P.K Brown

Maillard crosslinking of food proteins I: the reaction of glutaraldehyde, formaldehyde and glyceraldehyde with ribonuclease

Juliet A. Gerrard, P.K Brown, S. E. Fayle · Food Chemistry · 2002 · 73 citations

Food Chemistry, Biochemistry, Food Analysis +8

Maillard crosslinking of food proteins II: the reactions of glutaraldehyde, formaldehyde and glyceraldehyde with wheat proteins in vitro and in situ

Juliet A. Gerrard, P.K Brown, S. E. Fayle · Food Chemistry · 2002 · 55 citations

Food Chemistry, Engineering, Biochemistry +11

Maillard crosslinking of food proteins III: the effects of glutaraldehyde, formaldehyde and glyceraldehyde upon bread and croissants

Juliet A. Gerrard, P.K Brown, S. E. Fayle · Food Chemistry · 2002 · 48 citations

Food Chemistry, Nutrition, Biochemistry +8

Aspects of physical and chemical alterations to proteins during food processing – some implications for nutrition

Juliet A. Gerrard, Moritz Lassé, Justine R.A. Cottam et al. · British Journal Of Nutrition · 2012 · 37 citations · Full text

Nutrition, Food Biophysics, Food Chemistry +19

Role of adenosine in the maintenance of coronary vasodilation distal to a severe coronary artery stenosis. Observations in conscious domestic swine.

Henry Gewirtz, David L. Brautigan, Ray A. Olsson et al. · Circulation Research · 1983 · 35 citations · Full text

Coronary Artery Disease, Acute Myocardial Infarction, Public Health +16