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Juliet A. Gerrard
Juliet A. Gerrard
Professor of Biochemistry, University of Auckland, New Zealand
Bestätigte E-Mail-Adresse bei auckland.ac.nz
Titel
Zitiert von
Zitiert von
Jahr
Protein–protein crosslinking in food: methods, consequences, applications
JA Gerrard
Trends in food science & technology 13 (12), 391-399, 2002
4802002
Glycine betaine and glycine betaine analogues in common foods
FJ De Zwart, S Slow, RJ Payne, M Lever, PM George, JA Gerrard, ...
Food chemistry 83 (2), 197-204, 2003
2752003
The maillard reaction
SE Fayle, JA Gerrard
Royal Society of Chemistry, 2002
1992002
Inhibition of lysine biosynthesis: an evolving antibiotic strategy
CA Hutton, MA Perugini, JA Gerrard
Molecular BioSystems 3 (7), 458-465, 2007
1942007
Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase
JA Gerrard, SE Fayle, AJ Wilson, MP Newberry, M Ross, S Kavale
Journal of Food Science 63 (3), 472-475, 1998
1941998
Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants
IA Rasiah, KH Sutton, FL Low, HM Lin, JA Gerrard
Food Chemistry 89 (3), 325-332, 2005
1922005
The impact of processing on the nutritional quality of food proteins
SJ Meade, EA Reid, JA Gerrard
Journal of AOAC International 88 (3), 904-922, 2005
1852005
Formation of amyloid-like fibrils by ovalbumin and related proteins under conditions relevant to food processing
FG Pearce, SH Mackintosh, JA Gerrard
Journal of Agricultural and Food Chemistry 55 (2), 318-322, 2007
1512007
Staling in Starch Breads: The Effect of Antistaling α‐Amylase
KR Morgan, J Gerrard, D Every, M Ross, M Gilpin
Starch‐Stärke 49 (2), 54-59, 2006
1452006
Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough
JA Gerrard, SE Fayle, PA Brown, KH Sutton, L Simmons, I Rasiah
Journal of Food Science 66 (6), 782-786, 2001
1412001
The crystal structure of three site-directed mutants of Escherichia coli dihydrodipicolinate synthase: further evidence for a catalytic triad
RCJ Dobson, K Valegård, JA Gerrard
Journal of molecular biology 338 (2), 329-339, 2004
1312004
Pastry lift and croissant volume as affected by microbial transglutaminase
JA Gerrard, MP Newberry, M Ross, AJ Wilson, SE Fayle, S Kavale
Journal of Food Science 65 (2), 312-314, 2000
1212000
Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white
M Lassé, D Ulluwishewa, J Healy, D Thompson, A Miller, N Roy, ...
Food Chemistry 192, 491-498, 2016
1182016
Structure and evolution of a novel dimeric enzyme from a clinically important bacterial pathogen
BR Burgess, RCJ Dobson, MF Bailey, SC Atkinson, MDW Griffin, ...
Journal of Biological Chemistry 283 (41), 27598-27603, 2008
1122008
The role of dicarbonyl compounds in non-enzymatic crosslinking: a structure–activity study
SJ Meade, AG Miller, JA Gerrard
Bioorganic & medicinal chemistry 11 (6), 853-862, 2003
1122003
The role of the Maillard reaction in the formation of flavour compounds in dairy products–not only a deleterious reaction but also a rich source of flavour compounds
AE Newton, AJ Fairbanks, M Golding, P Andrewes, JA Gerrard
Food & Function 3 (12), 1231-1241, 2012
1112012
Maillard crosslinking of food proteins I: the reaction of glutaraldehyde, formaldehyde and glyceraldehyde with ribonuclease
JA Gerrard, PK Brown, SE Fayle
Food chemistry 79 (3), 343-349, 2002
1092002
The crystal structures of native and (S)-lysine-bound dihydrodipicolinate synthase from Escherichia coli with improved resolution show new features of biological significance
RCJ Dobson, MDW Griffin, GB Jameson, JA Gerrard
Biological Crystallography 61 (8), 1116-1124, 2005
1082005
The role of maltodextrins in the staling of bread
JA Gerrard, D Every, KH Sutton, MJ Gilpin
Journal of Cereal Science 26 (2), 201-209, 1997
1081997
The impact of transglutaminase on soy proteins and tofu texture
SBM Yasir, KH Sutton, MP Newberry, NR Andrews, JA Gerrard
Food chemistry 104 (4), 1491-1501, 2007
1022007
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