Arran Wilson

Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase

Juliett Gerrard, S. E. Fayle, Arran Wilson et al. · Journal of Food Science · 1998 · 144 citations

Agriculture, Biochemistry, Food Science +13

FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS

ESTHER H‐J. KIM, Virginia K. Corrigan, Arran Wilson et al. · Journal of Texture Studies · 2011 · 99 citations

Agriculture, Food Science, Materials Science +17

Pastry Lift and Croissant Volume as Affected by Microbial Transglutaminase

Juliet A. Gerrard, Marcus Newberry, M. Ross et al. · Journal of Food Science · 2000 · 97 citations

Agriculture, Food Science, Microbiology +14

X-ray analysis of the structure of gelsemine hydrohalides

F. M. Lovell, R. Pepinsky, Arran Wilson · Tetrahedron Letters · 1959 · 70 citations

Natural Sciences, Chemistry, Materials Science +12

PREDICTING THE SENSORY TEXTURE OF CEREAL SNACK BARS USING INSTRUMENTAL MEASUREMENTS

ESTHER H‐J. KIM, Virginia K. Corrigan, Duncan Hedderley et al. · Journal of Texture Studies · 2009 · 64 citations

Agriculture, Food Science, Cereal Science +16