Concepedia

Author

P.K Brown

University of Canterbury

Also Known As

P Brown, P K BROWN, P.K Brown, Paula K Brown, Paula K. Brown

9

Publications

306

Citations

7

H-Index

30

Concepts

All Affiliations

University of CanterburyPlant & Food Research
PB

About

P.K Brown is an author at University of Canterbury specializing in biochemistry, food chemistry, and health sciences.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

4

4

213

2

Natural Sciences

2

2

69

3

Engineering

1

1

55

4

Medicine

1

1

35

5

Public Health

1

1

35

P.K Brown

×

7

Publications

306

Citations

7

H-Index

YearCitations

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

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

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

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

Juliet A. Gerrard, Moritz Lassé, Justine R.A. Cottam,

British Journal Of Nutrition

2012

37

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,

Circulation Research

1983

35

Protein cross-linking in food: mechanisms, consequences, applications

Juliet A. Gerrard, P.K Brown

International Congress Series

2002

32

Protein Cross‐Linking in Food

JM Gerrard, Susie J. Meade, Antonia G. Miller,

Annals of the New York Academy of Sciences

2005

26

Page 1