Novel approaches to the analysis of the Maillard reaction of proteins by Fayle, Siân E., Healy, Jackie P., Brown, Paula A., Reid, Elizabeth A., Gerrard, Juliet A., Ames, Jennifer M.

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Aspects of physical and chemical alterations to proteins during food processing – some implications for nutrition by Gerrard, Juliet A., Lasse, Moritz, Cottam, Justine, Healy, Jackie P., Fayle, Sian E., Rasiah, Indira, Brown, Paula K., BinYasir, Suhaimi Md, Sutton, Kevin H., Larsen, Nigel G.

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The Effect of Non-Gluten Proteins on the Staling of Bread by Gerrard, Juliet A., Abbot, Rebecca C., Newberry, Marcus P., Gilpin, Margy J., Ross, Marcela, Fayle, Siân E.

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Covalent Protein Adduct Formation and Protein Cross-Linking Resulting from the Maillard Reaction between Cyclotene and a Model Food Protein by Gerrard, Juliet A, Fayle, Sian E, Sutton, Kevin H

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Cyclotene Hydrate, C6H8O2.H2O by Fayle, S. E., Gerrard, J. A., Nursten, H. E., Steel, P. J.

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