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effect of solutes on the gelatinization temperature range of potato starch

Die Stärke, 1982, Vol.34 (7), p.224-231

1982

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Characterisation of a high acyl gellan polysaccharide using light scattering and rheological techniques

Food hydrocolloids, 2006, Vol.20 (2), p.176-183

2006

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Rheology of gelatinised starch suspensions

Journal of texture studies, 1980, Vol.10 (4), p.347-370

1980

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Development of an improved procedure for isolation and purification of exopolysaccharides produced by Lactobacillus delbrueckii subsp. bulgaricus NCFB 2483

Applied microbiology and biotechnology, 2005-04, Vol.67 (2), p.202-208

2005

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Examination of exopolysaccharide produced by Lactobacillus delbrueckii subsp. bulgaricus using confocal laser scanning and scanning electron microscopy techniques

Journal of food science, 2005-05, Vol.70 (4), p.M224-M229

2005

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Evaluation and modification of existing methods for the quantification of exopolysaccharides in milk-based media

Food research international, 2005-01, Vol.38 (6), p.605-613

2005

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The enzymic hydrolysis of amygdalin

Biochemical Journal, 1967-05, Vol.103 (2), p.528-534

1967

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effect of salivary amylase on the viscosity behaviour of gelatinised starch suspensions and the mechanical properties of gelatinised starch granules

Journal of the science of food and agriculture, 1986-06, Vol.37 (6), p.573-590

1986

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The interaction between phytic acid and divalent cations during the cooking of dried peas

Journal of the science of food and agriculture, 1963-11, Vol.14 (11), p.824-833

1963

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The thickness and composition of thin detergent films

Transactions of the Faraday Society, 1961, Vol.57, p.821

1961

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Catty odours in food: the reaction between mesityl oxide and sulphur compounds in foodstuffs

Chemistry and industry (London), 1967-09, Vol.37, p.1563-1564

1967

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The effect of sulphur dioxide on oxidising enzyme systems in plant tissues

Journal of the science of food and agriculture, 1974-07, Vol.25 (7), p.803-810

Haisman, Derek R.

1974

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The interfacial factor in the heat-induced conversion of chlorophyll to pheophytin in green leaves

Journal of the science of food and agriculture, 1975-08, Vol.26 (8), p.1111-1126

1975

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Catty odours in food: reactions between hydrogen sulphide and unsaturated ketones

Chemistry and industry (London), 1967-09, Vol.37, p.1562-1563

1967

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Oxidation Systems in Fruits and Vegetables– their Relation to the Quality of Preserved Products

Advances in Food Research, 1969, Vol.17, p.1-76

1969

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Elasticity coefficients and texture of cooked dried peas

Journal of the science of food and agriculture, 1965-08, Vol.16 (8), p.469-474

1965

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The Cytological Distribution of Calcium in Raw and Cooked Seed Peas

Journal of food science, 1964-11, Vol.29 (6), p.768-773

1964

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The electrophoretic separation of the β-glucosidases of almond “emulsin”

Phytochemistry (Oxford), 1967-01, Vol.6 (11), p.1501-1505

1967

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β-Glucosidase activity in canned plums

International journal of food science & technology, 1967-09, Vol.2 (3), p.241-248

1967

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Dietary fibres, fibre analogues, and glucose tolerance: importance of viscosity

BMJ, 1978-05, Vol.1 (6124), p.1392-1394

1978

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Proceedings: The effect of unavailable carbohydrate gelling agents in reducing the post-prandial glycaemia in normal volunteers and diabetics

The Journal of physiology, 1976-07, Vol.259 (1), p.52P-53P

1976

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Dietary fibre and ketone bodies: reduced urinary 3-hydroxybutyrate excretion in diabetics on guar

BMJ, 1979-12, Vol.2 (6204), p.1555-1555

1979

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effect of solutes on the gelatinization temperature range of potato starch

Characterisation of a high acyl gellan polysaccharide using light scattering and rheological techniques

Rheology of gelatinised starch suspensions

Development of an improved procedure for isolation and purification of exopolysaccharides produced by Lactobacillus delbrueckii subsp. bulgaricus NCFB 2483

Examination of exopolysaccharide produced by Lactobacillus delbrueckii subsp. bulgaricus using confocal laser scanning and scanning electron microscopy techniques

Evaluation and modification of existing methods for the quantification of exopolysaccharides in milk-based media

The enzymic hydrolysis of amygdalin

effect of salivary amylase on the viscosity behaviour of gelatinised starch suspensions and the mechanical properties of gelatinised starch granules

The interaction between phytic acid and divalent cations during the cooking of dried peas

The thickness and composition of thin detergent films

Catty odours in food: the reaction between mesityl oxide and sulphur compounds in foodstuffs

The effect of sulphur dioxide on oxidising enzyme systems in plant tissues

The interfacial factor in the heat-induced conversion of chlorophyll to pheophytin in green leaves

Catty odours in food: reactions between hydrogen sulphide and unsaturated ketones

Oxidation Systems in Fruits and Vegetables– their Relation to the Quality of Preserved Products

Elasticity coefficients and texture of cooked dried peas

The Cytological Distribution of Calcium in Raw and Cooked Seed Peas

The electrophoretic separation of the β-glucosidases of almond “emulsin”

β-Glucosidase activity in canned plums

Dietary fibres, fibre analogues, and glucose tolerance: importance of viscosity

Proceedings: The effect of unavailable carbohydrate gelling agents in reducing the post-prandial glycaemia in normal volunteers and diabetics

Dietary fibre and ketone bodies: reduced urinary 3-hydroxybutyrate excretion in diabetics on guar

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