Predicting the human in vivo performance of different oral capsule shell types using a novel in vitro dynamic gastric model von Vardakou, M., Mercuri, A., Naylor, T.A., Rizzo, D., Butler, J.M., Connolly, P.C., Wickham, M.S.J., Faulks, R.M.

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The Design, Operation, and Application of a Dynamic Gastric Model von Wickham, M.J.S, Faulks, R.M, Mann, J, Mandalari, G

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Bioavailability and metabolism von Stahl, Wilhelm, van den Berg, Henk, Arthur, John, Bast, Aalt, Dainty, Jack, Faulks, Richard M, Gärtner, Christine, Haenen, Guido, Hollman, Peter, Holst, Birgit, Kelly, Frank J, Cristina Polidori, M, Rice-Evans, Catherine, Southon, Susan, van Vliet, Trinette, Viña-Ribes, José, Williamson, Gary, Astley, Siân B

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Survival of Lactobacillus rhamnosus strains inoculated in cheese matrix throughout the transit in the upper gastro-intestinal tract von Pitino, I., Randazzo, C.L., Mandalari, G., Faulks, R.M., Caggia, C., Wickham, M.S.J.

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Color development in a model system during frying: role of individual amino acids and sugars von Roe, M.A. (AFRC Institute of Food Research, Norwich, England), Faulks, R.M

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The HPLC analysis of thiamin and riboflavin in potatoes von Finglas, P.M., Faulks, R.M.

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Simultaneous time-varying systemic appearance of oral and hepatic glucose in adults monitored with stable isotopes von Livesey, G, Wilson, P. D. G, Dainty, J. R, Brown, J. C, Faulks, R. M, Roe, M. A, Newman, T. A, Eagles, J, Mellon, F. A, Greenwood, R. H

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New developments in dietary fibre: Physiological, physicochemical and analytical aspects von Faulks, R.M., Johnson, I.T.

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Utilization of α-amylase (EC 3.2.1.1) resistant maize and pea (Pisum sativum) starch in the rat von Faulks, R. M., Southon, Susan, Livesey, G.

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Physiological Effects of Retrograded, α-Amylase-Resistant Cornstarch in Rats von Gee, J.M., Faulks, R.M., Johnson, I.T.

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Digestion of cooked starches from different food sources by porcine α-amylase von Faulks, R.M., Bailey, A.L.

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Physicochemical characterization of barley carbohydrates resistant to digestion in a human ileostomate von Botham, R. L., Cairns, P., Faulks, R. M., Livesey, G., Morris, V. J., Noel, T. R., Ring, S. G.

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Energy balance and energy values of α-amylase (EC 3. 2. 1. 1)-resistant maize and pea (Pisum sativum) starches in the rat von Livesy, G., Davies, I. R., Brown, J. C., Faulks, R. M., Southon, S.

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The contribution of flour components to the structure of injera, an Ethiopian fermented bread made from tef ( Eragrostis tef) von Parker, Mary L., Umeta, Melaku, Faulks, Richard M.

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Lactic acid and volatile (C 2-C 6) fatty acid production in the fermentation and baking of tef ( Eragrostis tef) von Umeta, Melaku, Faulks, Richard M.

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A rapid method for determining the carbohydrate component of dietary fibre von Faulks, Richard M., Timms, Stephen B.

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New developments in dietary fibre: Physiological, physicochemical and analytical aspects: edited by Ivan Furda and Charles J. Brine, Plenum Press, 1990. $87.00 in USA ($104.40 else... von Faulks, R.M., Johnson, I.T.

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Food group symposium short paper reading meeting von Faulks, R.M, Griffiths, N.M, White, M.A, Tomlins, K.I

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Texture of cooked potatoes. Relationhship between compressive strength, pectic substances and cell size of Redskin tubers of different maturity von Hughes, J.C, Faulks, R.M, Grant, A

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Assessing the benefits and risks of translocations in depauperate species: A theoretical framework with an empirical validation von Furlan, Elise M., Gruber, Bernd, Attard, Catherine R. M., Wager, Robert N. E., Kerezsy, Adam, Faulks, Leanne K., Beheregaray, Luciano B., Unmack, Peter J., Struebig, Matthew

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