soya milk, INT J FOOD, 35(6), 2000, pp. 577-581

Authors: Kwok, KC MacDougall, DB Niranjan, K

Citation: Kc. Kwok et al., Reaction kinetics of heat-induced colour changes in soymilk, J FOOD ENG, 40(1-2), 1999, pp. 15-20

Authors: Bates, L Ames, JM MacDougall, DB Taylor, PC

Citation: L. Bates et al., Laboratory reaction cell to model Maillard color development in a starch-glucose-lysine system, J FOOD SCI, 63(6), 1998, pp. 991-996