Juliet A. Gerrard - Concepedia

Author

Juliet A. Gerrard

Also Known As

Gerrard, J.A., Gerrard, Juliet, Gerrard, Juliet A., J. A. GERRARD, J. A. Gerrard, J. GERRARD, J. Gerrard, J.A Gerrard, J.A. Gerrard, JULIET A. GERRARD

267

Publications

6.4K

Citations

H-Index

154

Concepts

All Affiliations

University of Canterbury The University of Melbourne University of Auckland Plant & Food Research Massey University

About

Juliet A. Gerrard is an author at University of Canterbury specializing in biochemistry, natural sciences, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Natural Sciences	29	50	1.9K
2	Medicine	27	41	1.6K
3	Engineering	17	22	982
4	Health Sciences	13	14	854
5	Education	1	1	13

Juliet A. Gerrard

133

Publications

5.7K

Citations

H-Index

Page 1

	Year	Citations
Protein–protein crosslinking in food: methods, consequences, applications Juliet A. Gerrard Trends in Food Science & Technology Protein ChemistryProtein EngineeringBiomolecular EngineeringCross-link	2002	395
Glycine betaine and glycine betaine analogues in common foods Frederick J. de Zwart, Sandy Slow, Richard J. Payne, Food Chemistry Food ChemistryBiochemistryGlycine BetainePharmacologyGlycosylation	2003	221
Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants IA Rasiah, KH Sutton, Felicia M. Low, Food Chemistry Food ChemistryBiochemistryGlucose OxidaseGlycobiologyGrain Quality	2004	147
The Impact of Processing on the Nutritional Quality of Food Proteins Susie J. Meade, Elizabeth A. Reid, Juliet A. Gerrard Journal of AOAC International NutritionAmino AcidsFood AnalysisFood ChemistryBioanalysis	2005	139
Formation of Amyloid-like Fibrils by Ovalbumin and Related Proteins under Conditions Relevant to Food Processing F. Grant Pearce, Sarah H. Mackintosh, Juliet A. Gerrard Journal of Agricultural and Food Chemistry	2006	135
Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white Moritz Lassé, Dulantha Ulluwishewa, Jackie P. Healy, Food Chemistry Food ChemistryFood ColloidBiochemistryAmyloid-like Food FibrilsAlternative Protein Source	2015	127
The Crystal Structure of Three Site-directed Mutants of Escherichia coli Dihydrodipicolinate Synthase: Further Evidence for a Catalytic Triad Renwick C. J. Dobson, K. Valegård, Juliet A. Gerrard Journal of Molecular Biology Crystal StructureBiochemistryNatural SciencesBiocatalysisThree Site-directed Mutants	2004	109
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
Structure and Evolution of a Novel Dimeric Enzyme from a Clinically Important Bacterial Pathogen Benjamin R. Burgess, Renwick C. J. Dobson, Michael F. Bailey, Journal of Biological Chemistry Microbial PathogensBiomolecular Structure PredictionMolecular BiologyAnalytical UltracentrifugationBacterial Pathogens	2008	90

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