Jolon M. Dyer

Cooking‐Induced Protein Modifications in Meat

Tzer‐Yang Yu, James D. Morton, Stefan Clerens et al. · Comprehensive Reviews in Food Science and Food Safety · 2016 · 233 citations

Agriculture, Biochemistry, Food Science +13

Characterisation of photo-oxidation products within photoyellowed wool proteins: tryptophan and tyrosine derived chromophores

Jolon M. Dyer, Scott Bringans, Warren G. Bryson · Photochemical & Photobiological Sciences · 2006 · 111 citations

Life Sciences, Biochemistry, Molecular Biology +9

Thermal effects of ionic liquid dissolution on the structures and properties of regenerated wool keratin

Arun Ghosh, Stefan Clerens, Santanu Deb‐Choudhury et al. · Polymer Degradation and Stability · 2014 · 99 citations

Natural Sciences, Materials Engineering, Materials Science +12

Protein-protein crosslinking in food: Proteomic characterisation methods, consequences and applications

Hannah McKerchar, Stefan Clerens, Renwick C. J. Dobson et al. · Trends in Food Science & Technology · 2019 · 79 citations · Full text

Life Sciences, Biochemistry, Food Science +14

The impact of pH, salt concentration and heat on digestibility and amino acid modification in egg white protein

Moritz Lassé, Santanu Deb‐Choudhury, Stephen R. Haines et al. · Journal of Food Composition and Analysis · 2014 · 74 citations

Agriculture, Biochemistry, Food Science +16