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Admitting scientific expert evidence in the UK: reliability challenges and the need for revised criteria – proposing an Abridged Daubert

Journal of forensic practice, 2015-02, Vol.17 (1), p.3-12

2015

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Cold-set thickening mechanism of β-lactoglobulin at low pH: Concentration effects

Food hydrocolloids, 2009-10, Vol.23 (7), p.1762-1770

2009

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Textural properties of agarose gels. I. Rheological and fracture properties

Food hydrocolloids, 2006, Vol.20 (2), p.184-195

2006

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The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels

Food hydrocolloids, 2012, Vol.26 (1), p.33-43

2012

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Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures

Food hydrocolloids, 2012-10, Vol.29 (1), p.234-245

2012

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Choice of agreement indices for assessing and improving measurement reproducibility in a core laboratory setting

Statistical methods in medical research, 2016-12, Vol.25 (6), p.2939-2958

2016

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Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture

Food hydrocolloids, 2006, Vol.20 (2), p.196-203

2006

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Kinetics of rennet casein gelation at different cooling rates

Journal of colloid and interface science, 2004-11, Vol.279 (1), p.88-94

2004

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Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough

Food hydrocolloids, 2009-10, Vol.23 (7), p.1687-1692

2009

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The effects of acidulant type on the rheological properties of beta-lactoglobulin gels and powders derived from these gels

Food hydrocolloids, 2005, Vol.19 (5), p.851-860

2005

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Quantifying groundwater flow variability in a poorly cemented fractured sandstone aquifer to inform in situ remediation

Journal of contaminant hydrology, 2021-08, Vol.241, p.103838-103838, Article 103838

2021

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Gelation properties of dispersions containing polymerized and native whey protein isolate

Food hydrocolloids, 2001, Vol.15 (2), p.165-175

2001

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The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

Food chemistry, 2011-08, Vol.127 (4), p.1615-1624

2011

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Use of receptor chimeras to identify small molecules with high affinity for the dynorphin A binding domain of the κ opioid receptor

Bioorganic & medicinal chemistry letters, 2008-06, Vol.18 (12), p.3667-3671

2008

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Rheological properties of fine-stranded whey protein isolate gels

Food hydrocolloids, 2003, Vol.17 (4), p.515-522

2003

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Amino acid conjugates as κ opioid receptor agonists

Bioorganic & medicinal chemistry letters, 2005-03, Vol.15 (5), p.1279-1282

2005

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Arylacetamides as peripherally restricted kappa opioid receptor agonists

Bioorganic & medicinal chemistry letters, 2000-11, Vol.10 (22), p.2567-2570

2000

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AMIDE v2: High-Throughput Screening Based on AutoDock-GPU and Improved Workflow Leading to Better Performance and Reliability

International journal of molecular sciences, 2021-07, Vol.22 (14), p.7489

2021

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Prediction viscosity of ionic liquids using a hybrid LSSVM and group contribution method

Journal of molecular liquids, 2017-06, Vol.236, p.452-464

2017

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Fatty acid structure and nutritive value

Journal of the American Oil Chemists' Society, 1949-09, Vol.26 (9), p.466-469

Daubert, B. F.

1949

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Delta‐tocopherol as an antioxidant in lard

Journal of the American Oil Chemists' Society, 1948-01, Vol.25 (1), p.26-27

1948

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Inelastic neutron scattering by coupled rotational and translational modes in KCN

Zeitschrift für Physik B Condensed Matter, 1980-01, Vol.38 (2), p.153-163

1980

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Elastic constants in RbI, determined by inelastic neutron scattering

Zeitschrift f r Physik B Condensed Matter and Quanta, 1978-01, Vol.30 (3), p.235-241

1978

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Limitations of the periodate oxidation method for the determination of monoglycerides in fats and oils

Journal of the American Oil Chemists' Society, 1950-03, Vol.27 (3), p.100-102

1950

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Bidimensional mixtures of polyglutamic and myristic acid

Colloid and polymer science, 1978-12, Vol.256 (12), p.1165-1171

1978

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Admitting scientific expert evidence in the UK: reliability challenges and the need for revised criteria – proposing an Abridged Daubert

Cold-set thickening mechanism of β-lactoglobulin at low pH: Concentration effects

Textural properties of agarose gels. I. Rheological and fracture properties

The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels

Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures

Choice of agreement indices for assessing and improving measurement reproducibility in a core laboratory setting

Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture

Kinetics of rennet casein gelation at different cooling rates

Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough

The effects of acidulant type on the rheological properties of beta-lactoglobulin gels and powders derived from these gels

Quantifying groundwater flow variability in a poorly cemented fractured sandstone aquifer to inform in situ remediation

Gelation properties of dispersions containing polymerized and native whey protein isolate

The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

Use of receptor chimeras to identify small molecules with high affinity for the dynorphin A binding domain of the κ opioid receptor

Rheological properties of fine-stranded whey protein isolate gels

Amino acid conjugates as κ opioid receptor agonists

Arylacetamides as peripherally restricted kappa opioid receptor agonists

AMIDE v2: High-Throughput Screening Based on AutoDock-GPU and Improved Workflow Leading to Better Performance and Reliability

Prediction viscosity of ionic liquids using a hybrid LSSVM and group contribution method

Fatty acid structure and nutritive value

Delta‐tocopherol as an antioxidant in lard

Inelastic neutron scattering by coupled rotational and translational modes in KCN

Elastic constants in RbI, determined by inelastic neutron scattering

Limitations of the periodate oxidation method for the determination of monoglycerides in fats and oils

Bidimensional mixtures of polyglutamic and myristic acid

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