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Results:
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Results: 13
Authors:
FAYLE SE
GERRARD JA
NURSTEN HE
STEEL PJ
Citation: Se. Fayle et al., CYCLOTENE HYDRATE, C6H8O2-CENTER-DOT-H2O, Acta crystallographica. Section C, Crystal structure communications, 54, 1998, pp. 404-405
Authors:
ROYLE L
AMES JM
CASTLE L
NURSTEN HE
RADCLIFFE CM
Citation: L. Royle et al., IDENTIFICATION AND QUANTIFICATION OF CLASS-IV CARAMELS USING CAPILLARY ELECTROPHORESIS AND ITS APPLICATION TO SOFT DRINKS, Journal of the Science of Food and Agriculture, 76(4), 1998, pp. 579-587
Authors:
NURSTEN HE
Citation: He. Nursten, THE FLAVOR OF MILK AND DAIRY-PRODUCTS .1. MILK OF DIFFERENT KINDS, MILK POWDER, BUTTER AND CREAM, International journal of dairy technology, 50(2), 1997, pp. 48-56
Authors:
COFFEY JS
NURSTEN HE
AMES JM
CASTLE L
Citation: Js. Coffey et al., A LIQUID-CHROMATOGRAPHIC METHOD FOR THE ESTIMATION OF CLASS-III CARAMEL ADDED TO FOODS, Food chemistry, 58(3), 1997, pp. 259-267
A NEW-TYPE OF TEA PIGMENT - FROM THE CHEMICAL OXIDATION OF EPICATECHIN GALLATE AND ISOLATED FROM TEA
Authors:
WAN XC
NURSTEN HE
CAI Y
DAVIS AL
WILKINS JPG
DAVIES AP
Citation: Xc. Wan et al., A NEW-TYPE OF TEA PIGMENT - FROM THE CHEMICAL OXIDATION OF EPICATECHIN GALLATE AND ISOLATED FROM TEA, Journal of the Science of Food and Agriculture, 74(3), 1997, pp. 401-408
Authors:
BAILEY RG
NURSTEN HE
MCDOWELL I
Citation: Rg. Bailey et al., ISOLATION AND HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC ANALYSIS OF THEARUBIGIN FRACTIONS FROM BLACK TEA, Journal of chromatography, 662(1), 1994, pp. 101-112
Authors:
NURSTEN HE
Citation: He. Nursten, 5TH INTERNATIONAL-SYMPOSIUM ON THE MAILLARD REACTION (VOL 5, PG 58, 1994), Trends in food science & technology, 5(4), 1994, pp. 116-116
Authors:
NURSTEN HE
Citation: He. Nursten, 5TH INTERNATIONAL-SYMPOSIUM ON THE MAILLARD REACTION, Trends in food science & technology, 5(2), 1994, pp. 58-62
Authors:
KERAMAT J
NURSTEN HE
Citation: J. Keramat et He. Nursten, THE RELATIONSHIP BETWEEN THE COLORED COMPOUNDS PRESENT IN THE PRESSEDLIQUOR OF CANE SUGAR MANUFACTURE AND THOSE FORMED IN MAILLARD REACTIONS, IN ALKALINE-DEGRADATION OF SUGARS, AND IN CARAMELISATION, Food chemistry, 51(4), 1994, pp. 417-420
A LIQUID-CHROMATOGRAPHY MASS-SPECTROMETRY STUDY OF A BLACK TEA LIQUORUSING THE PLASMASPRAY INTERFACE
Authors:
BAILEY RG
NURSTEN HE
MCDOWELL I
Citation: Rg. Bailey et al., A LIQUID-CHROMATOGRAPHY MASS-SPECTROMETRY STUDY OF A BLACK TEA LIQUORUSING THE PLASMASPRAY INTERFACE, Journal of the Science of Food and Agriculture, 66(2), 1994, pp. 203-208
Authors:
BAILEY RG
NURSTEN HE
MCDOWELL I
Citation: Rg. Bailey et al., A COMPARISON OF THE HPLC, MASS-SPECTRA, AND ACID DEGRADATION OF THEAFULVINS FROM BLACK TEA AND PROANTHOCYANIDIN POLYMERS FROM WINE AND CIDER, Journal of the Science of Food and Agriculture, 64(2), 1994, pp. 231-238
Authors:
ELMORE JS
NURSTEN HE
Citation: Js. Elmore et He. Nursten, THE EFFECT OF 2-FURANMETHANETHIOL UPON THE FLAVOR OF INSTANT COFFEE, International journal of food science & technology, 28(5), 1993, pp. 531-536
Authors:
BAILEY RG
NURSTEN HE
MCDOWELL I
Citation: Rg. Bailey et al., THE CHEMICAL OXIDATION OF CATECHINS AND OTHER PHENOLICS - A STUDY OF THE FORMATION OF BLACK TEA PIGMENTS, Journal of the Science of Food and Agriculture, 63(4), 1993, pp. 455-464
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