Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants von Rasiah, I.A., Sutton, K.H., Low, F.L., Lin, H.-M., Gerrard, J.A.

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Glycine betaine and glycine betaine analogues in common foods von de Zwart, F.J., Slow, S., Payne, R.J., Lever, M., George, P.M., Gerrard, J.A., Chambers, S.T.

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The impact of transglutaminase on soy proteins and tofu texture von Yasir, S. Bin Md, Sutton, K.H., Newberry, M.P., Andrews, N.R., Gerrard, J.A.

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The impact of Maillard cross-linking on soy proteins and tofu texture von Yasir, S. Bin Md, Sutton, K.H., Newberry, M.P., Andrews, N.R., Gerrard, J.A.

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Addition of transglutaminase to cereal products may generate the epitope responsible for coeliac disease von Gerrard, J.A., Sutton, K.H.

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Maillard crosslinking of food proteins III: the effects of glutaraldehyde, formaldehyde and glyceraldehyde upon bread and croissants von Gerrard, J.A, Brown, P.K, Fayle, S.E

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Pastry Lift and Croissant Volume as Affected by Microbial Transglutaminase von Gerrard, J.A., Newberry, M.P., Ross, M., Wilson, A.J., Fayle, S.E., Kavale, S.

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Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase von Gerrard, J.A. (New Zealand Institute of Crop and Food Research Ltd., Christchurch, New Zealand.), Fayle, S.E, Wilson, A.J, Newberry, M.P, Ross, M, Kavale, S

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Versatile multi-functionalization of protein nanofibrils for biosensor applications von Sasso, L, Suei, S, Domigan, L, Healy, J, Nock, V, Williams, M A K, Gerrard, J A

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effect of Saccharomyces cerevisiae on the stability of the herbicide glyphosate during bread leavening von Low, F.L, Shaw, I.C, Gerrard, J.A

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Protein Cross-Linking in Food von GERRARD, J.A., MEADE, S J, MILLER, A G, BROWN, P K, YASIR, S B M, SUTTON, K H, NEWBERRY, M P

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Formation of Amyloid-like Fibrils by Ovalbumin and Related Proteins under Conditions Relevant to Food Processing von Pearce, F. Grant, Mackintosh, Sarah H, Gerrard, Juliet A

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The Role of Maltodextrins in the Staling of Bread von Gerrard, J.A., Every, D., Sutton, K.H., Gilpin, M.J.

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The Maillard reaction in food: Progress made, challenges ahead—Conference Report from the Eighth International Symposium on the Maillard Reaction von Gerrard, Juliet A.

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Cocoa protein crosslinking using Maillard chemistry von Jumnongpon, R., Chaiseri, S., Hongsprabhas, P., Healy, J.P., Meade, S.J., Gerrard, J.A.

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Structural and dynamic requirements for optimal activity of the essential bacterial enzyme dihydrodipicolinate synthase von Reboul, C F, Porebski, B T, Griffin, M D W, Dobson, R C J, Perugini, M A, Gerrard, J A, Buckle, A M

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impact of processing on the nutritional quality of food proteins von Meade, S.J, Reid, E.A, Gerrard, J.A

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Maillard crosslinking of food proteins I: the reaction of glutaraldehyde, formaldehyde and glyceraldehyde with ribonuclease von Gerrard, J.A, Brown, P.K, Fayle, S.E

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Characterisation of dihydrodipicolinate synthase (DHDPS) from Bacillus anthracis von Domigan, L.J., Scally, S.W., Fogg, M.J., Hutton, C.A., Perugini, M.A., Dobson, R.C.J., Muscroft-Taylor, A.C., Gerrard, J.A., Devenish, S.R.A.

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Maillard crosslinking of food proteins II: the reactions of glutaraldehyde, formaldehyde and glyceraldehyde with wheat proteins in vitro and in situ von Gerrard, J.A, Brown, P.K, Fayle, S.E

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