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Juliet A. Gerrard
Juliet A. Gerrard
Professor of Biochemistry, University of Auckland, New Zealand
Bestätigte E-Mail-Adresse bei auckland.ac.nz
Titel
Zitiert von
Zitiert von
Jahr
Protein–protein crosslinking in food: methods, consequences, applications
JA Gerrard
Trends in food science & technology 13 (12), 391-399, 2002
4692002
Glycine betaine and glycine betaine analogues in common foods
FJ De Zwart, S Slow, RJ Payne, M Lever, PM George, JA Gerrard, ...
Food chemistry 83 (2), 197-204, 2003
2682003
The maillard reaction
SE Fayle, JA Gerrard
Royal Society of Chemistry, 2002
1942002
Inhibition of lysine biosynthesis: an evolving antibiotic strategy
CA Hutton, MA Perugini, JA Gerrard
Molecular BioSystems 3 (7), 458-465, 2007
1922007
Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants
IA Rasiah, KH Sutton, FL Low, HM Lin, JA Gerrard
Food Chemistry 89 (3), 325-332, 2005
1922005
Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase
JA Gerrard, SE Fayle, AJ Wilson, MP Newberry, M Ross, S Kavale
Journal of Food Science 63 (3), 472-475, 1998
1921998
The impact of processing on the nutritional quality of food proteins
SJ Meade, EA Reid, JA Gerrard
Journal of AOAC International 88 (3), 904-922, 2005
1642005
Formation of amyloid-like fibrils by ovalbumin and related proteins under conditions relevant to food processing
FG Pearce, SH Mackintosh, JA Gerrard
Journal of Agricultural and Food Chemistry 55 (2), 318-322, 2007
1512007
Staling in Starch Breads: The Effect of Antistaling α‐Amylase
KR Morgan, J Gerrard, D Every, M Ross, M Gilpin
Starch‐Stärke 49 (2), 54-59, 2006
1442006
Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough
JA Gerrard, SE Fayle, PA Brown, KH Sutton, L Simmons, I Rasiah
Journal of Food Science 66 (6), 782-786, 2001
1392001
The crystal structure of three site-directed mutants of Escherichia coli dihydrodipicolinate synthase: further evidence for a catalytic triad
RCJ Dobson, K Valegård, JA Gerrard
Journal of molecular biology 338 (2), 329-339, 2004
1282004
Pastry lift and croissant volume as affected by microbial transglutaminase
JA Gerrard, MP Newberry, M Ross, AJ Wilson, SE Fayle, S Kavale
Journal of Food Science 65 (2), 312-314, 2000
1242000
The role of dicarbonyl compounds in non-enzymatic crosslinking: a structure–activity study
SJ Meade, AG Miller, JA Gerrard
Bioorganic & medicinal chemistry 11 (6), 853-862, 2003
1142003
Structure and evolution of a novel dimeric enzyme from a clinically important bacterial pathogen
BR Burgess, RCJ Dobson, MF Bailey, SC Atkinson, MDW Griffin, ...
Journal of Biological Chemistry 283 (41), 27598-27603, 2008
1102008
Maillard crosslinking of food proteins I: the reaction of glutaraldehyde, formaldehyde and glyceraldehyde with ribonuclease
JA Gerrard, PK Brown, SE Fayle
Food chemistry 79 (3), 343-349, 2002
1082002
The crystal structures of native and (S)-lysine-bound dihydrodipicolinate synthase from Escherichia coli with improved resolution show new features of biological significance
RCJ Dobson, MDW Griffin, GB Jameson, JA Gerrard
Acta Crystallographica Section D: Biological Crystallography 61 (8), 1116-1124, 2005
1042005
The role of maltodextrins in the staling of bread
JA Gerrard, D Every, KH Sutton, MJ Gilpin
Journal of Cereal Science 26 (2), 201-209, 1997
1031997
Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white
M Lassé, D Ulluwishewa, J Healy, D Thompson, A Miller, N Roy, ...
Food Chemistry 192, 491-498, 2016
1022016
Staling in starch bread: the effect of gluten additions on specific loaf volume and firming rate
D Every, JA Gerrard, MJ Gilpin, M Ross, MP Newberry
Starch‐Stärke 50 (10), 443-446, 1998
1001998
The role of the Maillard reaction in the formation of flavour compounds in dairy products–not only a deleterious reaction but also a rich source of flavour compounds
AE Newton, AJ Fairbanks, M Golding, P Andrewes, JA Gerrard
Food & Function 3 (12), 1231-1241, 2012
972012
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