Sandra E. Hill - Concepedia

Author

Sandra E. Hill

University of Nottingham ORCID

Also Known As

Hill, Steven, S E.Hill, S Hill, S. E. HILL, S. E. Hill, S. Hill, S.E Hill, S.E. HILL, S.E. Hill, SANDRA E. HILL

181

Publications

6.4K

Citations

H-Index

167

Concepts

All Affiliations

University of Nottingham Loughborough University Institute for Medical Research Norwich Research Park

About

Sandra E. Hill is an author at University of Nottingham specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	26	41	1.7K
2	Engineering	24	47	1.7K
3	Medicine	14	20	600
4	Natural Sciences	10	10	1.1K
5	Education	2	2	28

Sandra E. Hill

105

Publications

4.9K

Citations

H-Index

Page 1

	Year	Citations
Organisation of the external region of the starch granule as determined by infrared spectroscopy Olivier Sevenou, Sandra E. Hill, Imad A. Farhat, International Journal of Biological Macromolecules Food ChemistryBiochemistryNatural SciencesSpectroscopyInfrared Spectroscopy	2002	814
Reliable measurements of the size distributions of starch molecules in solution: Current dilemmas and recommendations Michael J. Gidley, Isao Hanashiro, Norziah Mohd Hani, Carbohydrate Polymers Food ChemistryBioanalysisMass SpectrometryFood BiophysicsStarch Molecules	2009	151
Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit Hasmadi Mamat, Sandra E. Hill Journal of Food Science and Technology Functional PropertyFood StructureFat TypesSemi-sweet BiscuitFood Quality	2012	135
Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion Daniel A. White, Ian D. Fisk, John R. Mitchell, Food Hydrocolloids Food ColloidRheological PropertyStability AssessmentRheologyFood Engineering	2007	123
Relationship between the glass transition temperature and the melt flow behavior for gluten, casein and soya Carlos Bengoechea, Abdessamad Arrachid, Antonio Guerrero, Journal of Cereal Science Food ChemistryFood PhysicGlass Transition TemperatureFood EngineeringFood Processing	2006	119
The mechanisms of hydrothermal deconstruction of lignocellulose: New insights from thermal–analytical and complementary studies Roger Ibbett, Sanyasi Gaddipati, Scott Davies, Bioresource Technology EngineeringBioenergyDifferential Scanning CalorimetryAcid ConcentrationPolysaccharide	2011	115
Relevance of Amylose-Lipid Complexes to the Behaviour of Thermally Processed Starches Antje Becker, Sandra E. Hill, John R. Mitchell Starch - Stärke EngineeringFood BiophysicsStarch GranulePolysaccharideThermal Processing	2001	111
Xanthan/locust bean gum interactions at room temperature Richard O. Mannion, Colin D. Melia, Bernard Launay, Carbohydrate Polymers Food ChemistryRoom TemperatureBotanyBiotechnologyFood Technology	1992	109
Characterization of surface structure and orientation in polypropylene and poly(ethylene terephthalate) films by modified attenuated total reflection IR dichroism studies J. P. Hobbs, C. S. P. Sung, K. Krishnan, Macromolecules Surface StructureEngineeringMacromolecular ChemistryAltmetric Attention ScoreChemistry	1983	95
Extrusion of cassava starch with either variations in ascorbic acid concentration or pH Pensiri Sriburi, Sandra E. Hill International Journal of Food Science & Technology	2000	93

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