The microstructure and gas retention of bread dough von Gan, Z., Angold, R.E., Williams, M.R., Ellis, P.R., Vaughan, J.G., Galliard, T.

Volltext

Hydrolytic and oxidative degradation of lipids during storage of wholemeal flour: Effects of bran and germ components von Galliard, T.

Volltext

Effect of the outer bran layers on the loaf volume of wheat bread von Gan, Z., Galliard, T., Ellis, P.R., Angold, R.E., Vaughan, J.G.

Volltext

Oxygen consumption of aqueous suspensions of wheat wholemeal, bran and germ: Involvement of lipase and lipoxygenase von Galliard, T.

Volltext

The enzymic deacylation of phospholipids and galactolipids in plants. Purification and properties of a lipolytic acyl-hydrolase from potato tubers von Galliard, T

Volltext

The enzymic breakdown of lipids in potato tuber by phospholipid- and galactolipid-acyl hydrolase activities and by lipoxygenase von Galliard, T.

Volltext

Some effects of non-endosperm components of wheat and of added gluten on wholemeal bread microstructure von Gan, Z., Ellis, P.R., Vaughan, J.G., Galliard, T.

Volltext

Lipids of potato tubers. 1. Lipid and fatty acid composition of tubers from different varieties of potato von Galliard, T.

Volltext

Aspects of lipid metabolism in higher plants—I. Identification and quantitative determination of the lipids in potato tubers von Galliard, T.

Volltext

Aspects of lipid metabolism in higher plants—II. The identification and quantitative analysis of lipids from the pulp of pre- and post-climacteric apples von Galliard, T.

Volltext

The effects of wheat bran particle size and storage period on bran flavour and baking quality of bran/flour blends von Galliard, T., Gallagher, D.M.

Volltext

[53] Techniques for overcoming problems of lipolytic enzymes and lipoxygenases in the preparation of plant organelles von Galliard, T.

Volltext

The isolation and characterization of trigalactosyl diglyceride from potato tubers von Galliard, T

Volltext

Measurement of polyphenol oxidase activity in wheat-milling fractions von Marsh, D.R., Galliard, T.

Volltext

Fatty acid composition of immature potato tubers von Galliard, T.

Volltext

Effect on baking quality of changes in lipid composition during wholemeal storage von Tait, S.P.C., Galliard, T.

Volltext

A simple method for the preparation of pure 9‐d‐hydroperoxide of linoleic acid and methyl linoleate based on the positional specificity of lipoxygenase in tomato fruit von Matthew, J. A., Chan, H. W. S., Galliard, T.

Volltext

Effects of oxidising improvers, an emulsifier, fat and mixer atmosphere on the performance of wholemeal flour in the chorleywood bread process von Galliard, T., Collins, A.D.

Volltext

Enzymic formation of carbonyls from linoleic acid in leaves of Phaseolus vulgaris von Matthew, J.A., Galliard, T.

Volltext

Oxidation of linoleic acid in doughs and aqueous suspensions of wholemeal flours: Effects of storage von Tait, S.P.C., Galliard, T.

Volltext