E-LIB Suche - Ergebnisse für: Fayle, E.

1

Audit of the investigation of patients with a total cholest..:

Fayle, E. ; Ashby, H. ; Cartwright, S..
Atherosclerosis. 245 (2016) - p. e249 , 2016

2

Aspects of physical and chemical alterations to proteins du..:

Gerrard, Juliet A. ; Lasse, Moritz ; Cottam, Justine...
British Journal of Nutrition. 108 (2012) S2 - p. S288-S297 , 2012

Link: https://doi.org/10.1017/..

3

Maillard crosslinking of food proteins II: the reactions of..:

Gerrard, J.A ; Brown, P.K ; Fayle, S.E
Food Chemistry. 80 (2003) 1 - p. 35-43 , 2003

Link: https://doi.org/10.1016/..

4

Maillard crosslinking of food proteins III: the effects of ..:

Gerrard, J.A ; Brown, P.K ; Fayle, S.E
Food Chemistry. 80 (2003) 1 - p. 45-50 , 2003

Link: https://doi.org/10.1016/..

5

Maillard crosslinking of food proteins I: the reaction of g..:

Gerrard, J.A ; Brown, P.K ; Fayle, S.E
Food Chemistry. 79 (2002) 3 - p. 343-349 , 2002

Link: https://doi.org/10.1016/..

6

The Maillard reaction

RSC food analysis monographs

Fayle, S. E ; Gerrard, Juliet A , 2002

Link: https://search.ebscohost..

7

Effects of Microbial Transglutaminase on the Wheat Proteins..:

Gerrard, J.A. ; Fayle, S.E. ; Brown, P.A....
Journal of Food Science. 66 (2001) 6 - p. 782-786 , 2001

Link: https://doi.org/10.1111/..

8

The Effect of Non-Gluten Proteins on the Staling of Bread:

Gerrard, Juliet A. ; Abbot, Rebecca C. ; Newberry, Marcus P....
Starch - Stärke. 53 (2001) 6 - p. 278-280 , 2001

Link: https://doi.org/10.1002/..

9

Novel approaches to the analysis of the Maillard reaction o..:

Fayle, Siân E. ; Healy, Jackie P. ; Brown, Paula A....
ELECTROPHORESIS. 22 (2001) 8 - p. 1518-1525 , 2001

Link: https://doi.org/10.1002/..

10

Pastry Lift and Croissant Volume as Affected by Microbial T..:

Gerrard, J.A. ; Newberry, M.P. ; Ross, M....
Journal of Food Science. 65 (2000) 2 - p. 312-314 , 2000

Link: https://doi.org/10.1111/..

11

Crosslinkage of proteins by dehydroascorbic acid and its de..:

Fayle, S.E. ; Gerrard, J.A. ; Simmons, L....
Food Chemistry. 70 (2000) 2 - p. 193-198 , 2000

Link: https://doi.org/10.1016/..

12

Covalent Protein Adduct Formation and Protein Cross-Linking..:

Gerrard, Juliet A. ; Fayle, Sian E. ; Sutton, Kevin H.
Journal of Agricultural and Food Chemistry. 47 (1999) 3 - p. 1183-1188 , 1999

Link: https://doi.org/10.1021/..

13

Dough Properties and Crumb Strength of White Pan Bread as A..:

GERRARD, J.A. ; FAYLE, S.E. ; WILSON, A.J....
Journal of Food Science. 63 (1998) 3 - p. 472-475 , 1998

Link: https://doi.org/10.1111/..

14

Cyclotene Hydrate, C6H8O2.H2O:

Fayle, S. E. ; Gerrard, J. A. ; Nursten, H. E..
Acta Crystallographica Section C Crystal Structure Communications. 54 (1998) 3 - p. 404-405 , 1998

Link: https://doi.org/10.1107/..

15

Gold inlay failures and some causes:

Fayle, Henry E.
The Journal of Prosthetic Dentistry. 29 (1973) 4 - p. 439-441 , 1973

Link: https://doi.org/10.1016/..