Sensory Characterisation of the Aromas Generated in Extruded Maize and Wheat Flour by Bredie, W.L.P., Mottram, D.S., Hassell, G.M., Guy, R.C.E.

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The application of near infrared reflectance spectroscopy to measure the degree of processing in extrusion cooking processes by Guy, R.C.E., Osborne, B.G., Robert, P.

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Fate of the fusarium mycotoxins, deoxynivalenol, nivalenol and zearalenone, during extrusion of wholemeal wheat grain by Scudamore, Keith A., Guy, Robin C. E., Kelleher, Brian, MacDonald, Susan J.

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Aroma Characteristics of Extruded Wheat Flour and Wheat Starch Containing Added Cysteine and Reducing Sugars by Bredie, W.L.P., Hassell, G.M., Guy, R.C.E., Mottram, D.S.

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Application of a lipase in cake manufacture by Guy, R.C.E, Sahi, S.S

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Metastable states in a food extrusion cooker II: The effects of die resistance and minor ingredients with rice flour by Janes, D.A., Guy, R.C.E.

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Fate of ochratoxin A in the processing of whole wheat grain during extrusion by Scudamore, K.A, Banks, J.N, Guy, R.C.E

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Aroma Volatiles Generated during Extrusion Cooking of Maize Flour by Bredie, Wender L. P, Mottram, Donald S, Guy, Robin C. E

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Analysis of soya proteins in commercial meat products by polyacrylamide gel electrophoresis of the proteins extracted in 8M urea and 1% 2 mercaptoethanol by Guy, R.C.E, Willcox, C.J

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Analysis of soya proteins in commercial meat products by polyacrylamide gel electrophoresis of the proteins extracted in 8 M-urea and 1 per cent 2-Mercaptoethanol by Guy R.C.E, Willcox C.J

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The Capsular Polysaccharide of Type I Pneumococcus by Guy, R.C.E., How, M.J., Stacey, M., Heidelberger, Michael

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