Fast ω-gliadin is a major allergen in wheat-dependent exercise-induced anaphylaxis von Morita, E., Matsuo, H., Mihara, S., Morimoto, K., Savage, A.W.J., Tatham, A.S.

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Creating a balance—the incorporation of a HMW glutenin subunit into transgenic wheat lines von Butow, B.J, Tatham, A.S, Savage, A.W.J, Gilbert, S.M, Shewry, P.R, Solomon, R.G, Békés, F

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Determination of Molecular Weights of C Hordeins by Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry (MALDI-MS) von Savage, A.W.J, Saletti, R, Foti, S, Shewry, P.R, Tatham, A.S

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Factors affecting the composition and amount of ‘white exudate’ from cooked bacon von Sheard, P.R, Taylor, A.A, Savage, A.W.J, Robinson, A.M, Richardson, R.I, Nute, G.R

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The amount and composition of the proteins in drip from stored pig meat von Savage, Andrew W.J., Warriss, Paul D., Jolley, Paul D.

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Investigation of methods to detect mechanically recovered meat in meat products — II: Gel electrophoresis von Savage, Andrew W.J., Ian Richardson, R., Jolley, Paul D., Hargin, Kevin D., Stewart, Catriona A.

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Variations in the tensile adhesive strength of meat-myosin junctions due to test configurations von Purslow, Peter P., Donnelly, Susan M., Savage, Andrew W.J.

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