K. Mary Clegg - Concepedia

Concepedia

Author

K. Mary Clegg

University of Strathclyde

Also Known As

K M CLEGG, K M Clegg, K. M. Clegg, K. MARY CLEGG, K. Mary Clegg, K.M. CLEGG, K.Mary Clegg, KM Clegg

32

Publications

1.7K

Citations

17

H-Index

62

Concepts

All Affiliations

University of Strathclyde Commonwealth Scientific and Industrial Research Organisation Chelsea and Westminster Hospital St Bartholomew's Hospital

KM

About

K. Mary Clegg is an author at University of Strathclyde specializing in biochemistry, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	12	1.3K
2	Medicine	11	11	645
3	Engineering	4	4	66
4	Public Health	2	2	694
5	Natural Sciences	1	1	68

K. Mary Clegg

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23

Publications

1.7K

Citations

17

H-Index

	Year	Citations
The application of the anthrone reagent to the estimation of starch in cereals K. Mary Clegg Journal of the Science of Food and Agriculture NutritionFood AnalysisNutritive ValueAgricultural EconomicsStarch Content	1956	682
The metabolizable energy of poultry feeding stuffs in relation to their chemical composition K. J. Carpenter, K. Mary Clegg Journal of the Science of Food and Agriculture NutritionChemical CompositionFood AnalysisNutritive ValueAgricultural Economics	1956	266
ASCORBIC ACID AND THE COMMON COLD S. C. Charleston, K. Mary Clegg The Lancet Ascorbic AcidMedical MicrobiologyPhysiologyMetabolism	1972	78
Jejunal absorption of an amino acid mixture simulating casein and an enzymic hydrolysate of casein prepared for oral administration to normal adults D.B.A. Silk, M. L. Clark, Timothy C. Marrs, British Journal Of Nutrition NutritionAmino AcidsGastroenterologyDigestive TractBioanalysis	1975	68
The structure of a bitter peptide derived from casein by digestion with papain K. Mary Clegg, C. L. Lim, William Manson Journal of Dairy Research FlavoromicsPeptide EngineeringFood AnalysisFood BiophysicsMolecular Biology	1974	68
Non‐enzymic browning of lemon juice K. Mary Clegg Journal of the Science of Food and Agriculture Food ChemistryLemon JuiceFlavoromicsIn Vitro FermentationBiochemistry	1964	58
The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acid K. Mary Clegg, Alec Morton International Journal of Food Science & Technology Ascorbic AcidFood ChemistryFood Bioactive CompoundBiochemistryAntioxidant Effect	1968	53
Citric acid and the browning of solutions containing ascorbic acid K. Mary Clegg Journal of the Science of Food and Agriculture Food ChemistryLemon JuiceNatural PigmentsBrown PigmentsFlavoromics	1966	40
Carbonyl compounds and the non‐enzymic browning of lemon juice K. Mary Clegg, Alec Morton Journal of the Science of Food and Agriculture Food ChemistryLemon JuiceAscorbic AcidPolyphenolicsBiochemistry	1965	40
Dietary enzymic hydrolysates of protein with reduced bitterness K. Mary Clegg, A. D. McMILLAN International Journal of Food Science & Technology Food ChemistryNutritionReduced BitternessBiochemistryHealth Sciences	1974	40

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