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Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants

Food chemistry, 2005-02, Vol.89 (3), p.325-332

2005

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The impact of transglutaminase on soy proteins and tofu texture

Food chemistry, 2007, Vol.104 (4), p.1491-1501

2007

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The impact of Maillard cross-linking on soy proteins and tofu texture

Food chemistry, 2007, Vol.104 (4), p.1502-1508

2007

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Addition of transglutaminase to cereal products may generate the epitope responsible for coeliac disease

Trends in food science & technology, 2005-01, Vol.16 (11), p.510-512

2005

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The Role of Maltodextrins in the Staling of Bread

Journal of cereal science, 1997-09, Vol.26 (2), p.201-209

1997

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Specificity of action of an insect proteinase purified from wheat grain infested by the New Zealand wheat bug, Nysius huttoni

Journal of cereal science, 2005-09, Vol.42 (2), p.185-191

2005

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Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough

Journal of food science, 2001-08, Vol.66 (6), p.782-786

2001

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Molecular level protein composition of flour mill streams from a pilot-scale flour mill and its relationship to product quality

Cereal chemistry, 2006, Vol.83 (1), p.52-56

2006

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UNDERSTANDING THE HEALTH BENEFITS OF BLACKCURRANTS

Acta horticulturae, 2002 (585), p.443-449

2002

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Determination of damaged starch in wheat flours by reversed-phase high-performance liquid chromatography

Journal of cereal science, 1990, Vol.11 (3), p.235-242

1990

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Quantitation of rye in wheat/rye wholemeal mixtures by reversed-phase high-performance liquid chromatography

Journal of cereal science, 1990, Vol.12 (1), p.25-32

1990

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Quantifying onion flavor compounds responding to sulfur fertility: sulfur increases levels of alk(en)yl cysteine sulfoxides and biosynthetic intermediates

Journal of the American Society for Horticultural Science, 1995-11, Vol.120 (6), p.1075-1081

1995

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Studies on the Mechanism of the Ascorbic Acid Improver Effect on Bread using Flour Fractionation and Reconstitution Methods

Journal of cereal science, 1999-09, Vol.30 (2), p.147-158

1999

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Effect of nitrogen fertiliser on the yield and quality of six cultivars of autumn-sown wheat

New Zealand journal of crop and horticultural science, 1992-07, Vol.20 (3), p.273-282

1992

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The effect of ball-milling on phospholipid extractability and the breadmaking quality of flour

Journal of cereal science, 1990, Vol.12 (2), p.155-164

1990

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Variation Among High Molecular Weight Subunits of Glutenin Detected by Capillary Electrophoresis

Journal of cereal science, 1997-01, Vol.25 (1), p.9-16

1997

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Covalent Protein Adduct Formation and Protein Cross-Linking Resulting from the Maillard Reaction between Cyclotene and a Model Food Protein

Journal of agricultural and food chemistry, 1999-03, Vol.47 (3), p.1183-1188

1999

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Studies on the mechanism of the ascorbic acid improver effect on bread using flour fractionation and reconstitution

Journal of cereal science, 1999, Vol.30 (2), p.147-158

1999

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Qualitative and quantitative variation among high molecular weight subunits of glutenin detected by reversed-phase high-performance liquid chromatography

Journal of cereal science, 1991-07, Vol.14 (1), p.25-34

Sutton, K.H.

1991

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Aglycone and glycoside specificity of apply skin flavonoid glycosyltransferase

Journal of the science of food and agriculture, 1997, Vol.75 (3), p.378-382

1997

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Nutritional Components of Mill Stream Fractions

The Gluten Proteins, 2004

2004

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Specificity of Action of the Wheat Bug (Nysius Huttoni) Proteinase

The Gluten Proteins, 2004

2004

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HPLC and Immunoassay-based Glutenin Subunit Analysis: Screening for Dough Properties in Wheats Grown under Different Environmental Conditions

Journal of cereal science, 1994-11, Vol.20 (3), p.203-215

1994

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The effect of kernel weight on the assessment of baking performance of wheats by RP-HPLC of glutenin subunits from single grains

Journal of cereal science, 1992-05, Vol.15 (3), p.253-265

1992

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Septicemia Secondary to Urinary Tract Infection With Colony Counts Less Than 10 5 CFU/mL

The Journal of urology, 1985-10, Vol.134 (4), p.838-838

1985

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Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants

The impact of transglutaminase on soy proteins and tofu texture

The impact of Maillard cross-linking on soy proteins and tofu texture

Addition of transglutaminase to cereal products may generate the epitope responsible for coeliac disease

The Role of Maltodextrins in the Staling of Bread

Specificity of action of an insect proteinase purified from wheat grain infested by the New Zealand wheat bug, Nysius huttoni

Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough

Molecular level protein composition of flour mill streams from a pilot-scale flour mill and its relationship to product quality

UNDERSTANDING THE HEALTH BENEFITS OF BLACKCURRANTS

Determination of damaged starch in wheat flours by reversed-phase high-performance liquid chromatography

Quantitation of rye in wheat/rye wholemeal mixtures by reversed-phase high-performance liquid chromatography

Quantifying onion flavor compounds responding to sulfur fertility: sulfur increases levels of alk(en)yl cysteine sulfoxides and biosynthetic intermediates

Studies on the Mechanism of the Ascorbic Acid Improver Effect on Bread using Flour Fractionation and Reconstitution Methods

Effect of nitrogen fertiliser on the yield and quality of six cultivars of autumn-sown wheat

The effect of ball-milling on phospholipid extractability and the breadmaking quality of flour

Variation Among High Molecular Weight Subunits of Glutenin Detected by Capillary Electrophoresis

Covalent Protein Adduct Formation and Protein Cross-Linking Resulting from the Maillard Reaction between Cyclotene and a Model Food Protein

Studies on the mechanism of the ascorbic acid improver effect on bread using flour fractionation and reconstitution

Qualitative and quantitative variation among high molecular weight subunits of glutenin detected by reversed-phase high-performance liquid chromatography

Aglycone and glycoside specificity of apply skin flavonoid glycosyltransferase

Nutritional Components of Mill Stream Fractions

Specificity of Action of the Wheat Bug (Nysius Huttoni) Proteinase

HPLC and Immunoassay-based Glutenin Subunit Analysis: Screening for Dough Properties in Wheats Grown under Different Environmental Conditions

The effect of kernel weight on the assessment of baking performance of wheats by RP-HPLC of glutenin subunits from single grains

Septicemia Secondary to Urinary Tract Infection With Colony Counts Less Than 10 5 CFU/mL

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