S. E. Fayle - Concepedia

Author

S. E. Fayle

Plant & Food Research

Also Known As

Fayle, S.E., S. E. Fayle, S.E Fayle, S.E. FAYLE, S.E. Fayle, Sian E Fayle, Sian E. Fayle, Siân E. Fayle

Publications

774

Citations

H-Index

Concepts

All Affiliations

Plant & Food Research University of Canterbury

About

S. E. Fayle is an author at Plant & Food Research specializing in biochemistry, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	520
2	Medicine	5	5	417
3	Engineering	2	2	150
4	Natural Sciences	2	2	79
5	Public Health	1	1	15

S. E. Fayle

Publications

684

Citations

H-Index

Page 1

	Year	Citations
Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase Juliett Gerrard, S. E. Fayle, Arran Wilson, Journal of Food Science Common Consumer ComplaintPolysaccharideFood ChemistryCrumb StrengthDisulfide Crosslinks	1998	143
Pastry Lift and Croissant Volume as Affected by Microbial Transglutaminase Juliet A. Gerrard, Marcus Newberry, M. Ross, Journal of Food Science Food ChemistryBiosynthesisPuff PastryBiochemistryPastry Lift	2000	97
Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough Juliet A. Gerrard, S. E. Fayle, Paula A. Brown, Journal of Food Science Functional PropertiesEngineeringFood AnalysisMicrobial TransglutaminasePolysaccharide	2001	95
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 Food ChemistryBiochemistryFood AnalysisFood StructureGlycobiology	2002	73
Novel approaches to the analysis of the Maillard reaction of proteins S. E. Fayle, Jackie P. Healy, Paula A. Brown, Electrophoresis Amino AcidsFood AnalysisMolecular BiologyMaillard ReactionProtein Refolding	2001	67
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 Food ChemistryEngineeringBiochemistryFood AnalysisGlycobiology	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 Food ChemistryNutritionBiochemistryFood AnalysisMaillard Crosslinking	2002	48
Crosslinkage of proteins by dehydroascorbic acid and its degradation products S. E. Fayle, Juliet A. Gerrard, L. Simmons, Food Chemistry Protein ChemistryBiochemistryCross-linkProtein FoldingNatural Sciences	2000	42
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 NutritionFood BiophysicsFood ChemistryFood ProteinsHealth Sciences	2012	37
The Effect of Non-Gluten Proteins on the Staling of Bread Juliet A. Gerrard, Rebecca C. Abbot, Marcus Newberry, Starch - Stärke Food ChemistryNutritionGluten-free NutritionBiochemistryFood Analysis	2001	15

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