Hypertension in rheumatoid arthritis von Panoulas, V. F., Metsios, G. S., Pace, A. V., John, H., Treharne, G. J., Banks, M. J., Kitas, G. D.

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Excess recurrent cardiac events in rheumatoid arthritis patients with acute coronary syndrome von Douglas, K M J, Pace, A V, Treharne, G J, Saratzis, A, Nightingale, P, Erb, N, Banks, M J, Kitas, G D

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Influence of Adjunct Cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar Cheese Ripening von Lynch, C.M., Muir, D.D., Banks, J.M., McSweeney, P.L.H., Fox, P.F.

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Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese von Williams, A.G, Withers, S.E, Brechany, E.Y, Banks, J.M

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Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese von Williams, A.G, Noble, J, Banks, J.M

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Risk assessment for coronary heart disease in rheumatoid arthritis and osteoarthritis von Erb, N, Pace, AV, Douglas, KMJ, Banks, MJ, Kitas, GD

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Factors affecting the activity of enzymes involved in peptide and amino acid catabolism in non-starter lactic acid bacteria isolated from Cheddar cheese von Williams, A.G, Noble, J, Tammam, J, Lloyd, D, Banks, J.M

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Cardiovascular disease and psychological morbidity among rheumatoid arthritis patients von Treharne, G. J., Hale, E. D., Lyons, A. C., Booth, D. A., Banks, M. J., Erb, N., Douglas, K. M., Mitton, D. L., Kitas, G. D.

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Hybrid plasmon/dielectric waveguide for integrated silicon-on-insulator optical elements von Flammer, P D, Banks, J M, Furtak, T E, Durfee, C G, Hollingsworth, R E, Collins, R T

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Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk von Rehman, Shakeel-Ur, Banks, J.M, Brechany, E.Y, Muir, D.D, McSweeney, P.L.H, Fox, P.F

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Increased levels of antibodies to cytokeratin 18 in patients with rheumatoid arthritis and ischaemic heart disease von Mattey, D L, Dawes, P T, Nixon, N B, Goh, L, Banks, M J, Kitas, G D

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Effect of ripening temperature on the growth and significance of non-starter lactic acid bacteria in Cheddar cheese made from raw or pasteurised milk von Rehman, Shakeel-Ur, Banks, J.M., McSweeney, P.L.H., Fox, P.F.

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effect of alpha-ketoglutaric acid on amino acid utilization by nonstarter Lactobacillus spp. isolated from Cheddar cheese von Williams, A.G, Noble, J, Banks, J.M

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Ripening of Cheddar cheese made from blends of raw and pasteurised milk von Rehman, Shakeel-Ur, McSweeney, P.L.H., Banks, J.M., Brechany, E.Y., Muir, D.D., Fox, P.F.

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Energy sources of non-starter lactic acid bacteria isolated from Cheddar cheese von Williams, Alan G, Withers, Susan E, Banks, Jean M

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Plasmonic Band-Pass Microfilters for LWIR Absorption Spectroscopy von Banks, J. M., Flammer, P. D., Furtak, T. E., Hollingsworth, R. E., Collins, R. T.

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Enzymes involved in flavour formation by bacteria isolated from the smear population of surface-ripened cheese von Williams, A.G, Beattie, S.H, Banks, J.M

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Hypertension is not a disease of the left arm : a difficult diagnosis of hypertension in Takayasu's arteritis von BANKS, M. J, ERB, N, GEORGE, P, PACE, A, KITAS, G. D

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A comparison of the flavour and texture of Cheddar cheese of factory or farmhouse origin von Muir, D.Donald, Banks, Jean M., Hunter, E.Anthony

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Sensory properties of cheddar cheese: Effect of starter type and adjunct von Muir, D.D., Banks, J.M., Hunter, E.A.

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