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Voyle, C. A.
33
results:
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Online (33)
Mediatypes
Articles (Online) (18)
OpenAccess-fulltext (15)
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1
Proposed resolution of the paradox of extensive crosslinkin..:
Bailey, A.J.
;
Gathercole, L.J.
;
Dlugosz, J.
..
International Journal of Biological Macromolecules. 4 (1982) 6 - p. 329-334 , 1982
Link:
https://doi.org/10.1016/..
?
2
The tenderising effect of a muscle proteinase on beef:
Penny, I. F.
;
Voyle, C. A.
;
Dransfield, E.
Journal of the Science of Food and Agriculture. 25 (1974) 6 - p. 703-708 , 1974
Link:
https://doi.org/10.1002/..
?
3
Paracrystalline arrays in mitochondria following ageing of ..:
Cheah, K. S.
;
Cheah, A. M.
;
Voyle, C. A.
Journal of Bioenergetics. 4 (1973) 3 - p. 383-389 , 1973
Link:
https://doi.org/10.1007/..
?
4
An Examination of Certain Features of the Fine Structure of..:
Glbds, E.P.J.
;
Voyle, C.A.
;
Madeley, C.R.
Research in Veterinary Science. 12 (1971) 6 - p. 585-586 , 1971
Link:
https://doi.org/10.1016/..
?
5
Differential diagnosis of virus infections of the bovine te..:
Gibbs, E.P.J.
;
Johnson, R.H.
;
Voyle, C.A.
Journal of Comparative Pathology. 80 (1970) 3 - p. 455-463 , 1970
Link:
https://doi.org/10.1016/..
?
6
Some properties of freeze‐dried pork muscles of high or low..:
Penny, I. F.
;
Voyle, C. A.
;
Lawrie, R. A.
Journal of the Science of Food and Agriculture. 15 (1964) 8 - p. 559-565 , 1964
Link:
https://doi.org/10.1002/..
?
7
A comparison of freeze‐dried beef muscles of high or low ul..:
Penny, I. F.
;
Voyle, C. A.
;
Lawrie, R. A.
Journal of the Science of Food and Agriculture. 14 (1963) 8 - p. 535-543 , 1963
Link:
https://doi.org/10.1002/..
?
8
Sarcoplasmic Proteins in Pale, Exudative Pig Muscles:
LAWRIE, R. A.
;
PENNY, I. F.
;
SCOPES, R. K.
.
Nature. 200 (1963) 4907 - p. 673-673 , 1963
Link:
https://doi.org/10.1038/..
?
9
Effect of drying temperature in the accelerated freeze‐dryi..:
Aitken, A.
;
Casey, J. C.
;
Penny, I. F.
.
Journal of the Science of Food and Agriculture. 13 (1962) 8 - p. 439-448 , 1962
Link:
https://doi.org/10.1002/..
?
10
Particle Characteristics of Flake-Cut Meat:
Sheard, P. R
;
Cousins, A
;
Jolley, P. D
.
https://digitalcommons.usu.edu/foodmicrostructure/vol9/iss1/6. , 1990
Link:
https://digitalcommons.u..
?
11
Microscopal Observations on the Structure of Bacon:
Voyle, C. A
;
Jolley, P. D
;
Offer, G. W
https://digitalcommons.usu.edu/foodmicrostructure/vol5/iss1/8. , 1986
Link:
https://digitalcommons.u..
?
12
The Effect of Salt and Pyrophosphate on the Structure of Me..:
Voyle, C. A
;
Jolley, P. D
;
Offer, G. W
https://digitalcommons.usu.edu/foodmicrostructure/vol3/iss2/3. , 1984
Link:
https://digitalcommons.u..
?
13
Isolation and characterization of the precursor of type M c..:
Duance, V C
;
Wotton, S F
;
Voyle, C A
.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1144119. , 1984
Link:
http://www.ncbi.nlm.nih...
?
14
GRADUATE I AND II: Factors that may influence participant r..:
Thanasopoulou, Angeliki
;
Lane, Christopher
;
Delmar, Paul
...
Alzheimer's & Dementia. 19 (2023) S24 - p. , 2023
Link:
https://doi.org/10.1002/..
?
15
P33 Thirty-six-month amyloid PET results show continued red..:
Klein, G.
;
Duning, T.
;
Delmar, P.
...
Clinical Neurophysiology. 131 (2020) 4 - p. e195 , 2020
Link:
https://doi.org/10.1016/..
1-15