Concepedia

Barbara Brockway

BB

6

Publications

495

Citations

6

H-Index

1980

Active since

Affiliations

University of Reading(Current)

Barbara Brockway is an author at University of Reading specializing in biochemistry, natural sciences, and gastronomy.

Top concepts

BiochemistryMedicineGastronomyEngineeringNatural SciencesRheologyChemistryMarketingEmbryologyProteomics

Publications per year

1980–1998

6

Publications

6

Oats: Chemistry and technology

Barbara Brockway · Food Chemistry · 1987 · 347 citations

Food Chemistry, Chemical Engineering, Engineering +5

Protein disulphide-isomerase and the formation of native disulphide bonds

Robert B. Freedman, Barbara Brockway, Nigel Lambert · Biochemical Society Transactions · 1984 · 74 citations

Protein Chemistry, Protein Disulphide-isomerase, Biochemistry +11

Protein disulphide-isomerase activity in chick-embryo tissues. Correlation with the biosynthesis of procollagen

Barbara Brockway, Sarah Forster, Richard Freedman · Biochemical Journal · 1980 · 31 citations · Full text

Animal Physiology, Chick-embryo Tissues, Embryology +15

Biscuits, cookies and crackers—Vol. 1. The principles of the craft

Barbara Brockway · Food Chemistry · 1990 · 19 citations

Marketing, Foodways, Material Culture +1

The effect of protein disulphide isomerase on dough rheology assessed by fundamental and empirical testing

Érika Watanabe, Alan E. Bell, Barbara Brockway · Food Chemistry · 1998 · 14 citations

Rheological Measurement, Engineering, Biochemistry +8

Rows per page

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