S. E. Fayle

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 · 143 citations

Common Consumer Complaint, Polysaccharide, Food Chemistry +16

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

Food Chemistry, Biosynthesis, Puff Pastry +15

Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough

Juliet A. Gerrard, S. E. Fayle, Paula A. Brown et al. · Journal of Food Science · 2001 · 95 citations

Functional Properties, Engineering, Food Analysis +19

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

Novel approaches to the analysis of the Maillard reaction of proteins

S. E. Fayle, Jackie P. Healy, Paula A. Brown et al. · Electrophoresis · 2001 · 67 citations

Amino Acids, Food Analysis, Molecular Biology +23