Fluorescent Compounds and Non-enzymatic Browning von BURTON, H. S, McWEENY, D. J, PANDHI, P. N, BILTCLIFFE, D. O

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Development of Chromophores: Development of Chromophores in the Carbonyl-Amino System von BURTON, H. S, MCWEENY, D. J, BILTCLIFFE, D. O

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The Maillard Reaction and its Inhibition by Sulfite von McWEENY, D. J., BILTCLIFFE, D. O., POWELL, R. C. T., SPARK, A. A.

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Non-enzymic browning: The role of unsaturated carbonyl compounds as intermediates and of so2 as an inhibitor of browning von Burton, H. S., McWeeny, D. J., Biltcliffe, D. O.

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Non-Enzymic Browning. Development of Chromophores in the Glucose-Glycine and Sucrose-Glycine Systems von BURTON, H. S., McWEENY, D. J., BILTCLIFFE, D. O.

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Development of chromophores in the carbonyl-amino system von BURTON, H S, McWEENY, D J, BILTCLIFFE, D O

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Active dried baker's yeast:II. Factors involved in the fermentation of flour von BILTCLIFFE, D. O.

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Active dried baker's yeast: I. Systems involved in the fermentation of mono‐ and disaccharides von BILTCLIFFE, D. O.

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Active dried baker's yeast von BILTCLIFFE, D. O.

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An assessment of acceptance sampling plans as applied to foodstuffs von BILTCLIFFE, D. O., SHROUDER, J. P., STEINER, E. H., WOOD, R.

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Non‐enzymic browning: The role of unsaturated carbonyl compounds as intermediates and of so 2 as an inhibitor of browning von Burton, H. S., McWeeny, D. J., Biltcliffe, D. O.

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assessment of acceptance sampling plans as applied to foodstuffs von Biltcliffe, D.O, Shrouder, J.P, Steiner, E.H, Wood, R

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SISTEMA DE BOMBA DE EXTRACCIÓN DE LECHE MATERNA PORTÁTIL von ADAM ROLLO, JONATHAN O'TOOLE, GEORGIA THOMAS, PAUL REID, DANIEL JOHN THOMPSON, JACK BILTCLIFFE, THIBAULT DE BECDELIEVRE, CLARE ROSS, OLIVER BLANCHARD, CLAUDIA BRUEN

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WEARABLE BREAST PUMP SYSTEM von THOMAS Georgia, BILTCLIFFE Jack, BRUEN Claudia, DE BECDELIEVRE Thibault, THOMPSON Daniel John, O''TOOLE Jonathan, ROSS Clare, REID Paul, BLANCHARD Oliver, ROLLO Adam

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