J. B. Monsey

Studies on the composition of egg-white ovomucin

David S. Robinson, J. B. Monsey · Biochemical Journal · 1971 · 103 citations · Full text

Food Chemistry, Egg-white Ovomucin, Biochemistry +12

Changes in the composition of ovomucin during liquefaction of thick egg white

David S. Robinson, J. B. Monsey · Journal of the Science of Food and Agriculture · 1972 · 61 citations

Ovomucin Complex, Purified Ovomucin Complex, Medicine +4

A laboratory determination of the destruction of α-amylase and salmonellae in whole egg by heat pasteurization

D. H. Shrimpton, J. B. Monsey, Betty C. Hobbs et al. · Journal of Hygiene · 1962 · 43 citations · Full text

Liquid Whole Egg, Poultry Disease, Foodborne Pathogens +13

Changes in the composition of ovomucin during liquefaction of thick egg white: The effect of ionic strength and magnesium salts

David S. Robinson, J. B. Monsey · Journal of the Science of Food and Agriculture · 1972 · 30 citations

Food Chemistry, Sodium Chloride, Ovomucin Complex +6

The composition and proposed subunit structure of egg-white β-ovomucin. The isolation of an unreduced soluble ovomucin

David S. Robinson, J. B. Monsey · Biochemical Journal · 1975 · 26 citations · Full text